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Creamy Thai Red Curry Chicken Noodle Soup

A quick one-pot chicken soup with Thai red curry paste and pumpkin for rich depth, plus coconut milk and peanut butter for creaminess. Finished with shredded chicken and egg noodles. Warming and just the right amount of spicy.

Prep15 minutes
Cook30 minutes
Serves6

Ingredients

  • 2 tbsp salted butter
  • 2 shallots, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ground ginger
  • 1/4 cup fresh Thai basil or cilantro
  • 3 tbsp Thai red curry paste
  • 6 cups chicken broth
  • 1 lb chicken breasts or thighs
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup pumpkin puree
  • 2 tbsp creamy peanut butter
  • 2 tbsp tamari or soy sauce
  • 8 oz egg noodles

Instructions

  1. Melt butter in a Dutch oven with shallots, garlic, ginger, and fresh basil or cilantro. Stir in Thai red curry paste and cook until fragrant and slightly thickened.
  2. Add chicken and toss to coat in curry paste. Pour in broth, bring to a gentle boil, and cook chicken 10-15 minutes until tender. Shred chicken directly into the pot.
  3. Stir in coconut milk, pumpkin puree, peanut butter, and tamari. Simmer until hot, smooth, and creamy.
  4. Cook egg noodles separately according to package directions. Ladle soup into bowls, add noodles, and top with cilantro and a drizzle of coconut milk.

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