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)