This Thai Curry Noodle Soup is packed full of flavour. It is a ‘souper’ easy recipe to follow, can be made in under 15 minutes, using just one pot or pan and also costs under £5 to make! It’s definitely one you’ll try and make it time and time again!
Recipe Difficulty – Very Easy!
Why this recipe works
You know that feeling when you open the fridge and not a lot is staring back at you. Well, this is one of my go to dinners when the fridge is looking bare! It’s mostly made up of store cupboard ingredients. Best of all, it’s incredibly versatile so you can use up what veg you have left in the fridge. It is perfect for these cooler autumnal days when you fancy a bit of warmth, give it a go!
This recipe was inspired by my Thai Prawn Noodle Soup which was really popular. However, I wanted to make something that was inclusive for vegans and vegetarians. And also a recipe that was a little more simplified to make, using less ingredients.
If you love a coconut based sauce then definitely try my Thai Red Prawn Curry for it’s creamy spiced flavour. Or if you fancy making your own curry paste from scratch then try my Vegetable Thai Green Curry recipe.
Paired with the Best Gluten-Free Naan Bread you have ever tried, you won’t look back – trust me, you have to try it!
Ingredients to make Thai Curry Noodle Soup
- Rice Noodles – these really take this Thai Curry Soup to the next level. I love the texture of the thicker rice noodles, but you could also use thinner Vermicelli noodles if you preferred. If you have some leftover in the cupboard then try my Peanut Butter Noodles.
- Thai Red Curry Paste – this adds a gentle kick and warmth to the curry, as well as adding to the flavour and depth to the recipe. If you have some spare then add it into my Vegan Thai Tofu Curry.
- Vegetable Stock – adds body and depth to this curry soup recipe.
- Lime – provides the perfect level of acidity.
- Coconut Milk – adds creaminess to the curry and pairs well with the spices. It also adds an extra nutty flavour to the Thai Curry Noodle Soup without it being too overbearing.
- Ginger Paste – adds a warm bite with a hint of sweetness.
- Red Pepper – I’ve used a red pepper here as it adds to the colour and texture of the vegan soup but you could use any other coloured pepper if you preferred.
- Garlic – It offers a gentle spice and adds flavour.
- Mild Curry Powder – the perfect combination of spices that add depth to the flavour of the Thai Curry Noodle Recipe. I use this in my Slow Cooker Chickpea Curry.
- Onion – I’ve used a red onion to increase flavour, but you could also use a white onion or shallot if preferred.
See recipe card for full information on ingredients and quantities.
- Noodles – this recipe works best with rice noodles as they are naturally gluten free, but these could be substituted with Udon or egg noodles.
- Mild Curry powder – if you preferred dishes with more heat, you could substitute this for a medium or hot curry powder.
- Thai Red Curry Paste – You could swap for a different curry paste or even just leave out the paste and just up the curry powder.
- Lime – if you didn’t have lime, you could also use lemon if preferred.
- Onion – I’ve used a red onion because it enhances the flavour, but you could also use a white onion or shallot if you preferred.
- Ginger Paste – I’ve used ginger paste in this recipe, but fresh ginger would also well.
- Spice – if you wanted to up the heat on this Noodle Soup recipe, you could opt for a medium/hot curry powder. Also you could increase the quantity of Thai red curry paste. Equally, if you wanted to reduce the spice or are cooking for children, you can reduce these quantities slightly. If heat IS your thing, then you have to check out my 10 minute Spicy Pasta Recipe – it definitely has a kick!
- Vegetables – If you have spare vegetables that needed using up, you could add further vegetables to this recipe such as mushrooms, mange tout or baby corn.
- Meat/Fish – If you aren’t vegan or vegetarian you could add some prawns or chicken to this recipe. If you are vegan/vegetarian you could add tofu.
- Deluxe – This recipe is already ‘extra’! However, you can take it to the next level by serving with wedges of fresh lime, chopped coriander and a sprinkle of sesame seeds.
- Kid friendly – If you are cooking for a child that is sensitive to spice, you could either reduce the spice quantity, or my 10 min Colourful Ramen recipe is a great alternative, with minimal spice and lots of veg!
Instructions to make Thai Curry Noodle Soup
Step 1: Firstly, finely slice the onion, crush the garlic and roughly slice the pepper into thin strips
Step 2: Heat a large pot with oil and add onion, red pepper, garlic, red thai curry paste, curry powder, ginger paste and fry together for 2-3 minutes
Step 3: Now add the coconut milk, stock cube, noodles and water and stir. Place the lid on and simmer for 5-7 minutes
Step 4: If using, finish by topping with coriander, lime and sesame seeds
Leftovers will last for up to 3 days in the fridge. Store left overs in an air tight container. This is a great recipe to make on a Sunday night for some quick and easy week-day lunches on the go!
Absolutely, you can add chicken or prawns into this recipe if you aren’t vegan or vegetarian. If you are a vegan/vegetarian you could add tofu.
No, I make all my dishes mild for all to enjoy. If you want to add more heat, either use a hotter curry powder, increase the quantity of Thai red curry paste or add chilli flakes to taste.
Yes! Well, almost all are, just double check the packaging.
Ideally yes, I think they add the perfect texture to the recipe, but you could use Udon or egg noodles if you preferred.
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Thai Curry Noodle Soup
- Chopping Board
- large pot
- Wooden spoon
- 1 red onion small
- 1 red pepper
- 2 cloves garlic
- 2 tablespoon red Thai curry paste
- 1 tablespoon mild curry powder
- 1 teaspoon ginger paste (or use fresh)
- 1 can coconut milk
- 1 vegetable stock cube
- 150g rice noodles
- 500 ml water
- 1 lime juice to serve
- 1 handful coriander to serve
- 1 tbsp sesame seeds to serve
- Firstly, finely slice the onion, crush the garlic and roughly slice the pepper into thin strips
- Heat a large pot with oil and add onion, pepper, garlic, Thai paste, curry powder, ginger paste and fry together for 2-3 minutes
- Now add the coconut milk, stock cube, noodles and water and stir
- Place a lid on the pot and simmer for 5-7 minutes
- Serve in a bowl topped with lime juice, coriander and sesame seeds
Please note that Nutrition information is a rough estimate