Description
This vibrant Thai Red Curry Noodle Soup is a comforting and flavorful dish combining creamy coconut milk, aromatic red curry paste, and a mix of fresh vegetables and protein. Perfectly balanced with a hint of sweetness and spice, it’s a quick and easy recipe that serves as a hearty meal for any day of the week.
Ingredients
Scale
Base Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 to 3 tablespoons Thai red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
Vegetables and Protein
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 7 ounces rice noodles (or ramen noodles)
- 1 cup cooked and shredded chicken or tofu
- 1 cup baby spinach or bok choy
Garnishes
- Juice of 1 lime
- Fresh cilantro
- Green onions
- Lime wedges
Instructions
- Sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add curry paste: Stir in 2 to 3 tablespoons of Thai red curry paste and cook for 1 to 2 minutes to release its rich flavors and aromas.
- Add liquids and seasonings: Pour in the full-fat coconut milk and chicken or vegetable broth, stirring well to combine. Add the fish sauce (or soy sauce for vegetarian) and brown sugar, then bring the soup to a gentle simmer.
- Cook vegetables: Stir in the thinly sliced red bell pepper and mushrooms. Allow them to cook in the simmering soup for about 5 minutes until tender but still vibrant.
- Cook noodles: Add the rice noodles to the pot and cook according to package instructions, usually about 4 to 5 minutes, ensuring they become tender but retain some bite.
- Add protein and greens: Stir in the cooked shredded chicken or tofu and baby spinach or bok choy. Simmer gently until the protein is heated through and the greens have wilted.
- Finish and serve: Squeeze in fresh lime juice to brighten the flavors. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, green onions, and lime wedges for added zest and freshness.
Notes
- For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari, and use tofu instead of chicken.
- Adjust the amount of red curry paste to suit your desired heat level – less for mild, more for spicy.
- This soup is versatile and works well with shrimp or leftover roasted vegetables as alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg
