This 20 Minute Thai Curry Noodle Soup is a flavorful and quick meal option that satisfies both your taste buds and your busy schedule. With its aromatic spices, creamy coconut milk, and tender noodles, it’s a comforting dish that brings spicy, savory, sweet and tangy flavors. Plus, it’s easily customizable, allowing you to adjust the spice level, vegetables and protein to suit your preferences.
This one pot noodle soup is inspired by Thai flavors using red curry paste that is loaded with lots of aromatics such as lemongrass, chilis and lime. I created this soup recipe to inspire you to add your favorite proteins and vegetables in this spicy and creamy broth. You can even make this recipe vegan, the world is your oyster with this easy noodle soup. If you want to try more Thai-inspired recipes, you can serve with my easy Thai fried eggs and One Pot Rice with Minced Pork and Thai Basil.
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Why You’ll Love This Recipe!
- Quick and easy meal – All you have to do is add the ingredients in the pot and you will have a delicious soup. If you love soup, you also check out my Easy Pho (Vietnamese Noodle) recipe!
- So versatile! Can substitute lots of protein and vegetables. Use up your leftover veggies in the fridge and the soup will taste delicious!
- Incredibly Flavorful – spice from the curry paste, tanginess from the lime and sweetness from the coconut milk makes this an unforgettable meal!
Ingredients
Here’s a look at what you need to make this Thai curry noodle soup at home. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Chicken Bone Broth – I like to use bone broth for extra flavor. Regular broth works great as well!
- Tomato – Adds sweet and sour flavor to your broth. Slice it and the tomatoes will melt into the flavors of the soup.
- Noodles – I like to use knife cut noodles for this recipe. You can use rice noodles or ramen noodles, whatever you prefer.
- Bell Peppers – Adds sweetness to my noodles and I like the mild flavor. If you like spicy, you can add jalapenos or Thai chilis.
- Broccolli – The tenderness of the broccoli goes well with the noodles. It’s my favorite vegetable to add in these one pot soups.
- Tofu (fried or firm) – this soaks up the delicious broth and becomes so flavorful and soft in the soup.
- Red curry paste (blended curry powder, lemongrass, lime leaves, garlic, chilis ) – this is a must have ingredient to ensure that we can get a red curry broth! You can buy this at most Asian grocery stores and is fairly inexpensive. Look for the Mae Ploy brand.
- Shrimp – The shrimp cooks fast and I love how the shrimp gives the broth a nice seafood flavor. I use froen shrimp and it defrosts in minutes when I soak it in water. Perfect for a quick and easy recipe!
- Fish sauce – My favorite ingredient to add saltiness and savoriness to broth. You can find this at most Asian grocery stores in the soy sauce aisle.
- Coconut milk – This helps give the broth creaminess and counters the spicy flavor from the red curry paste. The slightly sweet flavor is a must and makes your broth super delicious!
- Lime – the acidity really helps cut through the coconut milk and the curry paste flavor. The broth won’t be too sour but will give the soup some dimension! Just a little squeeze is perfect.
Substitutions and Variations
- Change up the broth – use your preferred broth choice of vegetable or chicken. The broth should provide lots of flavor!
- Use your favorite vegetables or use up any leftover vegetables in the fridge. Feel free to swap out or substitute with any of these vegetables: mushrooms, peas, corn, and more!
- Substitute the shrimp and tofu with your choice of protein. This dish works great with chicken or pork.
- This can easily be made vegetarian. Use extra tofu, vegetarian broth and add in extra veggies ◡̈
How to Make Red Curry Noodle Soup
Step 1. Heat up chicken broth in a pot on medium heat.
Step 2. While the broth is heating up, slice the broccoli, bell peppers, tofu and tomatoes. Mince garlic.
Step 3. Add in your minced garlic and red curry paste. Mix until curry paste has dissolved.
Step 4. Next, add broccoli, tomatoes, and noodles. Boil for a few minutes.
Step 5. Add shrimp, tofu, and bell peppers in the soup.
Step 6. Add your coconut milk and fish sauce in the soup.
PRO TIP: Add a little bit of fish sauce at a time (1 teaspoon). Then, taste the soup to see if it needs more salt.
Step 7. Gently stir and mix together (be careful not to crush the tofu) until the coconut milk is well mixed in the soup.
Step 8. Garnish with cilantro and squeeze some lime in the soup. Enjoy while hot!
Recipe FAQs
I like to use the Mae Ploy brand and it is usually found in Asian grocery stores like 99 Ranch and Hmart. If you have a local Vietnamese or Chinese store, that would be the best place to look.
Red curry paste is a must for this recipe to ensure that you have authentic Thai flavors in your noodle soup. The curry paste is made of blended Thai herbs and spices, such as dried red chilies, lemongrass, kaffir lime peel, and shrimp paste.
Serve it hot so the noodles don’t get soggy. If you want a larger meal, serve this with Fried Lotus Cakes and Salad with Sesame Dressing.
Expert Tips
- Don’t overcook the noodles. Try to cook them for 5 minutes or less to ensure they are tender and not too soft!
- Use authentic red curry paste. The curry paste provides authentic Thai flavors and gives the soup the spicy and fragrant flavor.
- Adjust the amount fish sauce accordingly. Since everyone uses different types of chicken broth and the sodium levels vary, you will need to taste test if the sauce amount is sufficient!
Check Out More Delicious Soup Recipes
- Korean Ox Bone Soup – easy beef broth with noodles, chives and sliced beef.
- Tuna Kimchi Jjigae – savory and umami soup cooked with extra fermented kimchi for a nice tang.
- Spicy Soft Tofu Stew – Korean tofu soup with seafood and a creamy egg
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
20 Minute Thai Curry Noodle Soup
Ingredients
- 2 cups chicken broth
- 2 garlic minced
- ½ tablespoon red curry paste
- 1 tomato sliced
- 1 pack noodles (rice, noodles udon or knife cut noodles)
- handful broccoli
- half block tofu sliced
- ¼ sliced bell pepper optional
- 4 shrimp
- ½ tablespoon fish sauce adjust if needed
- 1 cup coconut milk
garnish
- wedge lime
- cilantro chopped
Instructions
- Heat up chicken broth in a pot on medium heat.
- While the broth is heating up, slice the broccoli, tofu, bell peppers and tomatoes. Mince garlic.
- Add in your minced garlic and red curry paste. Mix until curry paste has dissolved.
- Next, add broccoli, tomatoes, and noodles. Boil for a few minutes.
- Add shrimp, tofu, and bell peppers in the soup.
- Add your coconut milk and fish sauce in the soup.
- Gently stir and mix together (be careful not to crush the tofu) until the coconut milk is well mixed in the soup.
- Garnish with cilantro and squeeze some lime in the soup. Enjoy while hot!
Notes
- Add your favorite vegetables and substiute with mushrooms, snap peas, corn,
- Change up the protein. Instead of tofu or shrimp, you can add chicken or pork.
- Don’t overcook the noodles. Try to cook them for 5 minutes or less to ensure they are tender and not too soft!
- Use authentic red curry paste. The curry paste provides authentic Thai flavors and gives the soup the spicy and fragrant flavor.
- Adjust the amount fish sauce accordingly. Since everyone uses different types of chicken broth and the sodium levels vary, you will need to taste test if the sauce amount is sufficient!
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