Description
This vibrant Thai Red Curry Noodle Soup combines the rich, creamy flavors of coconut milk and red curry paste with tender rice noodles and fresh vegetables. Aromatic ginger, garlic, and onion create a fragrant base, while a splash of lime juice adds a refreshing tang. Perfect as a comforting and flavorful meal for four, it’s simple to prepare in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 8 oz rice noodles
- 1/2 cup spinach, chopped
- 1/2 cup cilantro, chopped
- 1 red bell pepper, thinly sliced
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until fragrant and the onion becomes translucent.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute to release its flavors and deepen the aroma.
- Make the Broth: Pour in the coconut milk, chicken broth, soy sauce, and lime juice. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Cook Noodles: Add the rice noodles directly into the simmering broth. Cook for 5–7 minutes, stirring occasionally, until noodles are tender but not mushy.
- Add Vegetables: Stir in the chopped spinach, cilantro, and thinly sliced red bell pepper. Simmer for another 2 minutes until the vegetables soften slightly but remain vibrant.
- Serve: Ladle the hot soup into bowls and garnish with extra cilantro and fresh lime wedges for an added burst of freshness. Enjoy immediately.
Notes
- For a spicier soup, add extra red curry paste or a few slices of fresh chili.
- Use gluten-free soy sauce to make this recipe gluten free.
- Substitute chicken broth with vegetable broth to make it vegetarian or vegan.
- Rice noodles can be soaked in warm water beforehand to speed up cooking time if desired.
- Garnish with fresh herbs, lime wedges, or a drizzle of chili oil for extra flavor.
