Chicken Curry Noodle Soup

This Chicken Curry Noodle Soup is the ultimate comfort food with tender chicken and perfectly cooked noodles in a flavorful coconut milk broth. Made with red curry paste, garlic, and ginger, it has the perfect balance of warmth and spice. It’s ready in about 30 minutes and is the perfect one-pot dinner recipe.

I am obsessed with a big bowl of flavorful, nourishing soup filled with different spices, protein rich chicken, vegetables, all in a creamy coconut curry broth. This soup was such a hit with my recipe testers!

This recipe combines tender chicken, a rich coconut curry broth, slurpable noodles, and bright lime and fresh cilantro. You can customize the heat level, switch up the noodles, or even use rotisserie chicken to save time. It’s a one-pot, flavor-packed dinner that feels restaurant-worthy but is simple enough for home cooks.

This is a soup recipe I like to make when my kids or husband are sick since it is filled with onions, garlic, and ginger which have immune boosting properties. Plus the protein from the chicken and the warm broth helps to soothe and hydrate. This isn’t some boring chicken soup and the boosts of flavor from the ginger, garlic, onion, red curry paste, and chili garlic sacue make is such a delicious soup that you will crave!

I have shared a Thai Coconut Curry Vegetable Soup, creamy Coconut Curry Noodle Bowls, easy Homemade Chicken Ramen, and Thai Chicken Noodle Soup so there are so many recipes to choose from!

Ingredients:

This rich Thai Chicken Noodle Soup is full of whole ingredients and a flavorful broth.

• Chicken: Use your favorite type of chicken — breast, tenderloins, or thighs, cut into bite-size pieces. You can also use rotisserie chicken and add it later into the soup.
• Salt and pepper
• Olive oil: This is used to saute the onion, garlic, and ginger in.
• Onion, diced: I suggest using a sweet yellow onion since they are milder in flavor.
• Garlic, minced: I buy the frozen fresh garlic cubes at the grocery store so there is no mincing garlic required. You can also use garlic powder.
• Fresh ginger, grated: I like to use fresh ginger but my favorite hack is to use the fresh ginger cubes, found in the frozen section at most grocery stores. You can also use ginger powder.
• Red curry paste: This is a flavor powerhouse made with dried red chilies and so many spices. This is the base flavor of the soup.
• Chili garlic sauce: This is one of my favorite condiments to have in my refrigerator at all times! It adds both heat and flavor. This is one of the star ingredients of this soup.
• Chicken broth: This adds a lot of deep flavor. May use chicken broth, chicken stock, or make your own by using better than chicken bouillon paste.
• Coconut milk: For a richer, creamier broth, I suggest using regular canned coconut milk. If you want to reduce fat, use a light canned coconut milk.
• Rice Noodles, Udon Noodles, Ramen Noodles or Egg Noodles: There are so many choices out there. I like to buy fresh refrigerated udon noodles but all of these would work well!
• Lime juice: This adds a brightness to the soup that just elevates it.
• Fresh cilantro, chopped

If you want a thicker soup, use less chicken broth (3 cups). If you want a classic soup, use about 4 cups of chicken broth. However, keep in mind, the noodles will soak up a lot of the broth so add more as needed.

How to make the best Thai Curry Noodle Soup:

Heat the olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add bite-size chicken and cook for about 5-6 minutes. Sprinkle in salt and pepper all over the chicken. Stir in garlic and ginger and cook for 30 seconds.

Add red curry paste and chili garlic sauce and stir until coated. Stir in chicken broth and canned coconut milk. Stir to combine and bring to a gentle simmer. Simmer for about 10 minutes.

Cook your noodles. The noodles can be cooked in the soup or in a pot of boiling water and then added to the soup. This will depend on the package instructions. Cook just until tender. Add to the soup.

If using rotisserie chicken:
Wait and add it during the final 5 minutes to warm through.

Turn off the heat or turn the heat to low and stir in fresh lime juice and chopped cilantro. Add more chili garlic sauce or salt and pepper, if needed.

Frequently Asked Questions:

Substitution and Variations:

Chicken: Use rotisserie chicken for an even quicker shortcut. You can also use chicken thighs.

Noodles: Rice noodles, ramen noodles, or udon work well. You can also pour the soup over rice if you prefer. My coconut rice pairs well with this dish.

Add Vegetables: Bok choy, Bell peppers, mushrooms, spinach, or carrots work great.

Toppings: Green onions, cilantro, extra lime, or chili oil add amazing flavor.

Asian Dinner Recipes:

Thai Red Chicken Curry

Coconut Chickpea Curry

Thai Chicken Noodles

Phony Pho Chicken Broth Bowls

Storage:

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Store for up to 2 months. Freeze without noodles if possible.

Reheat:
Reheat on the stove over medium heat or microwave until warm. Add broth if needed to thin.