The best Thai red curry noodle soup with coconut milk

Are you a soup lover like me? It doesn’t matter what time of the year it is, I am a big sucker for soups. And this delicious  Thai red curry noodle soup is one of my favorite Thai recipes, it’s creamy, salty, spicy, and yet refreshing just like from your favorite Thai restaurant if not better.

Why you will love this Thai Red Curry Soup?

It’s an incredibly easy recipe and quick to make, under 20 minutes with little effort.

If you love one-pot meals, you can certainly make this Thai soup in one pot, as a mom fewer dishes are always a win for me.

Even tho this is a very simple recipe, it does not lack flavor. This Thai noodle soup is very fragrant and made with creamy coconut milk,  red Thai curry paste, ginger,  fresh cilantro, and tangy lime juice.

 

Ingredients to make Thai Red curry Noodle Soup?

  • 1 red bell pepper
  • 1 medium onion
  • Thai red curry paste -This is the secret ingredient, and what gives this soup that authentic Thai flavor and spice.
  • 3 garlic cloves – fresh pressed garlic adds so much flavor
  • to chicken stock – We love Kettle and Fire Chicken Broth.
  • 1 pack of rice noodles
  • lime – freshly squeezed lime juice is best
  • for cilantro
  • A can of unsweetened coconut milk – This is a must, it makes the soup creamy and rich and gives it that special flavor.
  • heavy whipping cream – helps to thicken this soup recipe and if you prefer milder coconut flavor, I like to add 1/3 cup of heavy whipping cream.
  • seasonings (salt, pepper, onion powder, paprika)
  • oil for cooking -I love using avocado oil or for this recipe, you can use coconut oil or even olive oil.
  • Freshly grated ginger.

How to make Thai Curry Soup?

1. Wash and Prepare Your ingredients. Dice 1 red bell pepper and 1 medium onion and mince 3 garlic cloves.

2. On a stove top Heat your frying pan with 2 tablespoons of oil.  Saute bell pepper and onion until soft. Season with pepper, onion powder, and paprika.Once the bell peppers become soft add in your minced garlic and 2 teaspoons of grated fresh ginger. Cook until fragrant, about a minute, and add 1 can of Thai red curry paste. Using a spatula mix all your ingredients together and saute for another 3  minutes.

 

 

 

 

 

 

 

3. Cook rice noodles according to the package.

4. In a dutch oven or stockpot add 10 cups of chicken broth and bring to a boil. Add your sauteed bell pepper mixture to the pot and add 1 can of coconut unsweetened milk and about 1/3 cup of heavy whipping cream. If you are not a fan of coconut flavor, you can do half a cup of heavy whipping cream and half a can of coconut milk. It will taste just as great. Simmer for about 5 minutes until the soup becomes creamy.

5. Taste the soup and add more seasonings if needed.

6. Assemble the soup: Once your rice noodles are cooked, grab as many rice noodles as your heart desires place them in your soup bowl and pour the amazing broth over the rice noodles. Squeeze about half of a lime and garnish with your cilantro.

Thai Soup with coconut milk

Tips and Recipe Notes for the best Thai red curry noodle soup.

Cooking rice noodles can be a bit tricky, Here is a helpful reference on how to cook rice noodles.  Once your noodles are done I do not like to add them to the pot of soup because most of the broth absorbs into the rice noodles. My favorite way is to add the noodles into individual bowls separately and then pour the broth over the noodles.

If you are sensitive to spicy food, I would limit the amount of curry paste.

I love sour soups so I always squeeze extra lime into my Thai soup.

Don’t opt out for the light version use the full-fat coconut milk, or you will have very bland and water-down soup.

 

If you made this Thai Red Curry Noddle Soup, I would love for you to share a comment below.

 

thai red curry soup

The best Thai red curry noodle soup with coconut milk

Thai soup with creamy coconut milk, Thai red curry paste, with freshly squeezed lime juice.
Prep Time 5 mins
Cook Time 15 mins
Servings 6
Calories 306 kcal

Ingredients
  

  • 1 red bell pepper
  • 1 medium onion
  • 4 oz Thai Kitchen Red Curry Paste (1 jar)
  • 3 Garlic Cloves
  • 10 cups Chicken Broth
  • 1 Box Of Rice Noodles
  • 1 can of unsweetened coconut milk
  • 1/3 cup heavy whipping cream
  • 2 tbsp cooking oil
  • 4 fresh limes
  • cilantro
  • 2 tsp Freshly grated ginger
  • 1/2 tsp salt, pepper, onion powder, and paprika.

Instructions
 

  • Wash and Prepare Your ingredients. Dice 1 red bell pepper and 1 medium onion then peel and mince 3 garlic cloves.
  • On a stove top Heat up your frying pan with 2 tablespoons of oil.  Saute bell pepper and onion until soft. Season with pepper, onion powder, and paprika.Once the bell peppers become soft add in your minced garlic and 2 teaspoons of grated fresh ginger. Cook until fragrant, about a minute, and add 1 can of Thai red curry paste. Using a spatula mix all your ingredients together and saute for another 3  minutes.
  • Cook rice noodles according to the package.
  • n a dutch oven or stockpot add 10 cups of chicken broth and bring to a boil. Add your sauteed bell pepper mixture to the pot and add 1 can of coconut unsweetened milk and about 1/3 cup of heavy whipping cream. If you are not a fan of coconut flavor, you can do half a cup of heavy whipping cream and half a can of coconut milk. It will taste just as great. Simmer for about 5 minutes until the soup becomes creamy.
  • Taste the soup and add more seasonings if needed.
  • Assemble the soup: Add a portion of cooked rice noodles to a soup bowl and pour soup broth into a bowl covering the rice noodles. Squeeze about half of a lime into the soup (if you love the tangy sour taste add more lime juice if not squeeze a little bit of lime and taste to your liking). Garnish with cilantro.
  • Serve immediately and enjoy.

Notes

This recipe calls for a whole jar of Thai Curry Paste which is 4 oz, if you are sensitive to spicy foods, start with a teaspoon.
For best rice noodles, pre-soak them first in cold water and rinse them off after they are done cooking. Do not add all your rice noodles to the pot of broth, or all of the soup will absorb into the rice.
Coconut milk can be a little overpowering, I like to add half a cup of coconut milk and 1/3 of a cup of half a whipping cream. Always taste and add more or less depending on your taste preference.
 
 

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