Experience the bold flavors of a red Thai curry noodle soup that is both delicious and easy to make. In just 25 minutes, you can enjoy a homemade meal that surpasses takeout. Plus, you can customize this recipe with ingredients you already have on hand.
Thai noodle soups are the perfect comfort food during the winter season. Packed with aromatic spices like curry, ginger, and lime, they offer a burst of flavor on a chilly day. This soup is not only comforting but also my go-to when I’m feeling under the weather—it helps clear up any congestion thanks to the ginger.
If you’re a fan of red curry dishes, you’re bound to love this soup. It’s essentially red curry with the addition of broth and rice noodles. To make it vegetarian, we used protein-rich chickpeas, but you can easily substitute them with your choice of meat. Leftover shredded chicken or frozen shrimp work exceptionally well in this recipe too.
Whether you choose vegetarian or meat options for the protein, this soup is an effortless, fast, and wholesome meal that you can prepare in less time than it takes to order takeout.
Ingredients to Make Thai Red Curry Soup
- Olive oil
- Red bell pepper
- Red curry paste
- Coconut milk
- Rice noodles
- Lime & cilantro for garnish
Consider this recipe as a base. While it’s delicious on its own, adding extra vegetables is a fantastic idea. Broccoli, cauliflower, kale, spinach, or cubed winter squash are all excellent choices. They not only enhance the soup’s volume but also contribute valuable vitamins, minerals, and fiber.
How to Make Thai Red Curry Noodle Soup
- Heat olive oil in a large soup pot over medium heat. Add the carrots and cook for a few minutes to soften them.
- Add the red bell peppers, onions, garlic, and ginger. Cook until fragrant, about 1-2 minutes. For a noodle-like texture, you can dice or thinly slice the peppers. Check out this tutorial on how to cut bell peppers for more details.
- Mix the red curry paste into the pot, ensuring all ingredients are well coated. Then, add the broth and chickpeas. Stir until combined and bring the mixture to a simmer.
- Pour in the coconut milk, stir, and cook for an additional 3 minutes until the vegetables are tender but not mushy.
- Add the rice noodles and stir to combine with the rest of the soup. Once the noodles have softened (approximately 2-3 minutes), season with salt and pepper to taste. Remove from heat.
- Squeeze half a lime into the soup, then garnish with fresh cilantro. Serve with additional lime wedges.
The Best Noodles to Use
Traditionally, Thai soups utilize rice noodles, and that’s exactly what we’ve chosen for this recipe. Rice noodles come in various lengths and widths, effortlessly absorbing flavors and requiring minimal cooking time. They’re gluten-free and commonly associated with dishes like pad Thai or pho.
If you’re open to wheat-based noodles, ramen is another excellent option. Ramen is frequently used in Japanese and Chinese cuisine, while rice noodles are more prevalent in Thai dishes. When cooking with ramen noodles, it’s advisable to discard the seasoning pack that often accompanies them, as it typically contains chemical additives and preservatives. Focus solely on the noodles themselves.
Soba noodles, made from buckwheat, are a lesser-known Asian soup noodle. They are gluten-free and work well in soups, as well as pasta dishes like soba noodles with leeks, onions, and eggs.
Udon noodles, typically used in skillet udon dishes, can also be used as an alternative if desired. Although udon noodles are traditionally made with wheat, gluten-free rice varieties are now commercially available.
Ways to Increase the Protein in This Red Curry Thai Soup
For vegans, you can swap out the rice noodles for quinoa to boost the protein content. Additionally, you can add cubed tofu to the soup. If you consume animal protein, this soup pairs well with various meats.
Shredded chicken, frozen shrimp, ground beef, or pork are all easy ways to increase the protein content and add substance to the soup. Frozen shrimp can be added directly to the soup with the broth and chickpeas as they cook quickly. Tofu, already cooked, simply needs to be warmed through and can be added with the coconut milk.
If you decide to incorporate protein into the soup, it’s recommended to use around 4 ounces of noodles and adjust the broth accordingly.
Tips for the Best Tasting Red Curry Soup
- Use full-fat coconut milk for its rich creaminess.
- Don’t skip the fresh lime juice at the end. Its bright acidity cuts through the savory spiciness of the soup.
- If you’re concerned about spice, reduce the amount of red curry paste to 2-3 tablespoons.
Leftover soup can be stored in an airtight container in the refrigerator for up to a week. Keep in mind that the noodles will absorb more liquid over time, causing the soup to thicken.
Freezing this recipe is not recommended.
More Thai-Inspired Recipes to Try:
- Thai Buttercup Squash Soup
- Sticky Thai Chicken
- Thai Kohlrabi Noodle Salad
- Thai Pineapple Fried Rice
- Pad Thai Salad
For more delicious recipes, visit Family Cuisine. Enjoy your homemade Red Thai Curry Soup!