Don’t you just love a good curry?? Red curry, green curry, yellow curry, I don’t even care what color curry! Warm and spicy, packed with veggies and perfect with garlic naan bread— there’s just nothing like it. And when I’m craving those comforting, bold flavors, this soup is the perfect fix.
One of the best things about soup is that it is a one pot wonder. I swear I make at least a pot of soup every week, simply because it is so easy to throw together and so convenient to have on hand for snacks and quick meals. Sauté some veggies, add some spices and stock, drop in some noodles and voila! Dinner in under an hour! This soup is no different and it packs a ton of flavor.
Personally, I think the best part of this soup is the noodles. I love how they soak up that creamy red curry flavor and slurp so perfectly with every spoonful. I love how they add so much texture and heartiness to this soup. Paired with the fresh vegetables and herbs, I’m in curry heaven!
Are you a big curry fan? What is your favorite way to make curry? Check out my Red Lentil & Butternut Curry Soup and my Chickpea Curry Pot Pie for some more delicious flavors!
Thai Red Curry Noodle Soup
Gluten Free, Vegan, Vegetarian
- 2 tbsp olive oil
- 1 small yellow onion, roughly chopped
- 1 cup baby carrots, chopped in half
- 1 green (or red) bell pepper, thinly sliced
- 1/2 cup snow peas
- 3-4 tbsp red curry paste (depending on preferred level of spice)
- 1 can lite coconut milk
- 4 cups vegetable broth
- 4 oz thin brown rice noodles*
- squeeze of half a lime
- garnish: ½ cup green onion, cilantro leaves
*I used these vermicelli noodles
|Drizzle 2 tbsp of olive oil in a large pot, then sauté yellow onion until golden. Add in baby carrots, red bell pepper, and snow peas. Stir in 3-4 tbsp of red curry paste and let it cook with the vegetables for a minute. Pour in coconut milk and vegetable broth and bring it to a boil. Once it is boiling, add in the thin brown rice noodles and turn down to a simmer. Let the noodles cook in the soup for 4-6 minutes, or until tender. Garnish with fresh lime juice, green onion, and cilantro leaves. Enjoy! |