THAI RED CURRY NOODLE SOUP
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THAI RED CURRY NOODLE SOUP
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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
- coconut oil or vegetable oil, 1 tablespoon
- shallot large, chopped; or ½ onion, chopped
- garlic 3 cloves, minced
- ginger 1 inch, grated
- red curry paste 2 tablespoons or to taste
- coconut milk full-fat, 13.5-ounce can
- vegetable broth or chicken broth, 2 cups
- soy sauce or tamari; 1 tablespoon
- fish sauce or soy sauce for vegetarian/vegan; 1 tablespoon
- brown sugar or palm sugar, 1 tablespoon, or to taste
- rice noodles vermicelli, linguine, or other type; 8 ounces
- bell peppers mixed, sliced or chopped, 1 cup
- mushrooms
- broccoli
- carrots
- snap peas
- cilantro fresh, chopped, ½ cup
- green onion 2, thinly sliced, for garnish
- lime wedges, for serving
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.
Nutrition Information
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Calories
400kcal
(20%)
Carbohydrates
20g
(7%)
Protein
30g
(60%)
Fat
40g
(62%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
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