Craving a flavorful and comforting meal that's ready in under 30 minutes? Look no further than this creamy Thai red curry noodle soup! This vibrant dish perfectly balances the richness of coconut milk with the spicy kick of red curry paste, creating a symphony of flavors in every spoonful. Tender noodles are coated in a luscious, aromatic broth brimming with vegetables and your choice of protein – chicken, tofu, or shrimp all work wonderfully. It’s the perfect weeknight dinner, offering a taste of Thailand without the lengthy preparation.
Forget complicated recipes and lengthy cooking times; this recipe simplifies the art of Thai cuisine. The beautiful blend of sweet, savory, spicy, and creamy elements will have you hooked from the first bite. Ready to create this delicious and easy meal? Let's dive into the step-by-step instructions to whip up your own bowl of creamy Thai red curry noodle soup!
Tools Needed
- Soup pot
- Fine mesh strainer
- Bowl
Ingredients
- Baby bok choy: as needed
- Sliced bella mushrooms: as needed
- Beach mushrooms: as needed
- Chinese ramen noodles (or rice noodles, egg noodles, udon): 8 oz package
- Olive oil: 1 tbsp
- Medium diced onion: 1
- Diced red bell pepper: 1 cup
- Minced garlic: 4 cloves
- Minced ginger: 1 tsp
- Thai red curry paste: 3 tbsp
- Chicken broth (or vegetable broth): 4 cups
- Coconut milk: 1 (13 oz) can
- Soy sauce: 2 tbsp
- Fish sauce: 1 tbsp
- Brown sugar: 2 tsp
- Fresh lime: 1
- Bean sprouts: as needed
- Greens: as needed
- White parts of garden onions: as needed
- Soft boiled egg: as needed
- Cilantro (optional): as needed
- Sesame oil (optional): as needed
- Hot chili oil (optional): as needed
Step-by-Step Instructions
Step 1. Prep Vegetables and Noodles
- Blanch baby bok choy and mushrooms for a couple of minutes, then immediately transfer to ice water to maintain color.
- Cook noodles according to package directions and rinse under cold water.
Step 2. Sauté Aromatics and Build the Curry Base
- In a pot, sauté diced onion in olive oil until softened. Add diced red bell pepper and cook for 3-4 minutes.
- Add minced garlic, ginger, and Thai red curry paste. Cook and stir for 2 minutes until fragrant.
Step 3. Simmer the Curry Soup
- Pour in chicken (or vegetable) broth and coconut milk. Add soy sauce, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
Step 4. Assemble and Serve
- Ladle the soup over noodles in a bowl. Add desired toppings like bean sprouts, greens, onions, mushrooms, bok choy, egg, cilantro, sesame oil, or chili oil.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Taste and adjust seasonings as needed.
- A squeeze of fresh lime adds brightness and heat.
Nutrition
- Calories: 600
- Fat: 30g
- Carbs: 65g
- Protein: 25g
FAQs
1. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day. Store it in the refrigerator for up to 3 days.
2. What kind of noodles work best?
Rice noodles are traditional and cook quickly, but you can also use other noodles like egg noodles or even ramen.
3. Can I adjust the spiciness?
Absolutely! Start with less red curry paste and add more to your taste. You can also add a squeeze of lime juice to balance the spice.
This Creamy Thai Red Curry Noodle Soup is a quick, flavorful, and satisfying meal perfect for any night of the week. The vibrant colors and aromatic spices will transport your taste buds to Thailand without the hassle of a long cooking process. Enjoy your delicious, homemade bowl of comfort!