Thai Red Curry Noodle Soup

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Why You’ll Love This Recipe

  • Quick and Convenient: Ready in just over 30 minutes, making it perfect for busy weeknights.
  • Customizable: Easily adaptable with your preferred proteins and vegetables.
  • Flavorful: A delightful balance of spicy, sweet, and savory notes that will tantalize your taste buds.

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced carrots
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup red curry paste
  • 6 cups chicken broth or vegetable stock
  • 1 (14-ounce) can full-fat coconut milk
  • 3 tablespoons fish sauce
  • 4–5 ounces ramen or rice noodles
  • 1 tablespoon fresh lime juice, plus more to taste
  • ½ cup fresh chopped cilantro, plus more for serving
  • Lime wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté Vegetables: In a Dutch oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5–7 minutes.
  2. Add Aromatics: Stir in garlic, ginger, and red curry paste. Cook until fragrant, approximately 1 minute, stirring frequently.
  3. Simmer Broth: Pour in chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring to a simmer and cook, uncovered, for 5 minutes.
  4. Cook Noodles: Stir in noodles and simmer until tender, following package instructions for timing.
  5. Finish Soup: Stir in lime juice and cilantro. Adjust seasoning as needed.
  6. Serve: Ladle soup into bowls and garnish with additional cilantro and lime wedges.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Protein Options: Add cooked chicken, shrimp, tofu, or tempeh for added protein.
  • Vegetable Additions: Incorporate vegetables like zucchini, spinach, bok choy, or mushrooms.
  • Spice Level: Increase heat by adding more curry paste or sliced fresh chili peppers.
  • Herb Substitutions: Replace cilantro with fresh basil, mint, or Thai basil for a different flavor profile.

Storage/Reheating

For best results, store the noodles and soup separately to prevent sogginess. Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat the soup on the stove over medium heat until warmed through, and add freshly cooked noodles before serving. If freezing, omit the noodles and store the soup base for up to 2 months. Thaw in the refrigerator overnight and prepare fresh noodles when ready to serve.

FAQs

What type of noodles work best for this soup?

Ramen noodles are a great choice due to their texture and availability. Rice noodles, such as rice stick or pad Thai noodles, also work well.

Can I make this soup vegetarian or vegan?

Yes, substitute chicken broth with vegetable stock and replace fish sauce with a vegan alternative or soy sauce.

How can I adjust the spiciness of the soup?

To reduce spiciness, use less red curry paste. To increase heat, add more curry paste or fresh chili peppers.

Is it possible to add protein to this soup?

Absolutely, you can add cooked chicken, shrimp, tofu, or tempeh to enhance the protein content.

Can I prepare this soup ahead of time?

Yes, prepare the soup base ahead of time and store it without the noodles. Add freshly cooked noodles when reheating to maintain their texture.

What can I use instead of fish sauce?

Soy sauce or tamari can be used as a substitute for fish sauce, keeping in mind it may alter the flavor slightly.

How do I prevent the noodles from becoming mushy?

Cook the noodles separately and add them to individual bowls just before serving to maintain their firmness.

Can I freeze the leftovers?

The soup base can be frozen without the noodles for up to 2 months. Thaw in the refrigerator overnight and add freshly cooked noodles when reheating.

What other vegetables can I add to this soup?

Feel free to add vegetables like mushrooms, bok choy, spinach, or zucchini to enhance the nutritional value and flavor.

How do I store and reheat leftovers?

Store the soup and noodles separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the soup on the stove and add freshly warmed noodles before serving.

Conclusion

This Thai Red Curry Noodle Soup offers a delightful and comforting meal that’s both flavorful and versatile. Whether you’re seeking a quick weeknight dinner or a dish to impress guests, this recipe is sure to become a favorite in your culinary repertoire.

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Thai Red Curry Noodle Soup

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Gluten Free
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Description

Enjoy the bold and aromatic flavors of Thai Red Curry Noodle Soup, a comforting dish made with creamy coconut milk, red curry paste, and tender noodles. This easy one-pot recipe is customizable with your choice of protein and vegetables, perfect for a quick and satisfying meal.

Ingredients

  • 2 tbsp avocado oil or olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced carrots
  • 3 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • ¼ cup red curry paste
  • 6 cups chicken broth or vegetable stock
  • 1 (14-ounce) can full-fat coconut milk
  • 3 tbsp fish sauce
  • 4–5 ounces ramen or rice noodles
  • 1 tbsp fresh lime juice (plus more to taste)
  • ½ cup fresh chopped cilantro (plus more for serving)
  • Lime wedges, for serving

Instructions

  • Sauté Vegetables: Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and carrots. Sauté for 5–7 minutes until tender.
  • Add Aromatics: Stir in garlic, ginger, and red curry paste. Cook for about 1 minute until fragrant.
  • Simmer Broth: Pour in chicken broth, coconut milk, and fish sauce. Season with salt and pepper. Simmer uncovered for 5 minutes.
  • Cook Noodles: Add noodles and simmer until tender, following package instructions.
  • Finish the Soup: Stir in lime juice and cilantro. Adjust seasoning if needed.
  • Serve: Ladle into bowls and garnish with more cilantro and lime wedges.

Notes

  • For a vegetarian/vegan version, use vegetable stock and replace fish sauce with soy sauce or tamari.
  • Store soup and noodles separately to avoid sogginess.
  • Increase or decrease spice level by adjusting the red curry paste or adding chili peppers.
  • Freeze the soup base (without noodles) for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

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