THAI RED CURRY NOODLE SOUP

Thai Red Curry Noodle Soup: spicy, flavorful, and comforting. Blend curry paste, simmer with veggies and noodles, and serve with fresh basil and lime juice. Make it tonight!

Get ready to warm your belly and your soul with this rich and creamy Thai Red Curry Noodle Soup! This flavorful and aromatic soup is packed with tender vegetables, fragrant spices, and a hint of smokiness, all swimming in a velvety coconut milk broth, served over a bed of springy rice noodles.

Ready Time

45 mins

Yields

5 servings

Ingredients

  • For the curry paste:
  • 2 tablespoons grated fresh ginger
  • 1/4 cup Thai red curry paste
  • For the soup:
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
  • 2 medium-sized red bell peppers, sliced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the noodles:
  • 1/2 pound rice noodles
  • For garnish:
  • Fresh Thai basil leaves
  • Lime wedges
  • Sliced red pepper, for serving

Instructions

In a blender or food processor, combine grated ginger and Thai red curry paste.

Blend until smooth and set aside.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat.

Add sliced onion and cook until softened, about 5 minutes.

Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add sliced red bell peppers and cook for an additional 2 minutes.

Add the blended curry paste mixture and cook for 1-2 minutes, stirring constantly.

Add diced tomatoes, vegetable broth, coconut milk, fish sauce, soy sauce, brown sugar, cumin, smoked paprika, salt, and pepper.

Stir to combine.

Bring the mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.

While the soup is cooking, cook the rice noodles according to package instructions.

Drain and set aside.

To serve, divide the cooked noodles among bowls.

Ladle the hot curry soup over the noodles.

Garnish with fresh Thai basil leaves, a squeeze of lime juice, and sliced red pepper.

Notes

You can customize the level of spiciness to your liking by adding more or less of the Thai red curry paste. If you’re not a fan of smoked paprika, feel free to omit it or substitute with regular paprika.

For an added protein boost, consider adding cooked chicken, shrimp, or tofu to the curry soup.

Be sure to cook the rice noodles according to package instructions, as overcooking can result in mushy noodles. You can also customize the garnish to your liking, but the fresh Thai basil leaves and lime wedges really make the dish pop.

This recipe makes 5 servings, so feel free to adjust the ingredient quantities as needed.

Nutrional Value

  • Energy: 550 calories
  • Protein: 18g
  • Fat: 24g
  • Saturated Fat: 16g
  • Carbohydrates: 64g
  • Fiber: 4g
  • Sugar: 10g
  • Sodium: 650mg
  • Cholesterol: 0mg
  • Vitamins:
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 10% of the DV
  • Iron: 20% of the DV
  • Potassium: 25% of the DV
THAI RED CURRY NOODLE SOUP
THAI RED CURRY NOODLE SOUP

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