Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

Print Recipe

I suspect that the cold snowy weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one and this one.

Spicy Thai Curry Noodle Soup

Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that I am just too lazy, too short on time and desperate for immediate gratification.

Spicy Thai Curry Noodle Soup

And that is what this soup will give you. Almost immediate gratification. In 15 minutes you have a broth with depth of flavor that will confuse you into thinking that it was simmering away all day. And the instant cook rice noodles shave even more time off and have the most wonderful texture ever.

Spicy Thai Curry Noodle Soup

The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. While I loved that this was such a fast and easy meatless meal, you could certainly add some shredded chicken or thrown in a handful of shrimp for the last 2 minutes of cooking to make it even more hearty.

Spicy Thai Curry Noodle Soup

I hope this leaves you feeling cozy and all warmed up! It is working for me as I am having a bowl while I write this (It’s the third time I have made this in the last 2 weeks if that says anything.) I also forgot to tell you that I thin sliced an onion and sautéed it in the curry-coconut paste before adding the broth and that was an excellent addition- try this for sure!!

Spicy Thai Curry Noodle Soup

To make this Spicy Thai Curry Noodle Soup:

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

Spicy Thai Curry Noodle Soup

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently.

Spicy Thai Curry Noodle Soup

Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Spicy Thai Curry Noodle Soup

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Spicy Thai Curry Noodle Soup


Recipe: Spicy Thai Curry Noodle Soup


  • 3 garlic cloves, chopped
  • 2 tablespoons fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons coconut oil
  • 4 cups vegetable or chicken broth
  • 3 cups coconut milk
  • 6.75 ounces of rice sticks (really thin rice noodles)
  • Fresh cilantro, thai basil, red chili’s and green onions to garnish


  1. Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
  2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
  3. Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.
  4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
  5. Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Leave a Reply


  1. This is my idea of the perfect comfort food. A bowl of richly spiced, slurpable noodles, yes please!

  2. So, so pretty & your photos always have THE most amazing clarity! pinned

    • OMG- thanks Averie- I am always staving to get my photography better, so I appreciate that :)

  3. Vicki B says:

    Any recipe with “Thai” in it always seems mysterious and complicated with ingredients I don’t have a clue about but this is so simple! It sounds so delicious. Well done, Heather!

    • TOTALLY simple Vicki!! I have always felt the same way, but it is that little jar of store bought red curry paste that makes all of the difference. i also think the coconut milk gives the broth a body and depth it would not have had otherwise. Plus, I thought of you and a few other regular readers/commenters that are vegetarians!!

  4. I can’t believe this is so easy to make! Definitely want to try this with some shrimp or shredded chicken.

    • Kelley- you can EVEN do this: Saute an onion in the curry paste and when soft, remove it and set aside. Then sauté the shrimp shells of a half pound of shrimp in the leftover paste/oil, and then add the broth and coconut milk. Simmer with a lid on for 15 minutes. Then I scooped the shells out with a chinese spider strainer and then added the onions back in and the noodles and threw the half pound of shrimp in. AMAZING.

  5. This soup is gorgeous and I love that it only takes 15 minutes! Can’t wait to try this one.

  6. That looks soooo good right now! It’s -8 here without the windchill and I need some of this ASAP haha.

    Happy Blogging!
    Happy Valley Chow

  7. Really great pics Heather, and that soup just looks complete bonkers good!

  8. Mila Furman says:

    Wow, this is pretty amazing Heather! Pictures are gorgeous! And the recipe looks amazing! I will most definitely be making this!

  9. Wow – this sounds so delicious!

  10. Such gorgeous photos! I simply love that this takes no time to make. Warm, comforting goodness!

  11. nadine says:

    This looks delicious. Is the coconut milk you use the rich kind that comes in a can or the thin kind that comes in a carton like Soy Milk?

    • Thanks Nadine- I used the thin kind that come in a carton at trader joes.

      • nadine says:

        Great. Thanks for the quick reply! I will pick some up tomorrow.
        PS. Your photographs are fabulous :-)

  12. Jen A says:

    Super yummy!!! Kids loved it (didn’t use all the curry paste). Thanks!!

  13. I love the look of all those noodles!! KILLER soup!

  14. Janelle says:

    This sounds so great and simple!! Curious if you think olive oil would work in place of the coconut oil? I don’t typically use that, everything else I have already.

    • Sure Janelle!Ot even vegetable oil- Especially if you still have the coconut milk on hand- that will round the flavor nicely.

  15. Mandy says:

    Defiantly going to have to try this!! Thanks!

  16. This looks so amazing!! I made a different variation of a Thai chicken noodle soup the other day–but your version is making me crave it all over again. Gorgeous pictures!

