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To make a tasty Thai Red Curry Noodle Soup, gather these must-have items: - 200g rice noodles - 1 tablespoon coconut oil - 1 onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400ml) coconut milk - 500ml vegetable broth - 1 red bell pepper, thinly sliced - 1 cup snap peas - 2 cups baby spinach - 2 tablespoons soy sauce - 1 tablespoon lime juice - Fresh basil and cilantro for garnish - Lime wedges for serving - Sriracha (optional, for extra heat) You can kick up the taste with these extras: - Chopped green onions - Chili flakes for more heat - Peanuts for crunch - A dash of fish sauce for depth If you have dietary needs, try these swaps: - Use gluten-free soy sauce for a gluten-free option. - Substitute vegetable broth with chicken broth for non-vegetarians. - Swap rice noodles with zucchini noodles for a low-carb choice. - Use almond milk instead of coconut milk for less fat. {{ingredient_image_1}} To cook rice noodles, start by boiling water in a large pot. Add the rice noodles and follow the package instructions. Usually, they need about 5-7 minutes to soften. Stir them gently to avoid sticking. When they are done, drain the noodles and set them aside. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the thinly sliced onion. Sauté the onion for 3-4 minutes until it turns translucent. Then, add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook these for 1-2 minutes until they smell great. Next, mix in 2 tablespoons of red curry paste. Cook this mix for about 1 minute. Now, pour in 400ml of coconut milk and 500ml of vegetable broth. Stir well to combine everything. Bring the mix to a simmer. After the broth simmers, add the sliced red bell pepper and 1 cup of snap peas. Cook these for about 5 minutes until they are tender-crisp. Then, stir in 2 cups of baby spinach, 2 tablespoons of soy sauce, and 1 tablespoon of lime juice. Let the spinach wilt for 1-2 minutes. Finally, add the cooked rice noodles to the soup. Gently mix everything together until well combined. Serve warm, garnished with fresh basil, cilantro, and lime wedges on the side. If you like extra heat, drizzle some Sriracha on top! To make your soup shine, use fresh ingredients. Fresh garlic and ginger give a bright taste. Red curry paste brings heat and depth. You can add more lime juice for a zesty kick. A splash of soy sauce adds umami. For a spicy touch, drizzle Sriracha on top for extra heat. Fresh herbs like basil and cilantro are great garnishes. They add aroma and color to your bowl. Cook your veggies until they are tender but still crisp. This keeps them colorful and full of nutrients. Start with the onion, cooking until it’s soft. Then, add garlic and ginger so they release their flavors. Red bell pepper and snap peas should cook for just 5 minutes. This way, they stay bright and crunchy. Finally, add baby spinach last. It wilts quickly and keeps its vibrant green color. Serve your soup hot in deep bowls. Garnish with fresh basil and cilantro for a pop of color. Add lime wedges on the side for extra zest. This soup pairs well with crusty bread or rice. You can also enjoy it with a side salad for a complete meal. If you want something crunchy, try fried spring rolls. They make a great side dish for your flavorful soup. Pro Tips Fresh Ingredients: Using fresh vegetables and herbs will enhance the flavor of your soup. Look for vibrant, crisp produce for the best results. Adjusting Heat: If you prefer a milder soup, start with less red curry paste and add more to taste. You can always add extra Sriracha at the end for heat. Make it Heartier: To make this soup more filling, add protein such as tofu, shrimp, or chicken. Cook the protein separately and add it just before serving. Storage Tips: This soup is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the noodles. {{image_2}} You can easily make this soup vegetarian or vegan. Start by using vegetable broth instead of chicken broth. Make sure your red curry paste is vegan. Many brands are, but check the label. You can also add tofu for protein. Firm tofu works best. Just cube it and toss it in with the other veggies. This adds texture and makes the meal more filling. If you love heat, you can boost the spice level. Add more red curry paste to the broth. You can also add fresh chili peppers. Slice them and stir them in when cooking the onions and garlic. Don’t forget the Sriracha! Drizzle it on top of your bowl for an extra kick. Adjust the heat based on what you like. Feel free to swap out ingredients to fit your tastes. If you don’t like snap peas, use broccoli or green beans. You can also change the bell pepper to yellow or green. If you want a different flavor, try adding mushrooms or zucchini. For a richer taste, use full-fat coconut milk. Each swap can create a unique version of this soup. After enjoying your Thai red curry noodle soup, let it cool first. Then, place it in an airtight container. Make sure to store it in the fridge. It stays fresh for about 3 to 4 days. If you want to keep it longer, freezing is a great option. To freeze your soup, divide it into portions. Use freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last in the freezer for up to 3 months. When ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it on medium until it simmers. Stir it often for even heating. If it’s too thick, add a splash of broth or water. You can also use the microwave in a bowl. Heat it in short bursts, stirring in between. Enjoy your warm and tasty soup! You can use yellow curry paste or green curry paste. These options still add flavor. You can also mix spices like cumin, coriander, and turmeric for a homemade version. Adjust the amount based on your taste. Remember, each paste has a different heat level. Start with a small amount and add more if you like it spicier. Yes, you can use many types of noodles. Rice noodles are traditional, but egg noodles work well too. Soba or udon noodles are good choices too. Just make sure to cook them as per the package instructions. Adjust the cooking time based on the noodle type to keep them tender. This recipe is mostly gluten-free. Use rice noodles and gluten-free soy sauce for the best results. Always check labels on your ingredients. Some brands might add gluten. If you're unsure, making the dish with fresh, whole ingredients ensures a gluten-free meal. This article covered everything you need for making delicious soup. We detailed the essential ingredients and suggested options to boost flavor. I provided clear step-by-step instructions for cooking rice noodles and preparing the broth. You also learned tips to enhance taste, variations for different diets, and smart storage methods. Remember, you can tweak the recipe to suit your taste. Enjoy experimenting and making this dish your own!

Aromatic Thai Red Curry Noodle Soup

A flavorful and aromatic noodle soup with Thai red curry, coconut milk, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 tablespoon coconut oil
  • 1 unit onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (400ml) coconut milk
  • 500 ml vegetable broth
  • 1 unit red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 cups baby spinach
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 unit Fresh basil and cilantro for garnish
  • 1 unit lime wedges for serving
  • 1 unit Sriracha (optional, for extra heat)

Instructions
 

  • Cook the rice noodles according to package instructions, drain, and set aside.
  • In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste to the pot, mixing it well with the onions, garlic, and ginger for about 1 minute.
  • Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
  • Add the sliced red bell pepper and snap peas to the pot. Cook for about 5 minutes until the vegetables are tender-crisp.
  • Stir in the baby spinach, soy sauce, and lime juice, allowing the spinach to wilt for about 1-2 minutes.
  • Add the cooked rice noodles to the soup, gently mixing to combine everything evenly.
  • Serve warm, garnished with fresh basil, cilantro, and lime wedges on the side. Drizzle with Sriracha if you like it spicier.

Notes

Add Sriracha for extra heat if desired.
Keyword curry, noodles, soup, vegetarian