Justine Schofield Thai Red Curry Soup Recipe

This Thai red curry soup brings together coconut milk, red curry paste, chicken, vegetables, and rice noodles in a fragrant, gently spicy broth. This home-style version is designed as a complete meal, with lime and fresh herbs added at the end to balance the richness.

Ingredients

8 oz (225 g) flat rice noodles
1 tbsp neutral oil (15 ml), such as canola or sunflower oil
1 medium yellow onion (about 150 g), thinly sliced
3 tbsp Thai red curry paste (about 45 g), or less for a milder soup
3 garlic cloves (about 9 g), finely chopped
1 tbsp finely grated fresh ginger (about 10 g)
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
4 cups low-sodium chicken broth (950 ml)
1 can full-fat coconut milk, 13.5 oz (400 ml), well shaken
1 tbsp fish sauce (15 ml)
1 tsp packed light brown sugar (4 g)
1 red bell pepper (about 150 g), thinly sliced
1 cup trimmed green beans (125 g), cut into 1-inch (2.5 cm) pieces
1 medium lime (about 45 ml juice), cut into wedges for serving
¼ tsp fine salt (1.5 g), plus more to taste if needed
¼ cup fresh Thai basil leaves (about 10 g), loosely packed
¼ cup fresh cilantro leaves (about 10 g), loosely packed
2 scallions (about 30 g), thinly sliced, for garnish

Instructions

Prepare the noodles and ingredients. Read the noodle package directions before you start; rice noodles vary in thickness and cooking time. Soak or cook the noodles as directed, stopping when they are just tender, then drain and rinse briefly with cool water to prevent sticking. Set them aside. Slice the onion and pepper, trim the beans, and cut the chicken into even pieces so they cook at about the same rate. Keep raw chicken and its cutting board separate from the ready-to-eat herbs and garnishes.
Build the curry base. Heat the oil in a large heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned. Stir in the curry paste, garlic, and ginger. Cook for about 1 minute, stirring constantly, until aromatic. If the paste begins to stick or darken, lower the heat and add a spoonful of broth rather than letting the garlic burn. Curry pastes vary in heat and saltiness, so starting with 2 tablespoons is sensible if you are unsure.
Coat the chicken. Add the chicken pieces and stir for 2 minutes so they are coated in the curry mixture. They do not need to brown fully; the important point is to separate any pieces that are stuck together and distribute them evenly through the pot. The chicken will finish cooking in the broth. Do not taste the curry mixture at this stage because the chicken is still raw.
Simmer the soup. Pour in the chicken broth and coconut milk. Add the fish sauce, brown sugar, and salt, then stir well, scraping the bottom of the pot to release any curry paste. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat so it bubbles softly rather than boiling hard. Simmer uncovered for 8 minutes, stirring once or twice. A vigorous boil can make coconut milk look grainy or separate, so keep the heat moderate.
Cook the vegetables and check the chicken. Add the green beans and red pepper. Simmer for 5 to 7 minutes, until the vegetables are tender-crisp and the chicken is cooked through. Check a large chicken piece with a food thermometer inserted into its thickest part; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again. Stir in the lime juice from half the lime, then taste the broth. Add more lime for brightness, fish sauce for savory saltiness, or a little more sugar if the curry tastes especially sharp.
Assemble the bowls. Divide the drained noodles among four warmed bowls. Ladle the hot soup, chicken, and vegetables over them. If the noodles have clumped while waiting, loosen them with a splash of hot water before portioning. Distribute the chicken and vegetables evenly so every bowl has a satisfying mix rather than mostly broth.
Finish and serve. Tear the Thai basil leaves and add them with the cilantro and scallions. Serve promptly with lime wedges and, if desired, extra fish sauce or curry paste at the table. The herbs are added at the end so their fresh aroma remains distinct instead of disappearing into the simmering broth.

Tips

Adjust the heat gradually. Thai red curry paste brands differ in chili strength, salt, and ingredients. Begin with 2 tablespoons if you prefer a mild bowl, then stir in more paste after the broth has simmered and taste again. For a less spicy soup, use a little less paste and add a small extra splash of broth; simply adding coconut milk can soften the heat but also makes the soup richer.
Choose a practical curry-paste substitute. Thai red curry paste is the defining seasoning here, and some jars contain shrimp paste or other seafood ingredients, so check the label if that matters to your meal. If it is unavailable, use another Thai curry paste and expect a different flavor and heat level. In a pinch, a mild Indian curry paste can season the soup, but it will not taste like Thai red curry.
Keep the coconut milk at a gentle simmer. Once it is in the pot, avoid a rolling boil. Gentle heat helps the broth stay smooth. If a little oil separates on top, the soup is still usable; stir it back in before serving. Full-fat coconut milk gives a rounder texture, while light coconut milk makes a thinner, less rich broth.
Cook noodles separately. Rice noodles continue absorbing liquid if left in the pot, which can turn a brothy soup into a thick one, especially when stored. Cooking them according to their package and portioning them into bowls keeps the soup easier to serve and reheat.

