Marla Meridith

September 6, 2016

Recipe: Spicy Thai Red Curry Noodle Soup

By Marla Meridith  , , , , , ,   

September 6, 2016

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

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4-6 Servings


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, jalapeƱo 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.


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