AMAZING THAI RED CURRY NOODLE SOUP

Picture this: a steaming bowl brimming with tender noodles, vibrant vegetables, and a fragrant broth infused with the perfect balance of spice, sweetness, and savory depth. This isn’t just any soup; it’s a comforting and deeply satisfying bowl of Thai Red Curry Noodle Soup that will transport your taste buds straight to Thailand. I promise, with this recipe, you’ll be slurping up restaurant-quality deliciousness in no time!

Gather Your Goodies: The Ingredients You’ll Need

For the Broth:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1-2 tablespoons Thai red curry paste (adjust to your spice preference!)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 tablespoon brown sugar (or honey)
• 1 lime, juiced

For the Noodles & Toppings:

• 8 ounces rice noodles (vermicelli, wide rice noodles, or your favorite!)
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro, for garnish
• 1/4 cup chopped green onions, for garnish
• Lime wedges, for serving
• Optional: Bean sprouts, Thai basil, sriracha for extra spice

Protein Power-Up (Optional):

• Cooked chicken, shrimp, tofu, or beef (about 1 cup)

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 2: Bloom the Curry Paste

1. Add the Thai red curry paste to the pot and cook for 1-2 minutes, stirring constantly. This helps to “bloom” the spices and release their flavors. The aroma will be amazing!
2. Pro Tip: If you’re sensitive to spice, start with 1 tablespoon of curry paste and add more to taste later.

Step 3: Build the Broth

1. Pour in the chicken broth and coconut milk. Stir well to combine.
2. Add the fish sauce (or soy sauce) and brown sugar (or honey).
3. Bring the mixture to a simmer.

Step 4: Add the Veggies

1. Add the sliced mushrooms, red bell pepper, broccoli florets, and shredded carrots to the pot.
2. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
3. Troubleshooting Tip: If your vegetables are taking too long to cook, you can cover the pot to trap the heat.

Step 5: Cook the Noodles

1. While the vegetables are simmering, cook the rice noodles according to the package directions. Be careful not to overcook them!
2. Chef’s Secret: Undercook the noodles by a minute or two, as they will continue to cook in the hot broth.
3. Drain the noodles and set aside.

Step 6: Flavor Boost & Final Touches

1. Stir in the lime juice. Taste and adjust seasonings as needed. You might want to add more fish sauce for saltiness, brown sugar for sweetness, or curry paste for spice.
2. If using, add your cooked protein (chicken, shrimp, tofu, or beef) to the pot and heat through.

Step 7: Assemble & Serve

1. Divide the cooked rice noodles among bowls.
2. Ladle the Thai red curry broth and vegetables over the noodles.
3. Garnish with chopped cilantro, green onions, lime wedges, and any other desired toppings (bean sprouts, Thai basil, sriracha).
4. Serve immediately and enjoy!

Spice It Up: Customization and Variations

Protein Power

Feeling meaty? Add cooked chicken, shrimp, tofu, or beef to the soup. Already cooked rotisserie chicken makes this recipe even faster. For a vegetarian version, extra-firm tofu adds a satisfying protein boost.

Veggie Variety

Don’t be afraid to experiment with different vegetables! Snap peas, zucchini, bok choy, or even spinach would be delicious additions. Use what you have on hand and tailor it to your taste.

Noodle Nirvana

While rice noodles are traditional, you can use any type of noodle you like. Egg noodles, ramen noodles, or even soba noodles would work well.

Make It Creamier

For an even richer and creamier soup, add an extra splash of coconut milk at the end. You can also use full-fat coconut milk for a more decadent flavor.

Spice Level

Adjust the amount of Thai red curry paste to your liking. If you’re sensitive to spice, start with a small amount and add more to taste. You can also add a pinch of red pepper flakes or a drizzle of sriracha for extra heat.

Prep Like a Pro: Time-Saving Tips

Chop Ahead

Save time by chopping all your vegetables in advance. You can store them in the refrigerator for up to 2 days.

Broth on Deck

You can make the broth ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before adding the noodles and toppings.

Batch Cooking Bonanza

This recipe is perfect for meal prepping! Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week.

Serving Suggestions: Make It a Meal

This Thai Red Curry Noodle Soup is delicious on its own, but you can also serve it with a side of spring rolls, Thai Peanut Chicken Wraps, or a simple green salad. For a complete Thai feast, follow it up with some mango sticky rice for dessert!

Other Asian-Inspired Delights

If you’re craving more Asian-inspired flavors, be sure to check out my recipes for Asian Ground Beef Noodle Skillet, Chicken Chow Mein, Coconut Chicken And Rice, and Thai Chicken Soup. There’s something for everyone!

Storage Savvy: Keeping It Fresh

Store leftover Thai Red Curry Noodle Soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you might need to add a little extra broth when reheating. It’s best to store the noodles separately if possible, to prevent them from becoming too soggy. Reheat gently on the stovetop or in the microwave until heated through.

Why You’ll Fall in Love With This Recipe

Seriously, what’s not to love? This Thai Red Curry Noodle Soup is packed with flavor, easy to customize, and ready in under 30 minutes. It’s the perfect weeknight meal that’s both comforting and satisfying. Plus, it’s a great way to use up leftover vegetables and protein. So, grab your ingredients and get ready to slurp your way to happiness!

Amazing Thai Red Curry Noodle Soup

Amelia Chen-Morrison

This Thai Red Curry Noodle Soup is a flavorful and comforting dish that’s ready in under 30 minutes. It features a fragrant broth, tender noodles, and vibrant vegetables, customizable with your favorite protein and spice level. Enjoy a restaurant-quality meal at home with this easy-to-follow recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Grater
• Measuring spoons
• Measuring cups
• Ladle
• Bowls
• Colander

Ingredients

  

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1-2 tablespoons Thai red curry paste
• 4 cups chicken broth or vegetable broth
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon brown sugar or honey
• 1 lime, juiced
• 8 ounces rice noodles
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• ¼ cup chopped green onions
• Lime wedges, for serving
• Optional: Bean sprouts
• Optional: Thai basil
• Optional: Sriracha
• Optional: 1 cup cooked chicken, shrimp, tofu, or beef

Instructions

 

• Heat the coconut oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
• Add the Thai red curry paste to the pot and cook for 1-2 minutes, stirring constantly.
• Pour in the chicken broth and coconut milk. Stir well to combine.
• Add the fish sauce (or soy sauce) and brown sugar (or honey).
• Bring the mixture to a simmer.
• Add the sliced mushrooms, red bell pepper, broccoli florets, and shredded carrots to the pot.
• Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
• While the vegetables are simmering, cook the rice noodles according to the package directions. Drain and set aside.
• Stir in the lime juice. Taste and adjust seasonings as needed.
• If using, add your cooked protein (chicken, shrimp, tofu, or beef) to the pot and heat through.
• Divide the cooked rice noodles among bowls.
• Ladle the Thai red curry broth and vegetables over the noodles.
• Garnish with chopped cilantro, green onions, lime wedges, and any other desired toppings.
• Serve immediately and enjoy!

Notes

Adjust the amount of Thai red curry paste to your spice preference. You can use any type of noodle you like. For a richer soup, add an extra splash of coconut milk. Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the noodles separately if possible, to prevent them from becoming too soggy. Reheat gently on the stovetop or in the microwave until heated through.