Spicy Thai Red Curry Noodle Soup
Craving something comforting yet exciting for dinner tonight? Look no further than this Spicy Thai Red Curry Noodle Soup.
This vibrant dish combines the richness of coconut milk, the satisfying bite of noodles, and the freshness of vegetables like bell peppers and carrots.
The star of the show? Red curry paste, which brings a delightful heat that will make your taste buds dance.
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Why This Recipe is a Must-Try
This soup is the perfect blend of comfort and adventure. It’s quick to prepare, taking just 35 minutes, making it ideal for busy weeknights.
Plus, it’s incredibly versatile. If you prefer a milder heat, simply adjust the amount of curry paste.
Looking for a vegan option? Swap the chicken broth for vegetable stock. The noodles absorb the flavorful broth, ensuring each bite is packed with taste. What more could you want from a weeknight meal?
Ingredients You’ll Need
For the Soup:
- Avocado Oil or Olive Oil: Avocado oil has a higher smoke point, making it great for high-heat cooking, but olive oil works just as well.
- Yellow Onion: Provides a sweet base for the soup. White onions can be used as a substitute.
- Red Bell Pepper: Adds color and a touch of sweetness to balance the heat. Feel free to use yellow or orange bell peppers if that’s what you have.
- Carrots: Offers a subtle sweetness and a bit of crunch. Dice them small for quicker cooking.
- Garlic & Ginger: Essential for the aromatic foundation of the soup. Fresh is best, but pre-minced garlic is convenient too.
- Red Curry Paste: The key to the bold, spicy flavors. Adjust the amount based on your heat preference.
- Chicken Broth or Vegetable Stock: Adds depth and richness. Vegetable stock makes it vegan-friendly.
- Coconut Milk: Full-fat coconut milk gives the soup its creamy texture. Don’t skimp on this!
- Fish Sauce: Adds a salty, umami flavor. Soy sauce or tamari can be used as substitutes.
- Noodles: Ramen or rice noodles work best. Cook them to tenderness but avoid overcooking.
- Lime Juice: Brightens the flavors and adds a zesty finish.
- Cilantro: Adds a fresh, herby note. If you’re not a fan, try fresh basil or omit it.
Step-by-Step Guide to Making Spicy Thai Red Curry Noodle Soup
- Prepare the Vegetables: Heat your Dutch oven over medium heat and add the oil. Once hot, add the diced onion, bell pepper, and carrots. Cook for 5-7 minutes until softened and slightly golden. Stir occasionally to prevent sticking.
- Add Aromatics: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about a minute until fragrant. Your kitchen will smell amazing!
- Simmer the Broth: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season lightly with salt and pepper. Bring to a gentle simmer and cook for 5 minutes, uncovered, to let the flavors meld.
- Cook the Noodles: Add the noodles to the pot and cook until tender. Follow the package instructions for cooking time to avoid overcooking.
- Final Touches: Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve with lime wedges for added zest. Enjoy!
Pro Tips for the Best Spicy Thai Red Curry Noodle Soup
- Curry Paste: Different brands vary in spiciness. Start with less and add more to taste. If the soup becomes too spicy, add more coconut milk or a bit of sugar to balance it out.
- Make Ahead: The flavors intensify over time. Store the noodles separately to prevent them from soaking up too much broth. Reheat with extra broth if needed.
Frequently Asked Questions
Can I prepare this soup in advance?
Yes! The flavors actually improve with time. Just store the noodles separately and combine them when reheating.
What if I don’t have fish sauce?
You can substitute fish sauce with soy sauce, tamari, or even Worcestershire sauce. Adjust the amount to your taste.
Can I use different types of noodles?
Absolutely! Ramen and rice noodles are classic, but soba, udon, or even spaghetti can work. Just keep an eye on the cooking time to avoid overcooking.
Spicy Thai Red Curry Noodle Soup
This Spicy Thai Red Curry Noodle Soup is like a cozy embrace with a bit of a fiery twist! Imagine tender noodles absorbing all that rich, creamy coconut broth, packed with vibrant veggies like red bell pepper and carrots. The red curry paste delivers a satisfying heat that's perfectly balanced by a squeeze of fresh lime and a dash of cilantro. It's the kind of soup that fills you up, warms your soul, and leaves you craving more. Plus, it's ready in just 35 minutes—ideal for those hectic weeknights when you need something comforting yet packed with bold, exciting flavors.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1/2 c diced yellow onion
- 1/2 c diced red bell pepper
- 1/2 c diced carrots
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1/4 c red curry paste
- 6 c chicken broth or vegetable stock
- 1 14 ounces can full-fat coconut milk
- 3 tablespoons fish sauce
- 4 –5 ounces ramen or rice noodles
- 1 tablespoon fresh lime juice plus more to taste
- 1/2 c fresh chopped cilantro plus extra for serving
- Lime wedges for serving
Instructions
- Start by heating your oil over medium heat in a Dutch oven. Once it’s warmed up, toss in the diced onions, bell pepper, and carrots. Let them cook for around 5–7 minutes, stirring occasionally, until they’re soft and starting to look a little golden.
- Next, stir in the minced garlic, freshly grated ginger, and that amazing red curry paste. Keep stirring for about a minute, just until everything smells incredible and the flavors really come alive.
- Now, it’s time to pour in the chicken broth (or veggie stock if you prefer), along with the creamy coconut milk and fish sauce. Season with a bit of salt and pepper, but don’t go overboard—you can adjust later. Bring it all to a gentle simmer and let it cook, uncovered, for about 5 minutes.
- Add your noodles and let them simmer until they’re tender. Cooking time will depend on the type of noodles you’re using, so check the package to make sure you don’t overcook them!
- At the end, go ahead and stir in that fresh lime juice and a handful of chopped cilantro. It adds the perfect zing and a pop of freshness that really brings everything together. Taste it and adjust the lime or seasoning if needed. Now you’re ready to serve!
Notes
Want to enjoy this Spicy Thai Red Curry Noodle Soup without the gluten? No problem! Simply swap the regular noodles for your preferred gluten-free option—rice noodles work perfectly. Also, be sure to check the labels on your red curry paste and fish sauce to make sure they’re gluten-free, as some brands may include hidden gluten. With these easy adjustments, you’ll have a gluten-free, mouthwatering bowl of soup that’s just as comforting and packed with flavor. Trust me, you won’t even notice the gluten is gone!
Sofia Burley!
