Thai Red Curry Soup

5 from 18 votes

This Thai Red Curry Soup is easy to make, full of tangy flavors and it's the perfect way to warm up from the inside out.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Thai

Servings: Servings

Calories: 396kcal

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.

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.