During my travels through Thailand, I discovered this soul-warming curry noodle soup at a tiny street stall in Chiang Mai. The vendor, an elderly woman who’d been making this recipe for decades, showed me how a careful balance of red curry paste, coconut milk, and aromatic herbs creates magic in a bowl. Back home, I’ve adapted her technique into this approachable version that brings authentic Thai flavors to your kitchen.
Prep Time: 20 minutes | Cook Time: 25 minutes
Serves: 4-6 bowls
Calories: 420 per serving
Why You’ll Love This Recipe
This Thai Red Curry Noodle Soup combines the richness of coconut milk with the bold flavors of red curry paste and the satisfying chew of rice noodles. It’s a one-pot meal that’s both comforting and exotic, perfect for cold evenings or when you’re craving something special. Ready in under an hour, it’s faster than takeout and can be customized to your preferred spice level.
Ingredients & Equipment
For the Soup Base:
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons ginger, minced
- 2 (14 oz) cans coconut milk
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
Proteins & Vegetables:
- 1 pound shrimp, peeled (or sliced chicken breast)
- 8 oz mushrooms, sliced
- 2 red bell peppers, sliced
- 2 cups baby spinach
Noodles & Garnishes:
- 8 oz rice noodles
- Fresh cilantro
- Thai basil
- Bean sprouts
- Lime wedges
- Sliced chilies
Equipment:
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons
- Can opener
- Wooden spoon
Step-by-Step Instructions
- Prepare the Base:
- Heat oil in large pot over medium heat
- Sauté curry paste 1-2 minutes until fragrant
- Add onion, garlic, ginger; cook 3-4 minutes
- Build the Soup:
- Pour in coconut milk and broth
- Add fish sauce and brown sugar
- Bring to simmer, reduce heat to medium-low
- Cook Vegetables:
- Add mushrooms and peppers
- Simmer 5-7 minutes until tender
- Prepare Noodles:
- Soak rice noodles according to package
- Drain and set aside
- Finish Soup:
- Add shrimp/chicken
- Cook 3-4 minutes until done
- Stir in spinach until wilted
- Add lime juice
- Season to taste
- Serve:
- Place noodles in bowls
- Ladle hot soup over noodles
- Garnish and serve immediately
Tips & Variations
Expert Tips:
- Use full-fat coconut milk for richness
- Toast curry paste in oil to release flavors
- Don’t overcook the noodles – keep them al dente
Common Substitutions:
- Rice noodles → egg noodles or udon
- Shrimp → chicken, tofu, or mixed seafood
- Fish sauce → soy sauce (less authentic but vegetarian)
- Fresh ginger → galangal for more traditional flavor
Troubleshooting Guide:
- Too spicy: Add more coconut milk
- Too thin: Simmer longer to reduce
- Too salty: Add lime juice and sugar
- Bland: Increase curry paste or fish sauce
Variations:
- Vegetarian: Use vegetable broth, tofu, extra vegetables
- Seafood: Mix shrimp, scallops, and white fish
- Extra spicy: Add fresh Thai chilies
- Green curry: Substitute green curry paste
Storage
Store soup and noodles separately in airtight containers in refrigerator up to 3 days. Reheat soup gently on stovetop. Cook fresh noodles when ready to serve, as stored noodles can become mushy. Soup can be frozen without noodles or vegetables for up to 2 months.
FAQs
Can I make this vegetarian?
Yes, use vegetable broth, omit fish sauce (substitute soy sauce), and use tofu or extra vegetables.
Where do I find curry paste?
Most grocery stores carry it in the Asian section. Mae Ploy and Maesri are recommended brands.
Can I make it ahead?
Prepare soup base ahead but add proteins, vegetables, and noodles just before serving.
Is this very spicy?
Spice level varies by curry paste brand. Start with less and add more to taste.
Why separate the noodles?
Rice noodles continue absorbing liquid and can become mushy. Storing separately maintains texture.
This Thai Red Curry Noodle Soup brings restaurant-quality Thai flavors to your home kitchen. Perfect for warming up on cold days or when craving authentic Asian flavors, it’s a versatile recipe that’s sure to become a family favorite.