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Easy Red Curry Noodle Soup

This improvised version of a Thai-style curry soup is velvety, nutty, slightly spicy and so comforting- one of my go-to recipes for a quick dinner. 
Prep Time10 mins
Cook Time10 mins
Course: dinner, lunch, Main Course
Cuisine: Asian
Keyword: Asian, asian recipe, curry, curry soup, dinner idea, easy recipe, kimchi soup, noodle soup, red curry, rice noodles, shrimp, thai, thai inspired
Servings: 2 servings


  • 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
  • cup Thai basil
  • ¼ cup Sprouts


  • 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 ?


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