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Red Curry Thai Noodle Soup in a white bowl next to two lime halves and cilantro leaves.
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5 from 3 votes

Red Curry Thai Noodle Soup

This gorgeous Thai Noodle Soup is incredibly flavorful and easy to make! The mild heat is kid-friendly and the soup can easily be customized with the vegetables you like best. Quick enough for any day of the week!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Entrées, Soup
Cuisine: Thai
Diet: Vegan
Servings: 6
Calories: 332kcal

Equipment

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • 1 red onion diced
  • 3 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 3 tablespoons red curry paste I like Thai Kitchen
  • 2 cups chopped cauliflower about ½ of a head
  • 1 zucchini chopped
  • 1 sweet bell pepper (any color) chopped
  • 6 cups vegetable broth
  • 2 tablespoons coconut aminos or tamari or soy sauce
  • 8 ounces rice noodles or noodles of choice
  • juice of 1 lime
  • 1-2 teaspoons coconut sugar or brown sugar
  • 2 green onions sliced
  • 2-3 tablespoons chopped cilantro
  • salt and pepper to taste

Instructions

  • Add ¼ cup coconut milk to a soup pot and heat over medium heat. Add the onion and sauté 5 to 6 minutes, until soft and translucent.
  • Add the red curry paste, stir well to combine, and sauté 1 to 2 minutes until fragrant.
  • Add the garlic, ginger, cauliflower, zucchini, and bell pepper. Stir well to coat all the veggies in the curry paste.
  • Add the broth, coconut aminos, and remaining coconut milk. Stir well. Simmer for 15 minutes or until the vegetables are tender.
  • Add the noodles and cook for 4 to 5 minutes until cooked through.
  • Add the lime juice, coconut sugar, green onions and cilantro. Stir well. Taste and adjust seasonings to your liking, adding salt and pepper or any additional seasoning as necessary.
  • Serve hot.

Notes

~ Chop all your veggies and aromatics before you begin cooking, so everything is ready when you need it.
~ Use a little of the coconut milk to sauté the red curry paste - the fat will help release the oils from the spices in the paste and make your finished dish more flavorful.
~ You can swap in most vegetables that you have in your fridge, but be sure to keep the total measurements the same.
~ Don't forget the garnishes! While I call them garnishes, they bring tons of flavor and the soup won't feel finished without them.
~ Add a few dashes of hot sauce if you like more heat.
~ Add a bit more coconut milk, an extra sprinkle of sugar or another squeeze of lime, if you want to tame down the heat.
~ Always taste and adjust the seasoning to your liking before serving.

Nutrition

Serving: 1.5cups | Calories: 332kcal | Carbohydrates: 41g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Sodium: 419mg | Potassium: 735mg | Fiber: 6g | Sugar: 10g