Thai Curry Noodle Soup

5 from 20 votes

Packed full of flavour, this Thai Curry Noodle Soup recipe is easy to follow, can be made in under 15 mins, uses just one pot or pan!

Prep Time5

Cook Time6

Total Time11

Course: Dinner, Lunch, Main Course

Cuisine: thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Chopping Board
Knife
large pot
Wooden spoon

Ingredients

1 red onion small
1 red pepper
2 cloves garlic
2 tbsp red Thai curry paste
1 tbsp mild curry powder
1 tsp 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

Metric - US Customary

Instructions

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

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.

To Freeze: I wouldn't recommend freezing this recipe.

Tip 1: Opt for a good quality veg stock pot/cube as it really helps with the flavour.

Tip 2: If you love spicy dishes then just up the curry powder or add in chilli flakes to taste.

Tip 3: You can add chicken or prawns into this recipe if you aren't vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition