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To make a tasty Thai red curry noodle soup, you need the right ingredients. Here’s what you will use: - 200g rice noodles - 1 tablespoon coconut oil - 1 small onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste (adjust to taste) - 400ml coconut milk - 500ml vegetable broth - 1 cup broccoli florets - 1 red bell pepper, julienned - 1 cup snap peas - 2 tablespoons soy sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients come together to create a warm and comforting soup. Adding a few extra touches can elevate your soup. Consider these options: - Sliced green onions for garnish - Extra lime wedges for serving - Chopped peanuts for a crunchy texture These options can add more flavor and texture to your dish. You can easily adjust the recipe to fit your needs. Here are some ideas: - For gluten-free, use gluten-free soy sauce or tamari. - To make it vegan, ensure your red curry paste is vegan-friendly. - Swap coconut milk with almond or oat milk if you prefer a lighter option. These substitutions keep the dish delicious while catering to your dietary choices. {{ingredient_image_1}} Start by cooking the rice noodles. Follow the package instructions carefully. Usually, you will boil them for about 4 to 6 minutes. Once they are soft, drain the noodles and set them aside. You want them ready for the soup. In a large pot, heat the coconut oil over medium heat. Add the sliced onion and cook until it softens, about 3 to 4 minutes. Next, add the minced garlic and grated ginger. Cook for just 1 minute until you smell their aroma. This step builds the soup's flavor base. Now, add 2 tablespoons of red curry paste to the pot. Stir it in well for about 1 minute. This helps release the paste's rich flavors. After that, pour in 400ml of coconut milk and 500ml of vegetable broth. Stir until the curry paste mixes well into the liquid. Bring the soup to a gentle simmer. Now, add your broccoli florets, julienned red bell pepper, and snap peas. Cook these veggies for 5 to 7 minutes. You want them tender but still bright and crunchy. Next, season the soup with 2 tablespoons of soy sauce and 1 tablespoon of fresh lime juice. Taste it and adjust the seasoning if needed. In serving bowls, add the cooked rice noodles. Ladle the hot curry broth and veggies over the noodles. Finally, garnish each bowl with fresh cilantro and, if you like, some sliced green onions. Serve with lime wedges on the side for a zesty kick. Enjoy your simple yet flavorful Thai Red Curry Noodle Soup! To make your soup shine, focus on fresh ingredients. Use ripe veggies and herbs. Start with a good base. Sauté the onion, garlic, and ginger first. This step boosts the flavor. Then, mix in the red curry paste. Let it cook for a minute. This helps release its rich taste. Lastly, balance the flavors with lime juice and soy sauce. Taste as you go. Adjust until it feels just right. Spice can make or break your dish. I love a kick, but you might not. Start with two tablespoons of red curry paste. This gives a nice warmth. If you want it milder, reduce the amount. You can also add more later. Taste before serving to find your perfect heat. If it’s too spicy, a spoonful of sugar can help cool it down. Cooking veggies right gives your soup crunch and color. Add broccoli, bell pepper, and snap peas at the right time. They need just 5-7 minutes in the broth. This way, they stay bright and crisp. Cut them into small pieces for even cooking. Always wash your vegetables well to keep them fresh. Use seasonal produce for the best taste. Pro Tips Tip on Noodle Cooking: Make sure to cook the rice noodles just until al dente, as they will continue to soften once added to the hot soup. Tip for Flavor Depth: For an extra depth of flavor, consider adding a splash of fish sauce or tamari in place of soy sauce for a gluten-free option. Tip for Veggie Crispiness: To maintain vibrant colors and crunch in the vegetables, add them to the soup at the last minute of cooking. Tip on Spice Control: Adjust the amount of red curry paste based on your spice tolerance; start with less and add more for a stronger kick. {{image_2}} You can add proteins to your Thai red curry noodle soup to make it heartier. Some great options include: - Chicken: Use thinly sliced chicken breast. Cook it in the pot after the onion. - Shrimp: Add peeled shrimp when you add the vegetables. They cook fast and add a nice flavor. - Tofu: Use firm tofu, cut into