Thai Red Curry Soup Recipe

Bold, aromatic, and vibrantly colored, Thai Red Curry Soup is the kind of meal that awakens your senses with every spoonful. Infused with creamy coconut milk, fiery red curry paste, and fragrant herbs, this soup strikes a perfect balance of heat, sweetness, and tang. It’s a comforting yet exotic dish that wraps you in warmth while taking your taste buds on a journey to Thailand.

Perfect for chilly nights or when you’re craving something rich and spicy, this soup is more than just a meal—it’s an experience. The silky broth envelops tender chicken (or tofu), crisp vegetables, and soft noodles, while fresh basil adds a refreshing contrast. It’s incredibly versatile, quick to prepare, and utterly soul-satisfying.

Ingredients for this Thai Red Curry Soup Recipe

1 tablespoon coconut oil
2 tablespoons Thai red curry paste
1 can (13.5 oz) coconut milk
3 cups chicken or vegetable broth
1 tablespoon fish sauce (or soy sauce for vegetarian version)
1 teaspoon brown sugar
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
1 cup cooked chicken, shredded (or tofu for vegan version)
2 nests of rice noodles or ramen
Juice of 1 lime
Fresh Thai basil or cilantro, for garnish
Optional toppings: bean sprouts, sliced chili, green onions, lime wedges

Step 1: Build the Flavor Base

Heat coconut oil in a large pot over medium heat. Once melted and shimmering, add the red curry paste. Sauté for 1–2 minutes, stirring constantly, until the paste becomes fragrant and deepens in color. This step is key to releasing the essential oils and unlocking the depth of flavor in the curry.

Step 2: Create the Broth

Pour in the coconut milk and whisk to fully combine with the curry paste. Then add the chicken or vegetable broth, fish sauce (or soy sauce), and brown sugar. Stir well and bring the mixture to a gentle simmer. Allow the soup base to cook for about 5 minutes so the flavors can meld beautifully.

Step 3: Add the Vegetables and Protein

Add the sliced red bell pepper and snap peas (or green beans) into the simmering broth. Cook for 3–4 minutes until just tender but still vibrant. Then, stir in the shredded cooked chicken or tofu and let it heat through. The goal is to keep the vegetables crisp and the protein juicy.

Step 4: Cook the Noodles

While the soup simmers, cook your rice noodles or ramen according to package directions in a separate pot. Drain and rinse with cold water to stop the cooking process, then add the noodles directly into the soup or place them in bowls before ladling the broth over them.

Step 5: Final Touches and Serve

Finish the soup with a generous squeeze of fresh lime juice to brighten the flavors. Taste and adjust salt, heat, or acidity if needed. Ladle the hot, fragrant soup into bowls and garnish with fresh Thai basil, cilantro, bean sprouts, or sliced chili if you like an extra kick.

Storage Instructions

Leftover Thai Red Curry Soup keeps beautifully and makes an even tastier meal the next day as the flavors deepen. To store:

Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 4 days.
Freezer: For longer storage, freeze the soup without the noodles in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium heat. If the soup thickens in the fridge, add a splash of broth or water to loosen it up. Always add fresh herbs and toppings after reheating for the best flavor and texture.

Estimated Nutrition (Per Serving)

These values are approximate and may vary based on portion size and specific ingredients used:

Calories: 380 kcal
Protein: 18g
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 28g
Sugar: 6g
Fiber: 3g
Sodium: 780mg

Frequently Asked Questions

1. Can I make this soup vegan?

Absolutely! Just swap out the chicken for tofu and use soy sauce instead of fish sauce.

2. Is Thai red curry paste spicy?

Yes, it has a medium level of heat. You can adjust the spice by using less paste or adding coconut milk to mellow the flavor.

3. What noodles are best for this soup?

Rice noodles are traditional, but ramen or even soba noodles work well. Choose what you love!

4. Can I use frozen vegetables?

Yes, frozen vegetables like bell pepper strips or stir-fry blends can be used in a pinch. Add them straight to the simmering broth.

5. How can I make it thicker or creamier?

Use full-fat coconut milk and simmer a bit longer uncovered. You can also add a spoonful of peanut butter for richness.

6. What protein options can I use besides chicken or tofu?

Shrimp, tempeh, or even thin slices of beef work great. Just adjust the cooking time accordingly.

7. Is this soup gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari and gluten-free noodles.

8. Can I prep this ahead for meal planning?

Definitely. Prep the broth and store it separately from the noodles and garnishes. Combine when ready to eat for the freshest results.