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a bowl of thai curry noodle soup
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Thai Red Curry Noodle Soup Recipe

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, creamy and ready in 20 minutes using only one pot.
Prep Time20 minutes
Cook Time8 minutes
Course: dinner
Cuisine: Asian
Keyword: Asian soups, Red Curry Soup
Author: Lama

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

Expert Tips:
  • 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.