Spicy Thai Red Curry Noodle Soup – Ever had one of those nights where you’re craving something cozy but with a bit of a kick? This Spicy Thai Red Curry Noodle Soup has got your back. It’s got all the good stuff—creamy coconut milk, tender noodles, and veggies like bell pepper and carrots. Plus, that red curry paste? Oh, it brings the heat in the best way possible. Ready to have your taste buds do a happy dance?
The first time I made this, I wasn’t sure if my family would be on board. You know how it is—spicy food can be hit or miss. But I took the risk one chilly weekend afternoon, thinking, “Why not?” As the curry paste and garlic started sizzling away, the whole house smelled incredible. My husband wandered in, asking, “What’s that amazing smell?” By the time I served up those steamy bowls, even my little one was at the table, spoon in hand, ready to dive in. And guess what? They devoured it! Now, it’s on regular rotation at our house—spicy, comforting, and packed with flavor. Who could say no to that?
What makes this Spicy Thai Red Curry Noodle Soup truly special?
This soup is like a warm hug with a spicy kick—perfect for when you need comfort but also want to wake up your taste buds. It’s super easy to whip up, too, in just 35 minutes. Ideal for busy weeknights, right? The best part? It’s totally customizable. Don’t like too much heat? Cut back on the curry paste. Need it vegan? Just swap the broth! And those noodles? They soak up all that flavorful broth, making every slurp seriously satisfying. What more could you ask for in a weeknight dinner?
What You Need To Make This Spicy Thai Red Curry Noodle Soup Recipe?
Avocado Oil or Olive Oil: I love using avocado oil here because it’s got a higher smoke point, which means you can crank up the heat without burning anything. But olive oil works just fine too. Use whichever you’ve got on hand—no need to get fancy!
Yellow Onion: The base of so many great soups, right? It adds a nice, mild sweetness as it cooks down, so don’t skip it! If you only have a white onion, go ahead and use that. It’ll still work perfectly.
Red Bell Pepper: Not only does it add a pop of color (and who doesn’t love that?), but it’s also slightly sweet, balancing out the heat from the curry paste. You could use yellow or orange bell peppers if that’s what’s hanging out in your fridge.
Carrots: These bring a subtle sweetness and a little bit of crunch. Plus, they soak up that curry broth like a sponge. I like dicing them pretty small so they cook faster and blend into the soup nicely.
Garlic & Ginger: These two are non-negotiable! They bring that punchy, aromatic flavor that makes your kitchen smell like heaven. Fresh is always best, but I won’t judge if you grab the pre-minced garlic from the fridge.
Red Curry Paste: This is where all the magic happens. It’s bold, spicy, and loaded with complex flavors like lemongrass and chili. If you’re worried about heat, you can start with a little less and add more as you go.
Chicken Broth or Vegetable Stock: I usually go for chicken broth because it adds a rich, savory depth, but veggie stock works like a charm too. You could even try homemade broth if you’re feeling ambitious!
Coconut Milk: Full-fat coconut milk all the way! It gives the soup that creamy, luxurious texture. Don’t skimp on this—light coconut milk just won’t give you the same richness.
Fish Sauce: Ok, I know it sounds a bit funky, but trust me, it adds this salty, umami depth that makes the flavors pop. If you don’t have fish sauce or prefer to skip it, soy sauce or tamari works as a substitute.
Noodles: Whether you go for ramen or rice noodles, the key is to make sure you cook them just right. You want them tender, but not mushy. Keep an eye on them—no one likes soggy noodles, right?
Lime Juice: Fresh lime juice is essential! It brightens up all the flavors and adds that zesty, tangy finish that cuts through the richness of the coconut milk. If you like things extra tangy, add more to taste.
Cilantro: Some people love it, some people hate it, but I’m team cilantro all the way. It adds a fresh, herby note that complements the spicy curry. If cilantro’s not your thing, you could swap it for fresh basil or leave it out altogether.
Steps To Make Spicy Thai Red Curry Noodle Soup:
Get started with the veggies. Heat up your Dutch oven over medium heat and add the avocado or olive oil—whichever you’re using. Once it’s nice and hot, toss in the diced onion, bell pepper, and carrots. Let them cook for about 5-7 minutes until they’re soft and starting to look a little golden. You want them tender but not mushy. Give them a stir now and then so nothing sticks.
