Description
Spicy Thai red curry noodle soup delivers comfort in a bowl, blending aromatic herbs with rich coconut broth. Creamy, fragrant noodles invite culinary adventurers to savor complex layers of traditional Southeast Asian flavors you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked chicken, shredded (optional)
Noodles and Vegetables:
- 8 ounces (226 grams) rice noodles or ramen noodles
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
Base and Liquid:
- 1 (13.5 ounces/400 milliliters) can coconut milk
- 3 cups chicken or vegetable broth
- 2 tablespoons (30 milliliters) fish sauce (or soy sauce for a vegetarian option)
Spices and Seasonings:
- 2 tablespoons (30 milliliters) Thai red curry paste
- 1 tablespoon (15 milliliters) brown sugar
- 1 tablespoon (15 milliliters) vegetable oil
- Juice of 1 lime
Garnish:
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Chili flakes or sriracha (optional for extra heat)
Instructions
- Ignite the aromatic essence of red curry paste in a spacious pot, gently sautéing it in vegetable oil until the kitchen fills with a vibrant, spicy fragrance.
- Harmonize the liquid components by incorporating coconut milk, broth, fish sauce, and brown sugar, allowing the mixture to reach a gentle, rolling simmer.
- Introduce sliced mushrooms and crisp red bell peppers into the developing broth, letting them dance and soften for several minutes until they reach a perfect tender consistency.
- Carefully fold rice or ramen noodles into the simmering liquid, guiding them to cook according to their recommended preparation time while maintaining the soup’s temperature.
- Cascade baby spinach or delicate bok choy into the pot, along with shredded chicken if desired, allowing the greens to wilt and integrate seamlessly with the other ingredients.
- Elevate the flavor profile by squeezing fresh lime juice throughout the soup, creating a bright, citrusy undertone that complements the rich, spicy base.
- Transfer the steaming curry noodle soup into serving bowls, garnishing with a flourish of chopped cilantro, sliced green onions, and additional lime wedges for a final burst of freshness.
- Optional: Sprinkle chili flakes or drizzle sriracha for those craving an extra kick of heat and complexity.
Notes
- Customize heat levels by adjusting the amount of red curry paste, allowing personal spice preferences.
- Swap proteins easily with tofu, shrimp, or beef for dietary variations and diverse flavor profiles.
- Use gluten-free rice noodles and tamari instead of fish sauce to make the recipe completely gluten-free and suitable for sensitive diets.
- Enhance umami depth by adding a splash of sesame oil or a sprinkle of nutritional yeast for extra complexity and richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg