Description
This Thai Red Curry Noodle Soup is a creamy, flavorful, and comforting meal made with aromatic vegetables, red curry paste, coconut milk, fresh ginger, and tender noodles. Finished with lime juice and fresh cilantro, this easy soup brings together rich, savory, spicy, and bright flavors in one satisfying bowl.
Ingredients
- 2 tablespoons 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 tablespoon 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 tablespoons fish sauce
- 4–5 oz. ramen or rice noodles
- 1 tablespoon fresh lime juice, plus more to taste
- 1/2 cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Instructions
- Heat the avocado oil or olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced yellow onion, red bell pepper, and carrots. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and freshly grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the red curry paste and stir well. Cook for about 1 minute to allow the curry paste to become fragrant and coat the vegetables.
- Pour in the chicken broth or vegetable stock and stir until the curry paste is fully combined with the broth.
- Add the full-fat coconut milk and fish sauce. Stir well and bring the soup to a gentle simmer.
- Add the ramen or rice noodles and cook according to the package directions, until the noodles are tender.
- Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.
- Taste and adjust with additional lime juice if desired.
- Ladle the soup into bowls and garnish with extra fresh cilantro and lime wedges before serving.
Notes
- The spice level will depend on the brand and amount of red curry paste used. Start with less if you prefer a milder soup.
- Ramen noodles and rice noodles have different cooking times, so follow the package instructions for best results.
- For a vegetarian version, use vegetable stock and replace the fish sauce with a vegetarian alternative or additional seasoning to taste.
- Add extra broth if the noodles absorb too much liquid and the soup becomes thicker than desired.
- This soup is best served immediately because the noodles will continue to absorb the broth as it sits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Thai-Inspired