Spicy Thai Curry Soup
It’s been cool & rainy all week in Portland, so when I saw this spicy Thai curry soup recipe on Heather Christo’s site, I made it for dinner.  This Asian noodle soup took 15 minutes to prepare and made my house smell amazing. I served this soup with lime and sriracha for a little extra kick–it was delicious and warmed us right up. This red curry noodle soup paired nicely with a loaded Asian kale salad.
Spicy Thai Curry Soup
Ingredients:
- 3 garlic cloves, chopped
- 2 tbsp fresh ginger
- 2 tbsp red curry paste
- 2 tbsp coconut oil
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 2Â cans of light coconut milk
- 6 oz of thin rice noodles
- ¼ cup fresh cilantro, chopped
- ¼ cup Thai basil, chopped
- 1 red chile pepper, sliced thinly
How to Make Spicy Thai Curry Soup
Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well.
Heat the curry mixture in a large Dutch oven over medium heat and cook for 1-2 minutes.
Deglaze the pot with the chicken broth, add the coconut milk, bring to a boil, then season with sea salt to taste.
Place the noodles into the boiling broth to cook for 2-3 minutes.
Add half of the fresh basil and cilantro; mix well.
Ladle into bowls, then top evenly with the remaining basil, cilantro, and red chile slices.
Serve with fresh lime wedges & sriracha if desired.
Equipment
Ingredients
- 3 garlic cloves chopped
- 2 tbsp fresh ginger
- 2 tbsp red curry paste
- 2 tbsp coconut oil
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 2 cans of light coconut milk
- 6 oz of thin rice noodles
- ¼ cup fresh cilantro chopped
- ¼ cup Thai basil chopped
- 1 red chile pepper sliced thinly
Instructions
- Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. Â
- Heat the curry mixture in a large Dutch oven over medium heat and cook for 1-2 minutes.
- Deglaze the pot with the chicken broth, add the coconut milk, bring to a boil, then season with sea salt to taste.
- Place the noodles into the boiling broth to cook for 2-3 minutes.
- Add half of the fresh basil and cilantro; mix well.
- Ladle into bowls, then top evenly with the remaining basil, cilantro, and red chile slices.
- Serve with fresh lime wedges & sriracha if desired.
Pam, I’ve been wanting to make something like this ever since I tried something similar from a supermarket. But obviously homemade would be so much better! This looks and sounds delicious … and is surprisingly simple, too. 🙂
I enjoy Thai food from time to time…this sounds and looks very appetizing, Pam.
I love thai food! This soup sounds so tasty!
It’s been rainy and chilly here, too, and soup is a great dinner on such days. This sounds interesting!
WOW!!
Fabulous combination of flavours Pam and delicious looking soup!
Cheers and hope you have a great weekend,
Lia.
Looks delicious.
This looks delicious, Pam! I’d be tempted to add some shrimp and maybe some strips of roasted red peppers too!
nice soup, looks tasty!
Curry paste, ginger and garlic, tasty combination, i cant wait to taste this soup!
Mmm, I love the ingredients you have going on in this soup. I’m a sucker for thai flavors 🙂
SO craving this! And I’m super grateful I have curry paste AND coconut milk in the fridge right now. Guess what’s for dinner tomorrow!
I love the recipes you pick but there are no food values so many of us cannot us them. Would it b possible to include? Thanks for reading. Jen
Jennie,
Life is crazy for me with two young kids, volunteering at school 3 days a week, and blogging five days a week. I have over 1,400 recipes on my site and trying to go back to add the nutritional information would be a large & time consuming task. I just have too much on my plate right now to add another step to my blogging.
Thanks for being a loyal reader!
Pam
This recipe has a lot of saturated fat. I made it, and it was delicious!!… but then I went back and checked the fat content and I almost fell over… One serving of the soup (1/4 portion of this recipe), while only roughly 360-420 calories per serving, is about 28-32 grams of saturated fat which is roughly %140 of suggested daily sat fat intake – based on a 2,000 calorie a day diet.
To be fair, the culprits here are the light coconut milk and the coconut oil. Everything else is very light.
Thank you for sharing this recipe! I used it as a base and added ground beef and potatoes – it was delicious!
I’m a huge fan of curry, and was craving curry soup today. After searching I found this recipe. And I’m SO glad I did! It’s so delicious. I changed it a little bit and measured things by eye.
I added rice noodles, tofu,broccoli, sugar plum tomatoes, and used a half can of coconut creme instead of coconut milk ( I don’t mind the extra fat content! And it tastes yummy)
This recipe is with making, so easy and so delicious