Thai Red Curry Noodle Soup Recipe

Introduction

There’s something undeniably comforting about a warm bowl of soup, especially when it’s infused with the vibrant flavors of Thai cuisine. This Thai Red Curry Noodle Soup has quickly become a family favorite in our home, with its aromatic blend of spices, creamy coconut milk, and fresh vegetables. Every time I prepare this dish, I’m greeted with smiles and requests for seconds. It’s a perfect balance of spicy, savory, and creamy, making it an ideal meal for any day of the week. Plus, it’s quick to whip up, which is a major bonus for busy evenings. Let me take you through the process of creating this delicious dish!

Ingredients

• 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
• 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
• 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

1. Heat the oil in a Dutch oven over medium heat. Add the diced onions, red bell pepper, and carrots. Cook until the vegetables are tender, about 5-7 minutes.

Add Aromatics and Curry Paste

2. Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until fragrant.

Make the Broth

3. Pour in the chicken broth and coconut milk, and add the fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook, uncovered, for 5 minutes.

Cook the Noodles

4. Stir in the noodles and let them simmer in the soup until tender, following the package instructions for cooking time.

Add Lime and Cilantro

5. Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning or add more lime juice if desired.

Serve

6. Ladle the soup into bowls and garnish with extra cilantro and lime wedges. Serve hot and enjoy!

Nutrition Facts (per serving)

• Servings: 4
• Calories: Approximately 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

• Ladle soup into bowls.
• Garnish with fresh cilantro and lime wedges.
• Serve with extra lime juice on the side.
• Pair with crusty bread or flatbreads.

Additional Tips

1. Curry Paste: The strength of the curry paste can vary by brand. Start with a smaller amount and adjust to your taste preference.
2. Noodles: Ramen or rice noodles work best. Avoid ultra-thin noodles like vermicelli, as they may not hold up well in the soup.
3. Storage: If you have leftovers, store the soup in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave.
4. Vegetarian Option: Substitute chicken broth with vegetable stock and use tofu or more vegetables instead of chicken for a vegetarian version.
5. Garnishes: Add other garnishes like sliced jalapeños, bean sprouts, or crushed peanuts for extra flavor and texture.

Recipe Variations

• Protein Substitutes: Swap out chicken for shrimp, tofu, or even leftover cooked chicken to save time.
• Vegetable Additions: Feel free to toss in more vegetables such as spinach, mushrooms, or snap peas for added nutrition and texture.
• Spice Level: For more heat, add sliced Thai chili peppers or increase the amount of red curry paste.

Serving Suggestions

• Serve with a side of Thai spring rolls or dumplings for a complete meal.
• Pair with a refreshing Thai cucumber salad to balance the richness of the soup.
• Enjoy with rice crackers or prawn chips for a crunchy side.

Freezing and Storage

• Freezing: This soup freezes well! Store it in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Noodles may become soft, so it’s best to store them separately if possible.

FAQ Section

1. Can I make this soup vegetarian?
   Yes! Use vegetable broth and tofu or additional vegetables in place of the chicken.
2. What type of noodles can I use?
   Ramen or rice noodles work best. Avoid thin noodles like vermicelli.
3. How can I adjust the spice level?
   Start with less curry paste and add more to taste. You can also add fresh chili peppers for more heat.
4. Is coconut milk necessary?
   For the best flavor and creaminess, full-fat coconut milk is recommended, but you can use low-fat if preferred.
5. How long does the soup last in the fridge?
   Store in the fridge for up to 3 days.
6. Can I add more vegetables?
   Absolutely! Feel free to add any vegetables you like, such as spinach, bell peppers, or snap peas.
7. What can I use instead of fish sauce?
   You can substitute with soy sauce or omit it entirely for a vegetarian version.
8. How do I make this soup thicker?
   If you prefer a thicker soup, you can add a cornstarch slurry or reduce the broth by simmering longer.
9. Can I use fresh herbs?
   Yes! Fresh cilantro is recommended, but basil or mint can also be great alternatives.
10. What should I serve with the soup?
    It pairs well with crusty bread, flatbreads, or a refreshing salad.

Conclusion

This Thai Red Curry Noodle Soup is not just a meal; it’s an experience filled with rich flavors and comforting textures. Whether you’re warming up on a chilly day or simply craving something delicious, this recipe is sure to hit the spot. The beauty of this soup lies in its adaptability—feel free to customize it to your liking. With its quick prep and cook time, it’s perfect for weeknight dinners or meal prep for the week ahead. Enjoy the aromatic journey to Thailand right in your kitchen!

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