This Thai Curry Noodle Soup is bursting with flavour and incredibly simple to make. Ready in under 15 minutes, it uses just one pot and costs less than £5 to prepare—perfect for busy weeknights or when the fridge is running low.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Thai Curry Noodle Soup
- Substitutions
- Variations
- Instructions to make Thai Curry Noodle Soup
- Leftovers
- Recipe FAQs
- Thai Curry Noodle Soup Recipe
Why this recipe works
This recipe is a go-to when your fridge is looking sparse. It relies mainly on store-cupboard staples, is very adaptable to whatever vegetables you have left, and produces a warming, coconut-spiced broth ideal for cooler evenings. The creamy coconut milk balances the red curry paste and spices, while rice noodles give the soup a satisfying texture.
Ingredients to make Thai Curry Noodle Soup
- Rice noodles – thicker rice noodles hold up well in the soup, though thinner vermicelli will also work.
- Thai red curry paste – provides warmth and depth. Adjust the amount to suit your heat preference.
- Vegetable stock – adds body and enhances the savoury base.
- Lime – brighten the soup with a splash of acidity at the end.
- Coconut milk – creates a silky, creamy broth and complements the curry spices.
- Ginger paste – for a warm, slightly sweet bite (fresh ginger is a fine substitute).
- Red pepper – adds colour and crunch; any pepper variety will do.
- Garlic – essential aromatics for depth of flavour.
- Mild curry powder – boosts the spice profile; swap for medium or hot if you like more heat.
- Onion – a red onion is used here for a touch of sweetness, but white onion or shallot will work.
See recipe card below for full quantities.
Substitutions
- Noodles: Rice noodles are recommended and are usually gluten-free, but udon or egg noodles can be used instead.
- Curry powder: Swap mild for medium or hot to increase heat.
- Curry paste: Use a different paste or omit it and increase the curry powder if necessary.
- Lime: Lemon works as an alternative if lime is unavailable.
- Ginger: Fresh ginger can replace ginger paste with an equally good result.
Variations
- Spice level: Boost heat with more red curry paste, a hotter curry powder, or chilli flakes.
- Vegetables: Add mushrooms, mange tout, baby corn, or any leftover veg to bulk up the soup.
- Protein: Add prawns or chicken if not keeping the dish vegan; tofu works well for a vegetarian option.
- Garnish: Serve with lime wedges, chopped coriander and toasted sesame seeds for extra flavour and texture.
- Kid friendly: Reduce the spice quantities for children, or omit the curry paste for a gentler flavour.
Instructions to make Thai Curry Noodle Soup
Step 1: Finely slice the onion, crush the garlic and slice the pepper into thin strips.
Step 2: Heat a large pot with a little oil. Add the onion, pepper, garlic, Thai red curry paste, curry powder and ginger paste. Fry for 2–3 minutes until fragrant.
Step 3: Pour in the coconut milk, add the vegetable stock cube, rice noodles and water. Stir to combine.
Step 4: Cover and simmer for 5–7 minutes, or until the noodles are tender and the flavours have melded.
Step 5: Serve in bowls and finish with a squeeze of lime, a handful of fresh coriander and a sprinkle of sesame seeds if desired.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the broth has thickened.
Recipe FAQs
Yes. Add cooked chicken or prawns if you’re not keeping it vegetarian; cubed tofu is a great vegan option.
The base recipe is mild. Increase curry paste or use a hotter curry powder and add chilli flakes to make it spicier.
Most rice noodles are gluten-free, but always check the packaging to be sure.
Rice noodles give the best texture for this dish, but udon or egg noodles can be used if preferred.
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Thai Curry Noodle Soup
Equipment
-
Chopping board
-
Knife
-
Large pot
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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 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
Instructions
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Finely slice the onion, crush the garlic and slice the pepper into thin strips.
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Heat oil in a large pot and fry the onion, pepper, garlic, Thai paste, curry powder and ginger paste for 2–3 minutes.
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Add the coconut milk, stock cube, rice noodles and water. Stir to combine.
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Cover and simmer for 5–7 minutes until the noodles are cooked and the soup has thickened slightly.
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Serve in bowls topped with lime juice, coriander and sesame seeds.
Notes
Substitutions & variations: See the sections above for options and swaps.
To store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently, adding a little water if needed.
To freeze: Freezing is not recommended for this recipe.
Tip 1: Use a good-quality vegetable stock cube for best flavour.
Tip 2: Increase curry paste or add chilli flakes if you like it spicy.
Tip 3: Add chicken or prawns for extra protein, or tofu for a vegan option.
Nutrition
Carbohydrates: 9g |
Protein: 2g |
Fat: 35g |
Fiber: 2g |
Sugar: 10g
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