Thai Red Curry Noodle Soup

Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons red curry paste; 1 can (400ml) coconut milk; 4 cups vegetable broth; 2 cups rice noodles; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon vegetable oil; 1 cup bell peppers, sliced; 1 cup mushrooms, sliced; 1 cup spinach; Fresh cilantro for garnish; Lime wedges for serving

Highlighted under: Global Flavors

Experience the vibrant flavors of Thailand with this comforting and aromatic red curry noodle soup.

Created by

Rhea Bennett

Last updated on 2025-12-23T04:30:35.306Z

This Thai Red Curry Noodle Soup is a perfect blend of spicy and creamy flavors, making it a favorite for any occasion. The combination of fresh vegetables, tender noodles, and aromatic spices will transport your taste buds straight to Thailand.

        Why You'll Love This Recipe
        Rich and aromatic red curry flavor
Creamy coconut milk for a soothing texture
Customizable with your choice of proteins and vegetables
Quick and easy to prepare for a weeknight dinner

      

A Taste of Thailand

Thai cuisine is renowned for its bold flavors and aromatic ingredients, and this Thai Red Curry Noodle Soup embodies that essence perfectly. The harmonious blend of red curry paste, coconut milk, and fresh vegetables creates a soup that is not only delicious but also nourishing. Each spoonful transports you to the bustling streets of Thailand, where fragrant spices and vibrant colors come together in a delightful culinary experience.

Red curry is a staple in Thai cooking, characterized by its rich and complex flavor profile. The combination of herbs and spices, such as lemongrass, galangal, and kaffir lime leaves, gives this dish its distinctive taste. When paired with creamy coconut milk, the result is a soothing and satisfying soup that can warm you up on a chilly evening.

Customization is Key

One of the best aspects of this Thai Red Curry Noodle Soup is its versatility. You can easily customize it to suit your dietary preferences or whatever ingredients you have on hand. Whether you prefer chicken, shrimp, or tofu, each protein option brings its own unique flavor to the dish. Additionally, feel free to experiment with seasonal vegetables like zucchini, carrots, or bok choy for added nutrition and color.

This recipe is also a great way to use up leftover vegetables in your fridge. Simply toss in whatever you have on hand, and you'll have a delicious meal that minimizes food waste. The soup's rich base complements a variety of ingredients, allowing you to create a personalized version that reflects your tastes.

Quick Weeknight Dinner

In our fast-paced lives, finding time to prepare a wholesome meal can be challenging. This Thai Red Curry Noodle Soup is designed for those busy weeknights when you want something quick yet satisfying. With minimal prep and cook time, you can have a comforting bowl of soup ready in under 30 minutes.

The simplicity of this recipe does not compromise on flavor. By using ready-made red curry paste and rice noodles, you can whip up this dish with ease. This makes it an ideal choice for families or anyone looking for a nutritious meal without spending hours in the kitchen.

Ingredients

For the Soup

2 tablespoons red curry paste
1 can (400ml) coconut milk
4 cups vegetable broth
2 cups rice noodles
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon vegetable oil
1 cup bell peppers, sliced
1 cup mushrooms, sliced
1 cup spinach
Fresh cilantro for garnish
Lime wedges for serving

Make sure to adjust the vegetable ingredients according to your preference!

Instructions

Prepare the Noodles

Cook the rice noodles according to package instructions. Drain and set aside.

Sauté the Vegetables

In a large pot, heat vegetable oil over medium heat. Add sliced bell peppers and mushrooms, sauté for about 5 minutes until softened.

Add Curry Paste

Add the red curry paste and sauté for an additional 2 minutes until fragrant.

Combine Ingredients

Pour in the coconut milk and vegetable broth. Stir in soy sauce and lime juice. Bring to a gentle simmer.

Add Noodles and Spinach

Add the cooked noodles and spinach to the pot. Cook for another 5 minutes until the spinach wilts.

Serve

Serve hot, garnished with fresh cilantro and lime wedges on the side.

Enjoy your delicious Thai Red Curry Noodle Soup!

Nutritional Benefits

This Thai Red Curry Noodle Soup is not only delicious but also packed with nutritional benefits. Coconut milk provides healthy fats that can support heart health, while the vegetables add essential vitamins and minerals. Spinach, for example, is rich in iron and antioxidants, making this dish a great option for maintaining a balanced diet.

Additionally, the use of rice noodles makes this soup gluten-free, catering to those with dietary restrictions. By incorporating a variety of colorful vegetables, you are not only enhancing the flavor but also increasing the nutrient density of your meal, making it a wholesome choice for everyone.

Perfect Pairings

To elevate your dining experience, consider pairing this Thai Red Curry Noodle Soup with some traditional Thai sides. Fresh spring rolls filled with shrimp or vegetables make a light and refreshing companion that complements the robust flavors of the soup. Alternatively, serve it with a side of Thai-style fried rice for a heartier meal.

For those who enjoy a bit of heat, a side of chili paste can add an extra kick to your soup. Don’t forget to complement your meal with a refreshing beverage, like Thai iced tea or coconut water, to balance the spices and enrich the overall experience.

Questions About Recipes

→ Can I make this soup vegan?

Yes, simply use vegetable broth and omit any animal-based proteins.

→ How spicy is this recipe?

The spice level can be adjusted by adding more or less red curry paste according to your taste preference.

→ Can I use a different type of noodle?

Absolutely! You can substitute rice noodles with udon or soba noodles.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.