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
