Can I freeze leftover Spicy Thai Red Curry Soup?

Yes, Spicy Thai Red Curry Soup can be frozen, but it’s best to freeze the broth without noodles to preserve the texture. Pour the cooled soup into freezer-safe containers, leaving space at the top for expansion, and freeze for up to two months. When ready to serve, thaw in the refrigerator overnight and reheat gently on the stovetop. Cook fresh noodles separately and add them right before serving for the best results.

What noodles work best for Spicy Thai Red Curry Soup?

Flat rice noodles, commonly used in Pad Thai, are perfect for Spicy Thai Red Curry Soup. They absorb the aromatic broth beautifully and have just the right texture to complement the creamy soup. However, you can experiment with udon, soba, or even glass noodles if you prefer a different twist. The key is to avoid overcooking them so they maintain their structure in the soup.

How spicy is Spicy Thai Red Curry Soup?

The spice level of Spicy Thai Red Curry Soup depends largely on the amount of red curry paste and Thai chiles you use. If you prefer a milder soup, reduce the chiles or opt for a mild curry paste. For those who enjoy fiery heat, add extra curry paste or a splash of chili oil at the end. The beauty of this soup is that you can customize the spice to match your comfort level.

Can I make Spicy Thai Red Curry Soup without coconut milk?

Absolutely. While coconut milk gives Spicy Thai Red Curry Soup its creamy texture and rich flavor, you can substitute it with almond milk or oat milk for a lighter option. You can also create a broth-based version by increasing the chicken or vegetable stock and adding more lime juice for brightness. Although it won’t be as creamy, it still delivers a satisfying and spicy kick.

Spicy Thai Red Curry Soup – The Best Delicious Thai Dish to Try Now (2025)

Description

A comforting and aromatic Spicy Thai Red Curry Soup featuring tender rice noodles, shredded chicken, and baby corn simmered in a rich coconut curry broth with a hint of lime.

Ingredients

Scale

8 oz flat rice noodles (medium width, same as used for Pad Thai)
2 tbsp vegetable oil
3 tbsp minced shallots
3 garlic cloves, minced
2 tsp minced ginger
2 Thai chiles, split in half lengthwise
5 tbsp red curry paste
1¼ cups chicken stock
1 tbsp fish sauce
30 oz coconut milk (2 cans)
3 makrut lime leaves or juice of two limes
1 cup baby corn, cut into ½ inch pieces
2 cups cooked shredded chicken
Salt and pepper to taste
Cilantro leaves for garnish
Crispy shallots for garnish
Lime wedges for serving

Instructions

Fill a large pot with water and bring to a boil.
Add noodles, cover, and remove from heat. Allow to soak for 8–10 minutes, then drain and set aside.
Heat vegetable oil in a large saucepan over medium-high heat.
Add shallots, garlic, ginger, chiles, and curry paste; sauté for 3–4 minutes until fragrant.
Stir in chicken stock and fish sauce, bring to a boil for 2–3 minutes.
Reduce heat to medium and stir in coconut milk. Season with salt and pepper.
Crush makrut lime leaves and stir into the soup (or add lime juice).
Once simmering, add baby corn and chicken; cook for 4–5 minutes.
Add noodles and simmer for another 2–3 minutes. Discard chile halves.
Adjust seasoning, garnish with cilantro leaves and crispy shallots, and serve with lime wedges.

Notes

For extra heat, leave the chile seeds in.
Use fresh lime juice if makrut lime leaves are unavailable.
Can substitute chicken with tofu for a vegetarian version.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 900mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg

Keywords: Spicy Thai Red Curry Soup, Thai noodle soup, coconut curry chicken soup, Thai curry soup recipe