Thai Red Curry Noodle Soup

This Thai red curry noodle soup is rich, creamy, and full of bold flavors with a comforting noodle base. I love making it when I want a meal that feels cozy yet exciting, with a balance of spicy curry, silky coconut milk, and fresh toppings.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly, yet it tastes like something I’d order at a restaurant. The broth is fragrant with curry and coconut, the noodles make it hearty, and I can load it up with vegetables and protein depending on what I have on hand. It’s warm, flavorful, and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• red curry paste

• coconut milk

• chicken or vegetable broth

• garlic

• ginger

• onion

• fish sauce or soy sauce

• lime juice

• sugar (optional, for balance)

• rice noodles

• vegetables (bell peppers, carrots, mushrooms, spinach, etc.)

• protein of choice (chicken, shrimp, or tofu)

• fresh cilantro or basil for garnish

Directions

1. I heat oil in a large pot and sauté onion, garlic, and ginger until fragrant.

2. I stir in red curry paste and let it toast for about a minute to release its flavor.

3. I add coconut milk and broth, then bring it to a gentle simmer.

4. I season with fish sauce, lime juice, and a pinch of sugar.

5. I add vegetables and simmer until tender.

6. I cook the rice noodles separately according to package instructions, then drain.

7. I add my protein of choice to the soup and simmer until fully cooked.

8. I place noodles in serving bowls, ladle the curry soup over them, and top with fresh herbs.

Servings and timing

This recipe makes about 4 servings. Prep time takes me around 15 minutes, and cooking time is 20 minutes, so the whole dish is ready in about 35 minutes.

Variations

Sometimes I add a spoonful of peanut butter for a creamy, nutty twist. If I want it spicier, I stir in extra curry paste or fresh chili slices. I also like swapping rice noodles for egg noodles or even zucchini noodles when I want something lighter.

storage/reheating

I store leftover soup (without noodles) in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove and cook fresh noodles to add just before serving, since noodles tend to get soggy if stored in the broth.

FAQs

Can I make this soup vegetarian or vegan?

Yes, I use vegetable broth, soy sauce instead of fish sauce, and tofu or extra veggies for the protein.

Do I need to cook the noodles in the soup?

I prefer cooking them separately to keep the broth from getting starchy, then adding them when serving.

How spicy is red curry paste?

It has a medium level of heat. I adjust the spice by using more or less paste depending on my preference.

Can I use light coconut milk?

Yes, I sometimes use light coconut milk for a lower-fat option, though the soup won’t be as rich.

What toppings go well with this soup?

I like adding bean sprouts, lime wedges, chili oil, or crushed peanuts for extra flavor and texture.

Conclusion

I love making Thai red curry noodle soup because it’s quick, flavorful, and comforting. The creamy, spicy broth with noodles and fresh toppings always hits the spot, whether I’m cooking for myself or serving guests. It’s one of those dishes I can easily adapt, and it never fails to warm me up.

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