Description
Enjoy the flavors of Thailand with this comforting and aromatic Thai Red Curry Noodle Soup. This dish is a perfect blend of creamy coconut milk, spicy red curry paste, and fresh vegetables, all served over tender rice noodles.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fish sauce (optional)
- 1 teaspoon brown sugar
- 6 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- juice of 1 lime
For Garnish:
- fresh cilantro
- green onions
- lime wedges
Instructions
- In a large pot, heat coconut oil over medium heat. Add sliced onion and sauté for 3–4 minutes until soft.
- Stir in garlic and ginger and cook for 1 minute more.
- Add Thai red curry paste and cook for another 1–2 minutes to release its aroma.
- Pour in coconut milk and broth, then add soy sauce, fish sauce (if using), and brown sugar.
- Stir well and bring to a gentle boil.
- Add rice noodles and cook according to package instructions, usually 5–6 minutes, until tender.
- Stir in red bell pepper, carrots, and spinach.
- Simmer for another 2–3 minutes until vegetables are just tender and spinach is wilted.
- Finish with fresh lime juice.
- Serve hot, garnished with cilantro, green onions, and lime wedges.
Notes
- You can add tofu, shredded chicken, or shrimp for extra protein.
- Adjust the curry paste to taste—start with 2 tablespoons for mild, and increase for more heat.
- Use tamari for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 7g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
