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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
This recipe was easy breezy and packed with so much flavor. Once you get the base down you could really doctor it up any way you like with different proteins or vegetables. Thank you! This one’s a winner.
Hey Tyler,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
YUM!!
Thanks Alexis!
could you leave out the peanut butter?
Hi Christy,
Sure, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try!
So yummy on a cold night!!! Just the right amount of spice, and the multiple ingredients blend to a complex and delicious flavor!!
Hey Danette,
Perfect! I’m so glad to hear this recipe turned out well for you, thanks for making it!
Have a great week!
SO good!! I was skeptical of the pumpkin at first, do not be!! Cannot even taste it, just helps make it thicker IMO! This will be on repeat. We like to put it over rice as well, so filling. Yum!
Hey Taylor,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
This is the perfect soup for a cold autumn/winter night. It’s filling, cozy and comforting all at the same time! Seriously, it comes together so easily but the flavors are rich and fulfilling. This will be a regular occurrence in this house, I can absolutely promise you that! I took some to a friend who needed a smile in her day and she loved it, immediately hopped on the Tieghan train and there’s no looking back now, lol. Thanks so much for sharing your love of cooking with all of us and for making so many of us fall in love with cooking all over again!
Hey Summer,
Fantastic! I appreciate you making this recipe and your comment! So glad it was enjoyed:)
Thanks so much for your kind message! Happy Holidays!
This soup is extremely yummy, especially on a cold day. Love the flavor. I added a bit more curry and soy. Sooo goooood. Very satisfying.
Hey Ulli,
Love to hear this! Thanks a bunch for making this recipe and your comment!
Happy Sunday!
The first time I made this, I immediately made another pot – it’s that yummy! Great recipe. I added a few dashes of fish sauce and squeezed some fresh lime to finish it off. Delish!
Hey Britt,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
So tasty ! To go even quicker, I added one can of white beans instead of the chicken. Made a great lunch for the whole family !
Hi Virginie,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it!
I love this dish so much! I made this a few weeks ago on our first truly chilly night here in Summit County, CO. I’ll admit I was a bit skeptical about the pumpkin purée but it turned out to be essential so don’t skip it! My teenage son (and my most honest barometer) loved it too, a win! This one’s definitely going into the rotation. The only thing I’ll do differently next time is add more chicken. I like my dishes protein-heavy.
Hey Melanie,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Happy Friday!
Soooo good!! This one will be on repeat. I made it vegetarian by using shitake and trompeta mushrooms with some of abbotts vegan chicken. I also used the whole mini jar or red curry paste. Delicious flavor and Death. Such a great comfort food
Thanks so much, Jessica! So glad to hear you enjoyed this recipe, I appreciate you making it!
Made this tonight. Delicious!!
Hi Sally,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
Hi. This soup looks so tasty! Can I use a regular soup pot instead of a dutch oven? If yes, should I adjust cooking time? Thanks!
Carrie
Hi Carrie,
Yes, that is perfectly okay to use, no need to adjust the cook time:)
I hope you love this recipe, please let me know if you give it a try!
Have you tried pork in this dish? Like cubed pork butt? And is there a brand of egg noodles you like best?
Hey Christina,
Sorry, I have not tried this recipe with pork, but I don’t see why that wouldn’t work for you!
Here are the exact noodles that I used.
Please let me know if you have any other questions!
Sooo delicious with so much flavor! Thanks for another amazing recipe! 10/10
Hey Shawna,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!