Thai Red Curry Noodle Soup

Here’s a flavorful recipe for Thai Red Curry Noodle Soup that’s packed with aromatic spices, tender noodles, and a rich, creamy broth. It’s a comforting and vibrant soup that’s easy to prepare but tastes like something you’d get from your favorite Thai restaurant!

Thai Red Curry Noodle Soup

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (adjust based on heat preference)
• 1 can (14 oz) coconut milk
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional, for authentic flavor)
• 1 teaspoon brown sugar (or honey)
• 1 tablespoon lime juice (fresh)
• 6 oz rice noodles (or your preferred noodles)
• 1-2 cups cooked chicken, shrimp, or tofu (optional)
• 1 cup spinach or kale (optional)
• 1/2 cup sliced mushrooms (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sriracha sauce (optional, for extra heat)

Instructions:

1. Sauté the Aromatics:

• In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes, until softened and translucent.
• Add the garlic and ginger, and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

2. Cook the Curry Base:

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