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More Winter Soups
Thai Red Curry Chicken Noodle Soup
Thai red curry noodle soup is one of my favourite bowls of comfort. I simmer red curry paste with coconut milk, garlic, ginger, and broth, then add noodles and whatever veg or protein I have on hand. The result is spicy, creamy, and full of bold flavour – perfect for slurping on chilly nights or when I need something soul-warming. It’s quick, flexible, and always hits the spot, especially with a squeeze of lime and a handful of fresh herbs on top.
Ingredients
- 1 tbsp vegetable oil
- 500g chicken breast, diced
- 1 tsp chilli oil
- 1 onion, diced
- 1 red pepper, diced
- 1 tbsp garlic, minced
- 1 1/2 tbsp ginger, minced
- 1 tsp lemongrass, minced
- 3 tablespoons red curry paste
- 6 cups chicken stock
- 400ml coconut milk
- 250g rice noodles (vermicelli)
- 2 tsp fish sauce
- 2 tsp brown sugar
- Juice of 1/2 lime
- 3 spring onions, thinly sliced
- 1/2 cup fresh coriander, chopped
Instructions
- Heat vegetable oil in a large pot over medium-high heat, and cook the diced chicken for about 5 minutes, or until cooked through.
- Remove chicken from pot and set aside.
- Add the chilli oil to the pot, and cook the onions and peppers for 2-3 minutes over medium heat, or until soft.
- Stir through the red curry paste, ginger, garlic and lemongrass and cook additional 1-2 minutes until fragrant.
- Return the chicken to the pot followed by the chicken stock and coconut milk. Stir until the coconut milk is well incorporated into the stock.
- Increase heat to medium-high and bring to the boil. Once boiling, reduce heat to low and simmer for 10 minutes.
- Add the noodles and simmer for an additional 3 minutes.
- Remove from heat and finally, stir through the fish sauce, sugar, lime juice, coriander and spring onions.
- Serve hot.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 336Total Fat: 23.2gSaturated Fat: 15.5gCholesterol: 53mgSodium: 1365mgCarbohydrates: 12.3gFiber: 2.6gSugar: 6gProtein: 20.8g
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Thai Red Curry Chicken Noodle Soup
Thai Food Back in Brissie
Growing up in Sydney, I was surrounded by incredible Vietnames bakeries, Chinese retaurants (lace curtains and all – iykyk), and the kind of multicultural food scene that made you spoiled for choice. But Thai food? That took a little longer to show up where I lived. It wasn’t until I moved to Brisbane that Thai food became a regular part of my life. And wow, what a glorious discovery that was. Brisbane, unlike Sydney at the time, was teeming with Thai and Japanese options and while I missed the Chinese takeaways and Vietnamese joints I was raised on, I fell head over heels for the world of Thai flavours.
These days, Thai is one of my favourite cuisines although virtually impossible to find well done in Scotland. It’s just so full-on with flavour, in the best possible way. Sweet, sour, spicy, citrusy, salty – it’s all there, perfectly balanced and purposeful, and nothing ever feels like an afterthought. Every element is there to build on the others, creating something that always feels bright and joyful, even when it’s simple. And that’s what today’s recipe, Thai Red Curry Chicken Noodle Soup, is all about. Simple, flavour-packed, and deeply comforting. Especially right now while I’m curled up under a blanket, recovering from covid, migraines, and an all-round rubbish time.
This soup has been my saviour lately. I can throw it together in half an hour, even when my energy is at zero. It’s warm, it’s creamy, it’s got a bit of heat, and it just makes everything feel a little more manageable. It reminds me of sunshine in Brisbane and better days on the horizon. The kind of meal that wraps around you like a hug when you’re feeling a bit fragile. And honestly, right now? That’s exactly what I need.
Cooking Through Covid
I don’t know about you, but when I’m unwell, the last thing I want is to stand over the stove for hours, which is why this soup has been such a gift. It’s the sort of recipe that feels like it should take a lot of effort, but it doesn’t. It’s quick, it’s easy, and it still tastes like you’ve done something impressive. That’s my kind of cooking, especially when I’m running on empty and just trying to get through the day.
While I’m not usually a creature of habit in the kitchen, this soup has been on repeat all week. It’s also one of the few things I can actually taste at the moment. That glorious red curry paste cuts through the fog in my brain and lights everything up. I like to throw in whatever veg I have lying around – pak choy, capsicum, even baby corn if I’m feeling nostalgic – and top it off with fresh herbs and a splash of lime. No fuss. No overthinking. Just warmth in a bowl.
Even when I’m not sick, this is one of those meals I turn to on a lazy weekend. When the to-do list is long and the energy is low. It’s nourishing without being heavy, filling without being fussy.
Nostalgia in Every Spoonful
I think what I love most about this Thai Red Curry Chicken Noodle Soup is the way it connects me to different parts of my life. To Brisbane and the joy of discovering new flavours. To Sydney and the multicultural food culture I was lucky enough to grow up with. And to Scotland, where I now live, and where I often find myself desperately craving the food of home. Thai food here is very miss. And Chinese takeaways? Don’t even get me started. I asked for Short Soup once and was met with absolute confusion. It’s a culinary heartbreak I’m still processing.
But despite that, or maybe because of it, I’ve found a lot of joy in recreating the meals I love at home. Meals like this. It’s a way of staying connected. To my past, to my palate, and to the people I’ve shared food with over the years. Every spoonful of this soup is a memory and a comfort. Even when I’m achy and sniffly and feeling thoroughly sorry for myself, it reminds me that good food can be a balm for the soul.
Food has always been my love language. And when I can cook something that tastes like a big warm hug? That’s when I know I’m doing alright. Even when life is chaotic, even when everything hurts, this soup is a reminder that I’m still here. Still creating. Still nourishing. And that, to me, is magic.
Ingredients Breakdown
This Thai Red Curry Chicken Noodle Soup starts with a base of aromatics to build up that rich, comforting flavour I love so much. I heat a splash of vegetable oil and add diced chicken breast for protein. Then it’s straight into the chilli oil, onion, red pepper, garlic, ginger, and lemongrass. That combination hits your senses immediately – the kind of sizzling aroma that makes you stop what you’re doing and just breathe it all in. When the red curry paste goes in, it deepens everything and gives the soup its signature warmth and colour.
To make it all silky and slurpable, I stir in chicken stock and coconut milk. These balance the spice and create that dreamy broth that feels almost medicinal when you’re sick or in need of a pick-me-up. Rice noodles soak it all up, giving each bite a satisfying heft. A dash of fish sauce and brown sugar comes next, bringing the signature Thai sweet-salty balance that rounds everything out and keeps it from tipping too far in one direction.
To finish, I squeeze in fresh lime juice and top it all off with thinly sliced spring onions and a handful of chopped coriander. The herbs lift everything and add that pop of green freshness right at the end. It’s these final touches that make the soup feel fresh and vibrant, no matter how many times I’ve made it. Comforting, nourishing, and just the right amount of spicy – this soup never lets me down.
That looks delightful! I love all the flavors, and it looks easy for me to make ?
Thanks Patricia! I hope you enjoy it xx
This Thai red curry soup is so delicious! The Chilli Oil just adds that extra layer of flavor that makes it so good.
Thanks Sharon! xx
This soup looks so comforting and delicious! I can’t wait to make it for dinner this week!
Thanks Jessica – let me know how it goes! xx
How flavorful, colorful and delicious is this noodle soup. Perfect for the season
Thanks! xx
So many flavors and colors in this dish. This curry soup dish is wonderful. I will make it again and again.
Thanks Angela – so glad you enjoyed it! xx