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Creamy Thai Red Curry Noodle Soup with Chicken Shrimp

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A quick and comforting Thai-inspired soup featuring a creamy coconut red curry broth with tender chicken, plump shrimp, and rice noodles. Perfect for cozy dinners and easy enough for busy nights.

Ingredients

Scale
  • 1 can (13.5 oz/400 ml) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 3 cups (720 ml) chicken broth or stock
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • 8 oz (225 g) boneless, skinless chicken thighs, thinly sliced
  • 8 oz (225 g) raw shrimp, peeled and deveined
  • 6 oz (170 g) rice noodles (flat or vermicelli style)
  • 1 cup sliced bell peppers
  • 1 cup snap peas or green beans, trimmed
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • Fresh cilantro leaves (for garnish)
  • Thinly sliced green onions (for garnish)
  • Chopped peanuts (for garnish)
  • Additional lime wedges (for garnish)

Instructions

  1. Soak 6 oz rice noodles in warm water for 10-15 minutes until pliable but not mushy. Drain and set aside.
  2. Heat 1 tablespoon oil in a large pot over medium heat. Add sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
  3. Stir in 2 tablespoons red curry paste and cook for 1 minute, stirring constantly.
  4. Slowly pour in 1 can coconut milk and 3 cups chicken broth. Stir to combine and bring to a gentle simmer.
  5. Add 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1 tablespoon fresh lime juice. Taste and adjust seasoning.
  6. Add sliced bell peppers and snap peas or green beans. Simmer for 3-4 minutes until vegetables are tender-crisp.
  7. Add thinly sliced chicken thighs and peeled shrimp. Simmer gently for 5-6 minutes until shrimp turn pink and chicken is cooked through.
  8. Add soaked rice noodles and stir gently. Cook for another 2 minutes to warm through.
  9. Adjust seasoning with more fish sauce, lime juice, or sugar if needed.
  10. Ladle soup into bowls and garnish with fresh cilantro, sliced green onions, chopped peanuts, and lime wedges.

Notes

Use full-fat coconut milk for a rich, silky broth. Avoid overcooking shrimp to keep them tender. Soak noodles properly to prevent mushiness. Adjust seasoning gradually and taste often. For extra heat, add chili flakes or fresh chilies as garnish.

Nutrition

Keywords: Thai red curry, noodle soup, chicken and shrimp soup, creamy curry soup, easy Thai recipe, coconut milk soup, quick dinner, comfort food

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