Time for the garlic and ginger magic. Once the veggies are looking good, add the minced garlic, freshly grated ginger, and red curry paste. Stir everything together for about a minute. You’ll know it’s ready when your kitchen smells incredible. Seriously, your house is going to smell so good at this point.
Now, let’s get that broth going. Pour in the chicken broth (or veggie stock if you’re keeping it plant-based) along with the creamy coconut milk and fish sauce. Season it lightly with salt and pepper, but don’t overdo it—you can always adjust later. Bring everything to a gentle simmer and let it cook for about 5 minutes, uncovered. This lets the flavors really come together.
Noodle time! Toss your noodles right into the pot and let them cook until they’re tender. Check the package instructions for the exact time, because you don’t want them to get mushy. Keep an eye on them—they’ll cook fast!
Finishing touches. Once the noodles are just right, stir in the fresh lime juice and chopped cilantro. Give it a taste and see if you need to add a little more lime or salt. I always like it a bit zesty, but you do you!
Serve it up. Ladle that beautiful soup into bowls, sprinkle a little extra cilantro on top, and add a lime wedge on the side for anyone who likes a little extra zing. Then dig in and enjoy!
Tip:
When it comes to curry paste, not all brands are created equal. Some can be super fiery, while others are more mellow. If you’re not sure how spicy yours is, start with a little less and taste as you go. You can always add more, but once it’s in there, there’s no going back! Also, if you accidentally make the soup too spicy, don’t panic. You can tame the heat by adding a bit more coconut milk or even a little sugar to balance it out. And here’s a fun idea: make this soup in advance! The flavors only get better as they sit, so if you have leftovers (or plan ahead), you’ll be in for an even tastier treat the next day. Noodles might soak up some of the broth overnight, so keep extra broth on hand to thin it out when reheating.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! In fact, the flavors get even better after sitting for a bit. The only thing to keep in mind is that the noodles might soak up a lot of the broth if you store them together. If you’re planning to make it ahead, I’d recommend keeping the cooked noodles separate and adding them in when you reheat the soup.
What if I don’t have fish sauce?
No worries! Fish sauce adds that savory, umami punch, but you can totally substitute it with soy sauce or tamari if you want to keep things plant-based. You could also add a splash of Worcestershire sauce in a pinch—it has a similar salty depth. Just adjust the amount based on your taste!
Can I use a different type of noodle?
Totally! Ramen and rice noodles are the go-to for this recipe, but you can really use whatever noodles you love. Soba noodles, udon, or even spaghetti in a pinch will work. Just keep an eye on the cook time, because different noodles cook at different speeds. You don’t want them getting mushy!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Thai Red Curry Noodle Soup
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1/2 c diced yellow onion
- 1/2 c diced red bell pepper
- 1/2 c diced carrots
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1/4 c red curry paste
- 6 c chicken broth or vegetable stock
- 1 14 ounces can full-fat coconut milk
- 3 tablespoons fish sauce
- 4 –5 ounces ramen or rice noodles
- 1 tablespoon fresh lime juice plus more to taste
- 1/2 c fresh chopped cilantro plus extra for serving
- Lime wedges for serving
Instructions
- Start by heating your oil over medium heat in a Dutch oven. Once it’s warmed up, toss in the diced onions, bell pepper, and carrots. Let them cook for around 5–7 minutes, stirring occasionally, until they’re soft and starting to look a little golden.
- Next, stir in the minced garlic, freshly grated ginger, and that amazing red curry paste. Keep stirring for about a minute, just until everything smells incredible and the flavors really come alive.
- Now, it’s time to pour in the chicken broth (or veggie stock if you prefer), along with the creamy coconut milk and fish sauce. Season with a bit of salt and pepper, but don’t go overboard—you can adjust later. Bring it all to a gentle simmer and let it cook, uncovered, for about 5 minutes.
- Add your noodles and let them simmer until they’re tender. Cooking time will depend on the type of noodles you’re using, so check the package to make sure you don’t overcook them!
- At the end, go ahead and stir in that fresh lime juice and a handful of chopped cilantro. It adds the perfect zing and a pop of freshness that really brings everything together. Taste it and adjust the lime or seasoning if needed. Now you’re ready to serve!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
