Description

This Thai Red Curry Noodle Soup is a vibrant and comforting dish featuring a rich coconut milk base infused with red curry paste, fresh herbs, and aromatic spices. Perfect for a quick yet indulgent meal, this soup combines tender vegetables, flavorful broth, and soft noodles for a satisfying and hearty bowl of goodness.

Ingredients

Vegetables and Aromatics

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

Soup Base

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

Noodles and Garnish

4–5 oz ramen or rice noodles
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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Instructions

Heat Vegetables: Heat oil in a Dutch oven over medium heat. Add the diced onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.
Cook Aromatics: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until fragrant.
Add Liquids and Simmer: Pour in the chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook, uncovered, for 5 minutes.
Cook Noodles: Stir in the noodles and let them simmer in the soup until tender, following the package instructions for cooking time.
Finish Soup: Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning or add more lime juice if desired.
Serve: Ladle the soup into bowls and garnish with extra cilantro and lime wedges. Serve hot and enjoy!

Notes

You can substitute chicken broth with vegetable stock for a vegetarian-friendly option.
Adjust the amount of red curry paste according to your preferred spice level.
Use gluten-free noodles if needed to make the recipe gluten-free.
Fresh lime juice added at the end brightens and balances the flavors beautifully.
The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.