Description
This Red Curry Noodle Soup is a rich and comforting Thai-inspired dish featuring tender rice noodles simmered in a creamy coconut milk broth infused with aromatic red curry paste, fresh ginger, garlic, and a vibrant assortment of vegetables. Ready in just 30 minutes, this easy stovetop recipe offers a perfect balance of spicy, savory, and tangy flavors for a satisfying vegetarian meal.
Ingredients
Soup Base
- 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
Vegetables and Noodles
- 8 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
Seasonings and Garnishes
- 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 cook for 3–4 minutes until softened. Stir in the minced garlic and grated ginger, cooking briefly until fragrant.
- Add Red Curry Paste: Mix in the red curry paste and cook for about 1 minute. This intensifies the flavor and aroma of the curry base.
- Combine Coconut Milk and Broth: Pour in the coconut milk and vegetable or chicken broth, stirring well until the mixture is smooth and uniformly combined.
- Cook Vegetables: Bring the broth to a gentle boil. Add the thinly sliced red bell pepper and mushrooms. Let the soup simmer for 8–10 minutes to allow the vegetables to soften and meld with the curry broth.
- Add Noodles: Stir in the rice noodles and cook according to the package instructions, generally about 3–5 minutes, until they are tender but not mushy.
- Finish with Spinach and Seasonings: Add the baby spinach, soy sauce, and lime juice. Stir gently until the spinach wilts and all ingredients are well combined.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side for extra brightness.
Notes
- For added protein, include cooked chicken, shrimp, or tofu.
- Adjust the amount of red curry paste to control the soup’s spice level.
- Best enjoyed immediately, as the noodles will continue to absorb broth and soften if left sitting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
