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Thai Red Curry Noodle Soup

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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.

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

  1. Heat oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant, about 2 minutes.
  2. Stir in red curry paste and cook for 1 minute to release its flavors.
  3. Add broth and coconut milk. Stir well and bring to a gentle simmer.
  4. Stir in soy sauce or fish sauce, then add bell peppers and carrots. Simmer for 3–4 minutes until vegetables are just tender.
  5. Add noodles and simmer until they are soft and cooked through, about 5 minutes.
  6. Stir in spinach or bok choy until wilted.
  7. Remove from heat. Add lime juice and optional protein, if using.
  8. 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

Find it online: https://cookedbymaya.com/thai-red-curry-noodle-soup/