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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
20 mins
Servings: 6 people
Calories: 400 kcal
Course: Soup
Cuisine: Thai

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)

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: 6people

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.