Thai Red Curry Chicken Noodle Soup

When you live in the Midwest there’s no shortage of cold, winter days (even when it’s supposed to be fall) so I’ve learned I need a ton of soups in my recipe arsenal. This soup was a first for us and as I was cooking the red curry with the sautéed bell peppers and onion Michael leaned over to get a big whiff. No joke he closed his eyes and sighed. “This is going to be so good!”

Luckily, he was right! It was a huge success in our house and the leftovers were just as good the next day, which is a total win because when I think of 2020, “leftovers” has become a buzzword. Right up there with “quarantine” and “self isolation.”

What I love about this recipe is that it’s so simple. I used rotisserie chicken and store bought red curry paste, both of which saved time. The rice noodles only take 3 minutes! (I read the box more than once- does ANYTHING take only 3 minutes?!) The most time is spent shredding the chicken and chopping the herbs, but the fresh greens on top totally make this over the top amazing so don’t skip those. The hardest part about this soup is trying to decide if you want to eat it with a spoon or a fork. Lindsay liked to twirl the rice noodles like spaghetti and stab her chicken pieces. I used a spoon. In the pictures I showed chopsticks, but let’s be honest, no one in this family is that coordinated, I just thought they looked cute. 😉

This makes enough to serve 8, which means we had it one night as a family and then I got to eat leftovers for lunch a couple times and it served Mike and I on leftover night when the kids chose pasta.


  • 1 tablespoon olive oil
  • 1 rotisserie chicken, shredded
  • Kosher salt and freshly cracked pepper to taste
  • 3 garlic cloves, minced (or 1 and 1/2 teaspoons of pre-minced garlic)
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 4 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 (8-ounce) package rice noodles, divided
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Shred rotisserie chicken and dice veggies.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in shredded chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Meanwhile, cook rice noodles in a separate pan according to package directions. (Usually bring water to boil and cook for 2-3 minutes. I keep the noodles separate so that the soup doesn’t become too starchy. If you’re serving four people, you only need half of an 8 oz box. I save the other half and make fresh noodles when we’re having leftovers.)
  7. Add fish sauce and brown sugar to your soup and cook for about 5 more minutes.
  8. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. (I add the fresh herbs to each bowl instead so my kids don’t look at me funny and then I get double the goodness in my portion.)
  9. To serve, add desired amount of noodles to each bowl and top with chicken soup as well as fresh herbs if you have kids with a fear of floating green things too.

Recipe adapted from Damn Delicious


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