Easy Creamy Thai Red Curry Noodle Soup Recipe | BEST Thai Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are often less expensive.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade can control ingredients, while yellow paste is milder.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic substitute.

Blanch baby bok choy for a couple of minutes, then place in cold water to stop cooking.

Blanch sliced bella mushrooms and beach mushrooms for a couple of minutes, then place in cold water to stop cooking.

Rinse the noodles under cold water to stop cooking after cooking according to package instructions.

In a pan on medium heat, add 1 tablespoon of olive oil and 1 medium diced onion, cooking and stirring for 1 minute.

Add 1 cup of diced red bell pepper and cook for 3-4 minutes until onions change color.

Add 4 cloves of minced garlic, 1 teaspoon of minced ginger, and 3 tablespoons of Thai red curry paste, cooking and stirring for 2 minutes.

Add 4 cups of chicken broth, 1 13 ounce can of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar, bringing to a light simmer and cooking for 5 minutes.

Taste for seasonings and adjust as necessary.

Serve by adding a healthy portion of noodles to a bowl and ladling over the broth.

Optional: Squeeze fresh lime over the soup and add toppings like fresh bean sprouts, whites of garden onions, mushrooms, bok choy, a soft boiled egg, cilantro, sesame oil, or hot chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens