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THAI RED CURRY NOODLE SOUP
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THAI RED CURRY NOODLE SOUP

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.

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

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

    Cup of Yum
  1. 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.
  2. Add curry paste: Stir in the red curry paste and cook for another minute, stirring constantly, until fragrant.
  3. 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.
  4. 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.)
  5. Add vegetables: Add the sliced or chopped vegetables. Cook until the vegetables are tender-crisp, about 5 minutes.
  6. 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

Calories 400kcal (20%) Carbohydrates 20g (7%) Protein 30g (60%) Fat 40g (62%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 400

% 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.