This Thai Red Curry Soup will leave your tastebuds dancing! It's delicious and creamy, full of aromatic flavors, not to mention super easy to make within 30 minutes!
Why buy take out, when you can make it even better at home 🙂
One of my favorite cuisines has to be Thai cuisine! The bold flavors and aromatic spices in all the dishes make you want more with every bite! Here I'll show you how to make a delicious Thai red curry soup at home that will transport you straight to Thailand 🙂. It also looks and tastes restaurant quality so you can impress your family or guests! It's sure to soothe your soul from the inside and out!
The broth is creamy and full of flavor, paired with noodles, a range of colorful veggies and a simple protein to soak in all the goodness. The Thai red curry paste is the star which is made with chili peppers, garlic, lemongrass, galangal, and other aromatics.
I've used an authentic store bought curry paste for convenience, especially when it's a last minute meal. Feel free however to make a homemade paste if you prefer. If you love Thai curries as much as I do, I also have shared an easy yellow curry which you must try!
Thai curries can be a little spicy and sometimes heavy, but by making it at home the power is in your hands! Here with this Thai curry soup, you can make it as spicy or mild as you like. It’s also nutritious and healthy with the addition of all the different vegetables.
I’ve traveled to Thailand a few times and absolutely love it. From the humble warm culture, the beautiful scenery and of course the amazing food! Streets are filled with restaurants and street markets where all you can smell is the delicious aromas of all the spices and herbs. Making this Thai red curry noodle soup reminds me of the beautiful country and takes me back with every spoon.
Table of Contents
Why you'll love this recipe
- Quick & easy: Made with 6 easy steps, you’ll have dinner ready for the family in less than 30 minutes
- Absolutely delicious!: Packed with bold, aromatic Thai flavors that will leave you wanting more with every spoon
- Nutritional: This Thai soup is made with a range of mixed vegetables full of nutrients and fiber, tofu which is high in protein and rice noodles for carbohydrates as a balanced meal
- Customizable: By making it at home, you can adjust the spice level to your liking and also either keep it plant based or vegetarian, or use your favorite protein.
Ingredients and Substitutions
Building the Brothy Base
- Thai red curry paste is the key ingredient made with chili peppers, garlic, lemongrass, kaffir lime, galangal, and other aromatics. Use a good quality Thai red curry paste, which you can find at most Asian food markets and some grocery stores. Some can include shrimp paste and/or fish sauce so make sure to read the ingredients if you are plant based
- Canned coconut milk is the base of the yummy Thai broth. Full-fat coconut milk is my preference which provides a rich and creamy texture. You can of course also use low fat coconut milk. Just make sure not to use the bottled coconut milk you’ll find next to other milks in your grocery store
- Garlic and ginger are sautéed in extra virgin olive oil as the base of the broth to add depth and complexity to the soup's flavor. You can also add onions or shallots.
- Vegetable broth provides a flavorful and healthy base for the soup. I like to use organic low sodium broth. You can of course use chicken broth if you are not vegetarian or vegan
Veggies, Protein and Noodles
- Protein, here I've used Tofu which is plant based, vegan and high in protein. Choose firm or extra-firm tofu for best results. You can also substitute with chicken or shrimp which are both quite popular in Thai curry soups
- Mixed veggies keeps this Thai soup bright, colorful and nutritious. Use seasonal veggies, today I’ve used broccoli, cauliflower, carrots and zucchini. Some other veggies I love to use are sugar snap peas, sweet potato or a green or red bell pepper and bok choy
- Vermicelli rice noodles are a traditional accompaniment to Thai curries and soups which are also naturally gluten-free. Cook them according to package instructions. If you prefer to use other noodles such as udon noodles or ramen noodles, ensure to boil first then add to your serving bowls
- Fresh lime juice brightens the flavors of the soup and adds a touch of acidity. I like to add some in the broth while it boils and also a squeeze of lime upon serving. Lime leaves are a great addition also if you can find them
- Fresh basil adds more freshness along with a lovely aroma and flavor to the Thai soup. Thai basil is even better to use if you can get your hands on some. It's stronger and also has a more authentic Thai flavor. Fresh herbs such as more basil or cilantro/coriander can also be added as garnish when served
- Red chili peppers (optional) adds an extra spicy kick to the soup. Adjust the amount to your liking. I don't add any personally as the soup is spicy enough for me
How to make Thai Red Curry Soup
Make this delicious creamy Thai Red Curry Soup in no time at all. Follow the simple steps below.
- In a large pot, sauté garlic, ginger and olive oil over low heat
- Add the red curry paste and sauté for a further 3-5 minutes over medium heat (make sure to stir it through, so it releases all those beautiful aromatics)
- Add coconut milk, vegetable stock and 2 cups of water. Season with salt and squeeze in half of a lime. Place the lid on and simmer for 15 minutes
- Add tofu cubes, vegetables, a handful of basil leaves and cook for about 5 minutes. Taste and season if needed!
