Thai Red Curry Noodle Soup
Wrapping up SOUPerbowl week and saving the best for last – this dish came about after thousands of times eating Thai curries and saying “this sauce is so good I could drink it”. So that’s exactly what I did – making a flavor base of red curry paste, lemongrass, and ginger and adding coconut milk and chicken stock creates this incredibly addicting broth that tastes great no matter what you put in it.
I especially love this soup as an end of week meal, because it’s incredibly customizable to whatever leftovers you have in the fridge from a week of meals. Add tofu or chicken instead of shrimp, cauliflower or squash instead of carrots and bok choy, the opportunities for this are endless.
Add this flavorful soup to your meal plan rotation and thank me later!
Why You’ll Love This Thai Red Curry Noodle Soup:
- Bold, Layered Flavors: The fusion of red curry paste, coconut milk, lemongrass, and spices creates a depth of flavor that’s both rich and refreshing.
- Customizable: The base of this soup is perfect for adding in whatever ingredients you have in the fridge, making it great for a fridge cleanout recipe end of the week! Want to make it spicier? Add more chili! Prefer it milder? Adjust the coconut milk to soften the heat.
- Comforting yet Energizing: The creamy broth and hearty noodles make it the perfect meal for when you’re craving comfort food with an exciting twist.
Ingredients You’ll Need:
- Noodles: Rice noodles or ramen noodles work beautifully in this soup, but feel free to choose your favorite. Be sure to cook them and keep them separately until ready to serve to avoid overcooking them.
- Red Curry Paste: The heart of the soup’s bold flavor. You can find this at most grocery stores or in Asian markets. All Thai red curry brands vary greatly in spice levels. If you are using Maesri or Mae Ploy (my favorites), they are spicier than the Thai Kitchen brand. I do like a nice kick to this soup, so I add some Thai chilies at the end if I am using the Thai Kitchen to add some heat. If you are more sensitive to heat, omit the chilies completely and either use the Thai Kitchen brand, or start with 1 tbsp less of the Maesri or Mae Ploy brands and adjust from there.
- Coconut Milk: This adds the rich, creamy texture that balances out the spice. I prefer Thai Kitchen or Chaokoh brands for the creamiest coconut milk that doesn’t separate.
- Lemongrass and Kaffir Lime Leaves: These ingredients are optional if you can’t find them, but they do add that distinct Thai aroma and flavor.
- Protein: Choose from chicken, shrimp, or tofu, depending on your preference.
- Vegetables: Use whatever seasonal vegetables you prefer: cauliflower, mushrooms, bell peppers, snap peas, or squash will all taste great in this.
- Herbs and Garnishes: Fresh cilantro, Thai basil, and lime wedges bring brightness and freshness to each bite.
Serves 4-6.
Ingredients:
For the Red Curry Noodle Soup:
- 12oz rice noodles
- 1 lb peeled and deveined shrimp
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp lemongrass paste
- ¼ cup red curry paste*
- 1 can coconut milk
- 4 cups chicken broth
- 3 kaffir lime leaves (optional)
- 2 carrots, peeled and sliced into ¼” rounds
- 2 heads baby bok choy, cut into 1” pieces
- 2 tbsps fish sauce
- Juice from 2 limes
- 1 small thai or red chili, sliced (optional)
- Cilantro or Thai basil and lime wedges for serving
Note: all Thai red curry brands vary greatly in spice levels. If you are using Maesri or Mae Ploy (my favorites), they are spicier than Thai Kitchen. I do like a nice kick to this soup, so I add some thai chilies if I am using the Thai Kitchen to add some heat.
Directions:
For the Thai Red Curry Noodle Soup:
- Heat a Dutch oven or wide sided pot over medium heat and add in the coconut oil. Once hot, add in the minced garlic, ginger, and lemongrass and saute for 1-2 minutes or until fragrant.
- Add in the red curry paste and stir, cooking for 3-5 minutes or until slightly darkened.
- Add in the coconut milk, chicken broth, and lime leaves and stir well until combined. Cover with a lid to cook for 10-15 minutes.
- Meanwhile, place a pot of water over medium high heat. Once boiling, add your noodles and cook according to package directions or once tender. Drain and rinse to stop the cooking process.
- Add carrots and cook for 5 minutes before adding just the stems of the bok choy and cooking for 3-5 more minutes or until carrots are tender.
- Reduce the heat to low and add in the shrimp and cook for 1-2 minutes or until pink.
- Shut off the heat and add in the bok choy leaves, lime juice, and fish sauce. Taste and adjust for seasoning.
- To serve, add some noodles to your bowl and ladle over the soup. Top with cilantro or Thai basil, more lime juice, and red chilies if using. Enjoy!