  17. Kara says:

    Hi Heather,
    I made this today for my lunch and it tasted amazing. It was so easy and quick to make too. I added some chopped chicken and a boiled egg and it was delicious. Thanks so much for sharing.

  18. rads says:

    Just made it and I can’t tell you how happy I am. It’s so cold and this is so filling and amazing. Thank you :)

    • That makes me so super Happy Rads!! Stay Warm :)

  19. sarah says:

    ooh, this makes me want to dip into my Asian pantry and start playing with these flavors again. I’ve been stuck on pho, but curry noodles can beat almost any cold day at its own game.

  20. karen fonville says:

    going to make today where do you get rice sticks and red curry paste?

    • Just look in the Asian aisle at the grocery store- mine were at my local supermarket. If they don’t have rice sticks, get rice noodles and cook in the broth for a few minutes longer.

  21. I’ve been fumbling around looking for some type of stir-fry concoction to make with the odds and ends in my refrigerator. This is the answer! I only have green curry paste, but I think that should work just fine. Yum!

  22. I tried this today and really liked it. I found that adding a tablespoon of sugar and a tablespoon of curry powder increased the complexity of the flavor. Thanks for posting.

    • great feedback eastside food bites! Thanks for sharing!

  23. Anne says:

    I noticed in the comments section that you used coconut milk from a carton. Do you think the stuff from a can would work? I honestly don’t know what the difference is! Consistancy, maybe? It’s snowing here and I can’t wait to make this, but I only have canned coconut milk!

    • Anne- canned coconut milk is the same thing- it is perfect!! Keep Warm!

  24. Lori says:

    This is by far the BEST thai curry recipe I have ever made. All the others were lacking something, but this one has the perfect amount of flavour and heat.

    • Thank you Lori- I am so happy to hear that!

  25. Mari says:

    Made it today. Amazing!!! I did switch to organic veggie broth to make it vegan. Thanks for sharing your recipe. :)

  26. KTB says:

    I made this tonight and LOVED it! I added more broth, it was a bit on the spicy side for me, and chicken, to make it a little more hearty. THANK YOU!

    • Awesome Mari! Yes, if you change the broth out it is vegan!

  27. Rebecca says:

    Just made it for lunch. SO GOOD!! We added chicken as suggested. I will be making this recipe again! (And again)!
    We tried pouring the broth over the noodles and they didn’t soften enough so next time we will put them in the broth and cook first. It may be the kind we bought.
    Thank you for the great recipe!

  28. cee says:

    Do you use coconut milk in a can, or the cold kind? This defiantly sounds delicious:)

  29. Cee says:

    Do you use coconut milk in a can, or the kind that is cold? This sounds so good :)

  30. Rachel Percival says:

    YUM, made this today for lunch, didn’t have thai curry paste but was still delish and satisfied my noodle craving!!

  31. Amber Stanley says:

    YUM!!! I noticed you wrote “coconut broth” instead of “coconut milk.” It confused me for a moment. Might be something worth fixing. You can delete my post after you read this, but not the recipe! Can’t wait to try it! :)

  32. Barbara says:

    What can you use if you are allergic to coconut?

    • Barbara- not sure about the end result, but I would sub chicken broth for the coconut milk and maybe add a splash of cream at the end for some richness and creaminess.

      • JMichelle says:

        Got all the ingredients except the red chilies :( any substitutes?

    • Nicole says:

      i would thing olive or grape seed oil for the coconut oil and canned evaporated milk for the coconut milk. It holds up well to heat. :)

  33. Lauren says:

    Gorgeous photos! I have been making large batches of beef pho all winter (freezing half the broth for another day). Excited to try this recipe out for those times I crave it without time for my labor intensive version. I’ll report back after I’ve made it. Thanks for sharing!

  34. Jennifer says:

    Well written and full of flavor, this soup is sure to hit my sweet spot. Thank you!

  35. Emily says:

    Thanks for the recipe – made it tonight for dinner and it was delicious!

    • Awesome Emily!!

    • Alli Hart says:

      The rice sticks packet I bought says to soak the noodles in hot water and then boil and drain them. Did you do that too or do I just open them up and dump them in to the broth?

      • If it is the really skinny rice sticks like in the picture just dump them in the broth! if it is wide rice noodles, i might rinse them in hot water and then boil them in the broth.

  36. Helen says:

    This looks delicious. I make my Thai noodle soup with some shredded leftover chicken and add a little fish sauce and tamarind paste- it gives the sauce a sweet and sour kind of taste. Yummy!

  37. Cheryl says:

    Sweetened or unsweetened coconut milk?

  38. JennyK says:

    Made this last week, added chicken sauteed with peanut sauce as an additional topping. It was SO good!!! Thanks!

