Thai Curry Soup Recipe

Introduction

Thai Curry Soup is a vibrant and comforting dish that blends rich coconut milk with fragrant red curry, fresh vegetables, and tender noodles. This flavorful soup is perfect for a cozy weeknight meal or when you crave a bit of spice and warmth. It’s easy to make and packed with authentic Thai flavors.

Ingredients

• 2 Tbsp. avocado oil or olive oil
• ½ cup diced yellow onion
• ½ cup diced red bell pepper
• ½ cup diced carrots
• 3 garlic cloves, minced
• 1 Tbsp. freshly grated ginger
• ¼ cup red curry paste
• 6 cups chicken broth or vegetable stock
• 1 (14 oz.) can full-fat coconut milk
• 3 Tbsp. fish sauce
• 4–5 oz. ramen or rice noodles
• 1 Tbsp. fresh lime juice, plus more to taste
• ½ cup fresh chopped cilantro, plus more for serving
• Lime wedges, for serving

Instructions

1. Step 1: In a Dutch oven, heat the oil over medium heat. Add the diced onion, red bell pepper, and carrots. Cook until the vegetables are tender, about 5 to 7 minutes.
2. Step 2: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring frequently to prevent sticking.
3. Step 3: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook uncovered for 5 minutes.
4. Step 4: Add the noodles to the pot and simmer until they are tender, following the cooking time on the noodle package. Stir occasionally to prevent sticking.
5. Step 5: Remove from heat and stir in the fresh lime juice and chopped cilantro. Adjust lime juice or seasoning as desired.
6. Step 6: Serve hot, garnished with extra cilantro and lime wedges on the side.

Tips & Variations

• Adjust the amount of red curry paste to control the spiciness. Some brands are stronger, so taste as you go.
• Use ramen or pad Thai style rice noodles for the best texture; avoid ultra-thin vermicelli noodles which can become mushy.
• Add cooked chicken, shrimp, or tofu for extra protein and heartiness.
• For a smoother soup, blend part of the soup before adding noodles.
• Fresh lime juice brightens the flavors—add more just before serving if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the coconut milk. If noodles absorb too much liquid during storage, add a little broth or water to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute vegetable stock for chicken broth and use soy sauce or a vegetarian fish sauce alternative to keep the soup flavorful without animal products.

What type of noodles work best in this soup?

Ramen noodles or pad Thai style rice noodles are best as they hold their texture well. Avoid very thin noodles like vermicelli that can become overly soft in the broth.

Thai Curry Soup Recipe

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★★★★★

4.7 from 144 reviews

A vibrant and comforting Thai Curry Soup bursting with bold flavors from red curry paste, coconut milk, fresh ginger, and lime. This easy-to-make soup features tender vegetables and noodles simmered in a fragrant broth, perfect for a cozy weeknight dinner or anytime you crave authentic Thai cuisine.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 Tbsp. avocado oil or olive oil
• ½ cup diced yellow onion
• ½ cup diced red bell pepper
• ½ cup diced carrots
• 3 garlic cloves, minced
• 1 Tbsp. freshly grated ginger

Soup Base

• ¼ cup red curry paste
• 6 cups chicken broth or vegetable stock
• 1 (14 oz.) can full-fat coconut milk
• 3 Tbsp. fish sauce

Noodles & Garnishes

• 4–5 oz. ramen or rice noodles (see note)
• 1 Tbsp. fresh lime juice, plus more to taste
• ½ cup fresh chopped cilantro, plus more for serving
• Lime wedges, for serving

Instructions

1. Sauté Vegetables: In a Dutch oven, heat the avocado or olive oil over medium heat. Add the diced onions, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are tender and softened, about 5 to 7 minutes.
2. Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring frequently to prevent sticking and to release the flavors.
3. Add Broth and Coconut Milk: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook uncovered for 5 minutes to allow the flavors to meld.
4. Cook Noodles: Stir in the ramen or rice noodles. Simmer until the noodles are tender, following the package directions for timing, as noodle cook times vary depending on type.
5. Finish and Garnish: Remove from heat and stir in fresh lime juice and chopped cilantro. Serve hot with additional cilantro and lime wedges on the side for extra brightness and garnish.

Notes

• Curry Paste: The strength of curry paste can vary greatly by brand. The recipe uses Thai Kitchen brand for a balanced heat and flavor.
• Noodles: Ramen or rice noodles work best. For ramen noodles, discard seasoning packets. For rice noodles, rice stick or pad thai-style noodles are ideal. Avoid ultra-thin noodles like vermicelli as they do not hold up well in this soup.
• You can add proteins like chicken, tofu, or shrimp to make the soup heartier.
• Adjust curry paste and fish sauce quantities to your preferred spice and salt level.

Keywords: Thai curry soup, red curry soup, coconut milk soup, ramen noodle soup, easy Thai recipe, healthy soup, gluten free soup