Description
This Thai Red Curry Soup is a vibrant and flavorful noodle soup featuring a rich, sweet, and spicy broth made with red curry paste, creamy coconut milk, and fresh lime juice. Tender vegetables and ramen or rice noodles complete this comforting and aromatic dish, perfect for a quick yet satisfying meal.
Ingredients
Vegetables and Aromatics
- 2 Tbsp. avocado oil or olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
Broth and Flavorings
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- Salt and pepper, to taste
Noodles and Garnishes
- 4–5 oz. ramen or rice noodles (see note)
- 1 Tbsp. fresh lime juice, plus more to taste
- ½ cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Instructions
- Sauté Vegetables: In a dutch oven, heat the oil over medium heat. Add the diced yellow onion, red bell pepper, and carrots. Cook for about 5-7 minutes until the vegetables are tender, stirring occasionally.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until fragrant to enhance the flavor of the soup base.
- Simmer Broth: Pour in the chicken broth or vegetable stock, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat and let it cook uncovered for 5 minutes to meld the flavors.
- Cook Noodles: Add the ramen or rice noodles to the simmering broth. Continue to simmer until the noodles are tender, following the package instructions for cooking time, as this may vary depending on the type of noodles used.
- Finish Soup: Stir in the fresh lime juice and chopped cilantro. Adjust the seasoning with more lime juice if desired. Serve hot garnished with additional cilantro and lime wedges on the side.
Notes
- Curry Paste: The heat and flavor intensity of red curry paste can vary by brand. The recipe uses Thai Kitchen brand for a balanced spice level.
- Noodles: Ramen or rice noodles are preferred for this soup. If using ramen noodles, discard the seasoning packet. For rice noodles, opt for rice stick or pad thai types. Avoid ultra-thin noodles like vermicelli as they may not hold up well in the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
