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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!

thai curry noodle soup i a bowl with chopsticks
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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.

Why You’ll Love this Curry Noodle Soup

  • Done in 20 minutes or less
  • Full of rich curry flavor
  • Customize with your favorite toppings!
  • Healthy and nourishing.
  • Great to eat as leftovers!

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
curry noodle soup ingredients on a counter

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.

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.

chopsticks twirled in a bowl of coconut curry noodle soup
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4.35 from 29 votes

Thai Curry Noodle Soup

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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!

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 6 servings

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.
Last step! If you make this, please leave a review letting us know how it was!

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 37g | Protein: 19g | Fat: 37g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 1298mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1124IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 4mg

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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Recipe Rating




3 Comments

  1. Amber says:

    5 stars
    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.” 👍👍

    1. Molly Thompson says:

      Love that! Thanks!!

  2. Courtney Lopez says:

    3 stars
    This was extremely simple.