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Creamy Thai Red Curry Chicken Noodle Soup.
A quick, one-pot chicken soup that’s packed with flavor. It’s made with Thai red curry paste and pumpkin for a rich, slightly sweet depth, plus broth, coconut milk, tamari (or soy sauce), and a touch of peanut butter for creaminess and body. Finished with shredded chicken and egg noodles, it’s warming, satisfying, and just the right amount of spicy.
Soup season is officially back, and my ideas are flowing like crazy. I shared a gnocchi chicken soup the other week, and you all loved it! Clearly, cozy bowls of soup are a fall favorite around here.
I’ve always loved a noodle soup once the weather cools. Ramen was my go-to growing up, but now—after cooking for well over 15 years—I’ve fallen for curry-based soups. They’re so flavorful and feel a little more special.
This recipe was inspired by Trader Joe’s Thai Red Curry. The name sounded so good, and I loved the idea of a base made with pumpkin and peppers, plus tender shredded chicken. I decided to make my own version, but better, with egg noodles. Because mom always says the best soups have a good egg noodle.
It all comes together effortlessly in one pot, and the result is the most delicious, wholesome, and cozy bowl of soup. I think you’ll love it!
These are the details
Ingredients
- salted butter
- shallots
- garlic
- ground ginger root
- fresh Thai basil and/or cilantro leaves
- Thai red curry paste
- broth
- chicken breasts or thighs
- coconut milk
- pumpkin puree
- peanut butter
- tamari/soy sauce
- egg noodles – or use rice noodles if gluten-free
Toppings
I love a drizzle of coconut, a sprinkle of cilantro, and some pomegranate arils too. It’s so pretty!
Special Tools
I like to use a Dutch oven. Mine is cast iron, but any soup pot works well here! Nothing fancy about this recipe.
Steps
Step 1: Get cooking
In a Dutch oven or soup pot, melt the butter with the shallots, garlic, ginger, and a handful of fresh basil or cilantro. Stir in the Thai red curry paste and cook until fragrant and slightly thickened.
Add the chicken and toss it in the curry paste to coat. Stir in the bell pepper. At this point, your kitchen will smell amazing!
Step 2: Add the broth and cook the chicken
Pour in the broth and bring everything to a gentle boil. Cook the chicken for 10–15 minutes, depending on the size of the pieces, until tender and fully cooked. Shred the chicken right into the pot.
Step 3: Finish the soup
Stir in the coconut milk, pumpkin purée, peanut butter, and tamari (or soy sauce). Mix until smooth and creamy, then simmer until the soup is hot and steamy.
Step 4: Cook the noodles
While the soup finishes simmering, cook the noodles according to the package directions.
To serve
Ladle the soup into bowls and add the noodles. Top with fresh basil or cilantro (I love cilantro here), a swirl of coconut milk, and a sprinkle of pomegranate arils for color and sweetness.
Serve with warm naan on the side — perfect for dipping.
For leftovers, keep the noodles separate from the broth so they don’t soak up all the liquid. Just add them back when reheating.
A simple, cozy, and nourishing soup — perfect for busy fall nights.
Looking for other soup recipes? Here are a few ideas:
Brie and Cheddar Apple Beer Soup
Slow Cooker Creamy White Bean Noodle Soup
Lighter Creamy Broccoli Cheddar Soup
30 Minute Spicy Miso Chicken Katsu Ramen
Better For You Chicken and Spinach Ramen
Lastly, if you make this Thai Red Curry Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Thai Red Curry Chicken Noodle Soup
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Servings: 6
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a Dutch oven, over high heat, melt the butter with the shallots, garlic, ginger, basil leaves, and curry paste. Cook until the curry paste has thickened, about 5 minutes. Add the chicken and bell pepper, and toss in the curry. 2. Pour over the broth, cover, and simmer 15 minutes, until the chicken is cooked through. Shred the chicken in the pot. 3. Add the coconut milk, pumpkin, tamari/soy sauce, and peanut butter. Cook for another 5 or so minutes, until warmed through. 4. Cook the noodles according to package directions.5. Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro, and pomegranate.
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