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Thai Red Curry Noodle Soup

All Asian Flavors Foods by Ri Instant Pot Main Coures Soups & Stews
Whole30 Paleo Thai Red Curry Noodle Soup

A DELICIOUS SIMPLE TO PREPARE THAI INSPIRED SOUP.

This Thai-inspired noodle soup is delicious and quick to make. Ready in less than 30 minutes, it’s warm and aromatic and perfect for a quick weeknight dinner.

What protein can I use?

I used prawns as my protein, but you can use anything you like or have on hand.  This would work well with chicken, salmon, scallops, and I have a vegetarian version of the soup here.

Adding the curry paste

When adding your red curry paste to the soup, start with less.  Each curry paste can is a little different in regard to spice and potency.  Add a little, give the soup a try, and add more if needed.sThe key to this recipe is letting the spices roast and letting the herbs simmer to bring out all the lovely warm flavors.

What vegetables can I use?

ANY!  I used choy sum + broccoli for my veggies, I love Asian greens and for me, these are a go-to, mushroom, peppers, green beans are some other great options!

For the Noodles

I have used kelp noodles today which are great plant-based mineral-rich noodles.  They have the texture of a glass noodle and soften over time as they are exposed to heat and acid.  You can also use classic rice noodles, or to get more veggies in, zoodles or daikon noodles!

Leftovers?

You don't want the soup making the noodles super soggy, so  I would store the noodles and the soup separately if you can.  The soup keeps well for 2-3 days.

I hope you enjoy this beautiful yet simple dish!  Would love to hear if you made it!

Yield/Servings: 3 to 4 Author: Riyana Rupani Print
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Thai Red Curry Noodle Soup

A delicious and easy Thai soup bursting with flavor

PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN TOTAL TIME: 20 MIN

INGREDIENTS

    Soup
    • 1 tbsp ghee or coconut oil
    • 1 white onion, sliced
    • 1 fresh chili, chopped fine (optional)
    • 4 garlic cloves, minced
    • 6 cups chicken or vegetable broth or bone broth
    • 2 to 3 tbsp of red curry paste, or to taste (Check ingredients for Whole30 & Clean-in-15)
    • 1 can full-fat coconut milk
    • 2 tbsp lime juice
    • 2 tbsp coconut aminos
    • 1 tbsp fish sauce (use Redboat for Whole30 & Clean-in-15)
    •  2 tbsp grated fresh ginger
    • 1 bunch broccolini or any Asian greens, chopped
    • 1 cup additional veggies you like (I like mushrooms) 
    • 1 package kelp noodles rinsed, or rice noodles soaked in warm water, or about 4 cups zoodles (zoodles for Whole30)
    Protein Options - 500 g of either
    • Sliced Chicken
    • Prawns
    Garnish Options
    • lime, cut into wedges
    • Chopped cilantro
    • Chopped scallion
    • Bean sprouts

    INSTRUCTIONS

      1. In a large Dutch oven or stockpot melt 1 tbsp ghee or coconut oil. Add the onions, and garlic, stirring continuously to avoid burning the garlic, and cook for about 1 minute. 
      2. Pour the stock into the pot with the onion mixture and bring to a boil. 
      3. Add the curry paste, coconut milk, lime juice, coconut aminos, fish sauce, and ginger, stirring to combine. 
      4. Next, add the protein.  Stir again to combine & cook through. 
      5. Add the noodles of choice and cook for about 1 to 2 minutes. (Note on the kelp noodles - don't add them in too soon as they will break apart but will be kinda crunchy if not cooked enough)  
      6. Add the Broccolini/Asian Greens & other veggies.  Cook for another 30 seconds and remove from heat.  
      7. Serve with lime wedges, green onions, and chopped cilantro.
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