cubes. Sauté it with the onion for extra taste. This soup is easy to adapt for vegans and vegetarians. You can replace the protein and broth. Here are some ideas: - Use vegetable broth: Make sure your broth is vegan-friendly. - Mushrooms: Add sliced shiitake or portobello for a meaty texture. - Chickpeas: Canned chickpeas add protein and fiber. Stir them in with the vegetables. If you need a gluten-free version, it’s simple to modify. Here’s how: - Rice noodles: They are naturally gluten-free. Just check the package to be sure. - Soy sauce: Use tamari instead of regular soy sauce. Tamari is gluten-free and tastes great. - Broth: Always check labels to ensure your vegetable broth is gluten-free. With these variations, you can customize your soup to fit your taste and dietary needs. Enjoy experimenting! To keep your Thai Red Curry Noodle Soup fresh, let it cool first. Once cool, pour it into an airtight container. This soup can last in the fridge for up to three days. Be sure to store the rice noodles separately. This helps prevent them from getting mushy. When you're ready to enjoy your leftovers, reheat the soup on medium heat in a pot. Stir it often to heat evenly. If the soup looks thick, add a splash of vegetable broth or water. Heat until it’s warm throughout. The noodles should be tender, not overcooked. You can freeze this soup for up to three months. However, it’s best to freeze the broth and veggies separately from the noodles. To freeze, pour the cooled soup into freezer-safe bags or containers. Remove as much air as possible. When ready to eat, thaw it in the fridge overnight and reheat as needed. Thai Red Curry Noodle Soup comes from Thailand. Thai food mixes sweet, sour, salty, and spicy flavors. This soup uses red curry paste, which is a key part of Thai cooking. The dish reflects the rich culture and culinary history of Thailand. Many families enjoy it at home. You can find it in Thai restaurants worldwide. Yes, you can make this soup ahead of time. Prepare the soup base and store it in the fridge for up to three days. When you're ready to eat, just heat it up. Cook the rice noodles fresh before serving. This keeps them from getting mushy. You can also freeze the soup for up to a month. Just remember to leave out the noodles until you reheat it. To make your Thai Red Curry Noodle Soup spicier, add more red curry paste. Start with a little and taste as you go. You can also add sliced fresh chilies or chili flakes. For a different heat, try a splash of hot sauce. Serve with fresh lime for a zesty kick. Adjust the spice level to match your taste buds! In this article, we explored how to make Thai Red Curry Noodle Soup. We discussed key ingredients, including optional add-ins and swaps for diets. I shared step-by-step instructions for preparing rice noodles and the soup base. You learned tips to enhance flavor and adjust spice levels. We also covered variations for proteins and dietary needs. In closing, this soup is versatile and easy to make. Enjoy experimenting with flavors and ingredients. Your perfect bowl awaits!

Thai Red Curry Noodle Soup

A flavorful and aromatic noodle soup with a rich coconut milk base and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 tablespoon coconut oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 400 ml coconut milk
  • 500 ml vegetable broth
  • 1 cup broccoli florets
  • 1 red bell pepper, julienned
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Optional: Sliced green onions for garnish

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Drain and set aside.
  • In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté until softened, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute more.
  • Add the red curry paste to the pot and stir well for another minute to release its flavors.
  • Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully incorporated into the liquids.
  • Bring the mixture to a gentle simmer and add the broccoli, bell pepper, and snap peas. Cook for 5-7 minutes until the vegetables are tender yet vibrant.
  • Season the soup with soy sauce and fresh lime juice. Adjust seasoning to your liking.
  • In serving bowls, add the cooked rice noodles and ladle the hot curry broth and vegetables over the noodles.
  • Garnish each bowl with fresh cilantro and, if using, sliced green onions. Serve with lime wedges on the side.

Notes

Adjust the red curry paste to your preferred spice level.
Keyword curry, noodle soup, vegetarian