This richly spiced, Thai red curry noodle soup tastes like it has been simmered for hours. But my recipe comes together in 30 minutes! Yes, you can have Thai takeout right at home on a weeknight!
This soup is creamy and has a beautiful coconut base. It is packed with so much complex flavour with bites of plump shrimp, rice noodles, fish balls and fresh bok choy. So cozy and comforting and it’s oh so fragrant! I could eat noodle soup any day of the week. Ready for Thai Red Curry Noodle Soup?
Ingredients in Thai Red Curry Noodle Soup
Alright, letβs make our shopping list! I’m trying to keep this pantry friendly. To make this recipe, you will needβ¦
- red curry paste: I use a store bought one. It gives the soup its spicy kick. Use less if you don’t want it as spicy
- curry powder gives a little extra spice flavour
- coconut milk gives the soup its smooth and creamy base
- chicken stock: I’m sticking with pantry ingredients so this can be made on a weeknight. You can use your own homemade stock if you want.
- fish sauce adds the iconic Thai flavour
- sugar balances all the flavours
- jumbo shrimp and fish balls add a sweet umami flavour to the broth
- rice noodles: you can use any rice noodle of choice. I highly recommend boiling this separately from the broth. For a low carb option, you can sub with zucchini noodles.
- vegetables: you can use any vegetables that you have on hand. Today, I had bok choy and king oyster mushrooms. Bell peppers and snap peas are great options.
- garnishes: I have mint in my garden so that’s going in my bowl. A wedge of lime, cilantro and bean sprouts are great options for extra freshness.
How to Make this Noodle Soup
To make this Thai Red Curry Noodle Soup, simply…
- Make the soup. Saute oil with red curry paste and curry powder until fragrant. Next, add in the coconut milk, chicken stock, fish sauce and sugar. Bring to a simmer and cook for 5 minutes to allow the flavours to come together. Cook fish balls and shrimp in broth until pink.
- Make the vegetables and noodles. Blanch vegetables for one minute. Next, cook your noodles in the boiling water according to packet instructions, or until just tender. Be careful not to overcook the noodles. Drain.
- Assemble the bowl. Transfer the noodles to 4 serving bowls. Then, add shrimp, fish balls and vegetables. Ladle curry soup base into the bowl. Finally, garnish as you please. Enjoy!
Lastly, if you make this Thai Red Curry Noodle Soup, be sure to leave a comment or give this recipe a rating! I love to hear from you guys and respond to each and every comment. Also, donβt forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy!
Other Curry Dishes
Thai Red Curry Noodle Soup
Ingredients
- 2 tbsp oil neutral
- 2 tbsp red curry paste use 1 tbsp if you want less spicy
- 2 tbsp curry powder
- 1 can coconut milk reduced fat, 400mL
- 4 cups chicken stock
- 1 tsp sugar
- 2 tbsp fish sauce
- 14 oz rice noodles
- 300 g shrimp peeled, deveined
- 12 fish balls frozen
- 3 king oyster mushrooms
- 4 baby bok choy rinsed, quartered
- cilantro, mint, lime optional garnishes
Instructions
- In a medium pot, saute oil with red curry paste and curry powder until fragrant. Next, add in the coconut milk, chicken stock, fish sauce and sugar. Bring to a simmer and cook for 5 minutes to allow the flavours to come together.
- Add fish balls to broth and simmer until heated through. Add in shrimp and cook until pink. Turn off heat.
- In a separate pot, boil some water. Blanch vegetables for one minute and remove from pot. In the same pot, cook your noodles in the boiling water according to packet instructions, or until just tender. Be careful not to overcook the noodles. Drain.
- Transfer the noodles to 4 serving bowls. Then, add shrimp, fish balls and vegetables. Ladle curry soup base into the bowl. Finally, garnish as you please. Serve immediately and enjoy!
That looks so good and yet so simple. Great for these cold days.
Thanks Shar. This recipe warms me right up!