This post may contain affiliate links. Please read our disclosure policy.
Thai Red Curry Noodle Soup is one of my go-to meals when I’m craving something sweet and spicy. It’s hearty, healthy, rich, and creamy. This mildly spicy soup, packed with flavor, is ready in 30 minutes using only one pot.
Cozy and Comforting
I enjoy experimenting with recipes from various cuisines! I used to think that if I wanted a good Thai or Indian dish, I had to go out to eat, but not anymore!
It’s so simple to recreate some of your favorite restaurant dishes at home. You’ll understand what I mean if you try my Vietnamese Rolls, Vietnamese Pho Soup Recipe, Sticky Orange Chicken Recipe, Chinese Mushroom Chicken over Beef Hotlink Rice, and Sweet, Spicy, & Crispy Asian Chicken.
Okay, so Thai Red Curry Noodle Soup is not entirely made from pantry staples, but if you have a jar of Thai curry paste in your fridge (and you should), some chicken or vegetable stock, and a box of noodles on hand, a hearty, fresh, filling, and tasty dinner is just half an hour away.
Easy Enough for Any Weeknight
Red Thai Curry Noodle Soup
One of my all-time favorite Asian dishes is red Thai curry. It has a nice amount of spice, but it isn’t overpowering or heavy like some other types of curry. It’s more of a sweet and fragrant spice .
Thai curry sauce is typically thin, which is why it’s so simple to turn any Thai curry into a soup!
Heartwarming and Delicious
Why You’ll Love this Soup
- It’s incredibly easy to make, taking only about 30 minutes from start to finish.
- Despite its quick assembly, it has an incredibly complex flavor. The coconut milk’s richness, the curry paste’s heat, the lime’s tangy bite, and the fish sauce’s awesomeness take this soup to a whole new level.
- Everything can be made in one large pot. Most noodle soups require you to boil the noodles in a separate pot, but not this one.
- It’s completely customizable and adjustable. Vegetarian? No problem! Use vegetable broth. Want more heat? Increase the amount of red curry paste or add some crushed red pepper flakes. Can’t stand the heat? Don’t worry! This recipe isn’t even on the medium level, but if you’re concerned, cut the amount of red curry paste in half.
- It is a restaurant quality dish which you can prepare in the comfort of your own kitchen.
Delicious Thai Red Curry Soup
Frequently Asked Questions (FAQs):
Nope! This dish contains no spicy ingredients. Red curry paste adds flavor but not a lot of heat. If you add jalapenos (or other spicy peppers), cayenne pepper, or crushed red pepper flakes, it will become spicy.
Chili peppers, turmeric, ginger, cumin, coriander, and garlic are common ingredients in red curry paste. Variations with additional ingredients are available.
Curry paste includes whole chili peppers, whereas curry powder does not. As a result, curry paste is usually hotter than curry powder. Curry paste, on the other hand, contains additional ingredients.
Curry powder is the simplest substitute for red curry paste. I’d substitute 1 teaspoon curry powder for 1 teaspoon curry paste.
Nope. Simply add your noodles or thin vermicelli rice noodles dry to the hot pot of soup and stir so they don’t clump.
Restaurant-style Asian Soup
Expert Tips
- If you prefer a noodle dish over a soup, cut the broth and coconut milk in half!
- For spicy heat, add extra curry paste. If you really want to avoid the heat, cut the red curry paste in half. However, 3 tablespoons of red curry paste did not produce a dish that was hot or medium (on the spicy scale).
- This soup is best eaten right away. Otherwise, refrigerate in an airtight container for up to 2 days.
- Don’t be tempted to add more noodles because they will absorb too much liquid. Also keep in mind that different noodles have different cook times.
- If you know you’ll have leftovers, I recommend cooking only the amount of noodles you’ll need to avoid mushy leftover noodles that soak up the majority of the liquid.
- Use zucchini noodles for a low carb option (and skip the sugar).
- If you don’t want to use noodles, substitute leftover rice (or a sachet of pre-cooked rice).
- You can use thin rice vermicelli noodles to make this delicious recipe.
- For extra protein, add a can of chickpeas or some fried tofu.
