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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
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.
Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1/2 cup fresh Thai basil or cilantro, chopped
- 3-4 tablespoons Thai red curry paste
- 1 pound chicken thighs or breasts
- 1 red bell pepper, chopped
- 2 cups broth
- 1 can (2 cups) coconut milk
- 1 can (1 1/2 cups) pumpkin puree
- 2 tablespoons creamy peanut butter
- 1/4 cup tamari/soy sauce
- 1 pound rice or egg noodles
- pomegranate arils, for serving
Instructions
- 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.
This post was originally published on October 8, 2025
Just made this. Came out great! I skipped the bell pepper and added lemongrass. While the pumpkin puree didn’t add any noticeable taste, I think it did a lot for the texture(velvety). And the random pops of sweetness from the pomegranate arils are well suited. Definitely recommend!
Thanks so much, Nick! Love to hear this dish was enjoyed, I appreciate you making it! Happy Friday!
You said in your stories this is dairy free but your recipe has butter – can I omit to make it dairy free?
Hi Jan,
You can you olive oil in place of the butter. Please let me know if you have any other questions!
Just an FYI, you said in your IG story that this recipe was dairy free and could be vegan if you omit the chicken but butter is dairy and it isn’t vegan. Can you recommend the best substitute for butter in this soup?
Hi Frida,
You could use olive oil in place of the butter. Please let me know if you give this recipe a try!
Is there anyway you could link the exact noodles you used? I would love to try egg noodles in that shape but the ones linked are rice! Thank you!!
Hey Hannah,
You bet! Here is the link for the noodles:
Please let me know if you have any other questions! Happy Friday!
The recipe doesn’t specify cutting the raw chicken into pieces before adding it to the broth to cook. Should I do that?
Hi Marguerite,
No need to cut the chicken, it’s going to get shredded in step 2. Please let me know if you have any other questions!
Oh, thank you so much!
Haven’t made this yetbut noticed that the instructions mention adding bell pepper but that is not listed as an ingredient. Did you include it and if so, red or green?
Hi Rani,
Yes, the ingredient list calls for 1 red bell pepper. Please let me know if you have any other questions!
Would this freeze easily for batch cooking? I want to make a lot of soups to freeze for later!
Hey Jessa,
Totally! I would just freeze without the noodles and then add those once thawed. Let me know if I can help in any other way!
Oh my goodness! I made this tonight after seeing this recipe this morning! Made it with rice noodles I cooked separately and chicken thighs that stayed so moist and tender and shredded beautifuly. It was absolutely outstanding and my family is still applauding me! A definite keeper!
Thanks so much, Terry! I’m so glad to hear your family enjoyed this dish, I appreciate you making it!
This was delicious! The pumpkin rounds everything out and makes it feel so creamy, even with using low fat coconut milk. This will be a repeat in our house – thank you!!!
Hi Jessica,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
Would this work in the crock pot? Sorry you know you are getting this question from someone!
Hey Katie! This recipe will be great in the crockpot! Add all ingredients except the noodles, shred the chicken then add the noodles!
Let me know how you like it! Or if you have other questions. Thank you!!!
I know you said in your description this is better than Trader Joe’s, but I have to respectfully disagree! I tried this recipe and it wasn’t bad, but TJs is still my fav!!
Thanks for trying the recipe and sharing your feedback, Becky!
Can you put exact measurements instead of “one can” please? Not sure what amount to use!
Hi Diane,
Yes! I added the exact measurements here:) Please let me know if I can help in any other way!
Could I just cook the noodles directly in the soup instead of in a separate pot?
Hi Lauren,
I would recommend cooking the noodles in a separate pot so that they do not soak up all of the broth. Please let me know if you give this recipe a try!
When you write recipes can you please put the size of the can we are supposed to use?
Hi Jorden,
Yes, that you for this feedback. I have updated with the exact measurements for you. I hope you love this recipe!
I made this tonight and it was delicious! I used half a red onion since my grocery was out of shallots, and I used rotisserie chicken. My family loved it!
Yay! Thanks so much for trying this dish, Nancy! I’m so glad to hear it turned out well for you!
Is there no way to pin the recipes anymore?
Hi Rebekah,
Yes, you can pin from any photo in the post. Please let me know if I can help in any other way!
Can you please clarify the ounces for the coconut milk and pumpkin purer instead of “one can” for each? Thank you!
Hi Sara,
I used a 13.5oz can of coconut milk and a 15oz can of pumpkin puree. Please let me know if you have any other questions!
What can be used in place of peanut butter?
Hey Trusha,
You could use another nut butter or tahini in place of the peanut butter. Please let me know if you have any other questions!