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Thai Red Curry Chicken Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 servings


  • 2 large chicken breasts cut into 1-inch chunks
  • salt and pepper to taste
  • 1 tablespoon canola or coconut oil
  • 1 red bell pepper diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons red curry paste
  • 1 tablespoon grated ginger
  • 6 cups chicken broth
  • 1 13.5-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 6 ounces dried rice noodles or vermichelli noodles
  • 3 green onions sliced
  • ½ cup cilantro leaves chopped
  • 2 tablespoons fresh lime juice


  • Place Dutch oven or stock pot over medium heat. Add oil. Once hot, add chicken and season with salt and pepper. Cook until done. Remove and set aside.
  • Add onion and pepper to same hot pot. Cook until softened, about 5 minutes. Add garlic and cook until fragrant. Add in curry paste and ginger and stir together. Cook for 5 minutes. The bottom of the pan will probably start to brown. That's okay!
  • Add in 2 cups of chicken broth. Scrape off the browned bits from the bottom of the pan. Add rest of the chicken broth and coconut milk. Bring mixture to a boil. While waiting for it to boil, chop the cooked chicken and add to the soup. Once the soup is boiling, reduce to simmer. Simmer for 10 minutes.
  • Add fish sauce, brown sugar, and rice noodles. Let noodles soften in the hot broth for about 5 minutes. Remove from heat and add in chopped green onions, cilantro, and fresh lime juice. Taste and season, if necessary. Serve immediately.


Recipe adapted from Damn Delicious