This Thai red curry noodle soup is rich, spicy, and deeply comforting. It blends creamy coconut milk, bold red curry paste, tender noodles, and fresh vegetables into one satisfying bowl that warms me from the inside out. Whether I’m in the mood for something cozy or craving Thai-inspired flavors, this soup always hits the spot.
Why You’ll Love This Recipe
I love this recipe because it’s quick, bold, and packs a lot of flavor with minimal effort. The red curry paste gives the broth a deep, spicy kick, while the coconut milk adds a smooth creaminess that balances everything out. It’s easy to customize based on what I have in the fridge, and it comes together in under 30 minutes, which makes it perfect for weeknights. The noodles soak up the broth beautifully, turning this into a filling meal I always look forward to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Red curry paste
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Coconut milk (full fat for creaminess)
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Chicken or vegetable broth
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Garlic, minced
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Ginger, minced
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Onion, sliced
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Noodles (rice noodles or ramen-style work best)
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Bell peppers, thinly sliced
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Carrots, julienned or thinly sliced
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Baby spinach or bok choy
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Soy sauce or fish sauce
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Lime juice
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Fresh cilantro or Thai basil
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Optional: tofu, cooked chicken, or shrimp for added protein
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Optional: red chili flakes for extra spice
Directions
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I sauté the garlic, ginger, and onion in a little oil over medium heat until fragrant.
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I stir in the red curry paste and cook it for a minute to deepen the flavor.
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I add the broth and coconut milk, bringing it to a gentle simmer.
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I stir in soy sauce or fish sauce, then add the vegetables and let them cook until just tender.
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I add the noodles and simmer until they’re soft and cooked through.
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Just before serving, I squeeze in fresh lime juice and top with herbs and protein if using.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I add tofu cubes for a vegetarian version or leftover shredded chicken for extra protein. If I want it spicier, I stir in extra red curry paste or chili flakes. I’ve also used zucchini noodles or glass noodles for a different texture. A spoonful of peanut butter can give it a nutty twist that I really enjoy.
storage/reheating
I store the soup and noodles separately if I’m saving leftovers so the noodles don’t get soggy. The broth and veggies stay fresh in the fridge for up to 3 days. When I reheat, I warm the broth on the stovetop or microwave, then add freshly cooked or reheated noodles before serving.
FAQs
Can I make this soup vegetarian or vegan?
Yes, I just use vegetable broth and skip the fish sauce or replace it with soy sauce. Tofu works great as a protein.
What kind of noodles should I use?
I usually use rice noodles, but ramen, soba, or even spaghetti work if that’s what I have on hand.
Is red curry paste very spicy?
It has a moderate heat, but I can control the spice by using more or less paste. I sometimes add extra coconut milk to tone it down.
Can I make it ahead of time?
Yes, I make the broth and veggies ahead, then add noodles right before serving to keep the texture fresh.
What vegetables work best in this soup?
I love using bell peppers, spinach, mushrooms, and carrots. It’s flexible, so I use whatever I have that cooks quickly.
Conclusion
Thai red curry noodle soup is a cozy, flavorful dish that’s perfect for when I want something comforting but still packed with vibrant spices. It’s fast, versatile, and endlessly satisfying. Whether I keep it simple or load it up with extras, this soup always delivers big flavor with very little effort.
PrintThai Red Curry Noodle Soup
This Thai red curry noodle soup is a bold and comforting dish featuring spicy red curry broth, creamy coconut milk, tender noodles, and fresh vegetables. It’s easy to customize and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 small onion, thinly sliced
- 6 oz rice noodles or ramen noodles
- 1 bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 2 cups baby spinach or chopped bok choy
- 1 tbsp soy sauce or fish sauce
- 1 tbsp lime juice
- Fresh cilantro or Thai basil, for garnish
- Optional: 1 cup tofu, cooked chicken, or shrimp
- Optional: red chili flakes, to taste
- 1 tbsp oil (for sautéing)
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant, about 2 minutes.
- Stir in red curry paste and cook for 1 minute to release its flavors.
- Add broth and coconut milk. Stir well and bring to a gentle simmer.
- Stir in soy sauce or fish sauce, then add bell peppers and carrots. Simmer for 3–4 minutes until vegetables are just tender.
- Add noodles and simmer until they are soft and cooked through, about 5 minutes.
- Stir in spinach or bok choy until wilted.
- Remove from heat. Add lime juice and optional protein, if using.
- Ladle into bowls and top with cilantro or Thai basil. Serve with chili flakes for extra spice, if desired.
Notes
- Use tofu and vegetable broth for a vegan version.
- Store broth and noodles separately to prevent sogginess.
- Adjust spice level with more or less curry paste.
- Peanut butter adds a nutty twist—stir in 1 tbsp if desired.
- Customize with any quick-cooking veggies you have on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
