This Thai Red Curry Soup is a vibrant and satisfying bowl of comfort, blending sweet and spicy flavors with creamy coconut milk and fresh vegetables.
Packed with fiber-rich veggies, plant-based protein from noodles, and heart-healthy fats from coconut milk and avocado oil, it’s a quick, easy, and wholesome meal perfect for weeknight dinners or meal prep.
Thai Red Curry Soup
Equipment
- 1 Dutch oven or large pot
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- 2 tbsp avocado oil or olive oil
- ½ cup yellow onion diced
- ½ cup red bell pepper diced
- ½ cup carrots diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 14 oz can full-fat coconut milk
- 3 tbsp fish sauce
- 4 –5 oz ramen or rice noodles
- 1 tbsp fresh lime juice plus more to taste
- ½ cup fresh cilantro chopped, plus more for garnish
- Lime wedges for serving
Instructions
- Prepare the Vegetables: Begin by dicing the yellow onion, red bell pepper, and carrots into small, even pieces. Mince the garlic cloves and grate the fresh ginger. Having all your ingredients prepped beforehand ensures a smooth cooking process and allows the flavors to meld perfectly during cooking.
- Heat the Oil: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the avocado or olive oil and allow it to warm until it shimmers lightly. Heating the oil properly is important, as it helps release the aromas of the aromatics you’ll add next.
- Sauté the Aromatics: Add the diced onion, red bell pepper, and carrots to the hot oil. Stir them frequently with a wooden spoon for about 5–7 minutes, until the vegetables become tender but still retain some bite. This process softens the vegetables while building a flavorful base for the soup.
- Introduce Garlic, Ginger, and Curry Paste: Stir in the minced garlic and grated ginger, followed by the red curry paste. Cook for about 1 minute, stirring constantly, until fragrant. This step “wakes up” the spices and infuses the oil with their deep, aromatic flavors. Be careful not to burn the garlic, as it can turn bitter quickly.
- Add the Liquids: Slowly pour in the chicken broth (or vegetable stock for a vegetarian option) and the full-fat coconut milk. Stir gently to combine the curry paste evenly throughout the liquid. This creates a rich, creamy, and aromatic broth that forms the soul of the soup.
- Season the Soup: Add the fish sauce to the pot, and season lightly with salt and freshly ground black pepper. Taste the broth and adjust seasoning as needed. The fish sauce provides an umami depth that balances the sweetness and spiciness of the curry.
- Bring to a Gentle Simmer: Increase the heat slightly and bring the mixture to a gentle simmer over medium heat. Allow it to cook, uncovered, for about 5 minutes. Simmering helps the flavors meld together and slightly reduces the broth, intensifying its richness.
- Cook the Noodles: Add the ramen or rice noodles directly into the simmering soup. Stir occasionally to ensure the noodles do not stick together. Cooking time will vary depending on the type of noodles used, so follow the package directions for perfectly tender noodles.
- Finish with Fresh Citrus and Herbs: Once the noodles are tender, remove the soup from heat. Stir in the fresh lime juice and chopped cilantro. The lime juice brightens the flavors, while the cilantro adds a refreshing, herbaceous note. Taste and adjust seasoning if needed, adding more lime juice or salt to suit your preference.
- Serve and Garnish: Ladle the hot soup into bowls, making sure each serving has a good mix of broth, noodles, and vegetables. Garnish with extra chopped cilantro and lime wedges on the side for squeezing. Serve immediately for the best flavor, warmth, and texture.
- Optional Tips for Meal Prep: This soup can be made ahead and stored in the refrigerator for 2–3 days. Keep noodles separate if possible to avoid them becoming mushy. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen the soup if needed.
Notes
- Curry Paste Choice Matters: Different brands of red curry paste vary in spiciness and flavor intensity. Start with the recommended amount and adjust to taste.
- Noodle Options: Ramen or rice noodles work best. Avoid ultra-thin noodles like vermicelli, which can overcook and become mushy.
- Coconut Milk Tips: Use full-fat coconut milk for a rich, creamy broth. Light coconut milk can be used, but the soup will be less creamy.
- Adjusting Spice Levels: If you prefer a milder soup, reduce the curry paste slightly or add more coconut milk.
- Fresh Herbs: Add cilantro at the end of cooking for the freshest flavor; cooking it for too long can reduce its aroma.
- Protein Variations: For extra protein, add cooked chicken, tofu, or shrimp during the simmering step.
Chef’s Secrets For Perfect Curry
The key to an exceptional Thai Red Curry Soup lies in layering flavors gradually.
Start by sautéing the aromatics—onions, bell peppers, and carrots—slowly to release their natural sweetness.
When adding garlic, ginger, and curry paste, cook briefly to unlock their essential oils without burning.
Using full-fat coconut milk ensures a creamy, luxurious broth, while fish sauce balances the sweet and spicy elements with umami depth.
For an extra flavor boost, finish the soup with fresh lime juice and cilantro right before serving.
These small but thoughtful steps create a soup that tastes vibrant, rich, and perfectly balanced.
Serving Suggestions For Maximum Enjoyment
This soup shines best served piping hot with complementary sides.
Pair it with a crisp side salad or a simple cucumber salad for freshness.
Garnish each bowl with lime wedges and extra cilantro to brighten flavors and add a fragrant touch.
For heartier meals, serve with a side of steamed jasmine rice or a few slices of toasted crusty bread to soak up the savory broth.
A sprinkle of crushed peanuts or chili flakes can also add texture and a subtle kick, making each bowl feel indulgent and restaurant-quality.
Storage Tips For Later Use
Thai Red Curry Soup can be prepared ahead and stored for convenience. Keep it in an airtight container in the refrigerator for up to 3 days.
If you plan to store it longer, freeze the soup (without noodles) for up to 2 months.
When reheating, gently warm on the stovetop over medium heat and stir occasionally.
If using noodles in advance, store them separately to prevent them from becoming mushy.
Adding a splash of broth or water during reheating helps restore the soup’s creamy consistency.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and replace fish sauce with soy sauce or tamari for a vegetarian-friendly version. Coconut milk and vegetables keep it rich and satisfying.
2. Which noodles work best?
Ramen and rice stick noodles are ideal. Avoid ultra-thin noodles like vermicelli, as they can overcook quickly and lose texture. Cook noodles directly in the soup or separately, depending on your storage preferences.
3. How spicy is this soup?
The heat depends on your choice of red curry paste. Start with the recommended amount and adjust to taste. Adding more coconut milk can mellow the spice for a gentler flavor.
4. Can I add protein?
Yes! Cooked chicken, shrimp, or firm tofu can be added during the simmering stage. Adding protein enhances the soup’s nutritional value and makes it a more filling meal.
5. Can I prepare it ahead for meal prep?
Definitely. Store the soup in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze without noodles. Reheat gently on the stovetop, adding extra broth if needed, and add noodles just before serving.
