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Finished Thai Curry Noodle Soup with a wooden ladle on a white background.

Thai Curry Noodle Soup

  • Author: Kari Peters
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This simple to make Thai Curry Noodle Soup is loaded with flavor and veggies. It’s both creamy and savory as well as being naturally gluten-free and dairy free too. Pile on the fresh cilantro and green onions with a squeeze of lime juice to create the perfect fresh flavor combined with the slightly spicy curry. You can customize the amount of spice by playing with how much curry paste you use as well.



2 tablespoons avocado oil, olive oil, or neutral oil

1 pound boneless skinless chicken thighs, diced 1/2″

1 onion, diced 1/4″

2 cloves garlic, minced

2 tablespoons minced ginger

2 tablespoons red curry paste, more or less to taste

1 red bell pepper, diced 1/2″

113.5 ounce full fat coconut milk

6 cups low sodium chicken broth, see notes

1 tablespoon fish sauce

4 cups spinach, 4 ounces, roughly chopped

4 ounces rice vermicelli noodles, see notes

1/2 teaspoon sea salt if needed, this will vary depending on the chicken stock

1/4 teaspoon ground black pepper

1/2 cup chopped cilantro

1/2 cup thinly sliced green onions

12 limes cut into wedges


Place a large pot, (10″ Dutch oven works well) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.

Cook stirring occasionally as the chicken browns, then remove it from the pan and set it aside when it’s done.

Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Cook stirring frequently until the onion turns translucent, 1-2 minutes.

Then add the curry paste and sauté briefly using a wooden spoon to break up the paste.

Next add the bell pepper, coconut milk, and chicken stock. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cook until the bell pepper is tender, 8-10 minutes.

Turn off the heat, then stir in the fish sauce. Add the chopped spinach and stir it in to wilt.

Finally add the rice noodles and use the back of the spoon to carefully submerge them into the hot soup. Let the soup stand for about 3 minutes, or according to the package cooking time for the noodles. Stir to distribute the cooked noodles.

Season to taste with sea salt if needed and serve immediately with the cilantro, green onions, and lime wedges.


Curry pastes vary a lot in heat. We use the Mae Ploy brand and 2 tablespoons makes a medium spicy soup.

Try to find a low sodium chicken stock or use Homemade Chicken Stock.

You can use brown rice vermicelli noodles in this soup as well. Vermicelli is the right size to cook in the residual heat of the soup. You can also use the full 8 ounce package, but it will be ‘noodles’ not ‘soup’.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Thai

Keywords: Thai Noodle Soup, Thai Chicken Noodle Soup, Thai Red Curry Noodles, Thai Chicken Noodles Soup