Description
A delicious and spicy Thai coconut noodle soup that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 tbsp red curry paste
- 1 can (13 oz) full-fat coconut milk
- 3 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 small onion, thinly sliced
- 6 oz rice noodles or ramen noodles
- 1 bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 2 cups baby spinach or chopped bok choy
- 1 tbsp soy sauce or fish sauce
- 1 tbsp lime juice
- Fresh cilantro or Thai basil, for garnish
- Optional: 1 cup tofu, cooked chicken, or shrimp
- Optional: red chili flakes, to taste
- 1 tbsp oil (for sautéing)
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant, about 2 minutes.
- Stir in red curry paste and cook for 1 minute to release its flavors.
- Add broth and coconut milk. Stir well and bring to a gentle simmer.
- Stir in soy sauce or fish sauce, then add bell peppers and carrots. Simmer for 3–4 minutes until vegetables are just tender.
- Add noodles and simmer until they are soft and cooked through, about 5 minutes.
- Stir in spinach or bok choy until wilted.
- Remove from heat. Add lime juice and optional protein, if using.
- Ladle into bowls and top with cilantro or Thai basil. Serve with chili flakes for extra spice, if desired.
Notes
- This soup can be customized with your choice of protein or vegetables.
- Adjust the amount of red curry paste according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg