Description
This Thai Red Curry Noodle Soup is a comforting and flavorful dish that brings together the bold flavors of red curry paste, coconut milk, and aromatic spices in a warm and satisfying bowl. Perfect for a cozy night in or a gathering with friends, this soup is sure to impress with its layers of taste and textures.
Ingredients
Scale
Main Soup:
- 2 tablespoons red curry paste
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup shredded cooked chicken or tofu
Additional Ingredients:
- 6 ounces rice noodles
- 1 cup fresh spinach or bok choy
- Juice of 1 lime
- Fresh cilantro, Thai basil, and sliced green onions for garnish
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté onion until softened. Add garlic and ginger, cook briefly. Stir in red curry paste.
- Add broth and coconut milk: Pour in broth and coconut milk, add fish sauce and brown sugar. Bring to a gentle boil.
- Simmer: Reduce heat, add bell pepper, mushrooms, and protein. Simmer until vegetables are tender.
- Cook noodles and add to soup: Cook rice noodles separately, then add to the soup with spinach. Simmer briefly.
- Finish and serve: Stir in lime juice, garnish with fresh herbs and green onions. Serve hot.
Notes
- Adjust spice level by varying curry paste.
- For a vegetarian version, use tofu and vegetable broth, and soy sauce instead of fish sauce.
- Leftovers are more flavorful the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg
