Thai Red Curry Rice Noodle Soup

Name: Thai Red Curry Rice Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: Oil, for cooking; 3 medium bell peppers (yellow, green, or red), thinly sliced; 1 medium white onion, thinly sliced; 2 carrots, thinly sliced; 2 celery stalks, thinly sliced; 6 tablespoons Thai red curry paste; 1 tablespoon fresh ginger, grated; 6 garlic cloves, minced; 950 ml (4 cups) vegetable or chicken broth; 1 can (400 ml / 13.5 oz) coconut milk; 1 pack (400–500 g / 14–17 oz) rice noodles; Juice of 1 lime; 4 g fresh cilantro, chopped; Salt and pepper, to taste

by Kiki Cooks

5 Serves

50 min

This Thai red curry rice noodle soup is full of vibrant flavours, nourishing ingredients, and comforting warmth. Made with a base of fragrant Thai red curry paste, creamy coconut milk, and rich broth, it offers a balance of heat, creaminess, and freshness. A colourful mix of crisp-tender vegetables adds texture and depth, while the light rice noodles soak up the bold broth beautifully. Finished with a splash of lime juice and fresh cilantro, this soup is as bright as it is satisfying. It is a flexible, feel-good recipe you can make with pantry staples and simple vegetables, ready in under an hour. Whether you are craving a light lunch or a flavourful dinner, this one-pot meal hits the spot.

Thai Red Curry Rice Noodle Soup

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Recipe details

Yield 5 Serves
Time spent: Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min

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Ingredients

Oil, for cooking
3 medium bell peppers (yellow, green, or red), thinly sliced
1 medium white onion, thinly sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
6 tablespoons Thai red curry paste
1 tablespoon fresh ginger, grated
6 garlic cloves, minced
950 ml (4 cups) vegetable or chicken broth
1 can (400 ml / 13.5 oz) coconut milk
1 pack (400–500 g / 14–17 oz) rice noodles
Juice of 1 lime
4 g fresh cilantro, chopped
Salt and pepper, to taste

Instructions

In a large pot over medium heat, add a small amount of oil. Add the sliced bell peppers, onion, carrots, and celery. Cook, stirring occasionally, until just tender, about 3 to 4 minutes.
Stir in the Thai red curry paste, grated ginger, and minced garlic. Cook for 1 to 2 minutes until fragrant.
Pour in the vegetable or chicken broth and stir to combine. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, allowing the flavours to develop and the broth to deepen in colour.
Meanwhile, bring a separate pot of water to a boil. Add the rice noodles and cook for 1 to 2 minutes until tender. Drain immediately and rinse under cold water to stop the cooking process. Gently stir the noodles with tongs or a fork to prevent sticking.
Add the coconut milk to the soup and simmer for another 10 minutes, letting the broth become slightly richer and creamier.
Remove from the heat and stir in the lime juice and chopped cilantro. Add the cooked noodles and mix gently to combine.
Season with salt and pepper to taste. Serve hot and enjoy!

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