Description
This Red Curry Noodle Soup is a rich and comforting Thai-inspired dish featuring tender rice noodles simmered in a creamy coconut milk broth infused with aromatic red curry paste and fresh vegetables. Ready in just 30 minutes, it offers a quick and flavorful meal that balances spice, creaminess, and freshness, perfect for a satisfying lunch or dinner.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 4 cups vegetable or chicken broth
- 8 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Heat the oil: In a large pot over medium heat, warm 1 tablespoon of vegetable oil until shimmering.
- Sauté aromatics: Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add red curry paste: Stir in 2 tablespoons of red curry paste, cooking for another minute to release its flavors and scents.
- Combine liquids: Pour in the 13.5-ounce can of coconut milk and 4 cups of vegetable or chicken broth, stirring until the curry paste is fully incorporated and the mixture is smooth.
- Simmer with vegetables: Bring the broth to a gentle boil, then add the thinly sliced red bell pepper and sliced mushrooms. Reduce heat and let simmer for 8 to 10 minutes to soften the vegetables and meld flavors.
- Cook noodles: Add 8 ounces of rice noodles into the simmering broth and cook according to package instructions, usually 3 to 5 minutes, until tender but not mushy.
- Season and add greens: Stir in 2 cups of baby spinach, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice to brighten and balance the soup’s flavors.
- Garnish and serve: Ladle soup into bowls and garnish with freshly chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of citrus.
Notes
- Add cooked chicken, shrimp, or tofu for extra protein to make the soup more filling.
- Adjust the amount of red curry paste to your preferred spice level, increasing or decreasing to taste.
- Best enjoyed fresh, as the rice noodles will continue to absorb the broth if left to sit, potentially making the soup thicker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
