This is my improvised version of a Thai-style red curry soup when I don’t have every single ingredient for the traditional recipe. It’s velvety, nutty, slightly spicy and so comforting- one of my go-to recipes for a quick dinner. This recipe comes together in less than 20 minutes, making it perfect for your next homecooked meal!
What you’ll need to make Red Curry Noodle Soup:
- Canola oil (or any neutral oil)
- Garlic
- Ginger
- Onion
- Red bell pepper
- Red curry paste
- Protein: you can use any kind of meat, I used shrimp for this recipe. Tofu would be really tasty too.
- Stock: you can use any stock you have in your pantry (vegetable, chicken, beef).
- Coconut cream: this makes gives the soup a creamier consistency. If you want a little less creaminess, coconut milk works too.
- Fish Sauce
- Brown Sugar
- Thai chili pepper (optional)
- Rice noodles
- Garnishings: lime wedges, cilantro, sprouts, and Thai basil complete this curry soup.
How to make Red Curry Noodle Soup:
In a dutch oven (or heavy-bottomed pot), heat your oil on medium-high heat. Add your shrimp (or alternative protein) and cook until it is done. Take out your meat and set it aside to add to the soup later.
Add the sliced onion, minced garlic, minced ginger, and sliced bell pepper and cook until they become fragrant (about 1 minute).
Pour in your beef stock (or stock of choice), coconut cream, red curry paste, brown sugar, fish sauce, and bring it to a boil.
Add your rice noodles and cook for about 5-6 minutes or until the noodles are done. Depending on the thickness of your rice noodles, the cooking times may vary. Make sure to stir occasionally to prevent the noodles from clumping up together and allowing them to cook evenly.
Garnish your bowl of soup with some lime wedges, cilantro, Thai basil, and sprouts! Enjoy 🙂
Other noodle recipes you may like:
- Spicy Kimchi Vodka Sauce
- Roasted Feta and Kabocha Squash Rigatoni
- Garlic Udon Noodles
- Chicken and Veggie Stir Fry with Udon Noodles
Video Tutorial
Easy Red Curry Noodle Soup
Ingredients
- 2 tbsp Canola oil for cooking
- 10 oz Shrimp peeled, de-veined
- ½ Yellow onion sliced
- 3 cloves Garlic minced
- ½ tbsp Ginger minced
- ½ Red bell pepper sliced
- 3 tbsp Red curry paste
- 3 cups Beef stock or stock of choice
- 1 can Coconut cream 13.66 fl oz
- 1 tbsp Fish sauce
- ½ tbsp Brown sugar
- 4 oz Rice noodles
- 3-4 Thai chili peppers Optional
- ¼ cup Cilantro
- 2 wedges Lime
- ⅛ cup Thai basil
- ¼ cup Sprouts
Instructions
- In a dutch oven (or heavy-bottomed pot), heat your oil on medium-high heat. Add your shrimp (or alternative protein) and cook until it is done. Take out your shrimp (or other meat) and set it aside to add to the soup later.
- Add the sliced onion, minced garlic, minced ginger, and sliced bell pepper and cook until they become fragrant (about 1 minute).
- Pour in your beef stock (or stock of choice), coconut cream, red curry paste, brown sugar, fish sauce, Thai chili peppers, and bring it to a boil.
- Add your rice noodles and cook for about 5-6 minutes or until the noodles are done. Depending on the thickness of your rice noodles, the cooking times may vary. Make sure to stir occasionally to prevent the noodles from clumping up together to allow them to cook evenly.
- Garnish your bowl of soup with some lime wedges, cilantro, Thai basil, and sprouts! Enjoy ?
Notes
