Description
This vibrant Thai Red Curry Noodle Soup combines the creamy richness of coconut milk with the bold flavors of red curry paste, fresh ginger, and garlic. Loaded with colorful vegetables and tender rice noodles, it’s a quick and comforting meal ready in just 30 minutes, perfect for a cozy weeknight dinner or an exotic lunch.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
Noodles and Vegetables
- 4 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 zucchini, spiralized or thinly sliced
Garnishes
- 3 green onions, thinly sliced
- 2 tablespoons freshly squeezed lime juice
- Fresh cilantro leaves, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Prepare the flavor base: Heat olive oil in a large pot over medium heat. Add minced garlic, grated ginger, and red curry paste. Cook, stirring frequently, until fragrant, about 1-2 minutes, to release the aromatic flavors and blend the ingredients.
- Add liquids and bring to boil: Stir in the vegetable broth, coconut milk, soy sauce, and brown sugar. Increase heat and bring the mixture to a boil, which creates the rich curry soup base.
- Cook noodles and vegetables: Add rice noodles, sliced red and yellow bell peppers, carrot, and zucchini to the boiling soup. Reduce the heat to a simmer and cook until the noodles are tender and vegetables are slightly softened, about 5-7 minutes.
- Finish with fresh ingredients: Remove the pot from heat and stir in sliced green onions and freshly squeezed lime juice to add brightness and freshness to the soup.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and optional red pepper flakes for an extra kick. Serve immediately while hot.
Notes
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the amount of red curry paste depending on your preferred spice level.
- For added protein, consider adding tofu or cooked chicken pieces.
- Rice noodles cook quickly; avoid overcooking to maintain their texture.
- Leftovers can be stored in the refrigerator for up to 2 days but add fresh lime juice before serving to preserve flavor.
