Description
A comforting and flavorful Thai Red Curry Noodle Soup that combines creamy coconut milk, aromatic spices, and fresh vegetables with tender rice noodles. Ready in just 25 minutes, this vibrant soup is perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 8 oz rice noodles
- 1/2 cup spinach, chopped
- 1/2 cup cilantro, chopped
- 1 red bell pepper, thinly sliced
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for 3 to 4 minutes until the mixture is fragrant and the onions are translucent.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute, allowing the flavors to deepen and blend with the aromatics.
- Make the Broth: Pour in the coconut milk, chicken broth, soy sauce, and lime juice. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Cook Noodles: Add the rice noodles directly into the simmering broth. Cook them for 5 to 7 minutes or until they become tender and fully cooked through.
- Add Vegetables: Stir in the chopped spinach, cilantro, and thinly sliced red bell pepper. Simmer the soup for an additional 2 minutes to soften the vegetables and meld flavors.
- Serve: Ladle the hot soup into bowls and garnish with extra cilantro and fresh lime wedges for an added burst of freshness. Enjoy immediately.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Adjust red curry paste quantity based on your preferred spice level.
- Rice noodles cook quickly; avoid overcooking to prevent mushiness.
- Garnish with additional fresh herbs or a drizzle of coconut milk for richer flavor.
