Name: Thai Red Curry Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 Tbsp avocado oil or olive oil; 1/2 cup diced yellow onion; 1/2 cup diced red bell pepper; 1/2 cup diced carrots; 3 garlic cloves, minced; 1 Tbsp freshly grated ginger; 1/4 cup red curry paste; 6 cups chicken broth or vegetable stock; 1 (14 oz.) can full-fat coconut milk; 3 Tbsp fish sauce; Salt and pepper, to taste; 4-5 oz ramen or rice noodles (see note); 1 Tbsp fresh lime juice, plus more to taste; 1/2 cup fresh chopped cilantro, plus more for serving; Lime wedges, for serving

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Introduction

This Thai Red Curry Noodle Soup is a vibrant and comforting dish bursting with rich, creamy coconut milk and aromatic red curry flavors. Perfect for a cozy night in, it’s a satisfying meal that combines tender vegetables, savory broth, and chewy noodles in one bowl.

This image shows a white bowl filled with a bright orange-red soup with a smooth broth base. Inside the soup, there are wavy, pale yellow noodles placed loosely in the center and scattered around. There are fresh green herbs, likely cilantro, floating on top of the noodles and broth, adding patches of vibrant green. Two lime wedges are also visible on the surface of the soup, with one partly submerged on the lower side of the bowl. The bowl sits on a white marbled surface, with a white cloth with blue stripes seen in the upper left corner and some fresh lime wedges placed near the bottom right. The soup looks warm and inviting, with a mix of smooth and textured elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a Dutch oven, heat the oil over medium heat. Add the diced onions, red bell pepper, and carrots. Cook until the vegetables are tender, about 5 to 7 minutes.
Step 2: Stir in the minced garlic, grated ginger, and red curry paste. Cook, stirring frequently, until fragrant, about 1 minute.
Step 3: Pour in the chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer, then cook uncovered for 5 minutes.
Step 4: Add the noodles to the simmering soup and cook until tender. Cooking time will vary depending on the type of noodles – check the package instructions for guidance.
Step 5: Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with additional lime juice or fish sauce if desired.
Step 6: Serve the soup hot, garnished with extra cilantro and lime wedges on the side.

Tips & Variations

For a vegetarian option, use vegetable stock and substitute fish sauce with soy sauce or tamari.
Add cooked chicken, shrimp, or tofu for extra protein and heartiness.
Adjust the spice level by adding more or less red curry paste according to your taste.
Use fresh rice noodles if available; soak them briefly in warm water before adding to the soup to prevent overcooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from curdling. If the noodles absorb too much broth, add a splash of broth or water while reheating to loosen the soup.

How to Serve

A white bowl filled with bright orange-red broth, floating with yellow curly ramen noodles lifted by a fork. The noodles have a soft, slightly glossy texture and are lifted above the bowl’s center. Inside the bowl, green herbs and small pieces of red and green vegetables scatter across the soup’s surface, adding fresh color contrast. A lime wedge rests partly submerged on the right side of the bowl. The bowl sits on a white marbled surface with a blurred white cloth with blue stripes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator without the noodles, then add fresh noodles when reheating to prevent them from becoming too soft.

What types of noodles work best in this recipe?

Ramen or rice noodles work well in this soup. Choose noodles that cook quickly and won’t turn mushy. Fresh rice noodles are ideal, but dried varieties are fine if you time the cooking carefully.