Warm, creamy, and packed with bold flavors, this Spicy Thai Red Curry Soup with Coconut and Noodles is an irresistible dish that brings the taste of Thailand to your table. Made with rich coconut milk, red curry paste, and fresh vegetables, it has a perfect balance of spice, tang, and creaminess. This soup is a comforting meal for cooler days, offering a delightful fusion of savory broth, tender noodles, and vibrant herbs. Customize it with ramen or rice noodles, and get ready for a soul-soothing experience!
Ingredients
- 2 tablespoons of avocado oil or extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup red curry paste
- 6 cups of chicken broth or vegetable stock
- 1 (14 oz) can of creamy full-fat coconut milk
- 3 tablespoons fish sauce
- 4–5 oz ramen or rice noodles (adjust based on preference)
- 1 tablespoon of freshly squeezed lime juice, with additional juice for adjusting flavor as desired
- 1/2 cup fresh cilantro, chopped, plus extra for garnish
- Lime wedges, for serving
Instructions
- Sauté the Vegetables : In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, red bell pepper, and carrots. Cook the vegetables until they begin to soften, approximately 4 to 5 minutes.
- Add Aromatics : Stir in the minced garlic and freshly grated ginger. Sauté for another 1-2 minutes, until fragrant.
- Incorporate the Red Curry Paste : Add the red curry paste to the pot, stirring it into the vegetables until everything is well-coated and the curry paste begins to release its aroma, about 1 minute.
- Add the broth and coconut milk to the mixture : Add the chicken broth or vegetable stock and coconut milk to the pot, stirring to combine. Bring the mixture to a simmer.
- Add Fish Sauce and Noodles : Stir in the fish sauce, then add the ramen or rice noodles. Let the soup simmer for about 5-7 minutes or until the noodles are tender.
- Finish with Lime Juice and Cilantro : Remove the soup from heat. Stir in the fresh lime juice and 1/2 cup of chopped cilantro. Sample the dish and modify the seasoning by adding more lime juice or salt to taste, if needed.
- Serve : Scoop the soup into individual bowls, top with additional cilantro, and accompany with lime wedges for squeezing on the side. Enjoy this spicy, fragrant, and comforting Thai-inspired soup!
Conclusion
This Spicy Thai Red Curry Soup with Coconut and Noodles is an easy way to enjoy authentic Thai flavors at home. The creamy coconut base, infused with red curry and fresh aromatics, creates a warming dish that’s as satisfying as it is flavorful. Perfect as a cozy meal, it’s sure to please anyone who loves a touch of spice and fresh herbs in their soup.
Spicy Thai Red Curry Soup with Coconut and Noodles
This Spicy Thai Red Curry Soup combines coconutmilk, red curry paste, and noodles in a savory, spicy broth. A hearty, warmingdish with bold flavors, perfect for any meal.
Ingredients
- 2 tablespoons of avocado oil or extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1/4 cup red curry paste
- 6 cups of chicken broth or vegetable stock
- 1 14 oz can of creamy full-fat coconut milk
- 3 tablespoons fish sauce
- 4 –5 oz ramen or rice noodles adjust based on preference
- 1 tablespoon of freshly squeezed lime juice with additional juice for adjusting flavor as desired
- 1/2 cup fresh cilantro chopped, plus extra for garnish
- Lime wedges for serving
Instructions
- Sauté the Vegetables : In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, red bell pepper, and carrots. Cook the vegetables until they begin to soften, approximately 4 to 5 minutes.
- Add Aromatics : Stir in the minced garlic and freshly grated ginger. Sauté for another 1-2 minutes, until fragrant.
- Incorporate the Red Curry Paste : Add the red curry paste to the pot, stirring it into the vegetables until everything is well-coated and the curry paste begins to release its aroma, about 1 minute.
- Add the broth and coconut milk to the mixture : Add the chicken broth or vegetable stock and coconut milk to the pot, stirring to combine. Bring the mixture to a simmer.
- Add Fish Sauce and Noodles : Stir in the fish sauce, then add the ramen or rice noodles. Let the soup simmer for about 5-7 minutes or until the noodles are tender.
- Finish with Lime Juice and Cilantro : Remove the soup from heat. Stir in the fresh lime juice and 1/2 cup of chopped cilantro. Sample the dish and modify the seasoning by adding more lime juice or salt to taste, if needed.
- Serve : Scoop the soup into individual bowls, top with additional cilantro, and accompany with lime wedges for squeezing on the side. Enjoy this spicy, fragrant, and comforting Thai-inspired soup!