Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Red Curry Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Thai
  • Diet: Vegetarian

Description

This Thai Red Curry Noodle Soup is a delicious, creamy, and slightly spicy dish packed with rich flavors from coconut milk, red curry paste, and fresh herbs. Loaded with veggies, tender noodles, and your choice of protein, this comforting soup comes together quickly, making it perfect for a cozy weeknight meal. Customize it with tofu for a vegetarian option or shrimp and chicken for extra heartiness.

Ingredients

Units Scale
  • 2 tablespoons red curry paste
  • 1 tablespoon vegetable oil
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth (or chicken broth)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 cup baby spinach
  • 1 cup mushrooms, sliced
  • 1 package (8 oz) rice noodles
  • 1 cup tofu, cubed (or 1 cup cooked chicken, shrimp, or your preferred protein)
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Salt and pepper to taste

Instructions

 

  1. Cook the noodles: Prepare rice noodles according to package instructions. Drain and set aside.
  2. Sauté the aromatics: In a large pot, heat vegetable oil over medium heat. Add minced ginger, garlic, and red curry paste. Sauté for 1-2 minutes until fragrant.
  3. Add coconut milk and broth: Pour in the coconut milk and vegetable broth. Stir well to combine, then bring to a gentle simmer.
  4. Season the soup: Add fish sauce (or soy sauce), lime juice, and brown sugar. Stir to mix the flavors.
  5. Cook the vegetables: Add red bell pepper, mushrooms, and spinach to the pot. Cook for 5-7 minutes until vegetables are tender.
  6. Add protein: Stir in tofu (or cooked chicken or shrimp) and simmer for another 3-5 minutes until heated through.
  7. Combine the noodles: Add the cooked rice noodles to the pot, and stir to combine everything.
  8. Serve: Ladle the soup into bowls and garnish with chopped green onions, fresh cilantro, and lime wedges. Add salt and pepper to taste.

Notes

  • For a milder version, reduce the amount of red curry paste.
  • Customize with your favorite vegetables or proteins, such as bok choy, carrots, or even beef.
  • Adjust the consistency by adding more broth if you prefer a thinner soup.

Find it online: https://newsvks.com/thai-red-curry-noodle-soup/