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Recipe: Spicy Thai Red Curry Noodle Soup

Authoradmin
DifficultyBeginner

This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!

Spicy Thai Red Curry Noodle Soup recipe
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 8 ounces rice stick noodles
 3 garlic cloves, minced
 2 tablespoons minced fresh ginger
 2 tablespoons red curry paste
 2 tablespoons coconut oil
 4 cups veggie or chicken broth
 2 cans unsweetened coconut milk
 chopped fresh cilantro or basil for garnish
 sliced red Fresno chiles, jalapeño and green onion for garnish
 mung bean sprouts or matchstick carrots for garnish
1

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

2

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

3

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

4

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

5

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

6

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.

Ingredients

 8 ounces rice stick noodles
 3 garlic cloves, minced
 2 tablespoons minced fresh ginger
 2 tablespoons red curry paste
 2 tablespoons coconut oil
 4 cups veggie or chicken broth
 2 cans unsweetened coconut milk
 chopped fresh cilantro or basil for garnish
 sliced red Fresno chiles, jalapeño and green onion for garnish
 mung bean sprouts or matchstick carrots for garnish

Directions

1

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

2

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

3

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

4

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

5

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

6

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.

Recipe: Spicy Thai Red Curry Noodle Soup

~ Marla Meridith

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