Thai Red Curry Noodle Soup

Prefect recipe for quick lunch or Dinner. You can also give this Thai Red Curry Noodle soup recipe to your college going kid to make in a jiffy. Prefect Flavors and Noodles make it oh so satisfying.

Why we Love this Thai Noodle Soup Recipe

Excellent one pot meal
Easy to make
Easy to swap out the veggies

The ingredients you will need for Thai Soup:

Vegetable Mix – To make this soup a nutritious one pot meal
Oil/Butter – to sauté the Vegetables
Thai Red Curry Paste- Make sure to use Vegan if you are making a Vegan version
Organic Vegetable Broth – I used organic but feel free to use what you have on hand
Noodles – I used Japanese Udemy Noodles because of their extra thickness and texture but any other Noodles such as pad Thai Noodles can be used
Coconut Milk – Adds flavor and gives density

Step by step instructions for the:

Sauté the vegetables with Ginger and Garlic in a large Soup pan
Add Broth and Red Curry Paste and bring to boil
Add Soy Sauce and let simmer for another minute
Add Water from Coconut Milk can and Noodles
Let simmer depending on Noodle cooking time
Add Coconut Milk Solids and mix well.

Thai Red Curry Soup Recipe Variations:

Swap out with Vegetables like Celery, Mushrooms or anything on hand
If you would like a non-vegetarian version, add chicken or swap Vegetable broth with Chicken Broth
You can also add crispy Tofu to the mix.
You can use plain water and bouillon cubes instead of broth

Storing and Making ahead tips:

The soup is preferably to be eaten within an hour of making. If you would like to make ahead, make the soup but do not add Noodles. Keep refrigerated up to two days and add cooked noodles when re-heating.
Some delicious recipes to try next / some recipes to go with this dish

If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.

Some dessert recipes to try with this delicious soup

Easy Chai Tea Panna Cotta

Print Pin

Thai Red Curry Noodle Soup Recipe

Prefect soup recipe for quick lunch or Dinner making it a one pot meal. You can also give this recipe to your college going kid to make in a jiffy. Prefect Flavors and Noodles make it oh so satisfying.

Course Main Course, Soup

Cuisine American, Thai

Keyword College recipe, Easy Soup Recipe, Noodle soup recipe, Onepotmeal, Soup, Thai Soup, Vegan, Vegetarian soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 Servings

Equipment

• Large Sauce pan

Ingredients

• 1 Tbsp. Coconut oil or Canola Oil
• 1 Onion red or yellow chopped
• 1 Red Bell pepper chopped
• 3 cloves Garlic
• 1 inch Ginger minced
• 1 Small head of Bok Choy
• 3 Tbsp. Thai Red curry paste
• 2 Tbsp. Soy Sauce
• 3 Cups Vegetable Broth
• 1 can Coconut Milk
• 1 Tbsp. Lime Juice
• 4 oz. Japanese Udon Noodles or Pad Thai Noodles dry weight

Instructions

• Chop Onion, Red Bell Pepper and Bok Choy in medium to small pieces.
• In a large Sauce pan, take One Tbsp. of oil and heat on medium flame.
• Add Onion and Saute for 2 minutes. Add Red Bell Pepper and Bok Choy, saute for another minute.
• Add Ginger and garlic to the pan and saute for another few seconds.
• Vegetables should be look roasted but not fully cooked
• Add Vegetable Broth and Red Curry Paste and bring to boil
• Add Soy Sauce and let simmer for another minute
• Add Water from Coconut Milk can and Noodles and let simmer depending on Noodle cooking time
• If the Noodle cooking time is 10 minutes then let simmer for about 8 minutes.
• Add Coconut Milk Solids and mix well. Sprints some Lemon juice
• Cover and keep for 10 minutes before serving for Noodles to cook through
• If using Pad Thai Noodles, adjust recipe for cooking time and serve immediately.