Description
This Red Curry Noodle Soup is a rich and comforting bowl filled with tender rice noodles, creamy coconut milk, aromatic red curry paste, and fresh vegetables. Perfect for a quick, restaurant-quality meal, it combines vibrant Thai flavors in a cozy soup that’s ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 4 cups vegetable or chicken broth
- 8 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat Oil and Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add Curry Paste: Mix in the red curry paste and cook for 1 minute to deepen the flavors and release the aromas.
- Add Liquids and Vegetables: Pour in the coconut milk and vegetable or chicken broth, stirring to combine everything smoothly. Bring the mixture to a gentle boil.
- Simmer Vegetables: Add the thinly sliced red bell pepper and mushrooms to the pot. Let everything simmer together for 8–10 minutes, allowing the vegetables to soften.
- Cook Noodles: Stir in the rice noodles and cook according to the package directions, usually about 3-5 minutes, until tender.
- Finish with Greens and Seasoning: Add the baby spinach, soy sauce, and lime juice to the soup. Stir gently until the spinach wilts and all ingredients are well combined.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro and lime wedges for an extra burst of flavor.
Notes
- Add cooked chicken, shrimp, or tofu to boost protein content.
- Adjust the amount of red curry paste to suit your preferred spice level.
- This soup is best enjoyed fresh, as the noodles tend to absorb the broth when stored.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
