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Thai Red Curry Noodle Soup

A cozy and flavorful Thai soup made with aromatic spices, creamy coconut milk, and rice noodles, perfect for any occasion.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

Base Ingredients
  • 2 tablespoons red curry paste
  • 1 can coconut milk (400ml)
  • 4 cups vegetable broth Chicken broth can be used if not strictly vegetarian.
  • 200 g rice noodles Can substitute with egg noodles or gluten-free pasta.
Fresh Herbs and Vegetables
  • 1 cup cilantro, chopped Fresh herb.
  • 1 cup basil, chopped Fresh herb.
  • 1 unit Juice of 1 lime Freshly squeezed.
  • as needed Salt and pepper to taste For seasoning.
  • as needed Assorted vegetables of your choice (e.g., bell peppers, carrots, mushrooms) Customize with seasonal produce.

Préparation
 

Preparation
  1. Gather all your ingredients and kitchen tools.
  2. Chop vegetables of your choice, ensuring they are roughly equal size for even cooking.
  3. Have your herbs (cilantro and basil) washed and ready.
Cooking
  1. In a large pot on medium heat, add the red curry paste and sauté for 1-2 minutes to release its aromatic oils.
  2. Add the coconut milk and vegetable broth to the pot, stirring well to combine. Bring to a gentle simmer.
  3. Gently stir in the rice noodles and cook for about 5-7 minutes until tender but still chewy.
  4. Incorporate the prepped vegetables and let them cook alongside the noodles for 3-5 minutes.
  5. Turn off the heat and fold in the chopped cilantro, basil, and lime juice.
  6. Taste the soup and adjust the salt and pepper as needed.
Serving
  1. Ladle the soup into bowls, ensuring each serving gets a good mix of noodles, vegetables, and broth.
  2. Optionally, top with extra herbs or a slice of lime for a fresh touch.

Notes et conservation

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze in portions for 1-2 months. Reheat with a splash of broth if too thick.