Description
This Thai Red Curry Noodle Soup is a flavorful and comforting dish that combines the aromatic spices of Thai red curry paste with creamy coconut milk, tender chicken or tofu, and fresh vegetables. It’s a perfect balance of spicy, savory, and slightly sweet flavors in every spoonful.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2–3 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 6 oz rice noodles
Add-ins:
- 1 red bell pepper (thinly sliced)
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 1 cup cooked chicken or tofu (optional)
Garnish:
- juice of 1 lime
- fresh cilantro
- green onions
- lime wedges
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté onion until softened. Add garlic, ginger, and red curry paste.
- Add broth and coconut milk: Pour in the broth, coconut milk, fish sauce, and brown sugar. Simmer to blend flavors.
- Cook noodles and veggies: Add rice noodles, bell pepper, and mushrooms. Cook until noodles are tender. Stir in spinach and protein if using.
- Finish and serve: Stir in lime juice, adjust seasoning, and garnish with cilantro, green onions, and lime wedges.
Notes
- Adjust curry paste for desired spiciness.
- For a vegan version, use vegetable broth and soy sauce instead of fish sauce.
- This soup reheats well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
