Curry Noodle Soup is a quick, family-friendly dinner with tender chicken, ramen noodles, and peas in a rich coconut-curry broth—ready in 30 minutes!
Red Curry Noodle Soup
After testing and perfecting this Green Curry Noodle Soup, I knew I needed a red curry version—especially for when I have leftover red curry paste from making coconut chicken curry.
This one is the ultimate comfort food. It’s packed with flavor and so simple to make. One of my sisters tried it and told me it was “restaurant quality”—and I couldn’t agree more.
Ingredients In Curry Noodle Soup
- Chicken: Use any pre-cooked chicken—no need to reheat it first; the broth will warm it up.
- Noodles: Use instant ramen noodles—just leave out the seasoning packets. Chow mein, lo mein, or thin spaghetti also work.
- Coconut milk: Use canned coconut milk—look for it in the international foods section. I used Imperial Kitchen® to test this recipe.
- Red curry paste: Thai Kitchen® is mild and great for kids, while Maesri® 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 5–6 ounces—that amount works best with the soup and chicken.
Curry Noodle Soup Tips
- After the soup gently boils, add salt to bring out the flavor.
- Fish sauce gives it that classic Thai flavor—but you can use soy sauce instead.
- Don’t 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 you’re 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 Curry with fresh mango in it
- Curry Lentil Soup with lots of veggies
- Coconut Curry Chicken reader favorite recipe!
- Curry Chicken Salad served on rolls
- Panang Curry with sweet potatoes
