This vibrant and aromatic Thai chicken curry soup combines the bold flavors of red curry paste, coconut milk, and fresh herbs with tender chicken and rice noodles. It’s a quick, comforting dish that’s perfect for busy weeknights.
Swap heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
Add vegetables like mushrooms or zucchini for extra nutrition and flavor.
For meal prep, store the soup without the pasta and add it fresh when reheating to maintain texture.