  39. Monica says:

    I made this yesterday and it was delicious. My husband suggested next time we add shrimp and mushroom which we will. Thanks!

  40. Naomi says:

    I just made this tonight. It was absolutely delicious! Thank you so much for sharing this recipie. I added some chicken cut into strips. I sliced the chicken thin and marinated it in 1 Tbs of ginger, 1 Tbs of curry paste, a tsp of garlic powder and 1/2 cup of coconut solid (from the can of coconut milk). Then I grilled them and cut them into strips. I topped the soup with the chicken and it was an absolute hit! Thanks again! I will definitely be making this another day.

  41. Roseann says:

    This is a great recipe, I have made it three times and have at times added chicken, shrimp, bell peppers, carrots, potatoes, and onion. I use 2 cans of light coconut milk (Trader Joe’s) and it turns out delicious.

  42. jen says:

    delicious! of course, you’d have to use Veg Broth in order for it to be “meatless” or “vegetarian”

  43. Zul says:

    What brand red curry paste do you use?

  44. Sara says:

    I can’t make this enough… thankfully Im the only one in my house who eats it so I don’t have to share but this is YUM!!!

    • Haha!! I am the same way Sara- my kids are not into the curry- but I can’t get enough!

  45. Kenya says:

    Would it be ok to us curry powder vs the paste?

    • Yes! It is a different flavor profile (I assume you are talking about yellow curry powder?) and without the heat. So I would start with a tablespoon and then decide if you want to add heat, or more powder. Also, make sure to dissolve it well i n the hot broth so it isn’t grainy or powdery! Good luck!!

  46. Stacey says:

    This dish is simply AMAZING!! There is so much flavor along with a good heat that makes your nose run lol. I couldn’t find thai basil but sweet basil was good with this dish as a substitute. This is my 2nd time making this within a month! The 1st time I added shrimp to it and my 2nd time making I left it out and got grumbles because of that. Thanks for sharing this simple but yummy recipe!

  47. Nancy says:

    Great recipe

  48. Nancy says:

    Thank you so much for sharing this.

  49. Awesome – thanks heaps for sharing this tasty recipe. On our own site we focus sometimes to much on indian curries, and I always enjoy trying a thai curry – this one looks very tasty, so looking forward to trying it out :)

  50. Victoria says:

    I just love Vietnamese food………..it is the bat of Asian food.

  51. allison says:

    This was yummy! I did go ahead and add shredd chicken. Thanks for the recipe:)

  52. Kimberly says:

    So I made this for dinner last night we added chicken and it was really good we knew we woyld want it again but it felt like it was missing something, I had the leftovers for lunch and holy moly its delicious the next day!!!

  53. Marcy says:

    I love Thai- so when I saw this, I had to make it. Never mind it is around 80* here today! I used Trader Joes organic fat free low salt chicken broth and Trader Joes light coconut milk (in a can). This needed salt, and I also added sugar to taste. The sugar really helped the flavor profile. The cilantro took the soup to the next level. My rice noodles were very thin which made this slurpy yummy delicious! This is going to be my go to soup this winter. Thank you for sharing it!

  54. Kiely says:

    Super yum – I added some lime juice which really seemed to add to the complexity of flavors! Thanks!

  55. Beth says:

    This looks delicious. I’m considering adding some chicken and veggies (sprouts, snap peas, cabbage). Do you think this would ruin the simplicity of the dish? I like to experiment with soups, working off great bases, but I’m not so familiar with Asian-style soups and wouldn’t want to muddy the flavors by adding in too much extra stuff.

  56. Dianne says:

    Great, flavourful soup..I substituted half of the chicken broth with broth made from soaking a couple of handfuls of dried mushrooms, it added a little more depth & flavour. I also added shrimp and broccoli flowerettes. Keep up the good work!

  57. kirsten says:

    Made this for lunch today, added prawns too, it was absolutely gorgeous and will definitely be making it again..thank you

  58. SABRINA says:

    I made this last week, and am making it again tomorow for lunch
    I added some chopped butternut squash to the oil to Carmelize before adding the spice paste and there in some spinach at the end. It was delicious. Will made add prawns tomorow and up the spice Factor. Yum!

  59. sandra says:

    What does “deglaze the pot” mean

    • Sandra- It just means that you want to add the liquid and then scrape up any little browned or cooked on bits on the bottom of the pan and then stir them into the liquid. Hope this helps!

  60. THis soup looks awesome! What delicious combination of flavors….thanks for sharing!

  61. andrea says:

    Made this tonight..recipe had way way way too much coconut milk I did not like this recipe I would use maybe 300 ml of coconut milk and thats it way to milky

  62. Tami P says:

    Fantastic soup. Made it heartier by dropping in some chicken.

