Thai Red Curry Noodle Soup

Imagine the comforting aroma of Thai spices wafting through your kitchen as you prepare a vibrant bowl of Thai Red Curry Noodle Soup.

This dish is a simple yet satisfying delight, perfect for a cozy night in.

As the coconut milk and red curry paste meld together, the rich flavors transform into a harmonious blend that envelops your senses.

Let’s bring this delightful creation to life and savor each spoonful together.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 set measuring cups
• 1 set measuring spoons

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 3 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 200 grams rice noodles
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned
• 100 grams tofu, cubed
• 2 green onions, chopped
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking Thai Red Curry Noodle Soup, follow this timeline:

Preparation (Total Prep Time: 15 minutes)

1. Reading & Setup (3 minutes)
   • Spend a few minutes reviewing the recipe to understand the steps and gather all necessary ingredients and equipment.
2. Chopping & Preparing Ingredients (12 minutes)
   • Thinly slice 1 medium onion.
   • Mince 2 cloves of garlic.
   • Grate 1 tablespoon of ginger.
   • Thinly slice 1 red bell pepper.
   • Julienne 1 carrot.
   • Cube 100 grams of tofu.
   • Chop 2 green onions.
   • Cut 1 lime into wedges.
   • Set aside fresh cilantro for garnish.

Cooking (Total Cook Time: 25 minutes)

1. Start Cooking (Time: 0 minutes)
   • Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
2. Cook Onion (Time: 3 minutes)
   • Add the sliced onion to the pot and cook until translucent, about 3 minutes.
3. Add Aromatics (Time: 1 minute)
   • Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add Curry Paste (Time: 1 minute)
   • Add 3 tablespoons of red curry paste and cook for another minute.
5. Add Coconut Milk & Broth (Time: 2 minutes)
   • Pour in 1 can of coconut milk and stir to combine with the curry paste.
   • Add 3 cups of chicken or vegetable broth, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar.
6. Simmer & Cook Noodles (Time: 5 minutes)
   • Bring the mixture to a simmer.
   • Add 200 grams of rice noodles, sliced red bell pepper, snap peas, and julienned carrot.
   • Cook for about 5 minutes until noodles are tender and vegetables are cooked.
7. Add Tofu (Time: 2 minutes)
   • Stir in cubed tofu and cook for another 2 minutes.
8. Resting Time (Time: 5 minutes)
   • Remove from heat and let the soup rest for 5 minutes.

Serving

– Garnish with chopped green onions, lime wedges, and fresh cilantro before serving.

Additional Tips

• Adjust the red curry paste to your spice preference.
• Taste and adjust the seasoning before serving to guarantee a balanced flavor profile.
• For a thicker soup, allow it to simmer longer to reduce.

Adjust as needed based on your pace and preferences.

Recipe Instructions

Heat the vegetable oil in a large pot over medium heat.

Add the onion and cook until translucent, about 3 minutes.

Stir in the garlic and ginger, cooking for 1 minute until fragrant.

Add the red curry paste and cook for another minute.

Pour in the coconut milk, stirring to combine with the curry paste.

Add the chicken or vegetable broth, fish sauce, and brown sugar, and bring to a simmer.

Add the rice noodles, red bell pepper, snap peas, and carrot.

Cook for about 5 minutes until the noodles are tender and vegetables are cooked.

Stir in the tofu and cook for another 2 minutes.

Remove from heat and let the soup rest for 5 minutes.

Serve hot, garnished with green onions, lime wedges, and fresh cilantro.

Serving Tips

• Steamed Jasmine Rice: Serves as a mild and fragrant side that complements the spicy and flavorful soup.
• Crispy Spring Rolls: Adds a crunchy texture and can be dipped into the soup for added flavor.
• Thai Iced Tea: Provides a sweet and creamy beverage to balance the heat of the curry.
• Fresh Mango Salad: Offers a revitalizing and tangy contrast to the rich and spicy soup.
• Garlic Bread: A Western twist that can be used to soak up the flavorful broth.

Storage

To store Thai Red Curry Noodle Soup, let it cool completely.

Then transfer to an airtight container.

Refrigerate for up to 3 days.