- Don’t skip the garnishes. They add so much flavor to your soup. Feel free to add a bunch of extra herbs or fresh vegetables.
Thai Red Curry Noodle Soup Ingredients
Soup ingredients
- olive oil
- garlic cloves, minced
- ginger, grated
- red onion, diced
- red bell pepper, diced
- water or chicken broth
- bouillon cubes, only if using water and not the chicken broth
- coconut milk (I used full-fat coconut milk)
- Thai red curry paste
- fish sauce
- noodles or rice noodles
- light or dark brown sugar
- salt
- black pepper
Garnish
- cilantro, fresh leaves
- lime juice
- jalapeño/ sliced
Steps to Prep Thai Red Curry Noodle Soup Recipe
First, to a medium pot on medium heat, add the olive oil to sauté the diced onion, minced garlic, and red bell peppers, stirring occasionally, for about 3–4 minutes, until tender.
Next, add in the red curry paste and ginger, and stir for about 1 minute.
Then, add in chicken broth OR water, the bouillon cubes (either use the chicken stock or the water and bouillon cubes, not both), roughly chopped fresh cilantro, and 2 cans coconut milk.
After that, bring to a boil, then reduce the heat to low and cook, stirring occasionally, for about 10 minutes.
Now add in the fish sauce and brown sugar, then the noodles. Cook until the noodles are tender, for about 6-7 minutes.
Finally, remove from heat. Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, lime wedges, and cilantro leaves.
Serve immediately.
More Soup Recipes You Must Try:
- Hearty Instant Pot Durum Wheat Soup with Beef Shanks
- Vietnamese Pho Soup Recipe
- Lentil and Squash Vegan Soup Recipe
- Ramen Noodle Chicken Soup (Instant Pot)
- Creamy Veggie Tomato Basil Soup
- Miso Ramen Tofu Soup
- Durum Wheat Chicken Soup- Frikeh
- Carrot and Sweet Potato Thai Soup
- Best Chicken Healing Soup
- Thick Red Lentil Soup (Adas Majroush)
Thai Red Curry Noodle Soup Recipe
Ingredients
Soup Ingredients
- ¼ cup olive oil
- 3 garlic cloves, minced
- 1 knob ginger, grated
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups water, or chicken broth
- 3 bouillon cubes, only if using water and not the chicken broth
- 2 13.5 ounce cans coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 6 oz egg noodles or rice noodles (about 4-5 cups)
- 2 tablespoons light or dark brown sugar
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Garnish
- ½ cup cilantro, fresh leaves
- 2 tablespoons lime juice
- jalapeno, sliced
Instructions
- To a medium pot add olive oil to sauté the diced onion, minced garlic and red bell pepper stirring occasionally, until tender, for about 3-4 minutes.
- Add in the red curry paste and ginger, stir for about 1 minute.
- Add in chicken broth OR water, the bouillon cubes, (either use the chicken broth or the water and bouillon cubes, not both), roughly chopped cilantro, and 2 cans coconut milk.
- Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.
- Now add in the fish sauce and brown sugar, then the noodles.
- Cook until noodles are tender, for about 6-7 minutes. Remove from heat.
- Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.
Notes
- If you prefer a noodle dish over a soup, cut the broth and coconut milk in half!
- To increase the heat, double the red curry paste. If you really want to avoid the heat, cut the red curry paste in half. However, 3 tablespoons of red curry paste did not produce a dish that was hot or medium (on the spicy scale).
- This soup is best eaten right away. Otherwise, refrigerate in an airtight container for up to 2 days.
- Don’t be tempted to add more noodles because they will absorb too much liquid.
- If you know you’ll have leftovers, I recommend cooking only the amount of noodles you’ll need (7 oz/50 g per person) to avoid mushy leftover noodles that soak up the majority of the liquid.
- Use zucchini noodles instead of rice vermicelli for a low carb option (and skip the sugar).
- If you don’t want to use noodles, substitute leftover rice (or a sachet of pre-cooked rice).
- For extra protein, add a can of chickpeas or some fried tofu.
- Don’t skip the garnishes. They add tons of flavor to your soup.
