Thai Red Curry Noodle Soup | Recipe | Curry recipes, Health dinner recipes, Asian recipes

Thai Red Curry Noodle Soup: A Flavorful and Nourishing Asian Soup Recipe 🥢🍲🌶️

1. Introduction

Discover the vibrant and aromatic world of Thai Red Curry Noodle Soup, a delicious Vegan Thai Soup Recipe that perfectly combines the creaminess of coconut milk with the bold flavors of red curry paste. This Asian soup recipe is not only hearty and satisfying but also offers a wholesome healthy dinner option, making it ideal for those seeking nutritious health dinner recipes. Whether you’re a vegetarian or looking for vegan curry soup recipes, this red curry noodle soup is a fantastic choice to spice up your dinner rotation.

2. Ingredients for Thai Red Curry Noodle Soup

• 8 oz rice noodles or your preferred Asian noodles
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 can (13.5 oz) coconut milk
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• Fresh lime juice, to taste
• Fresh cilantro, chopped
• Optional: tofu, chicken, or shrimp for added protein

3. Prepare the Ingredients

Wash and chop vegetables

Thinly slice the onion, bell pepper, and carrots. Prepare the garlic by mincing it finely. Cook any proteins like tofu or chicken if using.

4. Cook the Rice Noodles

Boil water and cook noodles according to package instructions

Drain and set aside. Rinse with cold water to prevent sticking.

5. Make the Red Curry Broth

Sauté aromatics and simmer the broth

In a large pot, heat vegetable oil over medium heat. Add sliced onions and cook until translucent. Stir in minced garlic and sauté for about a minute. Add the red curry paste and cook for another minute to release its flavors. Pour in coconut milk and vegetable broth, stirring well. Season with soy sauce and simmer for 10 minutes for the flavors to meld.

6. Combine and Serve

Render noodles into the broth and add proteins

Add cooked noodles, tofu, chicken, or shrimp to the broth. Continue simmering for 5 minutes until everything is heated through. Finish with a squeeze of fresh lime juice and sprinkle chopped cilantro on top. For extra flavor, you might enjoy dipping into festive drinks or exploring other healthy dinner ideas.

7. Storage Tips and Serving Suggestions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. Serve hot with extra fresh herbs or a wedge of lime for a burst of flavor. This vegan curry soup recipe pairs beautifully with light salads or steamed vegetables for a complete health dinner.

8. Why Choose Thai Red Curry Noodle Soup?

This Asian cooking delight offers a fulfilling healthy dinner that caters to various dietary preferences. Its rich, spicy flavor makes it a crowd-pleaser, and it’s easy to customize with your favorite proteins or vegetables. Plus, its quick preparation time makes it an excellent choice for busy weeknights.

9. Conclusion

In conclusion, Red Curry Noodle Soup is a versatile, flavorful, and nourishing health dinner recipe perfect for fans of Asian soup recipes and vegetarian and vegan options. Experience the harmony of aromatic spices and tender noodles in this easy-to-make soup. For more delicious Asian-inspired dishes, explore other Asian cooking recipes, and enjoy a wholesome dinner that satisfies both body and soul.

Thai Red Curry Noodle Soup | Recipe | Curry recipes, Health dinner recipes, Asian recipes

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• Author: Maria
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Vegetarian, Dairy-Free

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Description

Discover the vibrant flavors of Thai Red Curry Noodle Soup, a nourishing and aromatic Asian soup recipe that combines creamy coconut milk with bold red curry paste. Perfect for a healthy dinner, this vegan-friendly dish is quick to prepare and customizable with your favorite proteins and vegetables. Enjoy this flavorful and wholesome Thai red curry noodle soup for a satisfying meal any night of the week.

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Ingredients

Scale 1x2x3x

• 8 oz rice noodles or your preferred Asian noodles
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 can (13.5 oz) coconut milk
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• Fresh lime juice, to taste
• Fresh cilantro, chopped
• Optional: tofu, chicken, or shrimp for added protein

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Instructions

1. Boil water and cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
2. In a large pot, heat vegetable oil over medium heat. Add sliced onions and cook until translucent. Stir in minced garlic and sauté for about a minute. Add the red curry paste and cook for another minute to release flavors.
3. Pour in coconut milk and vegetable broth, stirring well. Season with soy sauce and simmer for 10 minutes to meld flavors.
4. Add cooked noodles and proteins (tofu, chicken, or shrimp) into the broth. Continue simmering for 5 minutes until heated through.
5. Finish with a squeeze of fresh lime juice and sprinkle chopped cilantro on top. Serve hot, garnished with extra herbs or lime wedges.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Adjust the spice level by adding more or less red curry paste.
• You can substitute rice noodles with any preferred Asian noodle variety.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian, Thai

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320 Kcal
• Sugar: 7g
• Sodium: 950mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg