Description
Fragrant, spicy, and deeply comforting, this Thai Curry Soup with Noodles brings the flavors of Chiang Mai to your kitchen in under 30 minutes.
Ingredients
- 1 tbsp neutral oil (like sunflower or canola)
- 2 tbsp red Thai curry paste
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, thinly sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- 200g rice noodles (or egg noodles if preferred)
- 1 bell pepper, sliced
- 1 small zucchini, thinly sliced
- 1 cup baby spinach or bok choy
- Juice of 1 lime
- Fresh cilantro and chopped green onions for garnish
- Optional: cubed tofu, shredded cooked chicken, or shrimp
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and onions. Cook for 2–3 minutes until fragrant.
- Stir in red Thai curry paste and cook for 1 minute. Pour in vegetable broth, coconut milk, soy sauce, and brown sugar. Stir well.
- Add bell pepper and zucchini. Simmer uncovered for 10–12 minutes until vegetables are tender.
- If using tofu, chicken, or shrimp, add now and cook until heated through. Stir in spinach or bok choy just before serving.
- Meanwhile, cook noodles according to package directions. Drain and rinse with cool water.
- Divide noodles into bowls, ladle soup over top, squeeze lime juice, and garnish with cilantro and green onions.
Notes
Use quality curry paste for best flavor. Store noodles and broth separately for leftovers. Adjust spice with chili flakes or mellow with more coconut milk. Freezes well without noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired