Thai Curry Noodle Soup

This Thai curry noodle soup is just like eating Thai takeout right at home! This pho soup is packed with a drinkable curry broth, vegetables, and rotisserie chicken. The topping options are endless!

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.

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.

1. Partially cook the noodles: Soak the noodles in room temperature water for 3 minutes then strain.
2. Make the curry paste: Combine the garlic, ginger and curry paste in the food processor.
3. 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.
4. 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.
5. Garnish and serve: Top with shredded chicken and garnish with your desired toppings.

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.

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil