Thai red curry noodle soup

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

• 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 thyme.

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!

How to serve?

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