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Thai Red Curry Noodle Soup Recipe

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★★★★★

4.5 from 131 reviews

A flavorful and comforting Thai Red Curry Noodle Soup featuring a rich coconut milk base, vibrant vegetables, and aromatic red curry paste. This easy one-pot recipe balances spicy, savory, and tangy flavors, perfect for a cozy meal.

Ingredients

Scale

Sauté Base

  • 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

Soup Base

  • 6 cups chicken broth or vegetable stock
  • 1 (14 oz.) can full-fat coconut milk
  • 3 Tbsp fish sauce
  • Salt and pepper, to taste

Noodles & Garnish

  • 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

  1. Sauté Vegetables: In a dutch oven, heat the avocado or olive oil over medium heat. Add the diced onion, red bell pepper, and carrots. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally to prevent burning.
  2. Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Continue cooking and stirring frequently for about 1 minute until the mixture becomes fragrant, ensuring the curry paste is well incorporated.
  3. Build Soup Base: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for 5 minutes to allow flavors to meld.
  4. Cook Noodles: Add the ramen or rice noodles to the soup. Simmer until the noodles are tender, following package directions for timing. Stir occasionally to prevent sticking.
  5. Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro just before serving to add brightness and fresh herbal notes. Serve hot with additional cilantro and lime wedges on the side.

Notes

  • Use ramen or rice noodles according to preference; adjust cooking time based on noodle type.
  • Fish sauce adds umami and saltiness; adjust salt accordingly.
  • For a vegan version, use vegetable stock and substitute fish sauce with soy sauce or tamari.
  • Adjust red curry paste amount to control the spice level.
  • Serve with lime wedges for extra tanginess.

Keywords: Thai red curry soup, coconut milk soup, spicy noodle soup, ramen soup, easy Thai recipe

Find it online: https://miarosetti.com/thai-red-curry-noodle-soup-recipe/