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Thai Red Curry Noodle Soup

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This Thai Red Curry Noodle Soup is a warm and comforting dish filled with creamy coconut milk, bold red curry flavors, and tender noodles. It’s easy to make and bursting with fresh, vibrant ingredients.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 (13.5 oz) can coconut milk
  • 3 cups chicken or vegetable broth
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 cup baby spinach or bok choy
  • 2 cups cooked chicken, shredded (optional)
  • 8 oz rice noodles or ramen noodles
  • Juice of 1 lime

Toppings:

  • Fresh cilantro
  • Sliced green onions
  • Lime wedges
  • Chili flakes or sriracha (optional for extra heat)

Instructions

  • Cook the curry paste:
    • Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Add the liquids:
    • Stir in the coconut milk, chicken or vegetable broth, fish sauce, and brown sugar. Bring to a simmer.
  • Cook the vegetables:
    • Add the mushrooms and red bell pepper to the pot. Simmer for 5-7 minutes, or until the vegetables are tender.
  • Add the noodles and greens:
    • Add the rice noodles or ramen noodles to the soup and cook according to package instructions (typically 3-5 minutes).
    • Stir in the baby spinach or bok choy and shredded chicken (if using). Cook for 1-2 more minutes until wilted.
  • Finish with lime:
    • Remove from heat and stir in the lime juice. Adjust seasoning with additional fish sauce or sugar as needed.
  • Serve:
    • Ladle the soup into bowls and top with fresh cilantro, green onions, lime wedges, and chili flakes or sriracha if desired.

Notes

  • For a vegetarian option, omit the chicken and fish sauce. Add tofu or extra vegetables like carrots, broccoli, or zucchini.
  • If you prefer a thicker soup, reduce the broth slightly or add more coconut milk.