- Cook the rice noodles by adding to a large bowl and pour over boiling water. Allow to cook in the water (refer package instructions but usually it takes about 4 minutes). Then drain and set aside
- To serve, place rice noodles in a bowl followed by ladles of the soup and ingredients. Garnish with basil leaves, cilantro, a squeeze of lime and enjoy!
Tips and Tricks
- Always sauté the Thai curry paste at the start until yummy and fragrant. Don't just add it to the broth. This step is crucial for developing the rich flavor of the curry paste
- Use a range of seasonal veggies to keep your soup bright and nutritious
- Don't over cook the vegetables. You want them tender with a slight crunch and not too soft or mushy
- Cook the rice noodles as per package instructions. Usually they soak in boiling water for about 4 minutes. Don't boil them as you do regular noodles as they will over cook, fall apart and become mushy
- Taste as you go and only add extra red chillies if you want it more spicy. You can always add more but you can't take it out. I don't add any personally as the soup is spicy enough for me 🙂
Storage, Reheating and Freezing
- Store leftover Thai red curry soup in an airtight container in the refrigerator for up to 3 -4 days
- Reheat by simmering the soup in a small saucepan or pot, over medium heat until heated through. You can also use a microwave, however I prefer the stovetop
- Freeze Thai red curry noodle soup for up to 2 months! Let the soup cool completely, then transfer it to freezer-safe containers. Thaw the soup overnight in the refrigerator before reheating then add cooked noodles in fresh
Thai red curry has a lovely vibrant red color from the red curry paste which is made from red chili peppers, garlic, lemongrass, galangal, and other aromatics. The curry is then made with a base of coconut milk, vegetables, and protein
The heat level of Thai red curry can be between medium to very spicy, depending on the brand of curry paste. If you are sensitive to spice, you can start with less of the curry paste if needed, and make sure not to add any extra red chillies
Yes, this soup can be made ahead of time and reheated. I’d suggest cooking the broth ahead of time, then store it in an airtight container in the refrigerator. Reheat the soup and cook the vegetables before eating so that they still have their same texture and crunch
The difference between Thai curries is in the ingredients, especially the type of chili peppers used in the curry paste. Red curry is characterized by its vibrant red color and medium to hot spice, while green curry delivers a burst of herbal and nutty flavor with a medium to hot heat. Yellow curry has a mild to medium spice level and Massaman curry is known for its sweet and savory flavor with a mild heat level
It will of course depend on the curry paste and amount used, however green curry is known to be the spiciest followed closely by red curry
More Cozy Soups
- Tuscan White Bean Soup
- Pasta e Fagioli
- Veggie Noodle Soup
- Creamy Pumpkin Soup
- Shiitake and Dumpling Soup
- Zucchini Leek Soup
More Asian Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Thai Red Curry Soup photo on Instagram so I can share the love!
Thai Red Curry Soup (Easy in 30 Minutes)
- 4 heaped tablespoons Thai red curry paste
- 1 can coconut milk
- 7 oz rice vermicelli noodles
- 4 garlic cloves diced
- 1-2 inches fresh ginger diced
- 2 cups vegetable broth (low sodium)
- 2 cups water
- 12 oz / 300 g firm tofu diced into cubes (you can also use chicken or shrimp)
- 1 medium carrot sliced
- 1 medium zucchini sliced
- 4.5 oz broccoli sliced into florets (approx 1.5 cups)
- 4.5 oz cauliflower sliced into florets (approx 1.5 cups)
- 1 lime
- 1 handful fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Optional sliced red chili pepper if you like it extra spicy
- Fresh cilantro/coriander, basil leaves, lime wedges, sliced green onions
- In a large pot, add the olive oil, garlic and ginger. Sauté on a low heat for a few minutes until lightly golden
- Add the red curry paste and sauté for 3-5 minutes until fragrant over medium heat, continuing to stir through which releases all the aromatics
- Pour in the coconut milk, vegetable stock and 2 cups of water. Add a pinch of salt and squeeze in ½ the lime juice. Place the lid on and allow to simmer for 15 minutes to develop the rich broth
- Add the tofu cubes, vegetables, a handful of basil leaves and cook for approximately 5 minutes until the vegetables are cooked to your liking. They should still have a slight crunch and not be mushyTaste the broth and season if needed, note if you prefer it more spicy you can optionally add the extra red chili pepper
- Add the rice noodles to a large bowl and pour over boiling water, ensuring all the noodles are submerged. Allow to cook as per package instructions (usually takes 4 minutes). Then drain and set aside
- To serve, place rice noodles in your serving bowls then add ladles of the soup and ingredients. Garnish with basil leaves, cilantro, with a squeeze of lime and enjoy your delicious bowl of Thai Red Curry Soup!