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.

this Recipe

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.

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!

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