The best Thai red curry noodle soup with coconut milk
Cozy Up with Creamy Thai Coconut Curry Soup
Craving a bowl of warmth and flavor? Look no further than our delicious Thai Coconut Curry Soup! This vibrant and aromatic soup is perfect for a comforting dinner or a light lunch. It’s surprisingly easy to make, packed with fresh ingredients, and bursting with authentic Thai flavors.
This isn’t your average soup. The creamy coconut milk blends beautifully with the fragrant Thai red curry paste, creating a rich and satisfying broth. We’ve balanced the spice with a touch of sweetness and a bright finish of lime juice. The addition of tender rice noodles makes it a complete and fulfilling meal.
What makes this soup special?
- Authentic Flavor: We use real Thai red curry paste to deliver that signature taste.
- Creamy Texture: Coconut milk and a touch of heavy cream create a luxurious mouthfeel.
- Easy to Customize: Feel free to add your favorite vegetables or protein (chicken, shrimp, or tofu would be fantastic!).
- Quick & Convenient: Ready in just 35 minutes, making it perfect for busy weeknights.
Tips for the Best Thai Coconut Curry Soup:
- Curry Paste Quality: The quality of your Thai red curry paste significantly impacts the flavor. Look for a reputable brand.
- Spice Level: Adjust the amount of curry paste to your preference. Start with less and add more to taste.
- Fresh Ingredients: Using fresh ginger, garlic, and lime juice will elevate the flavors.
- Garnish Generously: Don’t skimp on the cilantro and lime juice – they add a burst of freshness.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes, you can! The flavors actually develop more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. You may need to add a little broth or water when reheating.
Q: What can I substitute for the rice noodles?
A: You can use other types of noodles, such as egg noodles or glass noodles. You could even substitute with rice or quinoa for a heartier meal.
Q: Can I add protein to this soup?
A: Absolutely! Chicken, shrimp, tofu, or even chickpeas would be delicious additions. Add them during the simmering stage.
Q: Is this soup spicy?
A: It depends on the amount of red curry paste you use. Start with a smaller amount and taste as you go. You can always add more to increase the heat.
Q: Can I use canned ginger and garlic?
A: While convenient, fresh ginger and garlic will provide a much more vibrant flavor. If you must use canned, reduce the amount slightly.
Get ready to enjoy a bowl of pure comfort! This Thai Coconut Curry Soup is sure to become a new favorite in your kitchen.
Thai Coconut Curry Soup
Ingredients
- 2 tablespoons cooking oil
- 1 medium red bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 4 oz Thai red curry paste
- 10 cups chicken broth
- 1 can coconut milk unsweetened
- 1/3 cup heavy cream
- 8 oz rice noodles
- 2 tablespoons lime juice
- 1/4 cup cilantro chopped, for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add bell pepper and onion and sauté until softened, about 5 minutes. Season with pepper, onion powder, and paprika.
- Add minced garlic and grated ginger and cook until fragrant, about 1 minute.
- Stir in Thai red curry paste and cook for another 3 minutes.
- Pour in chicken broth and bring to a boil. Add coconut milk and heavy cream and simmer for 5 minutes.
- Cook rice noodles according to package directions. Drain and rinse.
- Add cooked noodles to the soup. Season with salt and pepper to taste.
- Serve immediately, garnished with cilantro and a squeeze of lime juice.
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