THAI RED CURRY NOODLE SOUP

Name: THAI RED CURRY NOODLE SOUP
Prep time: 20 min
Cook time: 25 min
Yield: 6 people
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 large shallot, chopped (or ½ onion, chopped); 3 cloves garlic, minced; 1 inch ginger, grated; 2 tablespoons red curry paste (or to taste); 1 (13.5-ounce) can full-fat coconut milk; 2 cups vegetable broth or chicken broth; 1 tablespoon soy sauce or tamari; 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan); 1 tablespoon brown sugar or palm sugar (or to taste); 8 ounces rice noodles (vermicelli, linguine, or other type); 1 cup mixed vegetables (such as bell peppers, mushrooms, broccoli, carrots, snap peas), sliced or chopped; ½ cup chopped fresh cilantro; 2 green onions, thinly sliced (for garnish); Lime wedges (for serving)

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
400 kcal
Course
Soup
Cuisine
Thai

THAI RED CURRY NOODLE SOUP

Iris Warren

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A flavorful and customizable Thai soup featuring rice noodles, vegetables, and a rich red curry coconut broth. It's quick, easy, and perfect for a weeknight meal.

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Ingredients

Servings

1 tablespoon coconut oil or vegetable oil
1 large shallot, chopped (or ½ onion, chopped)
3 cloves garlic, minced
1 inch ginger, grated
2 tablespoons red curry paste (or to taste)
1 (13.5-ounce) can full-fat coconut milk
2 cups vegetable broth or chicken broth
1 tablespoon soy sauce or tamari
1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)
1 tablespoon brown sugar or palm sugar (or to taste)
8 ounces rice noodles (vermicelli, linguine, or other type)
1 cup mixed vegetables (such as bell peppers, mushrooms, broccoli, carrots, snap peas), sliced or chopped
½ cup chopped fresh cilantro
2 green onions, thinly sliced (for garnish)
Lime wedges (for serving)

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Instructions

Sauté aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped shallot (or onion) and cook until softened, about 5 minutes. Add the minced garlic and grated ginger. Sauté for about 1 minute, until fragrant.
Add curry paste: Stir in the red curry paste and cook for another minute, stirring constantly, until fragrant.
Add liquids and seasoning: Pour in the coconut milk and vegetable broth (or chicken broth). Add the soy sauce (or tamari), fish sauce (or soy sauce), and brown sugar (or palm sugar). Bring to a simmer.
Cook noodles: Add the rice noodles to the pot. Cook according to the package directions, until al dente. (The noodles will continue to cook a bit in the broth.)
Add vegetables: Add the sliced or chopped vegetables. Cook until the vegetables are tender-crisp, about 5 minutes.
Garnish and serve: Stir in the chopped cilantro. Ladle the soup into bowls and garnish with sliced green onions and lime wedges. Serve hot.

Notes

Spice Level: Adjust the amount of red curry paste to your preferred spice level.
Noodle Type: Rice noodles are traditionally used in Thai curry noodle soup, but you can use other types of noodles, such as egg noodles or even spaghetti.
Vegetable Variations: Feel free to use any combination of vegetables you like. Other great additions include spinach, bean sprouts, and bok choy.
Protein: You can add cooked chicken, shrimp, tofu, or other protein sources to the soup.
Make-Ahead: The soup base (without the noodles and fresh garnishes) can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently and add the noodles and fresh ingredients before serving.