Description
This Thai Red Curry Noodle Soup is a vibrant, flavorful dish combining creamy coconut milk, spicy red curry paste, and fresh vegetables simmered with rice noodles for a comforting and aromatic soup. Ready in just 30 minutes, it’s perfect for a quick, satisfying meal with a touch of exotic Thai flair.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
Noodles and Vegetables
- 4 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 zucchini, spiralized or thinly sliced
- 3 green onions, thinly sliced
Finishing Touches
- 2 tablespoons freshly squeezed lime juice
- Fresh cilantro leaves, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, grated ginger, and red curry paste. Cook while stirring frequently until fragrant, about 1-2 minutes, to release the flavors of the curry paste and aromatics.
- Add Liquids and Sweetener: Stir in the vegetable broth, coconut milk, soy sauce, and brown sugar. Bring the mixture to a boil, combining all the flavors for a creamy and balanced soup base.
- Cook Noodles and Vegetables: Add rice noodles, sliced red and yellow bell peppers, carrot, and zucchini to the pot. Reduce heat to a simmer and cook until the noodles are tender and vegetables are slightly softened, approximately 5-7 minutes.
- Finish with Fresh Ingredients: Remove the pot from heat. Stir in the thinly sliced green onions and freshly squeezed lime juice to add brightness and fresh flavor to the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and optional red pepper flakes for an extra kick. Serve immediately for the best taste and texture.
Notes
- You can substitute rice noodles with glass noodles or other Asian noodles if preferred.
- Adjust the amount of red curry paste to control the spiciness of the soup.
- For a protein boost, consider adding tofu, shrimp, or chicken during the simmering step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To make this dish gluten-free, ensure to use gluten-free soy sauce or tamari.
