Thai red curry noodle soup

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.

Course Soup

Cuisine Asian, Thai

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 320kcal

Author Vandana Chauhan

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.

Nutrition