Description
Hearty Thai red curry noodle soup delivers comfort in a bowl, blending aromatic spices with silky rice noodles. Spicy, creamy broth and tender vegetables promise a delightful culinary journey you’ll savor to the last spoonful.
Ingredients
- 2 cups cooked chicken, shredded (optional)
- 8 oz (226 g) rice noodles or ramen noodles
- 1 (13.5 oz/400 ml) can coconut milk
- 3 cups chicken or vegetable broth
- 2 tbsps (30 ml) fish sauce (or soy sauce for vegetarian option)
- 2 tbsps (30 ml) Thai red curry paste
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) vegetable oil
- Juice of 1 lime
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Chili flakes or sriracha (optional for extra heat)
Instructions
- Aromatics Activation: Sizzle red curry paste in vegetable oil within a large pot, releasing its intense, fragrant essence until the kitchen becomes infused with spicy notes.
- Liquid Foundation: Blend coconut milk, broth, fish sauce, and brown sugar into the pot, bringing the mixture to a gentle, rolling simmer that creates a harmonious flavor base.
- Vegetable Integration: Introduce sliced mushrooms and red bell peppers to the developing broth, allowing them to become tender and absorb the rich, spicy liquid for maximum flavor infusion.
- Noodle Immersion: Submerge rice or ramen noodles into the simmering curry, cooking them until perfectly al dente while maintaining the soup’s optimal temperature and consistency.
- Final Layering: Incorporate baby spinach or bok choy and optional shredded chicken, letting the greens wilt and meld seamlessly with the existing ingredients, creating a complex and satisfying texture.
- Flavor Elevation: Brighten the soup with a generous squeeze of fresh lime juice, adding a citrusy contrast to the rich, spicy undertones and creating a perfectly balanced flavor profile.
- Presentation and Garnish: Ladle the steaming curry noodle soup into serving bowls, crowning it with a vibrant sprinkle of chopped cilantro, sliced green onions, and additional lime wedges for a fresh, zesty finish.
Notes
Control Curry Paste Intensity: Adjust the amount of red curry paste based on your spice tolerance. Start with less and gradually add more to achieve the perfect heat level without overwhelming the dish.
Manage Noodle Texture: Cook noodles separately or add them at the last moment to prevent overcooking and maintain their ideal al dente consistency. Rinse with cold water to stop the cooking process and prevent sticking.
Boost Protein Flexibility: Swap chicken with tofu, shrimp, or plant-based alternatives to accommodate different dietary preferences. For vegetarian options, use vegetable broth instead of traditional fish sauce.
Balance Coconut Milk Richness: Choose full-fat coconut milk for a creamier texture, but consider light coconut milk if you want a lighter, less caloric version. Stir well to prevent separation and ensure a smooth, consistent broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg