Thai Cuisine

Thai Red Curry Noodle Soup Recipe – Thai Special

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Thai Red Curry Noodle Soup Recipe – Thai Special

Thai Red Curry Noodle Soup is a comforting, aromatic dish that combines the rich flavors of red curry paste, creamy coconut milk, and tender chicken in a savory broth. Served over rice noodles and garnished with fresh herbs, lime, and chili, this soup offers a delightful balance of spice, sweetness, and umami. It’s a perfect meal for cozy evenings or when craving bold, flavorful cuisine.

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min

Thai Red Curry Noodle Soup Ingredients :

  • 2 tablespoons avocado oil or olive oil
  • 1/2 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup carrots, diced
  • 3 garlic cloves, minced
  • 1 tablespoon 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 tablespoons fish sauce
  • 4–5 ounces ramen or rice noodles (see note)
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1/2 cup fresh cilantro, chopped, plus extra for serving
  • Lime wedges, for serving

How to Make Thai Red Curry Noodle Soup

1

Heat oil in a Dutch oven over medium heat. Add onions, red bell pepper, and carrots. Sauté until tender, about 5-7 minutes.

2

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

3

Pour in chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer. Cook uncovered for 5 minutes. Add noodles and simmer until tender, adjusting cooking time according to package directions.

4

Stir in lime juice and chopped cilantro.

Recipe Notes:

Protein Options: Chicken thighs or breasts work well in this soup. For a vegetarian version, tofu or tempeh can be used as substitutes.

Noodle Choices: Rice noodles are traditional, but other noodles like udon or egg noodles can be used based on preference.

Adjusting Spice Level: The heat from the red curry paste can be adjusted by varying the amount used. For a milder flavor, start with less and add more to taste.

Coconut Milk: Full-fat coconut milk provides a richer taste and creamier texture. Lite coconut milk can be used for a lighter version.

Garnishes: Fresh herbs like cilantro and basil, lime wedges, and sliced chili peppers enhance the soup’s flavor and presentation.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep noodles separate from the broth when storing.

Serving Suggestions: Serve the soup with crusty bread or a side salad for a complete meal.

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