Thai Red Curry Noodle Soup

You can have this Thai-inspired soup ready in no time. It is lovely the day it is made, but tastes even better the next day. This is a great make-ahead soup for lunches and dinners throughout the week.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. coconut oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh grated ginger
  • 3 Tbsp. Thai red curry paste
  • 2 boneless, skinless chicken breasts, sliced
  • 3 cups chicken broth
  • 2 cups water
  • 2 Tbsp. fish sauce
  • 1 can (15 oz.) coconut milk
  • ¼ cup fresh lime juice
  • 8 oz. dry rice noodles
  • ¼ cup cilantro leaves
  • 1 green onion, sliced


  • Heat coconut oil in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the garlic, ginger, and curry paste. Cook, stirring constantly, until very fragrant, about 5 minutes, then add the chicken and cook until just cooked through, about 4 minutes.
  • Add the chicken broth, water, fish sauce, and coconut milk and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add half the lime juice and stir well. Add the noodles, let them soak for 4 minutes, then stir and continue to cook until the noodles are tender, about 1 minute more.
  • Divide the soup between 4 serving bowls. Garnish with cilantro leaves, green onion, and the remaining lime juice.