Description
This Thai Red Curry Noodle Soup is a warm and comforting dish filled with creamy coconut milk, bold red curry flavors, and tender noodles. It’s easy to make and bursting with fresh, vibrant ingredients.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 3 cups chicken or vegetable broth
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon brown sugar
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- 2 cups cooked chicken, shredded (optional)
- 8 oz rice noodles or ramen noodles
- Juice of 1 lime
Toppings:
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Chili flakes or sriracha (optional for extra heat)
Instructions
- Cook the curry paste:
- Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring frequently, until fragrant.
- Add the liquids:
- Stir in the coconut milk, chicken or vegetable broth, fish sauce, and brown sugar. Bring to a simmer.
- Cook the vegetables:
- Add the mushrooms and red bell pepper to the pot. Simmer for 5-7 minutes, or until the vegetables are tender.
- Add the noodles and greens:
- Add the rice noodles or ramen noodles to the soup and cook according to package instructions (typically 3-5 minutes).
- Stir in the baby spinach or bok choy and shredded chicken (if using). Cook for 1-2 more minutes until wilted.
- Finish with lime:
- Remove from heat and stir in the lime juice. Adjust seasoning with additional fish sauce or sugar as needed.
- Serve:
- Ladle the soup into bowls and top with fresh cilantro, green onions, lime wedges, and chili flakes or sriracha if desired.
Notes
- For a vegetarian option, omit the chicken and fish sauce. Add tofu or extra vegetables like carrots, broccoli, or zucchini.
- If you prefer a thicker soup, reduce the broth slightly or add more coconut milk.