Description
This Thai Red Curry Noodle Soup is a warming and flavorful dish featuring fragrant red curry paste, creamy coconut milk, and tender noodles. Packed with vibrant vegetables, aromatic spices, and optional protein like shredded chicken or tofu, this soup combines comforting textures with bold Thai-inspired flavors for an easy weeknight meal.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon brown sugar
Noodles & Protein
- 6 oz rice noodles or ramen noodles
- 1 cup cooked shredded chicken or tofu (optional)
Greens & Garnishes
- 1 cup baby spinach or bok choy
- Juice of ½ lime
- Fresh cilantro
- Green onions
- Lime wedges for garnish
Instructions
- Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste, minced garlic, and freshly grated ginger. Cook for 1 to 2 minutes until the mixture is fragrant and aromatic.
- Sauté Vegetables: Add the thinly sliced onion and red bell pepper to the pot. Sauté for 3 to 4 minutes until the vegetables are slightly softened but still vibrant.
- Add Liquids and Simmer: Stir in the coconut milk, chicken or vegetable broth, soy sauce, optional fish sauce, and brown sugar. Bring the soup to a gentle simmer and let it cook for 5 to 7 minutes, allowing the flavors to meld.
- Cook the Noodles: Add the rice or ramen noodles to the pot. Cook according to the package instructions, typically 3 to 5 minutes, until the noodles are tender but not mushy.
- Incorporate Protein and Greens: Stir in the cooked shredded chicken or tofu along with the baby spinach or bok choy. Cook for an additional 1 to 2 minutes until the greens are wilted and the protein is heated through.
- Finish with Lime Juice: Squeeze in the juice of half a lime and stir well to brighten the flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve hot.
Notes
- Adjust the amount of red curry paste to suit your preferred spice level, making it milder or spicier.
- Substitute or add mushrooms, carrots, or snap peas for more vegetable variety and texture.
- For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
- Use vegetable broth and tofu to make this recipe vegetarian or vegan.
