This curry pho is a Thai-inspired noodle soup made with rice noodles and a rich coconut red curry broth. It combines the structure of pho with bold Thai curry flavor for a fast, weeknight-friendly dinner.
The broth is creamy but still drinkable, layered with ginger, garlic, red curry paste, and coconut milk. Rotisserie chicken keeps it easy, and the noodles finish cooking right in the bowl.
If you love Thai takeout but want something you can make in 20 minutes at home, this is it.
Love Thai food? Try Thai steak salad or this healthy chicken Pad Thai recipe next.
This bowl of noodle soup packs so much flavor in a very short amount of time. It’s my interpretation of Thai Curry Pho and has such deep and rich flavor.
The thin noodles cook directly in the Thai red curry and coconut milk broth in 15 minutes or less. Top it with veggies and chicken for the ultimate takeout meal at home.
If you love red curry, make coconut curry chicken, sweet potato curry, or mango chicken curry next.
Ingredients You Need
Here are the simple ingredients for this Thai red curry noodle soup. Jump to the recipe card for exact measurements.
- Rice sticks: classic pho uses medium rice noodles, but you could also use thin rice noodles (often called vermicelli).
- Garlic: use fresh!
- Ginger: use fresh and grate it with a microplaner.
- Red curry paste: use more or less if you’re sensitive to spice.
- Coconut oil: as the base to cook the curry paste.
- Broth: vegetable broth or chicken broth are great options.
- Full fat coconut milk: from the can.
- Coconut sugar: to sweeten the broth. Maple syrup is a great option.
- Lime juice: to add acid and balance the sweetness.
- Chicken: I use rotisserie chicken to keep it simple. Leftover baked or grilled chicken work too.
- Toppings: Fresh cilantro, red thai chilis, thai basil, roasted red peppers, green onions, or crispy shallots
How to Make Curry Noodle Soup
Here are the simple steps, with photos, to make thai curry pho. Jump to the recipe card for the full recipes.
- Partially cook the noodles: Soak the noodles in room temperature water for 3 minutes then strain.
- Make the curry paste: Combine the garlic, ginger and curry paste in the food processor.
- Make the broth: heat the curry paste and coconut oil over medium heat in a large pot until it bubbles. Add the broth and deglaze the pot by stirring to mix everything together. Stir in the the coconut milk, sugar, and lime juice, and bring the broth to a boil over medium-high heat. Stir in the coconut milk.
- Pour broth over noodles: Divide the rice sticks evenly between large bowls. Ladle the boiling broth over the noodles and let sit for approximately 3 minutes to finish cooking t he noodles.
- Garnish and serve: Top with shredded chicken and garnish with your desired toppings.
What Make the Broth Taste Deep and Rich
Heating the curry paste in coconut oil before adding liquid is essential. This step blooms the spices and prevents the broth from tasting thin.
Full-fat coconut milk creates body. If you use light coconut milk, the broth will be noticeably less creamy.
Fresh lime juice balances the sweetness from the coconut milk and sugar, so do not skip this step or the soup will taste heavy!
As always, taste and adjust salt at the end.
Tips for Making Coconut Curry Noodle Soup
- Make this vegan or vegetarian by adding chickpeas instead of shredded chicken.
- Soak the noodles in warm water first to help them soften.
- Make a double batch of the soup and freeze half for a quick weeknight meal!
- Try another protein: traditional pho (pronounced “fuh”) is topped with steak. While this is not a traditional recipe, you could use that here or try another protein like shrimp or pork.
How to Store
Store the soup separately from the noodles because they will start to absorb too much of the soup and soften over time. It will stay fresh in the fridge for up to 5 days.
Freeze the broth only for up to 4 months. Thaw overnight in the fridge, warm it on the stove, and pour it over noodle to serve.
Frequently Asked Questions
No. Traditional Vietnamese pho uses a clear beef or chicken broth with warming spices like star anise and cinnamon. This recipe is Thai-inspired and uses red curry paste and coconut milk for a richer, creamier broth.
With 2 tablespoons of red curry paste, it is mild to moderately spicy. For mild, use 1 tablespoon. For extra heat, add Thai chilis or chili oil at the end.
Store the broth and noodles separately. The noodles continue absorbing liquid as they sit, so combining everything will soften them over time.
Thai Curry Noodle Soup
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Ingredients
- 6-8 ounces rice sticks medium or thin (like vermicelli)
- 4 garlic cloves chopped
- 2 1/2 tablespoons fresh ginger
- 2 tablespoons red curry paste
- 1 Tablespoon coconut oil
- 4 cups vegetable or chicken broth
- 3 cups (2 cans) full fat coconut milk
- 1 Tablespoon coconut sugar
- 2 Tablespoons lime juice (1 lime)
- 1 lb shredded Rotisserie chicken
- Toppings: Fresh cilantro, red thai chilis, thai basil, roasted red peppers, green onions, or crispy shallots
Instructions
- Prepare a deep bowl filled with room temperature water. Add the noodles to the water and soak for 3 minutes until it becomes opaque. Use your hands to pick the noodles apart to loosen them as they soak. Strain and let them dry out while you make the broth.6-8 ounces rice sticks
- Combine the garlic, ginger and curry paste in the food processor (or mince and mash together in a small bowl).4 garlic cloves, 2 1/2 tablespoons fresh ginger, 2 tablespoons red curry paste
- In a large pot, heat the curry paste and coconut oil over medium heat, warming the paste gently for 1-2 minutes until it starts to bubble slightly.1 Tablespoon coconut oil
- Add the broth and deglaze the pot by stirring to mix everything together. Stir in the the coconut milk, sugar, and lime juice, and bring the broth to a boil over medium-high heat. Season to taste with kosher salt.4 cups vegetable or chicken broth, 1 Tablespoon coconut sugar, 3 cups (2 cans) full fat coconut milk
- Divide the rice sticks evenly between large bowls. Ladle the boiling broth over the noodles and let sit for approximately 3 minutes to finish cooking the noodles.
- Top with shredded chicken and garnish with your desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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If I am making this just for myself, how would I store the leftovers? Should I combine the noodles with the broth? It seems the noodles may become soggy.
I would store the broth and noodles separately!
This was delicious. I did make several modifications, but am leaving a review anyway as the basic recipe was so good! I didn’t have rotisserie chicken so used boneless, skinless chicken breast, cubed into bite-sized pieces. I cooked one diced yellow onion in the coconut oil, then added the red curry paste and sauteed it until it was fragrant. Then I added the ginger garlic paste and sauteed that until fragrant, finally adding the cubed chicken and stirring it so that each piece was coated in the aromatics. After that, in went the chicken broth and one can of coconut milk (one was plenty for our palate). Once the chicken was cooked I added the zest of the lime, lime juice, sugar, and a thinly sliced thai chili (we like it hot!). We only had thick rice noodles on hand, so added them back in and simmered for a few minutes so that they cooked (likely would not have had to do this if we had used vermicelli). It was so delicious! The broth is just addictive. I will make a vegetarian version one day with vegetable broth and tofu, as the recipe is very flexible. Thanks for an amazing meal!
Thank you!
Delicious! We usually have traditional pho and this is just as good! My whole family loved it. Very simple to make. My husband kept asking “what’s in the broth it’s super good.” 👍👍
Love that! Thanks!!
Simple Recipe
This was extremely simple.