Description
Comforting thai red curry noodle soup blends aromatic spices with silky noodles and tender vegetables. Creamy coconut broth and complex flavors invite culinary adventurers to savor each spoonful with pure delight.
Ingredients
Scale
- 8 oz (226 g) rice noodles or ramen noodles
- 2 cups shredded cooked chicken (optional)
- 1 (13.5 oz/400 ml) can coconut milk
- 3 cups chicken or vegetable broth
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 2 tbsps Thai red curry paste
- 2 tbsps fish sauce (or soy sauce for vegetarian option)
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Juice of 1 lime
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Chili flakes or sriracha (optional for extra heat)
Instructions
- Aromatic Base: Heat vegetable oil in a large pot and sauté red curry paste, stirring vigorously to release its intense fragrance and create a rich, spicy foundation.
- Liquid Symphony: Blend coconut milk, broth, fish sauce, and brown sugar into the aromatic base, allowing the mixture to simmer gently and develop a complex flavor profile.
- Vegetable Integration: Add mushrooms and red bell peppers to the simmering curry, cooking until vegetables become tender and fully infused with the vibrant sauce.
- Noodle and Protein Fusion: Submerge rice noodles directly into the liquid, simultaneously incorporating shredded chicken and baby spinach, cooking until noodles are perfectly al dente and ingredients are thoroughly heated.
- Final Flourish: Brighten the soup with fresh lime juice, adjusting seasoning to achieve a harmonious balance of sweet, salty, and tangy flavors.
- Presentation: Ladle the steaming soup into serving bowls, garnishing with fresh cilantro, green onions, lime wedges, and optional chili flakes for an extra burst of heat.
Notes
- Optimize Curry Paste Flavor: Toast the red curry paste in oil for 2-3 minutes to awaken its deep, complex aromatics and prevent a raw, bitter undertone in the final dish.
- Manage Noodle Texture: Add rice noodles at the last moment and avoid overcooking to maintain their delicate, silky consistency – they’ll continue softening in the hot broth.
- Balance Spice and Creaminess: Adjust coconut milk and broth ratio to control soup’s thickness and heat level, ensuring a harmonious blend that’s neither too thin nor overwhelmingly rich.
- Customize Protein Options: Easily swap chicken with tofu for vegetarian version or use shrimp for seafood lovers – each protein absorbs curry’s vibrant flavors differently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg