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Thai Red Curry Noodle Soup

A warm and comforting bowl of Thai Red Curry Noodle Soup featuring creamy coconut milk and tender noodles, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 200 g rice noodles Use dried rice noodles.
  • 400 ml coconut milk Use full-fat for creaminess.
  • 600 ml vegetable or chicken broth Halal-friendly options available.
Aromatics and Flavoring
  • 1 tablespoon vegetable oil For sautéing the aromatics.
  • 1 onion, sliced Use a medium onion.
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste Adjust according to spice preference.
Vegetables and Garnish
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, baby corn) Feel free to substitute with your favorite veggies.
  • 1 tablespoon soy sauce For savory depth.
  • 1 tablespoon lime juice Freshly squeezed for better flavor.
  • Fresh basil or cilantro for garnish Enhances the dish with freshness.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-5 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Stir in the red curry paste, cooking for another minute to enhance its flavor.
  4. Gradually pour in the coconut milk and vegetable or chicken broth. Stir well to combine and bring to a boil.
  5. Once boiling, add your mixed vegetables. Reduce the heat and let the soup simmer for about 5-7 minutes until the vegetables are tender.
  6. Stir in the soy sauce and lime juice before adding the cooked noodles to the pot. Taste and adjust seasoning, if needed.
  7. Ladle the soup into bowls and garnish with fresh basil or cilantro. Enjoy while hot!

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer. Reheat on stovetop, adding a splash of water or broth.