Dinner

Creamy Thai Red Curry Chicken Noodle Soup Recipe

Name: Creamy Thai Red Curry Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 tablespoons salted butter; 2 shallots, chopped; 4 cloves garlic, chopped; 1 teaspoon ground ginger; 1/2 cup fresh Thai basil or cilantro, chopped; 3-4 tablespoons Thai red curry paste; 1 pound chicken thighs or breasts; 1 red bell pepper, chopped; 2 cups broth; 1 can (2 cups) coconut milk; 1 can (1 1/2 cups) pumpkin puree; 2 tablespoons creamy peanut butter; 1/4 cup tamari or soy sauce; 1 pound rice or egg noodles; Pomegranate arils; Extra coconut milk (optional); Extra cilantro (optional)

ByBen Miller October 26, 2025October 26, 2025

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Introduction

This Creamy Thai Red Curry Chicken Noodle Soup is a comforting and vibrant dish that combines rich coconut milk, fragrant curry, and tender chicken with noodles. It’s perfect for warming up and brings the bold flavors of Thai cuisine right to your kitchen.

A white bowl with blue patterns filled with a thick orange curry soup topped with a small bundle of light brown noodles placed slightly off center, garnished with bright green chopped herbs and small red pomegranate seeds scattered on top. The soup surface has swirls of creamy white liquid mixed in and the bowl rests on a textured dark wooden surface. Next to the bowl are two rolled, lightly charred flatbreads garnished with small green leaves, and dark brown chopsticks rest on the bowl’s edge. In the blurred background, there are more bowls and green leaves creating depth, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons salted butter
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon ground ginger
1/2 cup fresh Thai basil or cilantro, chopped
3-4 tablespoons Thai red curry paste
1 pound chicken thighs or breasts
1 red bell pepper, chopped
2 cups broth
1 can (2 cups) coconut milk
1 can (1 1/2 cups) pumpkin puree
2 tablespoons creamy peanut butter
1/4 cup tamari or soy sauce
1 pound rice or egg noodles
Pomegranate arils, for serving

Instructions

Step 1: In a Dutch oven over high heat, melt the butter with the shallots, garlic, ground ginger, Thai basil or cilantro, and red curry paste. Cook for about 5 minutes until the curry paste thickens and becomes fragrant.
Step 2: Add the chicken and chopped red bell pepper to the pot, tossing them in the curry mixture to coat well.
Step 3: Pour in the broth, cover the pot, and let it simmer for 15 minutes until the chicken is fully cooked through.
Step 4: Shred the chicken directly in the pot using two forks.
Step 5: Stir in the coconut milk, pumpkin puree, tamari or soy sauce, and creamy peanut butter. Continue cooking for another 5 minutes until the soup is warmed through and flavors meld.
Step 6: Meanwhile, cook the rice or egg noodles according to the package instructions, then drain.
Step 7: To serve, divide the noodles into bowls and ladle the soup over them. Garnish with extra coconut milk, fresh cilantro or basil, and pomegranate arils for a burst of freshness and color.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
If you prefer less heat, reduce the amount of red curry paste to 2 tablespoons.
Adding fresh lime juice or sliced chili peppers at the end brightens the flavors.
For a vegetarian version, substitute tofu for chicken and vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent them from getting soggy. Reheat gently on the stove or in the microwave until warmed through. Add fresh noodles if the original ones have absorbed too much liquid.