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A flavorful bowl of Thai Red Curry Noodle Soup is presented as the featured image.

Best Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup recipe delivers a harmonious balance of spicy, creamy, savory, and sweet flavors. The key is using high-quality ingredients and understanding the science behind the curry paste and coconut milk to achieve a truly authentic and comforting bowl of noodle soup.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 dried red chilies, soaked in warm water for 30 minutes
  • 4 cloves garlic
  • 1 inch galangal, peeled and sliced
  • 2 stalks lemongrass, finely sliced
  • 2 kaffir lime leaves, roughly chopped
  • 1 tablespoon coriander root, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon shrimp paste or 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste store-bought or homemade
  • 2 cups chicken broth or vegetable broth
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 lime, juiced
  • 8 oz rice noodles thin or wide
  • 1 lb chicken breast, thinly sliced or tofu or shrimp
  • 1 cup mixed vegetables broccoli florets, bell peppers, sliced carrots, snow peas
  • Fresh cilantro, for garnish
  • Fresh basil, for garnish
  • Lime wedges, for garnish
  • Bean sprouts, for garnish
  • Chili oil, for garnish

Equipment

  • Food processor or mortar and pestle
  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Bowls

Method
 

  1. Prepare the Curry Paste (if making from scratch): Combine all curry paste ingredients in a food processor or mortar and pestle. Process or pound until a smooth paste forms.
  2. Sauté the Curry Paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the red curry paste and cook, stirring constantly, for 2-3 minutes, or until fragrant. Be careful not to burn the paste.
  3. Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
  4. Add Broth and Seasonings: Pour in the chicken broth (or vegetable broth). Add fish sauce (or soy sauce) and palm sugar (or brown sugar). Stir to dissolve the sugar.
  5. Simmer the Soup: Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld together.
  6. Add Protein and Vegetables: Add the sliced chicken (or tofu, or shrimp) and mixed vegetables to the soup. Cook until the protein is cooked through and the vegetables are tender-crisp, about 5-7 minutes.
  7. Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add more fish sauce (or soy sauce) for saltiness, palm sugar (or brown sugar) for sweetness, or lime juice for acidity.
  8. Assemble the Noodle Soup: Divide the cooked rice noodles among bowls. Ladle the red curry soup over the noodles.
  9. Garnish and Serve: Garnish with fresh cilantro, basil, lime wedges, bean sprouts, and chili oil, if desired. Serve immediately.

Notes

Soak dried red chilies in warm water for at least 30 minutes to soften them and temper their spiciness. Sautéing the curry paste in oil before adding the coconut milk is crucial for releasing the essential oils and maximizing its flavor. Use full-fat coconut milk for the richest, creamiest soup. Simmer the soup gently allows the flavors to meld together without scorching the coconut milk. Taste and adjust the seasoning as needed, adding more fish sauce, sugar, or lime juice to achieve the perfect balance of flavors. Fresh herbs like cilantro and basil add a burst of freshness and aroma. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Noodles may become soft during storage, so it is best to add them just before serving if possible.