This Thai Red Curry Noodle Soup is the perfect balance of spice, creaminess, and vibrant flavors. With aromatic red curry paste, creamy coconut milk, and fresh vegetables, it’s a comforting dish that can be enjoyed anytime. Whether it’s a cozy dinner or a quick meal, this soup is sure to satisfy your cravings.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s bursting with vibrant Thai flavors. The red curry paste gives it that perfect amount of spice, while the coconut milk makes it rich and creamy. Plus, the combination of fresh vegetables like spinach, cilantro, and bell pepper adds brightness and texture to the soup. It’s a simple, comforting dish that I can prepare in just 25 minutes—ideal for a quick weeknight dinner or a weekend treat. The balance of heat, creaminess, and freshness makes this soup an irresistible meal!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tbsp olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp red curry paste
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1 can (14 oz) coconut milk
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3 cups chicken broth
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2 tbsp soy sauce
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1 tbsp lime juice
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8 oz rice noodles
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1/2 cup spinach, chopped
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1/2 cup cilantro, chopped
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1 red bell pepper, thinly sliced
Directions
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I heat olive oil in a large pot over medium heat. Once the oil is hot, I add the chopped onion, minced garlic, and grated ginger. I sauté them for 3-4 minutes until the aroma fills the kitchen.
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I stir in the red curry paste and cook for an additional minute to bring out its flavors.
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Then, I pour in the coconut milk, chicken broth, soy sauce, and lime juice, bringing the soup to a simmer.
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I add the rice noodles to the pot and cook for 5-7 minutes until they become tender.
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Next, I stir in the chopped spinach, cilantro, and sliced red bell pepper, letting the soup simmer for another 2 minutes to soften the vegetables.
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Finally, I serve the soup hot, garnished with extra cilantro and lime wedges for an extra burst of flavor.
Servings and timing
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Prep Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: 25 minutes
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Servings: 4 servings
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Calories: 300 kcal per serving
Variations
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Add protein: If I want to add protein, I can include some grilled chicken, shrimp, or tofu to make the soup even heartier.
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Vegetarian: For a vegetarian version, I can simply use vegetable broth instead of chicken broth, and the soup will be just as delicious.
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Adjust spice level: If I prefer a milder soup, I can use less red curry paste or opt for a mild curry paste. For extra heat, I can add some red pepper flakes or a chopped chili pepper.
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Other vegetables: I can add other vegetables like carrots, mushrooms, or zucchini to make the soup more filling.
Storage/reheating
I like to store leftovers in an airtight container in the fridge for up to 3 days. The rice noodles may soften a bit when stored, but the soup still tastes great. To reheat, I simply warm it up on the stove over medium heat, adding a bit more chicken broth or water if the soup gets too thick. If I need to freeze it, I suggest freezing the soup without the noodles, as they may become mushy upon thawing. When ready to eat, I can cook fresh rice noodles and add them to the thawed soup.
FAQs
Can I make this soup ahead of time?
Yes, I can make the soup ahead of time and store it in the fridge for up to 3 days. The flavors actually deepen and get better as they sit. Just reheat and add the noodles before serving.
Can I use a different type of noodle?
Yes, I can use other noodles like soba noodles or udon noodles if rice noodles are not available. Just make sure to adjust the cooking time according to the noodle type.
Can I make this soup spicier?
Definitely! If I want a spicier kick, I can add more red curry paste or even throw in some sliced fresh chili peppers to intensify the heat.
Can I use light coconut milk for a healthier version?
Yes, I can substitute regular coconut milk with light coconut milk for a lower-fat version. It will still have a creamy texture but will be slightly lighter.
Can I freeze this soup?
I can freeze the soup, but I recommend freezing it without the noodles. When ready to eat, I just cook fresh noodles and add them to the reheated soup.
Conclusion
This Thai Red Curry Noodle Soup is the ultimate comfort food that’s rich, creamy, and full of flavor. I love how quickly it comes together, and how the combination of red curry paste and coconut milk creates a deliciously aromatic broth. Whether I’m making it for a quick dinner or meal prepping for the week, this soup is sure to satisfy my cravings for something spicy and comforting.
Print
Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup is a creamy, comforting, and flavor-packed dish made with red curry paste, coconut milk, and fresh vegetables. It’s quick, easy, and incredibly satisfying—perfect for weeknight dinners or cozy meals at home. With tender rice noodles and vibrant Thai spices, it’s a warming bowl that delivers bold flavor in every bite.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken broth
2 tbsp soy sauce
1 tbsp lime juice
8 oz rice noodles
1/2 cup spinach, chopped
1/2 cup cilantro, chopped
1 red bell pepper, thinly sliced
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.
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Add Curry Paste: Stir in red curry paste and cook for 1 minute to enhance the flavor.
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Make the Broth: Pour in coconut milk, chicken broth, soy sauce, and lime juice. Stir to combine and bring to a simmer.
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Cook Noodles: Add rice noodles to the pot and cook for 5–7 minutes or until tender.
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Add Vegetables: Stir in spinach, cilantro, and bell pepper. Simmer for another 2 minutes until the vegetables soften.
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Serve: Serve hot, garnished with more cilantro and fresh lime wedges.
Notes
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Add Protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
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Vegetarian Version: Use vegetable broth instead of chicken broth.
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Adjust Spice Level: Use more or less red curry paste to suit your spice preference.
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Extra Veggies: Add mushrooms, zucchini, or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
