Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup is a bold and aromatic dish featuring creamy coconut broth, fragrant red curry paste, and tender noodles. This comforting soup is packed with flavor, easy to make, and perfect for a cozy meal at home.

Why You’ll Love This Recipe

  • Rich and Flavorful – A balance of spice, creaminess, and umami.
  • Quick & Easy – Ready in under 30 minutes.
  • Customizable – Adjust the heat level and protein to your liking.
  • Comforting & Satisfying – Warm, hearty, and full of delicious ingredients.
  • Dairy-Free – Naturally creamy with coconut milk.
Thai Red Curry Noodle Soup 10 Thai Red Curry Noodle Soup is a bold and aromatic dish featuring creamy coconut broth, fragrant red curry paste, and tender noodles. This comforting soup is packed with flavor, easy to make, and perfect for a cozy meal at home.

Ingredients

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

  • Rice noodles
  • Thai red curry paste
  • Coconut milk
  • Vegetable or chicken broth
  • Garlic, minced
  • Ginger, grated
  • Soy sauce or fish sauce
  • Lime juice
  • Brown sugar
  • Bell peppers, sliced
  • Mushrooms, sliced
  • Baby spinach or bok choy
  • Protein of choice (chicken, shrimp, tofu)
  • Green onions, chopped
  • Fresh cilantro (optional)
  • Crushed peanuts (optional)

Directions

  1. Cook the Noodles – Prepare the rice noodles according to package instructions, then set aside.
  2. Sauté Aromatics – In a large pot, heat a bit of oil over medium heat. Add garlic and ginger, cooking until fragrant.
  3. Add Curry Paste – Stir in the Thai red curry paste and cook for another minute to release its flavors.
  4. Simmer the Broth – Pour in coconut milk and broth, stirring well. Bring to a gentle simmer.
  5. Add Vegetables & Protein – Stir in bell peppers, mushrooms, and protein of choice. Let cook until tender.
  6. Season to Taste – Add soy sauce (or fish sauce), lime juice, and brown sugar to balance the flavors.
  7. Assemble & Serve – Divide cooked noodles into bowls, ladle the hot broth over them, and garnish with green onions, cilantro, and crushed peanuts.

Servings and Timing

  • Servings: Makes 2-3 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Extra Spicy – Add Thai chili peppers or a dash of sriracha.
  • Creamier Version – Use full-fat coconut milk for a richer broth.
  • Vegetarian/Vegan – Use vegetable broth and tofu instead of meat.
  • Low-Carb Option – Swap rice noodles for zucchini noodles.
  • Nutty Twist – Stir in peanut butter for a Thai peanut curry flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Not recommended as coconut milk may separate upon thawing.
  • Reheating: Warm gently on the stovetop over low heat, adding extra broth if needed.
Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup 11 Thai Red Curry Noodle Soup is a bold and aromatic dish featuring creamy coconut broth, fragrant red curry paste, and tender noodles. This comforting soup is packed with flavor, easy to make, and perfect for a cozy meal at home.

FAQs

Can I use a different type of noodles?

Yes! Egg noodles, udon, or ramen work well in this soup.

How do I make the broth thicker?

Let it simmer longer, or stir in a bit of cornstarch slurry.

Can I make this dish ahead of time?

Prepare the broth in advance, but cook the noodles fresh to prevent sogginess.

What protein works best in this soup?

Chicken, shrimp, tofu, or even beef slices work great.

How do I control the spice level?

Start with a small amount of curry paste and gradually increase to taste.

Can I use green curry paste instead?

Yes! It will give a different but equally delicious flavor profile.

What can I serve with this soup?

Pair with spring rolls, Thai salad, or coconut rice for a complete meal.

Can I add coconut cream instead of coconut milk?

Yes, but it will make the broth much richer, so you may need to dilute it with extra broth.

How do I prevent coconut milk from curdling?

Avoid boiling it at high heat—simmer gently instead.

Can I add miso paste to this soup?

Yes! Stir in a spoonful of miso paste for added umami depth.

Conclusion

Thai Red Curry Noodle Soup is a vibrant, flavorful dish that’s easy to make and endlessly customizable. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this soup delivers bold Thai-inspired flavors in every spoonful. Try it today and enjoy a delicious homemade take on a restaurant favorite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: : 2-3 servings
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Vegan

Description

This bold and creamy Thai-inspired noodle soup is packed with spicy red curry, creamy coconut milk, and fresh vegetables. It’s comforting, flavorful, and comes together in just 30 minutes! Perfect for an easy weeknight meal.


Ingredients

Units Scale

For the Broth:

  • 1 tbsp olive oil (or coconut oil)
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp red curry paste
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp fish sauce (optional, for extra umami)
  • 1 tsp brown sugar
  • 1 (14 oz) can coconut milk (full-fat for richness)
  • 4 cups vegetable broth (or chicken broth)
  • 1 tbsp lime juice

For the Noodles & Toppings:

  • 2 packs rice noodles (or ramen noodles)
  • 1/2 cup mushrooms, sliced
  • 1 cup baby bok choy (or spinach)
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup shredded carrots
  • 1/2 block tofu, cubed (or shredded chicken for non-vegan option)
  • 2 soft-boiled eggs (optional)
  • 2 tbsp green onions, sliced
  • 1 tbsp cilantro, chopped
  • 1/2 red chili, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  • Sauté the Aromatics:
    • Heat olive oil in a large pot over medium heat.
    • Add garlic and ginger, sautéing for 1 minute until fragrant.
    • Stir in the red curry paste, cooking for 1-2 minutes to release its flavors.
  • Prepare the Broth:
    • Add coconut milk, vegetable broth, soy sauce, fish sauce, brown sugar, and lime juice.
    • Stir well and bring to a simmer. Let cook for 10 minutes, stirring occasionally.
  • Cook the Noodles & Vegetables:
    • Add rice noodles, mushrooms, bok choy, bell peppers, carrots, and tofu (or chicken).
    • Simmer until noodles are tender, about 4-5 minutes.
  • Assemble & Serve:
    • Divide the soup into bowls.
    • Top with soft-boiled eggs, green onions, cilantro, red chili slices, and sesame seeds.
    • Serve hot and enjoy!

Notes

  • Make it Vegan: Omit fish sauce and eggs, and use tofu as protein.
  • Spice Level: Add more red curry paste or sliced Thai chilies for extra heat.
  • Protein Variations: Try shrimp, shredded chicken, or tempeh.
  • Storage: Store broth and noodles separately in the fridge for 3-4 days to prevent soggy noodles.

Nutrition

  • Calories: 480
  • Sugar: 7g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 5g
  • Protein: 16g
  • Cholesterol: 60mg (if using eggs)

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *