Curry Noodle Soup is a quick, family-friendly dinner with tender chicken, ramen noodles, and peas in a rich coconut-curry brothโready in 30 minutes!
Red Curry Noodle Soup
After testing and perfecting this Green Curry Noodle Soup, I knew I needed a red curry versionโespecially for when I have leftover red curry paste from making coconut chicken curry.
This one is the ultimate comfort food. Itโs packed with flavor and so simple to make. One of my sisters tried it and told me it was โrestaurant qualityโโand I couldnโt agree more.
Ingredients In Curry Noodle Soup
- Chicken: Use any pre-cooked chickenโno need to reheat it first; the broth will warm it up.
- Noodles: Use instant ramen noodlesโjust leave out the seasoning packets. Chow mein, lo mein, or thin spaghetti also work.
- Coconut milk: Use canned coconut milkโlook for it in the international foods section. I used Imperial Kitchenยฎ to test this recipe.
- Red curry paste: Thai Kitchenยฎ is mild and great for kids, while Maesriยฎ tastes really good but is spicier.
- Garlic and ginger: Use garlic and ginger paste to speed things up.
Quick Tip
No matter what noodles you use, make sure to use about 5โ6 ouncesโthat amount works best with the soup and chicken.
ย Curry Noodle Soup Tips
- After the soup gently boils, add salt to bring out the flavor.
- Fish sauce gives it that classic Thai flavorโbut you can use soy sauce instead.
- Donโt like peas? Try frozen edamame without the pods.
Storage
Curry Noodle Soup Storage: This soup gets more flavorful over time but stores best with the broth kept separate from the noodles and chicken.
If youโre not eating it all the same day, store the noodles and chicken in one container and the broth in another.
To reheat, warm the broth and pour it over to heat everything through.
More Comforting Curry Recipes
- Mango Chicken Curryย with fresh mango in it
- Curry Lentil Soupย with lots of veggies
- Coconut Curry Chickenย reader favorite recipe!
- Curry Chicken Saladย served on rolls
- Panang Curryย with sweet potatoes
Asian Noodle Soup
This Curry Noodle Soup is a weeknight winโready in 30 minutes with a rich coconut-curry broth, tender chicken, ramen noodles, and bright peas!
Video
Equipment
Ingredients
- 1 tablespoon melted coconut oil
- 1/2 cup thinly sliced shallots or use green onions
- 1 tablespoon minced ginger see note 1
- 1 tablespoon garlic paste
- 2 tablespoons red curry paste see note 2
- 1 tablespoon yellow curry powder
- 1 (32-ounce) carton chicken stock 4 cups
- 1 (13.5-ounce) can coconut milk full-fat, see note 3
- 2 tablespoons soy sauce
- 1 lime
- 1-1/2 cups frozen peas
- 2 (3-ounce) packets instant ramen noodles
- 2 cups cooked chicken diced rotisserie or leftover grilled chicken
- Serving suggestions see note 4
Instructionsย
- Add oil to a large soup pot over medium heat. Thinly slice shallots and add to pot along with ginger and garlic. Sautรฉ until golden, 3โ5 minutes. Meanwhile, bring a large pot of water to boil for the noodles.
- Once the shallots are golden, add in curry paste and powder. Stir constantly for 2โ4 minutes or until very fragrantโdonโt rush this; weโre creating the foundation of flavor. Increase heat to medium high, and while stirring constantly and scraping the bottom of the pot, gradually add in 1 cup of chicken stock until incorporated. Add in the rest of the chicken stock and the coconut milk. Stir until smooth.
- Bring to a simmer. Once simmering, reduce heat to maintain a gentle simmer and cook (uncovered) for 5 minutes. Add in frozen peas, soy sauce, and 2 tablespoons lime juice. Taste and season with salt and pepper. (I typically add 1/4 teaspoon of each.) Hereโs where you can take a minute to adjust other flavorsโsee note 5.
- Meanwhile, the water should be boiling. Discard seasoning packets and boil the noodles according to package directions. Drain but do not rinse. Right after draining, use tongs to divide the noodles equally among 4 soup bowls. Dice the chicken and divide evenly among the bowls (1/2 cup per bowl).
- When ready to serve, ladle broth and peas right on top of the noodles and chicken. Garnish bowls, if desired, with fresh cilantro, thinly sliced green onions, additional lime wedges, and a drizzle of Sriracha if desired. Enjoy immediately.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: To keep things quick, use refrigerated minced garlic and refrigerated ginger paste.
Note 2: Red curry paste provides the main flavor for this soup. Youโll likely find it in the international section of your grocery store, at an Asian grocery store, or online. Iโve tested both Maesriยฎ and Thai Kitchenยฎ in this recipe. The intensity and flavor will vary from brand to brand. Add to preference, and if you arenโt sure, start with less since you can always add more later.
Note 3: The coconut milk really offsets the spice of the curry paste, so be sure to get a full-fat one. (Lite coconut milk also wonโt thicken as nicely.)
Note 4: Serving suggestions: 2โ3 teaspoons light brown sugar if needed, cilantro, extra lime wedges, green onions, and Sriracha.
Note 5: After the soup has simmered, itโs time to bring the flavors alive! Add extra fresh lime juice, soy sauce, curry paste salt, etc. all to personal preference. You may even need to add a few teaspoons of sugar. The amounts will vary based on the curry paste and coconut milk used and your taste preferences. Salt is important in helping to bring out and enhance existing flavors.
Storage: If youโd like to have this soup for leftovers, keep the noodles and chicken separate from the broth. Combine the two just before eating.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 53.7g | Protein: 24.4g | Fat: 20.7g | Cholesterol: 34.2mg | Sodium: 1308.5mg | Fiber: 5.4g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
10/10. Made this and itโs restaurant quality