Thai Red Curry Noodle Soup is a rich, flavorful, and comforting dish that combines aromatic Thai spices with creamy coconut milk and tender noodles. Perfect for cozy dinners or when you’re craving something spicy and warming, this dish is surprisingly easy to prepare and is bursting with bold flavors. Here’s everything you need to make your own Thai Red Curry Noodle Soup.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth or chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (optional for vegetarians, can substitute soy sauce)
- 1 teaspoon sugar
- 200g rice noodles or any preferred noodle type
- 1 cup sliced mushrooms (shiitake or button work well)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 1 cup cooked chicken, shrimp, tofu, or other protein (optional)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Red chili slices (optional, for extra heat)
Instructions
- Prepare the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 2–3 minutes until fragrant. - Create the Broth
Pour in the vegetable or chicken broth and stir to combine. Bring to a simmer. Add the coconut milk, fish sauce, and sugar, mixing well. Let the broth simmer for 5–7 minutes to allow the flavors to meld together. - Cook the Vegetables
Add the mushrooms, red bell pepper, shredded carrots, and snap peas to the pot. Simmer for 5 minutes or until the vegetables are tender but still vibrant. - Prepare the Noodles
Cook the noodles according to the package instructions, then drain and set aside. - Add Protein (Optional)
If using a protein like cooked chicken, shrimp, or tofu, add it to the soup and simmer for 2–3 minutes until heated through. - Combine and Flavor
Stir in the lime juice and taste the soup, adjusting the seasoning with more fish sauce or sugar if needed. - Serve
Divide the cooked noodles into serving bowls and ladle the hot curry soup over them. Garnish with fresh cilantro, green onions, and optional red chili slices for extra heat.
Serving and Storage Tips
- Serving: Serve this soup hot and fresh for the best flavor and texture. Pair it with lime wedges for an extra zing, and a side of crusty bread or spring rolls for a more filling meal.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the soup thickens too much. For the best results, keep the noodles separate and add them to the reheated soup to avoid sogginess.
FAQs
1. Can I make this soup vegan?
Yes! Replace fish sauce with soy sauce or tamari, and ensure your curry paste does not contain shrimp or fish products.
2. What noodles work best for this soup?
Rice noodles are a classic choice, but you can use ramen, udon, or even spaghetti as a substitute.
3. How can I make the soup spicier?
Add more red curry paste, red chili flakes, or sliced fresh chilies to increase the heat level.
4. Can I freeze Thai Red Curry Noodle Soup?
It’s best to freeze the soup without the noodles, as they can become mushy when reheated. Store the broth and vegetables in a freezer-safe container for up to 3 months, and add fresh noodles when serving.
Enjoy the delightful balance of heat, creaminess, and bold Thai flavors in this easy-to-make Thai Red Curry Noodle Soup!
PrintTHAI RED CURRY NOODLE SOUP
This Thai Red Curry Noodle Soup is a delightful blend of spicy red curry, creamy coconut milk, and tender rice noodles, complemented by chicken and fresh vegetables. It’s a hearty and warming meal that’s perfect for any day.
Ingredients
- For the Soup:
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low-sodium chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 4 ounces rice noodles
- 2 tablespoons freshly squeezed lime juice
- For Garnish:
- 3 green onions, thinly sliced
- ½ cup fresh cilantro leaves, chopped
- ¼ cup fresh basil leaves, chopped
- Lime wedges
Instructions
- Sauté the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the pot.
- Cook until the chicken is browned and cooked through, about 5–6 minutes.
- Remove the chicken from the pot and set aside.
- Sauté Aromatics and Vegetables:
- In the same pot, add the minced garlic, diced red bell pepper, and diced onion.
- Sauté until the vegetables are tender, about 3–4 minutes.
- Add Curry Paste and Ginger:
- Stir in the red curry paste and freshly grated ginger.
- Cook for 1–2 minutes until fragrant, stirring constantly.
- Prepare the Broth:
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the fish sauce and brown sugar.
- Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
- Cook the Noodles:
- Add the rice noodles to the pot and cook according to the package instructions, usually about 4–6 minutes, until tender.
- Combine and Finish:
- Return the cooked chicken to the pot.
- Stir in the freshly squeezed lime juice.
- Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Serve:
- Ladle the soup into bowls.
- Garnish with sliced green onions, chopped cilantro, and basil leaves.
- Serve with lime wedges on the side for extra brightness.
Notes
- Protein Alternatives: This recipe works well with shrimp or tofu as substitutes for chicken.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or snap peas for added nutrition and flavor.
- Noodle Options: Rice noodles are traditional, but you can use other types like vermicelli, udon, or soba noodles if preferred.
- Spice Level: Adjust the amount of red curry paste to control the heat level of the soup.