Thai Red Curry Soup – Dinners, Dishes, and Desserts

This easy and comforting Thai Red Curry Soup is loaded with flavor, hearty, filling, and delicious. Plus it comes together in no time.

looking down on a bowl of chicken curry soup

Soups on a cold day are the perfect meal. There is just something about a hot and steaming bowl of soup that just screams comfort food. This Thai inspired soup is loaded with garlic, ginger, curry, and topped with lime and cilantro for so much flavor. It uses rice noodles and chicken to bring it all together and make it a super comforting, and filling bowl of soup. If you have never tried Thai food before, this is a simple one to start with that will just start to introduce you to some of their flavors.

Why You’ll Love This Thai Red Curry Soup

  • Easy – This is a soup that doesn’t involve a lot of chopping or work. Onion, garlic and ginger is all you need to deal with. And if you are new to using ginger, I highly recommend the stuff in the tube (sold in the produce section) because it is just so easy to deal with.
  • Fast – This is ready in about 30 minutes, and if you use rotisserie or already cooked chicken it is ready even faster!
  • Comforting – a take on chicken noodle soup which is a classic comfort food, but with warm spices that will take it to a whole new level.
  • Easy To Find Ingredients – when making foods from other countries, sometimes the ingredients can be hard to find. But all of these ingredients are available in the regular grocery store, so you can have them read anytime.

What You’ll Need

Be sure to scroll down to the recipe card to get the measurements and full instructions!

  • Olive Oil
  • Chicken Breast – you can use raw chicken that you cook in the soup, or rotisserie or leftover chicken works great too.
  • Onion
  • Rice Noodles
  • Chicken Broth – I always use low sodium
  • Red Curry Paste
  • Salt & Pepper
  • Garlic
  • Fresh Ginger
  • Spinach
  • Lime Juice
  • Coconut Milk

How To Make Thai Red Curry Soup

  • Sautee. In a large stockpot add the olive oil over a medium high heat. Stir in the onions, and cook for a few minutes for them to soften. Add in the ginger and garlic and cook for another 1-2 minutes, until you can really start to smell them. Mix in the red curry paste and mix until it coats all of the onion mixture.
  • Boil. Pour in the chicken broth and bring the mixture to a simmer. If you have uncooked chicken, add it here and cook for 15-20 minutes until the chicken is cooked through. Then you can remove and shred the chicken. If you have already cooked chicken, bring the mixture to a simmer for about 5 minutes.
  • Finish. Once the chicken is cooked or you have simmered for 5 minutes, stir in the coconut milk, add your chicken back to the pot, mix in the spinach and stir in the uncooked noodles. Let the noodles soften for 3-4 minutes (depends on the type of noodle you use, read the package directions). Once the noodles are cooked, add in the lime juice and season with salt and pepper to taste.
  • Toppings. Once the noodles are soft and the spinach is wilted remove from the heat and top with your desired toppings. Lime wedges, green onions, cilantro, fresh basil etc.

What Kind Of Noodles To Use

Rice Noodles – these are available at almost every grocery store these days down the Asian food aisle. Amazon also sells them. You can get them in a variety of thickness, ranging from the very thin ones, to thicker ones that are usually used in Pad Thai dishes. Either works great and cook quickly in this soup.

Ramen Noodles – these can definitely work in this soup, just not traditional. They are also a thinner noodle, but are chewier. They cook very quickly and absorb lots of flavor from whatever you put them in, so they would be a great choice as well.

Other Noodles – You really can use any noodle you have, it will affect the cooking time, and not be something you would actually find in Thailand. If you use angel hair pasta for example, it would work well, cook quickly, but I don’t think Thailand has that style pasta in their stores.

Recipe Tips & Tricks

  • Red Curry Paste – this can be found in almost every grocery store down the Asian food aisle. Amazon also sells it as do specialty grocery stores. This will be where the spice/heat in your dish comes from. This recipe calls for 1/4 cup, which will give some spice. If you like things mild, I would start with 2 Tablespoons and then taste to see if you want to add more at the end.
  • Use Fresh Limes – the fresh lime juice really gives it the burst of flavor and that depth you expect from Thai flavor.
  • Vegetarian – Want to make it vegetarian? No problem, use vegetable broth and then add in diced tofu for added protein. It will absorb the flavors in the soup and be delicious.
  • Coconut Milk – use the coconut milk you buy in a can, not a carton of the coconut milk you would drink. For the best results use full fat coconut milk. You want the soup to have that richness. The lite stuff works, it just isn’t quite as tasty.
  • Vegetables. You can add some more vegetables to this soup if desired. You could cut up carrots and red bell peppers with the onion to cook together.

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes


  • 1 Tablespoon olive oil
  • 1/2 onion, finely chopped
  • 5 cloves garlic, minced
  • 1 Tablespoon fresh ginger, minced
  • 1/4 cup red curry paste
  • 6 cup chicken broth
  • 1 pound chicken breast (about 2 cups rotisserie chicken)
  • 8 oz thin rice noodles
  • 2 cup fresh spinach
  • 1 (15 oz) can coconut milk
  • 1/4 cup fresh lime juice
  • salt & pepper to taste


  • Cilantro
  • Green Onions
  • Lime Wedges
  • Fresh Basil


  1. Heat a large stock pot over medium high heat. Add olive oil and onion and cook for a few minutes for the onions to soften. Stir in the garlic and ginger and cook for another 1-2 minutes, until you can start to smell them.
  2. Stir in the red curry paste until it evenly coats the onion mixture.
  3. Pour in the chicken broth and bring to a simmer. If uses raw chicken, add the pot and cook for about 15 minutes, until the chicken is cooked through. Remove and shred. If using cooked chicken, simmer for 5 minutes.
  4. Pour the coconut milk into the soup and add in the uncooked noodles, spinach and stir in the shredded chicken. Simmer for 3-4 minutes, until the noodles soften (depends on the type of noodle you use, read the package directions), the spinach is wilted and the chicken is warmed through.
  5. Add lime juice and season with salt and pepper to taste.
  6. Remove from heat and top with your favorite toppings.

Nutrition Information



Serving Size


Amount Per Serving

Calories 300Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 1284mgCarbohydrates 17gFiber 1gSugar 2gProtein 28g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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