Description
This Thai Red Curry Noodle Soup is a vibrant and comforting dish featuring a rich coconut curry broth infused with fresh ginger, garlic, and red curry paste. Loaded with tender vegetables and noodles, it’s a perfect quick meal that brings authentic Southeast Asian flavors to your table in just 35 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 2 Tbsp avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp freshly grated ginger
Curry Base and Broth
- 1/4 cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz) can full-fat coconut milk
- 3 Tbsp fish sauce
Noodles and Garnishes
- 4–5 oz ramen or rice noodles
- 1 Tbsp fresh lime juice (plus more to taste)
- 1/2 cup fresh chopped cilantro (plus more for serving)
- Lime wedges (for serving)
Instructions
- Sauté Vegetables: Heat oil in a Dutch oven over medium heat. Add diced yellow onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until fragrant and well combined with the vegetables.
- Make the Broth: Pour in the chicken broth or vegetable stock, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook uncovered for 5 minutes to blend flavors.
- Cook the Noodles: Stir in the ramen or rice noodles and simmer the soup until the noodles are tender, following the package instructions for cooking time, usually 3-5 minutes.
- Add Lime and Cilantro: Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning or add more lime juice as desired.
- Serve: Ladle the soup into bowls, garnish with extra cilantro and lime wedges. Serve hot and enjoy your flavorful Thai red curry noodle soup.
Notes
- You can substitute chicken broth with vegetable stock to make this dish vegetarian friendly, but omit fish sauce or use a vegetarian alternative.
- Adjust the amount of curry paste depending on desired spice level.
- Ramen or rice noodles both work well; check cooking times on the package to avoid overcooking.
- Fresh lime juice added at the end brightens the flavors and balances the richness of the coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
