Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 200g dried rice noodles (I use pad Thai noodles, but vermicelli if I’m lazy or that’s what’s open); 1 tablespoon vegetable oil; 3 tablespoons Thai red curry paste (If you’ve got Mae Ploy, brilliant; I use the random jar my corner shop sells sometimes, no shame); 400ml can coconut milk (full fat is dreamy, but if you only have light, don’t sweat it); 750ml chicken or veggie broth (I’ve mixed half and half before—tastes fine); 200g chicken breast, sliced thin (leftover rotisserie chicken works, or tofu if you’re going meatless); 1 red bell pepper, sliced (I once used a yellow; didn’t notice much difference); 100g mushrooms, sliced (Button or shiitake or, on one desperate day, chopped up portobellos); 1-2 teaspoons fish sauce (My brother uses soy sauce instead—sacrilege, but edible); 1 teaspoon sugar (optional, but my friend swears by it); Juice of 1 lime (or a splash from the green bottle in your fridge if you forgot to buy a real one again, like me); Fresh coriander/cilantro for serving (You can skip it; I just like the color); Sliced red chilli or chilli flakes for extra heat (optional, for the brave or reckless)

Okay, let me paint you a (slightly chaotic) picture: it’s raining, I’m in socks with holes, the dog keeps glancing at the empty food bowl, and there’s this nudge in the back of my brain for something warm, spicy, and quick. That’s usually when Thai Red Curry Noodle Soup gallops to the rescue—like the culinary equivalent of a cozy jumper. I actually first stumbled into making this after a holiday in Bangkok, stubbornly determined to recreate *that* flavor bomb noodle soup I had in a tiny street stall. I’ll admit, my first few tries tasted more like… spicy confusion than Thai magic, but hey, we live and (sometimes) burn our tongues.

Why You’ll Love This (Or: Why I Keep Making It Despite Burnt Tongues)

I make this soup when I want to feel like I’ve accomplished something impressive—except it’s actually so much easier than it tastes. My family goes a bit bonkers for it, mostly because they can slurp noodles (and, apparently, splash red curry broth on the dog and each other). Even my “spice-wimp” best friend finishes the whole bowl. Oh, and honestly? It’s forgiving. Had a day where your curry paste container is looking empty? Me too, more than once. Still turns out fab.

All The Stuff You’ll Need…And What I’ve Swapped

200g dried rice noodles (I use pad Thai noodles, but vermicelli if I’m lazy or that’s what’s open)
1 tablespoon vegetable oil
3 tablespoons Thai red curry paste (If you’ve got Mae Ploy, brilliant; I use the random jar my corner shop sells sometimes, no shame)
400ml can coconut milk (full fat is dreamy, but if you only have light, don’t sweat it)
750ml chicken or veggie broth (I’ve mixed half and half before—tastes fine)
200g chicken breast, sliced thin (leftover rotisserie chicken works, or tofu if you’re going meatless)
1 red bell pepper, sliced (I once used a yellow; didn’t notice much difference)
100g mushrooms, sliced (Button or shiitake or, on one desperate day, chopped up portobellos)
1-2 teaspoons fish sauce (My brother uses soy sauce instead—sacrilege, but edible)
1 teaspoon sugar (optional, but my friend swears by it)
Juice of 1 lime (or a splash from the green bottle in your fridge if you forgot to buy a real one again, like me)
Fresh coriander/cilantro for serving (You can skip it; I just like the color)
Sliced red chilli or chilli flakes for extra heat (optional, for the brave or reckless)

Here’s How I (Usually) Get It On The Table

Soak your rice noodles in hot water, just until they’re soft but not totally limp—maybe 8 mins? Sometimes I forget about them, they survive.
Heat the oil in a biggish pot over medium heat. Add the red curry paste and stir it around for 1-2 minutes—don’t panic if it sticks a bit, just scrape!
Pour in the coconut milk (it might look weirdly separated, that’s normal—it’ll sort itself out in a minute).
Add broth, bring to a gentle simmer, then stir in chicken, bell pepper, and mushrooms. Let it all bubble for maybe 5-7 minutes or until chicken’s cooked (sometimes I poke a piece just to check).
Season with fish sauce, sugar, and lime juice. Taste here—this is where I inevitably go “needs something” and add a tiny bit more fish sauce or another half splash of lime.
Drain noodles and twirl them into the bowls (I use tongs; forks work, or just dump them in, no one’s judging).
Ladle over the steamy curry broth and veggies/chicken. Top with coriander, extra chili, and whatever else looks good. Slurp time!

Notes (Learned the Wobbly Way)

If your curry comes out super spicy, a spoonful of extra coconut milk soothes things right down—ask me how I know.
The soup seems to get thicker if you leave it sitting (I may actually prefer next-day leftovers, when there are any…)

Soup Experiments: Variations That (Mostly) Worked

Swap in shrimp instead of chicken—really great. Pork is…less great, a bit chewy (but up to you).
I tried brown rice noodles once, and they kind of went gloopy. Wouldn’t recommend unless you like, well, food glue.
Add spinach or baby bok choy—makes it look more heroic. That’s right: heroic soup.
If I’m being fancy, a soft-boiled egg on top is gorgeous, but usually I just forget.

Equipment: The Necessary (And Not-So-Necessary)

I always use my big soup pot, but my cousin microwaves her broth and does a sort of “bowl-assembly” method. Works in a pinch if you’re only reheating. Tongs for serving noodles look professional but forks definitely do the job.

How To Store (If It Even Lasts)

Pop leftovers in an airtight container in the fridge for up to 2 days. Noodles will soak up broth so maybe keep them separate if you’re feeling organized—though honestly, it vanishes same-day at my place.

How I Serve: Family-Style And Then scramble For Seconds

I dump heaps of coriander on top; my little sister puts a silly amount of chili flakes on hers. Always with lime wedges on the side (I’m a lime fiend), and sometimes I set out a little bowl of crispy shallots if I’m trying to impress guests (or, er, myself). On Fridays, we eat it couch-side in pyjamas—little tradition, don’t judge.

Hard-Earned Pro Tips (AKA Things I Did Wrong)

Don’t rush sautéing the curry paste—seriously, I did once and just tasted raw paste in the end. Not fun.
If you overcook the noodles, don’t panic. Just label it as “authentically soft Thai style”—nobody ever calls me out.

Real Life FAQ (Because People Actually Ask Me These)

Q: Can I use green curry paste instead?
Sort of? It’s not the same flavor, but you’ll still get something tasty. Just don’t expect the classic taste.
Q: Is this super spicy?
It can be. I dial it back for the kids, but if you’re a heat chaser, go wild. And hey, add extra at the table.
Q: Can I freeze it?
I wouldn’t, the noodles don’t love it (texture gets a bit mushy—you’ll see what I mean). But the broth alone, sure.
Q: Got leftovers?
Rarely, but when I do, next day is actually even better. Sort of stews together and gets all mellow.
Q: What goes with it?
I usually just eat it on its own, but if you want sides, Thai spring rolls or just a cold beer go nicely. Or nothing—who needs more?!

And that’s it. If you mess anything up (I sure have), just lean into it—most folks are too busy slurping to notice, and honestly, this soup is like a good joke: you can tweak it countless ways and probably still get a smile (or happy burp) when you serve it up. Cheers!

Thai Red Curry Noodle Soup