Description
This vibrant Thai Red Curry Noodle Soup combines aromatic red curry paste, creamy coconut milk, and fresh vegetables to create a warm, comforting bowl perfect for any day. The silky noodles soak up the rich broth infused with fragrant ginger, garlic, and lime, offering a delicious balance of spicy, tangy, and savory flavors.
Ingredients
Scale
Soup Base
- 2 Tbsp avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 1/4 cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz) can full-fat coconut milk
- 3 Tbsp fish sauce
- Salt and pepper, to taste
Noodles & Garnishes
- 4–5 oz ramen or rice noodles
- 1 Tbsp fresh lime juice (plus more to taste)
- 1/2 cup fresh chopped cilantro (plus more for serving)
- Lime wedges (for serving)
Instructions
- Sauté Vegetables: Heat oil in a Dutch oven over medium heat. Add the diced onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute while stirring frequently until the mixture becomes fragrant, releasing the curry’s rich aroma.
- Simmer Broth: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season with salt and pepper to your preference. Bring the liquid to a gentle simmer and cook uncovered for 5 minutes to let the flavors meld.
- Cook Noodles: Add the ramen or rice noodles to the simmering soup. Let the noodles cook in the broth until tender, following the package directions, usually around 3-5 minutes.
- Finish Soup: Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning by adding more lime juice or salt if needed to achieve your desired balance of flavors.
- Serve: Ladle the hot soup into bowls. Garnish with extra chopped cilantro and lime wedges. Serve immediately and enjoy the vibrant, comforting flavors.
Notes
- You can substitute chicken broth with vegetable stock for a vegetarian version, but omit fish sauce or replace with soy sauce or tamari to keep it vegetarian.
- For extra protein, add cooked shrimp, tofu, or shredded chicken before serving.
- If you prefer a spicier soup, increase the amount of red curry paste gradually.
- Use gluten-free rice noodles to make the dish gluten-free.
- Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
