All the classic flavors of Thai curry are made into a cozy noodle soup. It’s the perfect healthy comfort food that comes together in just 30 minutes! A creamy coconut curry base envelopes the noodles and veggies with savory chunks of chicken throughout. This recipe is also easy to customize with different curry pastes. It’s technically a ‘Thai Red Curry Noodle Soup’ but other curry pastes like green or Panang work here too. You’ll find my variations and substitutions below for different veggies to use as well. I’ve even used ground pork here which is tasty too. This recipe has lots of authentic flavors even though it’s not ‘authentic’ to anything I’ve ever ordered in a Thai restaurant. It’s an at-home version with normal ingredients available in your average grocery store. No special orders are needed here!
How to make this recipe step by step
I really hope you enjoy this Thai Curry Noodle Soup! If you do get a chance to make this recipe, I’d love to hear from you in the comments. I like to use a large 10″ Dutch oven or similar-sized cooking pot here. Step 5: Add the roughly chopped spinach, (1-inch chunks) and chicken to the soup and cook just until wilted, about 1 minute. Step 6: Finally, turn off the heat and stir in the fish sauce. Add the rice noodles to the soup. Using a wooden spoon, submerge the rice noodles in the soup and allow the residual heat to cook the noodles, for 3-4 minutes. Serve with the chopped fresh cilantro, sliced greens onions, and lime wedges for squeezing over the top. This recipe was originally published in 2022, but has been updated in 2023 with more tips, information, & nutritional facts.
