This Thai red curry noodle soup is creamy, fragrant, and full of bold Thai-inspired flavor. Made with coconut milk, red curry paste, tender noodles, and your choice of protein, it’s a comforting yet light soup that comes together in about 30 minutes—perfect for weeknight dinners or meal prep.
Ingredients
- Main Ingredients
- 6 oz rice noodles thin or medium
- 1 lb protein of choice shrimp, chicken, or tofu
- 1 cup bell peppers thinly sliced
- 1 cup mushrooms sliced
- 2 cups spinach or bok choy chopped
- Flavor Base
- 2 –3 tbsp Thai red curry paste
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 –2 tbsp lime juice to taste
- Pantry Staples
- 1 can 13.5 oz full-fat coconut milk
- 3 cups chicken or vegetable broth low sodium
- 1 tbsp avocado or vegetable oil
- 1 tsp brown sugar or honey
- Salt and black pepper to taste
Instructions
- Prepare noodles: Cook or soak rice noodles according to package instructions. Drain and set aside.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add garlic and ginger; cook for 30 seconds until fragrant.
- Bloom curry paste: Stir in red curry paste and cook for 1 minute to release flavor.
- Build broth: Pour in broth and coconut milk, stirring until smooth. Bring to a gentle simmer.
- Cook protein: Add protein and cook until nearly done.
- Add vegetables: Stir in bell peppers, mushrooms, and greens. Simmer 3–5 minutes until tender.
- Finish soup: Add cooked noodles and warm through.
- Season: Remove from heat, stir in lime juice, and adjust salt or sweetness as needed.
Notes
- Keep the soup at a gentle simmer to prevent coconut milk from separating.
- Add noodles at the end to avoid overcooking.
- Flavor deepens as the soup rests for a few minutes.