Thai Red Curry Soup is a delicious and easy-to-make soup that is perfect for any occasion. This soup is packed with flavor and has a unique blend of ingredients that makes it the perfect meal for a chilly day.
If you love the flavor of these Instant Pot Thai Chicken Rice Bowls then this is the recipe for you. Next time you are craving a comforting bowl of soup to warm you up from the inside out, this is the recipe for you.
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Thai Soup
I used coconut milk in this recipe because not only does it make the soup creamy, but it also brings some health benefits. Coconut Milk is full of nutrients such as vitamin C, selenium, and magnesium.
Why I Love This Recipe
Curry soup is the perfect meal for any cold day. This rich, aromatic dish has a unique blend of spices that will make your taste buds go wild with joy!
- Ready in under 30 minutes
- Easy to make
- Fills the house with a delicious aroma
If you love Thai Curry recipes like this one then you may also enjoy this Instant Pot Thai Red Chicken Curry recipe.
Ingredients
You only need a handful of simple ingredients to help you make this delicious homemade Thai soup recipe. All of these ingredients can be found easily at your local grocery store. You will be so glad that you made the trip after one bite of this creamy soup.
Fresh Ginger – Make sure that you peel your fresh ginger before you dice it.
Thai Red Curry Paste – I prefer to use Blue Dragon Brand. You can find this in the International aisle at your local grocery store.
Coconut Milk – I like to use full-fat coconut milk. Make sure you purchase coconut milk and not coconut cream.
Rice Noodles – For this soup, you will need a thin Thai rice noodle. There are several different brands to choose from, just make sure that you pick up rice noodles.
Substitutions
Chicken Stock: Chicken stock can be used to add more flavor to this soup in place of the chicken broth.
Oil: If you don’t have olive oil on hand you can use vegetable oil or canola oil.
Variations / Options / Add-Ins
Here are a few ways that you can customize this recipe to your family’s taste buds.
Shrimp: Instead of cooked chicken, you can add some cooked shrimp to this soup to change up the protein.
Spice: If you like your soup a little bit spicier, you can add more curry paste or even some red pepper flakes.
Noodles: If you are not a fan of rice noodles, you can use any type of noodle that you like in this soup. Just make sure to cook the noodles according to their package instructions before adding them to the soup.
Vegetables: You can also add some vegetables to this soup, such as carrots or even zucchini.
Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this recipe and you should already have these kitchen tools in your kitchen.
Large pot – I like to use a heavy-bottomed pot such as a dutch oven or a large soup pot.
How to Make Thai Red Curry Soup
Making this creamy Thai curry soup recipe is simple. Just follow the instructions below and you will have a hearty bowl of soup in no time at all.
Step 1: Heat oil in a large pot
Heat olive oil in a stockpot or dutch oven over medium heat.
Step 2: Saute the onions, garlic, bell pepper, and ginger
Once hot, add the diced onion, garlic, red bell pepper, and ginger. Cook for 4-5 minutes until the onions are golden.
Step 3: Stir in the red curry paste
Add the red curry paste and cook for 1 minute.
Step 4: Mix in the coconut milk and broth
Stir in the coconut milk and chicken broth.
Step 5: Bring the soup to a simmer
Increase heat to medium-high and bring to a simmer.
Step 6: Add in broccoli and chicken
Reduce heat back to medium and add the broccoli florets and cooked chicken.
Step 7 Boil the noodles
In a separate pot, start cooking the rice noodles according to the package directions.
Step 8: Once the broccoli is tender add the noodles
Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
Serving Suggestions
I like to serve this easy soup recipe with a side of fresh bread like this Instant Pot French Bread recipe or this Air Fryer Naan Bread recipe. No matter which recipe you decide to make, you will love dipping it into your soup.
Pro Tips
Here are a few tips to make sure that your soup turns out perfectly every time that you make it.
- I like to garnish some fresh cilantro leaves, fresh basil, and lime wedges when I serve this soup.
- Make this recipe milder by using less curry paste.
- If you want a little bit more heat, add some red pepper flakes.
- You can cook your rice noodles directly inside your soup however they will release starch which will thicken the soup.
- If you plan to eat this soup for leftovers and do not want to have mushy noodles, after you cook your noodles keep them separate from the soup and add them to the bowl when you are ready to reheat it.
- Make this soup meatless by adding diced tofu instead of the cooked chicken, and vegetable broth instead of chicken broth.
- Add more salt and black pepper to taste.
- If you are low-carb you can add zucchini noodles instead of rice noodles.
- Add your favorite vegetables such as cauliflower, sweet potatoes, or zucchini to this recipe.
FAQs
Do you have questions about this Thai Red Curry Noodle Soup recipe? Here are the answers to the most commonly asked questions for this recipe.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over medium heat until warm or in the microwave in 30-second intervals until warm.
Yes, this soup can be frozen for up to 3 months.
More Soup Recipes
If you like soup, give these recipes a try:
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📋 Recipe
Thai Red Curry Soup
Equipment
- 2 large pots
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 red bell pepper seeded and diced
- 1 tablespoon fresh ginger diced
- 2 cups chopped chicken cooked
- 4 tablespoons Thai red curry paste we used Blue Dragon brand
- 13 ounces coconut milk
- 6 cups chicken broth
- 2 cups broccoli florets
- 8 ounces rice noodles
Instructions
- Heat olive oil in a stockpot or dutch oven over medium heat.
- Once hot, add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until onions are golden.
- Add the red curry paste and cook for 1 minute.
- Stir in the coconut milk and chicken broth.
- Increase heat to medium-high and bring to a simmer.
- Reduce heat back to medium and add the broccoli florets and cooked chicken.
- In a separate pot, start cooking the rice noodles according to package directions. (Optionally, you can cook it directly in the soup but the noodles will release starch that will slightly thicken the soup.)
- Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
Video
Notes
- I like to garnish some fresh cilantro leaves, fresh basil, and lime wedges when I serve this soup.
- Make this recipe milder by using less curry paste.
- If you want a little bit more heat, add some red pepper flakes.
- You can cook your rice noodles directly inside your soup however, they will release starch which will thicken the soup.
- If you plan to eat this soup for leftovers and do not want to have mushy noodles, after you cook your noodles keep them separate from the soup and add them to the bowl when you are ready to reheat it.
- Make this soup meatless by adding diced tofu instead of the cooked chicken, and vegetable broth instead of chicken broth.