This Thai Red Curry Noodle Soup is a warm hug in a bowl! With spicy red curry paste, creamy coconut milk, and soft noodles, it’s bursting with flavor.
Whenever I make this, my kitchen smells amazing! It’s so easy to whip up, and I love adding veggies for extra color. You can’t go wrong with a little lime on top—trust me!
Key Ingredients & Substitutions
Rice Noodles: These are the base of the dish. While I’ve used thin rice noodles, feel free to swap them with whole wheat noodles or even gluten-free options like zucchini noodles if you’re looking for something healthier.
Coconut Oil: This oil gives a wonderful flavor to the soup. If you don’t have coconut oil, olive oil or avocado oil works nicely too – they won’t give quite the same taste but will still keep things cooking evenly.
Red Curry Paste: The heart of the dish, red curry paste brings heat and depth. If it’s too spicy for you, try using yellow curry paste, or keep a smaller amount and adjust to your taste.
Coconut Milk: This adds creaminess. Instead of full-fat coconut milk, you can use light coconut milk, but it may slightly change the texture. Almond milk is another option but won’t be as rich.
Fish Sauce: Adds umami. If you’re vegetarian or vegan, replace it with soy sauce or tamari, or even a splash of mushroom soy sauce for extra flavor.
How to Sauté Vegetables for Maximum Flavor?
Sautéing your vegetables properly is key to bringing out their best flavors. Start by heating your coconut oil in a pot over medium heat. It’s essential to not rush this part!
- Add the onions first, cooking until they turn translucent (about 3-4 minutes).
- Next, include the garlic and ginger; they need just a couple of minutes until fragrant.
- Once fragrant, stir in the red curry paste and let it sauté for one more minute to enhance those flavors before adding your liquids.
This will create a delicious base for your soup and keep the veggies from being soggy later on! Enjoy that aromatic kitchen scent along the way!
How to Make Thai Red Curry Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz rice noodles
- 1 tablespoon coconut oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup cooked chicken, shredded (optional)
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- Juice of 1 lime
For Garnish:
- Fresh cilantro
- Green onions, sliced
- Lime wedges, for serving
How Much Time Will You Need?
This delicious Thai Red Curry Noodle Soup takes about 30 minutes to prepare. This includes cooking the noodles and simmering the soup until all the flavors meld together. A quick and tasty meal that’s perfect for any day!
Step-by-Step Instructions:
1. Cook the Rice Noodles:
Start by preparing the rice noodles according to the package instructions. Once they’re cooked, drain them and set them aside for later. This will be the base for your soup.
2. Sauté the Aromatics:
In a large pot, heat the coconut oil over medium heat. When hot, add the sliced onion and sauté for about 3-4 minutes until the onion is translucent. Then, add the minced garlic and grated ginger, stirring for another 1-2 minutes until everything is fragrant and tasty!
3. Add the Curry Base:
Now, stir in the red curry paste and cook for an additional minute. This will allow all those lovely flavors to blend together nicely.
4. Create the Broth:
Slowly pour in the chicken or vegetable broth and the coconut milk, stirring to combine everything. Bring the mixture to a simmer. This is where the magic starts to happen!
5. Season the Soup:
Next, add the fish sauce and brown sugar, stirring until the sugar is completely dissolved. Let the soup simmer for about 5 minutes so the flavors can develop further.
6. Add Veggies and Chicken:
Now it’s time to add the sliced red bell pepper, mushrooms, and your cooked chicken if you are using it. Let the soup simmer for another 5-7 minutes until the vegetables are nice and tender.
7. Finish with Spinach and Lime:
Stir in the baby spinach and cook for just 1-2 minutes until it’s wilted—this adds great color and nutrition to the soup. Then, remove the pot from heat and stir in the lime juice for a refreshing finish.
8. Serve and Enjoy:
To serve, place some of the cooked rice noodles in a bowl. Ladle the hot soup over the noodles, and then garnish with fresh cilantro and sliced green onions. Don’t forget to serve with lime wedges on the side for an extra burst of flavor. Enjoy your delicious homemade Thai Red Curry Noodle Soup!
Can I Substitute the Rice Noodles?
Absolutely! If you can’t find rice noodles, you can use soba noodles, whole wheat spaghetti, or even gluten-free pasta like quinoa noodles. Just adjust cooking times as needed, ensuring the noodles are cooked al dente before serving.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or microwave, adding a splash of broth or water to keep it from getting too thick.
Can I Make This Soup Vegetarian?
Yes! Simply omit the chicken and use vegetable broth along with an extra serving of veggies for added texture and flavor. You can also add tofu or chickpeas for protein!
What If I Don’t Have Fish Sauce?
No worries! You can substitute fish sauce with soy sauce or tamari for a vegetarian option. If you want a similar umami flavor, add a splash of Worcestershire sauce or a bit of miso paste mixed in with the broth.
