Thai Curry Noodle Soup

4.30 from 31 votes

This Thai curry pho is a 25-minute coconut red curry noodle soup made with rice noodles, rotisserie chicken, and a rich, drinkable broth. It delivers bold Thai takeout flavor at home with minimal prep and customizable toppings.

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Prep Time10

Cook Time15

Total Time25

Servings: servings

Author: Molly Thompson

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

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