Thai Red Curry Soup
A quick, nourishing Thai Red Curry Soup with creamy coconut milk, tender vegetables, and noodles.Bursting with flavor, fiber, and healthy fats, this one-pot soup is perfect for a satisfying weeknight dinner or easy meal prep.
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.
