Whenever the weather gets a little colder, I crave noodle soup like crazy. And no other soup hits the spot like this Thai Coconut Curry Noodle Soup. This red curry noodle soup is a fusion of flavors, combining the creamy richness of coconut milk with the comforting warmth of red curry paste. That's why this soup is perfect for when you’re craving something hearty yet slightly spicy especially in colder weather.
What is Red Curry Paste?
Red curry paste is a blend of red chilies, garlic, lemongrass, and other aromatics, giving it a spicy, fragrant profile. Popular in Thai cuisine, it adds warmth and depth to dishes and pairs beautifully with coconut milk for a creamy, spicy broth.
Why You’ll Love This Recipe:
- Easy to Make: Comes together in just a few steps with simple ingredients.
- Bold Flavor: The red curry paste and coconut milk create a spicy, creamy, and slightly sweet broth.
- Customizable: Use any noodles you like, and add your favorite garnishes to make it your own.
- Rich Texture: Creamy coconut milk and al dente noodles make this soup feel indulgent.
- Perfect Comfort Food: Ideal for cozy nights when you need something warm and filling.
Ingredients:
- Noodles of Choice: Use your preferred noodles; they soak up the flavorful broth perfectly.
- Oil: Helps to sauté the aromatics, bringing out their flavors.
- White Onion: Adds a mild sweetness and forms the flavor base for the soup.
- Ginger: Fresh ginger brings warmth and depth, balancing the rich coconut milk.
- Garlic: Adds a pungent, aromatic layer to the broth.
- Red Curry Paste: The star of the broth, delivering a spicy, fragrant kick.
- Red Bell Pepper: Adds color, sweetness, and a bit of crunch.
- Coconut Milk: Creamy and rich, it balances the spice of the curry paste. I used full-fat for extra creaminess.
- Chicken Broth: Adds a savory base to the soup, making it hearty and filling. I used low-sodium broth so I can adjust the salt later.
- Fish Sauce: Adds a touch of umami and depth to the broth.
- Brown Sugar: Balances out the spiciness with a hint of sweetness.
- Lime Juice: Adds brightness and acidity, rounding out the flavors.
- Salt: Enhances the overall taste, bringing all flavors together.
Garnish:
- Soup Dumplings: Adds a fun, extra bite to the soup.
- Soft Boiled Eggs: Eggs with a jammy yolk adds richness and extra protein.
- Bok Choy: Provides freshness and crunch.
- Chopped Scallions: For a bit of sharpness and color.
- Chili Oil: Adds a bit of heat and flavor depth. Adjust to your taste!
- Limes: A final squeeze of lime gives it a bright, tangy finish.
How to Make Red Curry Ramen Soup:
1. Cook the Noodles
In a pot, bring water to a boil and add noodles. Cook until al dente, following the instructions on the package. Drain noodles and quickly rinse with cold water. Set aside.
2. Make the Soup
In another pot over medium heat, heat the oil, then add onion, ginger, and garlic. Sauté until fragrant, about 1 minute. Add red curry paste and red bell peppers, stirring for 1-2 minutes until well incorporated. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 8-10 minutes. Add salt to taste.
3. Serve the Soup
In a large bowl, add the cooked noodles and pour the soup over them. Add your favorite toppings such as soup dumplings, soft boiled eggs, bok choy, chopped scallions, chili oil, and limes as desired.
Storage:
This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to two days. Reheat gently on the stove to preserve the creamy texture.
Tips:
- Adjust Spice Level: Add more or less red curry paste to control the spiciness.
- Extra Creaminess: Stir in an extra splash of coconut milk if you prefer a creamier broth.
- Custom Garnishes: Feel free to add your favorite veggies or proteins to make it even heartier!
Ingredients
Main Ingredients
- 6 oz. ramen or noodles of your choice
- 1 tablespoon oil
- ½ white onion, finely diced
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 3 tablespoon red curry paste
- ½ red bell pepper, cut into thin slices
- 1 cup full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoon lime juice
- Salt to taste
Toppings:
- 2-3 soup dumplings
- 2 soft boiled eggs
- Bok choy
- Chopped scallions
- Chili oil
- Limes
Instructions
- In a pot, bring water to a boil and add noodles and cook until al-dente (follow instructions on package). Drain noodles and quickly rinse with cold water. Set aside.
- In another pot on medium heat, heat oil then add onion, ginger, and garlic and saute until fragrant, about 1 min. Add red curry paste and red bell peppers and stir for 1-2 mins. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice and stir to incorporate. Bring soup to a boil then turn down heat and simmer for 8-10 mins. Add salt to taste.
- In a large bowl, add cooked noodles and pour soup over it. Add desired toppings such as cooked soup dumplings, soft boiled eggs, bok choy, chopped scallion, and chili oil.
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