Thai Red Curry Noodle Soup

Why You’ll Love This Recipe

This Thai Red Curry Noodle Soup is a delightful blend of sweet, spicy, and savory flavors, with the creaminess of coconut milk making every bite irresistible. The red curry paste adds a bold kick, while the vegetables and noodles make the dish hearty and satisfying. It’s a great recipe for vegetarians or anyone looking for a flavorful yet easy meal. You can customize the spice level to your preference, and it’s a one-pot dish that requires minimal effort for maximum flavor.

Ingredients

• 2 tablespoons red curry paste

• 1 can (400ml) coconut milk

• 4 cups vegetable broth

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 2 tablespoons lime juice

• 1 tablespoon sesame oil

• 1 teaspoon garlic, minced

• 1 tablespoon ginger, minced

• 1 cup mushrooms, sliced

• 1 cup bell peppers, julienned

• 1 cup spinach or kale, chopped

• 200g rice noodles

• 1/2 cup fresh cilantro, chopped (for garnish)

• 1-2 red chili peppers, sliced (optional for added heat)

• 1/4 cup peanuts, chopped (optional for garnish)

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

Directions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 2 minutes until fragrant.

2. Add the red curry paste to the pot and cook for another minute, stirring constantly.

3. Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Stir to combine and bring the mixture to a simmer.

4. Add the mushrooms and bell peppers, cooking for 5-7 minutes until the vegetables are tender.

5. Add the spinach (or kale) and rice noodles to the pot. Continue to simmer for 5 minutes, until the noodles are cooked through and the spinach has wilted.

6. Taste and adjust the seasoning by adding more soy sauce, lime juice, or red curry paste, depending on your preferences.

7. Serve the soup hot, garnished with fresh cilantro, sliced red chili peppers (optional), and chopped peanuts (optional).

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Protein add-ins: You can add tofu, shrimp, or chicken for an extra protein boost. Simply cook the protein separately and add it to the soup towards the end.

• Vegetable variations: Feel free to substitute or add other vegetables like zucchini, carrots, or snow peas for variety.

• Noodle options: Rice noodles work great, but you can also use soba noodles or egg noodles depending on your preference.

• Spice level: Adjust the heat by adding more or less red curry paste, or try adding Thai bird’s eye chilies for an extra kick.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some of the liquid as it sits, so you may want to add a splash of broth or water when reheating.

• Reheating: To reheat, place the soup in a pot over low heat, stirring occasionally, until it’s hot. You may need to add a bit of extra broth to thin it out if the noodles have absorbed too much liquid.

FAQs

1. Can I make this soup spicier?

Yes! You can increase the amount of red curry paste or add fresh chili peppers to increase the spice level. Adjust to your personal heat preference.

2. Can I use regular noodles instead of rice noodles?

Absolutely! Soba noodles, egg noodles, or any other noodles you prefer can be substituted for rice noodles.

3. Can I make this recipe vegan?

Yes! This recipe is already vegan, as long as you use a vegan-friendly soy sauce and check the red curry paste ingredients for any animal products.

4. How can I thicken the soup?

If you prefer a thicker soup, you can reduce the amount of broth or add a tablespoon of cornstarch mixed with water to the soup.

5. Can I freeze Thai Red Curry Noodle Soup?

It’s best to freeze the soup without the noodles, as they can become mushy when thawed. Freeze the soup base in an airtight container for up to 3 months, then cook fresh noodles when ready to serve.

6. What can I serve with Thai Red Curry Noodle Soup?

This soup is hearty on its own but can be paired with a side of steamed rice, crispy spring rolls, or a fresh Thai salad for a complete meal.

7. Can I use light coconut milk for a lower-fat version?

Yes, you can substitute light coconut milk to reduce the fat content, though it will alter the creaminess of the soup slightly.

8. Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce, this recipe is naturally gluten-free.

9. Can I add more vegetables to this soup?

Of course! You can add vegetables like carrots, zucchini, or snap peas to enhance the dish’s flavor and texture.

10. What can I use instead of soy sauce for a gluten-free version?

You can substitute soy sauce with tamari or coconut aminos for a gluten-free alternative.

Conclusion

This Thai Red Curry Noodle Soup is a delicious, comforting, and customizable dish that’s perfect for any occasion. With its rich and bold flavors, it’s easy to make and always a crowd-pleaser. Whether you’re looking for a hearty vegetarian meal or just craving something flavorful, this soup will hit the spot. Enjoy it as-is or get creative with add-ins and toppings—either way, it’s sure to satisfy!