Reheat gently on the stove, adding broth if needed.

Freezing

To freeze Thai Red Curry Noodle Soup, allow it to cool completely.

Then, transfer it to airtight containers.

Separate the noodles from the broth to prevent mushiness.

Freeze for up to 3 months.

Thaw and reheat gently.

Reheating

To reheat Thai Red Curry Noodle Soup, gently warm it on the stove over low heat.

Stir occasionally. Add a splash of broth or coconut milk if the soup thickens too much.

Final Thoughts

Thai Red Curry Noodle Soup is a delightful dish that combines aromatic spices with creamy coconut milk to create a rich and flavorful experience.

The balance of spicy red curry paste with the sweetness of coconut milk and brown sugar results in a harmonious blend that’s both comforting and invigorating.

This versatile soup is perfect for any meal, offering a satisfying combination of noodles, vegetables, and tofu.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding.

Adjust the spice level to your liking, and don’t hesitate to experiment with additional proteins like chicken or shrimp.

Remember to taste and adjust the seasoning before serving to achieve the perfect balance.

Enjoy your culinary journey with this delicious Thai Red Curry Noodle Soup!

Frequently Asked Questions

Can I Use a Different Type of Noodle Instead of Rice Noodles?

Yes, you can substitute rice noodles with udon, soba, or even egg noodles. Adjust cooking times accordingly, as each noodle type absorbs liquid differently. Taste frequently to guarantee the noodles are cooked to your desired texture.

How Can I Make This Soup Vegetarian or Vegan-Friendly?

To make the soup vegetarian or vegan-friendly, substitute vegetable broth for chicken broth, and replace fish sauce with soy sauce or tamari. Confirm all ingredients, like curry paste, are vegan. Adjust seasoning to taste.

What Can I Substitute for Fish Sauce if I Don’t Have Any?

You can substitute fish sauce with soy sauce or tamari for a similar umami flavor. Add a dash of lime juice or rice vinegar to mimic the tangy depth. Make certain you adjust the saltiness to taste.

Is It Possible to Make This Soup Spicier or Milder?

You can easily adjust the soup’s spice level. For a spicier kick, increase the red curry paste or add chili flakes. To make it milder, reduce the curry paste or incorporate more coconut milk.

What Are Some Alternative Garnishes to Cilantro and Green Onions?

You can use basil or mint leaves for a fresh twist or sliced red chili for heat. Try adding crushed peanuts for texture, or a dollop of yogurt for creaminess. Adjust based on personal taste preferences.

Thai Red Curry Noodle Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Thai

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Measuring cups 1 set
• 1 Measuring spoons 1 set

Ingredients

  

1x2x3x

• 2 tablespoons vegetable oil
• 1 medium onion thinly sliced
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 3 tablespoons red curry paste
• 1 can coconut milk 400 ml
• 3 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 200 grams rice noodles
• 1 red bell pepper thinly sliced
• 1 cup snap peas
• 1 carrot julienned
• 100 grams tofu cubed
• 2 green onions chopped
• 1 lime cut into wedges
• Fresh cilantro for garnish

Instructions

 

• Heat the vegetable oil in a large pot over medium heat.
• Add the onion and cook until translucent, about 3 minutes.
• Stir in the garlic and ginger, cooking for 1 minute until fragrant.
• Add the red curry paste and cook for another minute.
• Pour in the coconut milk, stirring to combine with the curry paste.
• Add the chicken or vegetable broth, fish sauce, and brown sugar, and bring to a simmer.
• Add the rice noodles, red bell pepper, snap peas, and carrot.
• Cook for about 5 minutes until the noodles are tender and vegetables are cooked.
• Stir in the tofu and cook for another 2 minutes.
• Remove from heat and let the soup rest for 5 minutes.
• Serve hot, garnished with green onions, lime wedges, and fresh cilantro.

Notes

To enhance the flavors, you can adjust the amount of red curry paste based on your spice preference. If you prefer a thicker soup, let it simmer a bit longer to reduce. For added protein, consider adding cooked chicken or shrimp. Always taste and adjust the seasoning before serving to ensure a balanced flavor profile.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.