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Spicy Thai Curry Noodle Soup

A flavorful and comforting soup combining Thai curry spices, noodles, and fresh vegetables for a delightful culinary experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon vegetable oil
  • 1 medium onion onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
For the noodles and vegetables
  • 200 grams rice noodles
  • 1 cup bell peppers, sliced
  • 1 cup spinach
  • to garnish fresh cilantro and lime wedges for garnish

Method
 

Preparation
  1. In a large pot, heat vegetable oil over medium heat.
  2. Add the sliced onion and sauté until translucent. Stir in the minced garlic and ginger and cook for an additional minute.
  3. Mix in the red curry paste, allowing it to release its aroma, about 2 minutes.
  4. Add the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
  5. Stir in soy sauce and let the mixture simmer for about 5-10 minutes, allowing the flavors to meld.
  6. Add the rice noodles and sliced bell peppers. Cook according to the package directions until the noodles are tender.
  7. Fold in the spinach until wilted and vibrant.
  8. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

Notes

To ensure your soup reaches perfection, consider adjusting the spice level and experimenting with toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stove over low heat.