  63. Yo’
    This was so awesome! and I made a vegan one (subbed chicken broth with veggie broth) and it was just as good, if not better! Thank you so much :)

  64. Andrea says:

    So good, so good, so good! I’ve made this soup three times now and it’s definitely a favorite. Thanks so much for helping me make meals more interesting and delicious. :)

  65. Katharine says:

    I have made this so many times in the past 3 weeks!
    My husband says it’s one of the best things I have ever made. I typically add shrimp, enoki mushrooms and mint.

  66. Tina Edwards says:

    Can I freeze this soup?

  67. Nicole says:

    This was delicious! I sautéed onion and peppers at the start and added leftover chicken. Wonderful with Jasmine rice if you want to change up the noodles.

  68. Carli says:

    This was AMAZING! The broth is the best thing ever.

  69. This looks delicious AND beautiful! Thanks for posting.

  70. Naomi says:

    I would like to make this tonight for my family, and I’m wondering if this recipe is just for one serving?

    • Hi Naomi- this should feed 4, but if your family has big appetites you could always double it!

  71. Alicia says:

    This is AMAZING! I added some shrimp to mine. My 5 year old daughter said, “Mom! How did you make this? It’s sooooo good!” :) I had the leftovers for lunch twice during the week. I’ll definitely be making this again SOON.

  72. tamara says:

    Can’t wait to make this. With all the snow we are getting this year this will certainly make things better!

  73. Erica says:

    Delicious. I added some bean sprouts and shredded chicken along with everything else. Yummy

  74. Sarah says:

    would it be okay to use chicken broth with no sodium in it?

  75. Divya Patel says:

    Do I have to cook the rice stick noodles first? On the package it says to put it in boiling water for three minutes and then drain. Or do I just put them in the broth right out of the package?

    • you could do either Divya- if you cook the rice noodles first, you will have more broth

  76. Amanda says:

    Looks delicious! If I were to make a double batch can you freeze some for later??

  77. Meaghan says:

    I only have green curry paste and reg ground yellow curry powder. Does either of these sound like a good sub? And ratio suggestions? This soup looks divine!

    • Meaghan- I would use either!
      and it is probably about the same- the paste is just suspended in the liquid.I can’t wait to hear- will you let me know if you use the green curry?

  78. Hilary says:

    I haven’t got any coconut oil handy. Would another kind of oil work as well? I have sesame, olive and vegetable oil in spades but I used up the last of my coconut stuff and would love to avoid a trip to the store if possible 😉

    • Hi Hilary! I would use vegetable oil- it will be great!

  79. Daisy says:

    Just made this. It is so good and easy to make.

  80. Wendy Martin says:

    This is quick and delicious! The only change I’ll make next time is to double the broth and add some fish oil and jalepeno for a nice kick!!

  81. Madeleine says:

    This is amazing! I added a little bit of fish sauce and a squeeze of lemon and it was absolutely to die for!

  82. Ali says:

    ehat kind of red chilis do you use/where can you get them? It seems like every recipe these days calls for them but I can not find that kind ANYWHERE in the USA (can’t even find green of the same-ish type)
    I’m going mad (both crazy and angry) with frustration in my search

    • Hi Ali! I use red fresno chilis that are at all the grocery stores in Seattle? If you can’t find them just use a jalapeño.

  83. Leslie says:

    My friend turned me on to this recipe and I love it! Even though I am a total baby when it comes to spicy foods, I can handle this one just fine. I usually saute cubed tofu and thinly-sliced onions and mushrooms in toasted sesame oil to add to the soup. So good!!! Thank you for sharing this recipe.

  84. Mirachelle says:

    This looks so delicious! If I’m not planning on finishing this broth in one sitting (more like, if I can resist finishing it all at once), how can I store it? Thanks so much!

  85. Adrienne says:

    Can’t wait to make this! Any tips on adding shrimp?

  86. Shanice says:

    Soup was as amazing as it looked in the pictures! Great job!!

  87. Gina says:

    Oh my gosh, Heather….this looks incredible. I’ve been looking for a recipe like this forever and I think I’ve found the one. Can’t wait to try it.
    Amazing photograpy too.
    Do you mind if I link up to this on my blog this week. It’s such a great one to share.

  88. Rayna says:

    This soup was absolutely delicious! So flavorful, satisfying, and perfect for a chilly night! It was very simple to make but tastes like you slaved over the pot all day. Great recipe, I can’t wait to make it again!!

  89. Aimee russell says:

    Can you freeze this?

    • Syre- Ia m sure the texture of the noodle swill change a little- buts hold be fine/