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Thai Red Curry Noodle Soup

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Thai red curry noodle soup is a cozy, flavor-packed bowl of comfort. With spicy red curry paste, creamy coconut milk, tender vegetables, and chewy noodles, it’s a fast, one-pot meal that’s perfect for chilly nights or anytime you need something satisfying. Add tofu, chicken, or shrimp to make it your own!

Ingredients

  • 2–3 tbsp red curry paste (adjust to taste)
  • 1 tbsp olive oil or sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 small onion, sliced
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups chicken or vegetable broth
  • 1–2 tbsp soy sauce or fish sauce
  • Juice of 1 lime
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned or thinly sliced
  • 2 cups baby spinach or bok choy
  • 6 oz rice noodles or ramen noodles
  • Optional toppings: fresh cilantro, Thai basil, chili flakes, cooked chicken, tofu, or shrimp

Instructions

  1. In a large pot, heat the oil over medium heat. Sauté the garlic, ginger, and onion for 2–3 minutes until fragrant.
  2. Add the red curry paste and stir for 1 minute to toast and release the flavors.
  3. Pour in the coconut milk and broth, stirring until combined and smooth.
  4. Add soy sauce (or fish sauce), lime juice, bell peppers, and carrots. Simmer for 5–7 minutes, until vegetables are tender.
  5. Add the noodles and cook according to the package instructions, usually 3–5 minutes.
  6. Stir in spinach or bok choy until wilted. Taste and adjust seasoning as needed.
  7. Serve hot, topped with herbs, chili flakes, and optional protein.

Notes

  • Store noodles and broth separately if making ahead to prevent sogginess.
  • Add chili garlic sauce or sliced red chili for more heat.
  • Try mushrooms, zucchini, or snap peas as veggie swaps.
  • Use yellow or green curry paste for different flavor profiles.
  • Use tamari for a gluten-free, vegan version.

Nutrition

Find it online: https://recipesbyliza.com/thai-red-curry-noodle-soup/