Red Thai Curry Noodle Soup

February 15 2021

This is one of my all time favourite soups! I can eat this Red Thai Curry soup any time of year, whether it’s winter or on a hot summer day. The flavours come together so nicely and you will be so happy to have leftovers the next day!

I always serve this soup with different proteins depending on what I have on hand or if I’m craving something specific. You can serve this soup with shrimp/seafood, salmon, chicken, beef or tofu. That’s the beauty of this recipe, it’s flexible and delicious every time!

I know it can be intimidating to make Thai food if it’s not something you’re used to, but you have to try it because it is SO good! Once you start cooking different dishes, you will get more comfortable over time. Try my easy recipe below!

RECIPE

Red Thai Curry Noodle Soup

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course: Dinner, lunch, Soup

Cuisine: Thai

Ingredients Method

Ingredients

  

Noodles

• 1/2 package rice noodles (aprox. 2 cups)

Broth

• 1/2 tbsp sesame oil
• 1/2 tbsp canola or peanut oil
• 2 shallots, thinly sliced
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, chopped finely
• 3 tbsp red thai curry paste
• 4 cups chicken broth
• 1 can coconut milk (full fat)
• 4 cups water
• 3 tbsp brown sugar or palm sugar
• 1 lime juiced
• 2 tsp fish sauce
• 1/2 tsp salt (adjust salt as needed)
• 1/2 tsp ground black pepper

Veggies

• 2 carrots, sliced
• 1 bell pepper, thick slices
• 1 celery stalk, thinly sliced
• 1 cup broccoli or other choice of greens
• 1 cup mushrooms, sliced
• 1/2 cup cherry tomatoes (optional)

Toppings

• 10-15 cooked shrimp (or serve with cooked salmon, chicken, beef or tofu)
• 1/4 cup cilantro optional
• 2 green onions

Method

 

Noodles

1. Place noodles in a large bowl and add warm water to soften noodles. Use boiling water for quick results and drain after 5-6 min. Set aside.

Broth

1. In a large saucepan, heat oils and saute shallots for 2 min. Add ginger, garlic and curry paste and stir.
2. Pour in chicken broth, coconut milk and water and bring to a boil, then reduce heat to medium.
3. Stir in sugar, lime juice, fish sauce, salt and pepper. Taste broth, and adjust seasoning as desired. Cook for 5 min.
4. Mix in desired veggies and remove from heat. Do not over cook veggies, they should have a crunchy texture.

Assemble your soup and toppings

1. When ready to serve, grab a medium/large bowl, fill with 3/4 cup rice noodles, and use a ladle to pour over the broth with veggies. Add your cooked protein of choice (shrimp, salmon, beef, chicken or tofu).
2. Garnish with cilantro and green onions.