This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand.
Who’s ready for a cozy bowl of curry? ♡♡♡
After many requests from those of you who have spied and asked about our favorite Thai red curry soup recipe on Instagram this past winter, I decided to snap a few pics of our most recent batch and share the recipe with you today.
This Thai red curry soup is basically just a riff of our favorite Thai green curry soup recipe, made with slightly-milder red curry paste instead of its fiery green counterpart. And over the past year, it has inched its way to the very top of our regular dinner and meal-planning rotation in our house. We can’t get enough of this curry!! We now tend to make this soup more often because Barclay has found that he prefers the red curry paste to green, since he doesn’t love spicy food quite as much as I do (although he jokes that his palate keeps heating up the longer he lives with me). But I’m always happy to go red because those bold, savory and slightly-sweet red curry flavors always taste soooo cozy and comforting. Plus, this curry soup makes for the best leftovers.
We usually whip up a quick batch once a week or so with rice noodles, tofu, and whatever leftover veggies happen to be in the fridge that day. But it also tastes great served over noodles, rice, quinoa, or whatever else may sound good. And of course, you’re always welcome to sub in any other proteins that you love (such as chicken, beef, pork, or shrimp), and adjust the recipe to be as spicy, mild, soupy, sweet, or creamy as you prefer.
Basically, this recipe is super-duper flexible, quick and easy to make, and fantastic for packaging up for lunches later in the week. So if you also happen to be on Team Red Curry, grab whatever veggies you have on hand and let’s make a big batch together!
Thai Curry Soup Ingredients:
To make this Thai red curry soup recipe, you will need…
- Noodles or rice: We typically use either rice noodles or brown rice when making this soup recipe. But any other kinds of noodles, rices, or grains that you prefer would also be great!
- Veggies for the broth: We will sauté some onion, garlic and fresh ginger to help season the broth. (Or if you don’t have fresh ginger on hand, you can substitute in some ground ginger.)
- Veggie stock: This will serve as the base for our broth.
- Coconut milk: One can, to make the broth nice and creamy. I typically use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
- Red curry paste: As always, add in as much or as little curry paste as you like, to taste. Different brands can vary significantly in terms of spiciness. So if you are sensitive to heat, start small and you can always add more. 😉
- Cooked protein: Such as shrimp, chicken, steak, pork or tofu — up to you! Most proteins can be cooked in the broth itself, or you are welcome to cook them separately in the oven, skillet or grill.
- Chopped veggies: About 2-3 cups of the chopped veggies of your choice, such as asparagus, bell peppers, broccoli, carrots, snap peas, sweet potato, etc. (Pro tip: Feel free to buy a bag of frozen stir-fry veggies to save yourself time chopping if you would like.)
- Toppings: The more the merrier when it comes to curry! I’m especially partial to a combo of chopped fresh cilantro, chopped green or red onion, toasted sesame seeds, maybe a sprinkle of toasted coconut flakes, and always a generous squeeze of fresh lime juice.
How To Make Thai Curry Soup:
To make this Red Thai Curry Soup recipe, simply…
- Cook the rice noodles (or rice or grains). I typically cook my noodles in a separate pan so that I can add them to the curry perfectly al dente, and also store any leftovers noodles in a separate container. (Otherwise they tend to soak up most of the broth, which isn’t necessarily a bad thing.) Just cook the noodles according to package instructions. Then drain, rinse briefly with cold water, toss with a drizzle of oil to prevent them from sticking, and set them aside until ready to use.
- Cook the broth. Meanwhile, get your broth going. We will sauté the onion and garlic in oil until softened, and then add in the veggie stock, coconut milk, curry paste and ginger. Bring the mixture to a simmer. Then taste and season with salt, pepper, and/or extra curry paste (if needed) to taste.
- Cook your proteins (if using). You also have the option of either cooking your protein actually in the broth. Or you can cook it separately, and then add it in once the broth is ready to go.
- Cook your veggies. Same goes for the veggies. I typically just cook my veggies in the broth, but you are also welcome to sauté them with the onions and garlic if you would like to soften them more quickly.
- Combine everything together. Once all of the elements above are ready to go, you can either combine and stir them all together in your big stockpot, as pictured above. Or, you can layer them together in your individual serving bowls — for example, placing your noodles and proteins and veggies in the bowls, then adding in a big ladle-full of broth. Sprinkle each serving bowl with your desired toppings. Then dig in while the curry is still nice and warm!
Thai Curry Soup Variations:
This recipe is super-flexible and easy to customize however you would like! For example, feel free to:
- Add meat or seafood: As I mentioned above, chicken, beef, pork, or shrimp would all be delicious mixed into in this curry!
- Make it spicier: Feel free to add in some sliced Thai bird chiles or crushed red pepper flakes to amp up the heat.
- Make it milder: Accidentally add too much red curry paste? Just add in more coconut milk or water to thin the broth out a bit. (Also keep in mind if you sample the broth that the other ingredients in there will help to mellow it out a bit with each bite.)
- Make it brothier: Feel free to double the amount of broth ingredients (oil, onion, garlic, stock, coconut milk, curry paste, ginger) if you would like an even soupier curry.
- Make it less brothy: Or on the flip side, feel free to halve the broth ingredients (oil, onion, garlic, stock, coconut milk, curry paste, ginger) if you would like a less soupier curry.
- Use a different color of curry paste: This recipe works with either Thai red curry paste, yellow curry paste, or green curry paste — up to you.
Meal Prep Tips:
If you are making this recipe to store in meal prep containers for the week ahead, note that the noodles tend to soak up the broth the longer they sit. Which is, of course, delicious. And storing them together is definitely the easier option.
But — if you are like me and prefer a soupier curry, I recommend cooking and storing the noodles and broth separately. Then you can rewarm them each and ladle the broth (along with its veggies and proteins) on top of the noodles just before serving.
This curry will store in the refrigerator for up to 3 days or can be frozen for up to 3 months.
More Favorite Thai Recipes:
If you love this Thai curry, feel free to also check out these other favorite Thai recipe on Gimme Some Oven:
- Pad Thai
- Pad See Ew
- 20-Minute Thai Basil Chicken
- Drunken Noodles (Pad Kee Mao)
- Tom Kha Ghai (Thai Coconut Chicken Soup)
This Thai Red Curry Soup is super quick and easy to make, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand. See notes above for possible ingredient variations.
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 1 small white onion, peeled and thinly sliced
- 4 cloves garlic, minced
- 8 cups vegetable stock
- 1 (15-ounce) can coconut milk
- 3–6 tablespoons Thai red curry paste, added to taste
- 1-inch piece of fresh ginger, sliced into thick rounds
- 2 cups cooked chopped protein (such as shrimp, chicken, steak, pork or tofu)
- 2–3 cups chopped vegetables (see ideas below)
- toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds
- Cook the rice noodles (or rice or grains). In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil (I like to use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
- Cook the broth. Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5 minutes or until ready to serve. Taste and season with salt, black pepper, and/or extra curry paste, as needed. Meanwhile…
- Cook your proteins (if using). As I mentioned above, you can either cook your protein by simmering it in the broth. Or you can cook it separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
- Cook your veggies. You also have the choice of cooking your veggies by simmering them in the broth until tender. Or you can cook them separately and add them in at the end.
- Combine everything together. Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer the elements together one by one in your individual serving bowls. Sprinkle each serving bowl with your desired toppings, serve warm and enjoy!