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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
My whole family loved and my 6 year old said it’s his favorite soup. 10 thumbs up!
Hi Katie,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
How would this be without the peanut butter? Not a fan of peanuts.
Hi Sarah,
That would be fine if you wanted to omit it:) I hope you love this dish, please let me know if you give it a try!
This was sooooo good! Added some spinach that was about to go bad and it was perfect.
Hi Jen,
Love to hear this! Thanks a bunch for making this recipe and sharing your feedback! Happy Fall!
In step #1 we add the curry paste with shallots, garlic, etc, but recipe also instructs to add curry along with peppers and chicken. Is this additional curry powder?
Hi there,
You can add the curry paste in step 1 with the shallots and garlic. Sorry for any confusion, I hope you love this dish!
Outstanding and delicious!
We made this twice in one week it was soo good. When I saw pumpkin in the recipe, I was confused but realized it made it so creamy and silky.
The second time I made it, I used ground chicken (just to speed up the cooking process) and cut the peanut butter in half. Both times I made it, it was awesome.
This will definitely be in our family dinner rotation!
Hi Kelli,
Happy Sunday!🎃 Thanks for giving this recipe a whirl, so glad it turned out nicely for you!
Made this tonight, really good! Will make again. I used cilantro, added a squeeze of lime and more cilantro to top it off.
Hey Tandra,
Happy Sunday!🎃 Thanks for giving this recipe a whirl, so glad it turned out nicely for you!
I’m excited to try this! My mother-in-law is sensitive to spicy foods… is this dish spicy? Should I half the amount of red curry paste?
Hi Olivia,
This dish is not spicy, but you could certainly use less of the curry paste just to play it safe:) I hope you love this recipe!
So delicious! It was a big hit 🌟 definitely adding to my recipe box!
Thank you Tieghan 😘
Thanks so much, Laurie! Love to hear this recipe turned out well for you, thanks a lot for making it!
We usually adapt recipes to our our personal flavors. Not for this one. The variety of flavors,….pumpkin, ginger, peanut butter…., the ingredients are what demanded that I make it for our first weather system of the Season. The BEST soup ever! Ernie and I love it. Easy recipe for a reoccurring favorite 😍
Hey there,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad it was enjoyed!
Made this soup yesterday, and it was amazing!! Definitely adding it into the rotation, everyone loved it. I did a couple tiny tweaks- I didn’t have peanut butter on hand so I used the same amount of tahini instead, and I sprinkled a handful of chopped cashews as garnish instead of the pomegranate arils, just since I had them already.
Hey Kaitlyn,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Hi!
wanting to try this but wondering what a good substitute would be for the pumpkin puree?
Hi Emily,
So sorry, I wouldn’t omit the pumpkin puree from this recipe, it really adds so much to the dish. Here is another similar recipe you might enjoy:
https://fett-weg.today/coconut-curry-noodle-soup/%3C/a%3E%3Cbr /> I hope this helps!
My family thought this was amazing.
Hi Andrea,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Can you add crockpot instructions please? 😊
Hi Analese,
To make this in the crockpot, I would 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!!!
Yes! Yes! Yes! Awesome intro into soup season! My husband said he could eat this every day! I used brown rice vermicelli noodles, because my son has celiac, but did everything else as written. Delicious, lovely blend of flavors!
Thanks so much, Jenn:) I’m so glad to hear this soup was a hit! Thanks for making it! Happy Friday!
I was sad to pass on the Thai Basil & Pomegranate because my grocery store didn’t have them.
I used cilantro instead and added more butter, salt & pepper, and a dash of Trader Joe’s umami seasoning ::chef’s kiss:: So freaking delicious. Perfect way to celebrate fall.
Hey Stephanie,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!