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Recipe: Spicy Thai Red Curry Noodle Soup

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

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

 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.

Nutrition Facts

Serving Size 4-6 Servings