This Thai red curry noodle soup is a delicious, easy, and quick recipe. It’s the perfect comfort food that can be ready in no time. Packed with flavor and vegetables, a great staple recipe to have on those colder days.
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Why this Recipe Works
The red curry noodle soup is filled with noodles, bell peppers, mushrooms and chicken. The Thai red curry-based broth is flavored with oyster sauce and creamy coconut milk, it’s so nourishing and tasty!
Thai Red Curry Soup Ingredients
When you hear “noodle soup,” most people immediately think of those ready-made bags or jars that many students rely on during their studies. But this red curry soup is much more filling and nutritious!
- Soup base: the broth for this noodle soup is based on chicken broth, red curry with coconut milk, and oyster sauce. The base is completely dairy-free!
- Vegetables: garlic, ginger, mushrooms – I prefer shiitake – red bell pepper and onions make this soup more filling and bursting with flavor and nutrients. You can add more vegetables, like sprouts, cabbage or baby corn, if you like.
- Protein: I use chicken thighs, you can add jammy ramen eggs for example. Want to change it up? Replace the chicken with thinly sliced beef, shrimps or tofu.
- Noodles: for this soup I choose egg noodles, or ramen noodles, but you easily substitute them with rice noodles or buckwheat noodles for a gluten free alternative.
I really love these kinds of heartwarming soup based meals, just like this Indonesian noodle soup or even this Thai Tom Kha Gai soup recipe.
Spicy Red Curry Soup Base
This soup is slightly spicy and aromatic thanks to the red curry. The spiciness depends on the curry, so taste it before adding a generous tablespoon to the soup. If you don’t like spicy food, start with half a tablespoon and add more to taste.
You can use ready-made red curry paste from the supermarket or an Asian grocery store, which is convenient! If you have a little more time, you can also make your own. They often consist of red chili pepper, garlic, lemongrass, salt, shallot, coriander, and lime peel.
How to Make Red Curry Noodle Soup
Begin by sautéeing the aromatics, bell peppers and mushrooms. Then add the curry paste and the chicken, fry until cooked and fragrant. Add all the liquids and uncooked noodles, then let it simmer gently. Season to taste, and it’s ready to serve!
This red curry noodle soup is the perfect way to warm up on a cold day. Serve it as a comforting lunch or light dinner.
Frequently Asked Questions
Can I make this soup vegetarian?
Sure thing! Just replace the chicken with tofu, tempeh and/or eggs. Use vegetable broth and add some soy sauce or plant-based oyster sauce instead of regular oyster sauce.
Is this soup gluten free?
It can be easily adapted to be gluten free, omit the egg noodles or ramen and add either rice noodles or buckwheat noodles.
Can I freeze the leftovers?
The soup itself can be frozen perfectly, just make sure to freeze it without the noodles. Reheat it slowly after thawing and let the noodles cook before serving.
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Ingredients
- 1 onion (chopped)
- 2 clove garlic (crushed)
- 1 tsp ginger (grated)
- 1 tbsp red curry paste
- 100 gram mushrooms (sliced)
- 1 red bell pepper (cut into strips)
- 250 gram chicken thigh fillets (cut into pieces)
- 400 ml coconut milk
- 500 ml chicken stock
- 150 gram noodles
- 1-2 tbsp oyster sauce
Equipment
- Large pan
INSTRUCTIONS (how to make this recipe):
- Heat a little oil in a large pan and briefly fry the onion, garlic, and ginger.
- Add the mushrooms and bell pepper and fry them together.
- Then, add the red curry paste and fry briefly. Add the chicken.
- Fry until the chicken is cooked. Then, pour in the coconut milk and chicken broth.
- Season to taste with oyster sauce.
- Add the noodles and cook until done. Season with fresh coriander.
- Divide the mixture between four bowls. Enjoy your meal!
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