Serving Suggestions

Serve this soup as a one-bowl meal while it is hot, with extra lime wedges so each person can tune the acidity to taste. A small dish of sliced red chili, chili oil, or additional curry paste lets guests add heat individually without making the whole pot too spicy. Keep fish sauce on the table for anyone who wants a saltier, more savory broth, but add it a few drops at a time because it is concentrated.

If you want something alongside the bowls, choose a simple cucumber salad or lightly dressed greens that bring crunch and freshness without competing with the coconut broth. Steamed jasmine rice is another option for a heartier meal, though the soup already contains noodles. For a casual gathering, serve the soup and noodles separately and let people assemble their own bowls; this is especially useful if diners have different appetites or prefer different noodle portions.

Variations

Make it with shrimp: Replace the chicken with 1 lb (450 g) peeled, deveined shrimp. Simmer the broth and vegetables first, then add the shrimp near the end and cook just until opaque and firm. Check the thickest shrimp with a food thermometer; fish and seafood should reach the USDA FSIS safe minimum of 145°F (63°C). Shrimp cook quickly, so avoid leaving them in the pot while the soup waits to be served.

Make it vegetarian: Use vegetable broth, replace the chicken with 14 oz (400 g) firm tofu cut into cubes, and omit the fish sauce. Add 1 tablespoon (15 ml) soy sauce or a vegetarian fish-sauce alternative, then adjust after tasting. Check the curry-paste label because some pastes contain shrimp. Tofu will take on the broth’s flavor but will not have the same savory character as chicken.

Add more vegetables: Use sliced mushrooms, baby corn, snow peas, or thinly sliced carrots in place of some of the pepper or beans. Add firmer vegetables earlier and delicate ones near the end so they do not become mushy. Keep the total amount of vegetables close to the recipe quantity; packing in much more can crowd the pot and dilute the broth’s seasoning.

Use another noodle: Thin rice vermicelli, wider rice sticks, or wheat noodles can all work, though the cooking method and texture will change. Cook them separately and follow the package timing rather than relying on the soup to soften them. If you want a lower-noodle bowl, reduce the rice noodles and add extra vegetables, or leave the noodles out and serve the broth with rice.

Storage and Reheating

For best texture, store the soup and noodles separately in shallow, covered containers. Refrigerate leftovers within 2 hours of cooking. The soup can be kept refrigerated for 3 to 4 days; cooked noodles are best used within the same period and may soften as they sit. If the noodles have already been mixed into the soup, the dish is still fine to store, but expect them to absorb broth and become softer.

To reheat, warm only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. Add a splash of broth or water if the soup has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended by USDA FSIS. Add fresh herbs and lime after reheating rather than before storing. You can freeze the soup without noodles for up to 2 months for best quality; thaw it in the refrigerator, reheat safely, and cook fresh noodles for serving. Coconut milk may separate slightly after freezing, but stirring as it warms usually brings the broth back together.

Frequently Asked Questions

Is this an exact Justine Schofield recipe?
This is a measured home-style Thai red curry soup recipe, not a claim to reproduce a particular published version. Curry soups vary between cooks and recipes, especially in the amount of curry paste, choice of protein, and vegetables. Use the ingredient list as a reliable starting point, then adjust the heat and sour-salty balance to suit your preference.

Can I make the soup ahead?
Yes. Cook the broth, chicken, and vegetables up to 2 days ahead, cool and refrigerate promptly, and keep the noodles, herbs, and lime separate. Reheat the soup gently to 165°F (74°C), then cook or warm the noodles and assemble the bowls just before serving. Making it ahead this way helps the noodles retain their texture and keeps the basil and cilantro fresh.

How can I make it less spicy?
Use 1 to 2 tablespoons of curry paste at first, then taste the finished broth before adding more. Coconut milk softens the chili sensation, but extra milk also makes the soup richer and can mute the other flavors. A squeeze of lime can make a milder broth taste more lively; it does not remove the chili heat, so adjust the paste before the soup simmers.

Why did my coconut broth separate?
A little oil on the surface is normal with coconut milk and curry paste. A hard boil or prolonged high heat can make the separation more noticeable. Lower the heat, stir the soup gently, and serve it warm; it will usually look more cohesive. Separation is a texture issue and does not by itself mean the soup has spoiled.

Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless breast into evenly sized pieces and add it in the same place as the thighs. Breast meat is leaner and can become dry if overcooked, so start checking it as the vegetables approach tenderness. Use a thermometer and make sure the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry.

What if I cannot find Thai basil?
Regular sweet basil is a workable substitute and brings a familiar herbal note, although it does not have the same anise-like character as Thai basil. Use the same amount and add it just before serving. If you have neither, finish with cilantro and scallions; the soup will still be flavorful, though the herb profile will be simpler.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).