Thai red curry noodle soup is a delicious hot and spicy noodle soup made with lots of vegetables and instant ramen. The heat of this Thai soup is balanced with the sweetness of coconut milk. It's very easy to make and gets ready in around 30 minutes. This soup recipe is vegan.
I started this blog with a mission to explore vegan and vegetarian recipes from around the world. I still am on that mission but keep coming back to Asia because I love Asian flavors.
Today I am sharing the recipe for another very tasty and spicy Asian noodle soup called Thai red curry noodle soup.
This soup can also be consumed by vegans and vegetarians.
It's very easy to make and gets ready in just 35 minutes.
What's needed to make Thai red curry noodle soup?
To make Thai red curry noodle soup, you need the ingredients shown below:
Ingredient notes and substitute suggestions
- Vegetables: I have used cauliflower, broccoli, green beans, and carrots. You can use vegetables that are available to you. Some other vegetables that go well in Thai soup are snow peas, zucchini, bell pepper, bok choy, and mushrooms. You can also add tofu.
- Instant ramen: I have used instant ramen, you can use any noodle of choice. Spaghetti can be used too. Just alter the cooking time depending on what you are using.
- Kaffir lime leaves: They give a very nice citrusy Thai flavor to the dish. It's hard to create the same flavor with any other ingredient. It's generally available in Asian grocery stores but if you can't fresh kaffir lime leaves, use the dried leaves which are easily available online. When using fresh leaves, slightly crush them with your hands before adding them to the soup to bring out all the flavors. Don't miss to remove the leaves before serving the soup. Skip if you can't find them as the store-bought red curry paste also has kaffir lime leaves in it.
- Thai chili: You can also use any other hot chili pepper. Skip it if you don't like spicy food as the red curry paste will also have red chilies in it.
- Thai basil: It's different than regular basil and has a stronger flavor. However, if you can't find Thai basil use regular basil. I also find it hard to find Thai basil in Dubai so when I get it I preserve it in dried form. You can do that too if you also love Thai food and make it regularly.
- Red curry paste: Homemade or store-bought, both are fine. Here I have used homemade Thai red curry paste. When I buy it from the market, I prefer Thai kitchen red curry paste.
- Coconut sugar: It balances all the spiciness of the curry. You can also use palm sugar.
- Vegetable oil: Canola oil or coconut oil can be used too.
How to make (step-by-step process)?
Step 1: Heat oil in a cooking pot. Add red curry paste and saute for 2-3 minutes.
Step 2: Add chopped vegetables and saute for 3-4 minutes.
Step 3: Add vegetable stock.
Step 4: Crush Kaffir lime leaves and add to the pot.
Step 5: Add coconut sugar and dried basil.
Step 6: Add soy sauce. Cook for 10-12 minutes or until the vegetables are cooked but still crunchy.
Step 7: Add coconut milk.
Step 8: Stir continuously and cook for 1-2 minutes.
Step 9: Add instant ramen.
Step 10: Cook until the ramen turns soft.
Step 11: Remove the kaffir lime leaves.
Step 12: Add lime juice, chopped chili peppers, and cilantro.
Your Thai red curry noodle soup is ready to be enjoyed!
Serving Thai curry noodle soup
Serve this Thai noodle soup hot or warm. It can be enjoyed as a soup as well as a meal.
You can top it with roasted peanuts, bean sprouts, lime wedges, and fresh cilantro or Thai basil before serving.
Storing tips
To store, refrigerate in airtight containers for 3-5 days. After storing, the ramen may absorb some extra liquid and the soup may thicken. Add some vegetable stock or coconut milk while reheating to adjust the consistency. Also, if you add extra liquid, recheck and adjust the seasoning.
If you want to freeze it, freeze the soup without the noodles. The frozen soup without noodles will be fine for up to 3 months. Add instant ramen while reheating the soup.
Recipe tips and tricks
- Feel free to use vegetables of your choice. Some other vegetables that go well in Thai curry ramen soup are snow peas, zucchini, baby corn, bok choy, etc.
- Don't overcook the vegetables, they should be slightly crunchy.
- You may also garnish this soup with bean sprouts, roasted peanuts, and Thai basil.
- For a gluten-free version use tamari instead of soy sauce and rice noodles instead of ramen.
- You can adjust the spiciness of the soup by adjusting the amount of curry paste you are adding to the soup.
Frequently asked questions
Yes, this Thai curry noodle soup can be made with any type of noodles. However, the cooking time and method will depend on what you are using.
Generally, red curry paste is slightly spicy but that is balanced by the sweetness of coconut milk and coconut sugar so, this soup is moderately spiced. You can also control the level of spiciness by altering the amount of curry paste you are using.
More easy vegan Thai recipes
If you also love Thai food and looking for some easy vegan Thai recipes to try at home then don't miss checking out the following links:
- Thai vermicelli noodle salad
- Thai cabbage salad
- Easy Thai peanut sauce
- Stir-fried mushrooms-Thai style
- Thai green curry with tofu
- Thai red curry
- Curry noodles
- Vegan pad Thai
- Thai mango sticky rice
- Thai pumpkin noodle soup
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Recipe
Thai red curry noodle soup
Equipment
- 1 Large cooking pot
Ingredients
- 3 cups chopped mixed vegetables I have used cauliflower, broccoli, green beans, and carrots.
- ¼ cup red curry paste
- 1 pack ramen noodles around 75 grams
- 4 cups vegetable stock
- 1 can coconut milk (around 2 cups) 400ml (13.5 oz)
- 2 tablespoons soy sauce
- 1 teaspoon coconut sugar
- 1 tablespoon lime juice adjust to taste
- 3-4 kaffir lime leaves
- ½ teaspoon dried Thai basil or 4-5 fresh Thai basil leaves
- Fresh cilantro for garnishing
- Chopped Thai chili peppers for garnishing
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a cooking pot.
- Add red curry paste and saute for 2-3 minutes.
- Add chopped vegetables and saute for 3-4 minutes.
- Add vegetable stock, Thai basil, coconut sugar, soy sauce, and crushed kaffir lime leaves. Cook for around 10-12 minutes or until the vegetables are cooked but still crunchy.
- Add coconut milk, stir and cook for 1-2 minutes.
- Add ramen and cook until it turns soft.
- Remove the kaffir lime leaves.
- Finally, add lime juice, chopped chili peppers, and cilantro. Enjoy!
Video
Notes
- Feel free to use vegetables of your choice. Some other vegetables that go well in Thai curry ramen soup are snow peas, zucchini, baby corn, bok choy, etc.
- Don't overcook the vegetables, they should be slightly crunchy.
- You may also garnish this soup with bean sprouts, roasted peanuts, and Thai basil.
- For a gluten-free version use tamari instead of soy sauce and rice noodles instead of ramen.
- More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
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