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To make this dish, you need a few key items. Here’s what you’ll need: - 1 tablespoon coconut oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 2 cups broccoli florets - 1 cup bell peppers, sliced - 1 cup snap peas - 1 tablespoon soy sauce - 1 tablespoon lime juice - 200g rice noodles - Fresh cilantro, for garnish - Slices of lime, for serving - Red chili flakes, for garnish These ingredients bring bold flavor and a creamy texture to the soup. The coconut oil helps to sauté the onion, garlic, and ginger, creating a fragrant base. Red curry paste adds spice and depth, while coconut milk gives a rich creaminess. Want to customize your soup? You can add other ingredients to suit your taste: - Mushrooms for extra earthiness - Carrots for sweetness and color - Spinach for added nutrition - Peppers for different heat levels Feel free to mix in any veggies you love. They can enhance the dish and add variety. If you have specific dietary needs, there are easy swaps you can make: - Use olive oil instead of coconut oil for a different flavor. - Replace soy sauce with tamari for a gluten-free option. - Swap rice noodles for whole wheat or quinoa noodles if desired. - For a dairy-free alternative, ensure your curry paste is suitable. These substitutions keep the soup tasty while meeting your needs. Enjoy creating your own version of this spicy delight! {{ingredient_image_1}} Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about 5 minutes until it turns translucent. Next, stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook this mixture for 2 minutes until you smell the great aroma. Now, add 2 tablespoons of red curry paste. Mix it well with the onion blend for 2 minutes. This helps release all the bold flavors. After the base is ready, pour in 4 cups of vegetable broth and 1 can of coconut milk. Stir everything together. Bring the soup to a gentle simmer. Now it's time to add 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of snap peas. Cook these veggies for 5-7 minutes. You want them tender but still crisp. This keeps the soup vibrant and full of texture. While the vegetables simmer, cook 200g of rice noodles in a separate pot. Follow the package instructions closely. Once cooked, drain the noodles and set them aside. After the veggies are done, season the soup with 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Adjust to your taste. To serve, place some noodles in a bowl. Ladle the hot soup over the noodles. Garnish with fresh cilantro and lime slices. If you like more heat, sprinkle on some red chili flakes. Enjoy this warm, flavorful dish! To adjust spice levels in your soup, start small. Add red chili flakes gradually. Taste as you go. This method helps you find your perfect heat. If it's too spicy, add more coconut milk. It cools the heat and adds creaminess. For a milder soup, use less red curry paste. You can also remove seeds from chilies to lessen the spice. When cooking rice noodles, follow the package instructions carefully. Bring water to a boil before adding noodles. Stir them gently to avoid sticking. Cook for just a few minutes until tender. Drain them well and rinse under cold water. This stops the cooking process and keeps them from clumping. Adding a little oil helps too, so they stay separate. To keep your vegetables fresh and bright, add them at the right time. For this soup, add broccoli, bell peppers, and snap peas about 5-7 minutes before serving. This timing ensures they stay crisp and colorful. If you cook them too long, they may turn mushy. Always aim for a nice balance of texture and flavor in your dish. Pro Tips Fresh Ingredients: Using fresh vegetables enhances the flavor and texture of the soup. Always choose vibrant, crisp produce for the best results. Adjusting Spice Level: If you prefer a milder soup, start with less red curry paste and gradually add more to taste as it simmers. Perfect Noodles: Rinse the cooked rice noodles under cold water to stop them from cooking further and to prevent sticking. Garnish Wisely: Fresh cilantro and lime not only add flavor but also brighten up the dish visually. Don’t skip these essential garnishes! {{image_2}} You can make this soup vegetarian or vegan easily. Instead of using chicken broth, stick with vegetable broth. This keeps the soup light and tasty. For protein, use tofu instead of meat. Firm tofu works best because it holds its shape. Just make sure to press it before using. This helps remove excess water. You can also add more veggies like carrots or mushrooms. They add great flavor and texture. If you want more protein, you can add chicken or shrimp. For chicken, use boneless, skinless pieces. Cook them in the soup until they are no longer pink. For shrimp, add them in the last few minutes of cooking. They cook fast and stay juicy. If you prefer tofu, cut it into cubes and add it with the veggies. Each protein option gives the soup a different taste. The type of noodles you use can change the soup's flavor and texture. Rice noodles are common and soak up the broth well. However, you can also use egg noodles for a richer taste. Udon noodles give a chewy texture that many love. For a gluten-free option, stick to rice noodles or use zucchini noodles for a lighter meal. Each noodle type adds its own special twist to your soup. To keep your spicy Thai curry noodle soup fresh, store it in the fridge. Use an airtight container. Make sure the soup cools down first. This helps keep the flavors intact. You can store it for up to three days. If you have leftover noodles, store them separately. This prevents them from getting mushy. When you’re ready to enjoy leftovers, reheat with care. Pour the soup into a pot. Heat over medium-low heat. Stir often to warm it evenly. If it's too thick, add a splash of vegetable broth. For the best taste, do not boil it. You can also use the microwave. Heat in short bursts and stir in between. If you want to save it for later, freezing is a great option. Use freezer-safe containers. Leave a little space at the top for expansion. You can freeze the soup for up to three months. Just remember, it’s best to freeze the soup without noodles. Noodles do not freeze well. When you want to eat it, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy a warm bowl of comfort anytime! You can use yellow curry paste or green curry paste. They both add flavor but vary in spice. If you want less heat, try using a mild curry paste. You can also make your own with spices like cumin, coriander, and turmeric. Yes, it can be gluten-free. Just use gluten-free soy sauce or tamari. Ensure the rice noodles are labeled gluten-free as well. Most rice noodles are safe, but always check the label. Reheating the soup takes about 5 to 10 minutes on the stove. Use medium heat and stir often. You can also use a microwave, heating in short bursts until hot. This post covered how to make Spicy Thai Curry Noodle Soup. I shared key ingredients needed and some fun options you can add. We went through easy steps to prepare the soup from start to finish. You learned tips for spice control and keeping veggies fresh. We also explored variations to suit your tastes and needs. Lastly, I gave storage tips for leftovers. Enjoy this tasty dish that can fit any diet!

Spicy Thai Curry Noodle Soup

A flavorful and spicy noodle soup with a rich coconut broth and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups broccoli florets
  • 1 cup bell peppers, sliced
  • 1 cup snap peas
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 200 grams rice noodles
  • 1 bunch fresh cilantro, for garnish
  • 1 whole slices of lime, for serving
  • 1 teaspoon red chili flakes, for garnish

Instructions
 

  • In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  • Add the red curry paste, combining it well with the onion mixture for about 2 minutes to release the flavors.
  • Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
  • Add broccoli florets, sliced bell peppers, and snap peas, cooking for about 5-7 minutes until the vegetables are tender yet crisp.
  • In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
  • Season the soup with soy sauce and lime juice, adjusting to taste.
  • To serve, place a portion of noodles in a bowl, ladle the hot soup over the noodles, and garnish with fresh cilantro and lime slices. Add red chili flakes for extra heat, if desired.

Notes

Adjust the spice level by adding more or less red chili flakes.
Keyword curry, noodle soup, spicy, vegetarian