Thai Red Curry Noodle Soup Recipe – Thai Special
This delightful curry soup is not only quick to prepare but also incredibly delicious, ensuring you savor every bit of its creamy broth.
- 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
Heat oil in a Dutch oven over medium heat. Add onions, red bell pepper, and carrots. Sauté until tender, about 5-7 minutes.
Stir in garlic, ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring frequently.
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.
Stir in lime juice and chopped cilantro.
Recipe Notes:
Curry Paste: The intensity of curry paste can differ between brands. I used the Thai Kitchen brand for this recipe.
Noodles: Ramen or rice noodles are ideal for this soup. If using ramen noodles, discard any included seasoning packets. For rice noodles, rice stick or pad Thai noodles are excellent choices. I advise against using very thin noodles like vermicelli.
