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A bowl of Thai Red Curry Noodle Soup on a white background.

Thai Red Curry Noodle Soup

If you want a soul (and body) comforting soup, this Thai Red Curry Noodle Soup will do the trick! It's filled with curry spices, fresh ginger, coconut milk, and green herbs.
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 238kcal


  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 3 tablespoons red curry paste
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups low sodium chicken broth or vegetable broth for a vegetarian meal
  • 13.5 oz can coconut milk I used full fat
  • 8 oz linguini rice noodles or any rice noodle variety
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar packed
  • 3 green onions thinly sliced (also referred to as "scallions")
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup thai basil leaves chopped (can use regular basil if you can't find Thai basil)
  • 2 tablespoons lime juice


  • To a large pot or Dutch over set over medium heat, add the olive oil, bell pepper, and onion. Cook until the peppers and onion are tender and translucent, about 4 minutes. Add the garlic and cook for 1 more minute.
  • Stir in the red curry paste, ginger, salt, and pepper and cook until fragrant, 1 minute. 
  • Stir in the broth and coconut milk. Bring to a boil. Once boiling stir in the rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 4 minutes (time will vary depending on the noodle variety you use).  
  • Remove from heat and stir in the green onions, cilantro, basil, and lime juice. 
  • Portion into serving bowls and top with additional lime wedges and cilantro/basil leaves. Serve immediately!


Red Curry Paste: You can find this in the Asian/Indian food aisle of your grocery store. 
Broth: You can use vegetable broth or low-sodium chicken broth, both taste great! If you're a vegetarian, you would want to use the vegetable broth. 
Coconut milk: I used full-fat coconut milk, but you won't notice a difference in consistency and texture if you choose to use a lite coconut milk.
Rice noodles: I prefer a thicker/more substantial noodle so I went with linguini, however  you can use any rice noodle variety you'd like. I also find this in the Asian/Indian cuisine food aisle of my grocery store. 
Fish sauce: A common fish sauce substitute is soy sauce. However, in Thai cooking light soy sauce is preferred because it has a lighter and more delicate flavor than regular soy sauce. 
Thai Basil: This basil has more of an anise type flavor to it with a bit more spice. If you don't have it or can't find it, regular basil works well too. 
Protein: You can add protein to this dish by adding chopped, cooked chicken (rotisserie chicken or grilled chicken would work great here) to the soup. Shrimp would also be delicious!
Storing: Store in the fridge for 3-4 days.


Calories: 238kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 901mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1956IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 2mg