Name: Thai Red Curry Noodle Soup
Prep time: PT-485919H15M50S
Cook time: PT-485919H15M50S
Total time: PT-485919H15M50S
Cuisine: Thai
Ingredients: 1–2 tbsp red curry paste; 1 can (13.5 oz) coconut milk; 3 cups vegetable or chicken broth; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 small onion, sliced; 1 carrot, julienned or thinly sliced; 1 red bell pepper, thinly sliced; 6 oz rice noodles or ramen noodles; 1–2 tbsp soy sauce or fish sauce; 1 tbsp lime juice; 1 tbsp vegetable or sesame oil; Optional: 1 cup cooked chicken, tofu, or shrimp; Fresh cilantro or Thai basil, for garnish

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Thai red curry noodle soup is my go-to when I’m craving something bold, creamy, and full of comforting warmth. This soup is a flavorful blend of coconut milk, red curry paste, tender noodles, and fresh vegetables—all in one vibrant bowl. It’s cozy, a little spicy, and comes together quickly, making it perfect for a satisfying lunch or an easy weeknight dinner.

Why You’ll Love This Recipe

I love how this recipe packs so much flavor with minimal effort. The red curry paste adds depth and spice, while the coconut milk smooths it out with richness. The noodles soak up the broth and turn it into a complete, filling meal. It’s easy to customize with whatever vegetables or protein I have on hand. Whether I want it vegetarian or with chicken, tofu, or shrimp, it never disappoints. One pot, one bowl, and I’m completely satisfied.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red curry paste
Coconut milk
Vegetable or chicken broth
Garlic, minced
Ginger, minced
Onion, sliced
Carrots, julienned or sliced
Bell peppers, thinly sliced
Rice noodles or ramen noodles
Soy sauce or fish sauce
Lime juice
Oil (like sesame or vegetable oil)
Fresh cilantro or Thai basil (for garnish)
Optional: cooked chicken, tofu, or shrimp

directions

I heat oil in a large pot over medium heat and sauté the garlic, ginger, and onion until fragrant and softened.
I stir in the red curry paste and cook it for 1–2 minutes to release its flavor.
I pour in the coconut milk and broth, then bring it to a simmer.
I add the carrots and bell peppers, letting them cook until tender, about 5–7 minutes.
I stir in the soy sauce or fish sauce and a splash of lime juice for balance.
I add the noodles and cook according to package instructions directly in the broth until soft.
If I’m adding protein like tofu, cooked chicken, or shrimp, I stir it in at this point to warm through.
I ladle the soup into bowls and top with cilantro, basil, or even chili flakes for a little extra heat.

Servings and timing

This recipe makes about 4 servings. It takes me 10–15 minutes to prep and another 15–20 minutes to cook, so I have a hearty bowl of noodle soup ready in under 40 minutes.

Variations

I like to mix things up by using different noodles—udon, rice vermicelli, or ramen all work. For a protein boost, I add poached eggs or crispy tofu cubes. I’ve also added mushrooms, spinach, or baby bok choy to make it more veggie-forward. For a spicier version, I add extra curry paste or a dash of sriracha.

storage/reheating

I store leftovers in the fridge for up to 3 days. The noodles can soak up the broth over time, so I often add a bit more broth or coconut milk when reheating. I reheat it gently on the stove or in the microwave until hot. If I’m planning ahead, I store the noodles separately from the broth to keep them from getting too soft.

FAQs

What type of noodles should I use?

I usually go with rice noodles for a traditional feel, but ramen or even spaghetti works if I’m improvising. I just make sure to cook them until just tender.

Can I make it vegetarian or vegan?

Yes, I use vegetable broth and skip fish sauce or replace it with soy sauce. Tofu is my favorite protein to add when I want a meatless version.

How spicy is this soup?

It depends on the curry paste. I start with 1–2 tablespoons and taste as I go. I can always add more heat later with chili flakes or hot sauce.

Can I make it ahead of time?

Yes, I often make the broth in advance and add the noodles when I’m ready to serve. It helps keep the texture just right.

What can I serve with this soup?

It’s filling on its own, but I sometimes serve it with spring rolls or a light Thai salad for a complete meal.

Conclusion

Thai red curry noodle soup is one of those dishes that brings comfort and bold flavor together in a single bowl. It’s quick to make, easy to customize, and so satisfying. Once I’ve made it, it becomes one of those recipes I turn to again and again whenever I want a fast, flavorful meal that warms me from the inside out.