Amazing Thai Red Curry Noodle Soup
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.
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.