Thai Red Curry Noodle Soup

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.

Thai Red Curry Noodle Soup

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!

Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

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

Thai Red Curry Noodle Soup

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup


  • 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


Step 1
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!



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I made this for dinner today and it was delicious! I like my noodles thicker so I added only 2 cups of vegetable broth instead of 4. I also added sliced avocado. Thanks for this recipe!

  2. I love the idea of the delicate noodles in a spicy, creamy base. This will be a total mouth party! Thanks for another great recipe (I’m really loving your blog!)

    • Yayyy! You made my day with your comment 🙂 So glad you’re enjoying the blog!

  3. Made this for my folks and I tonight and we all really liked it! It was super filling. By the way, I’m curious to know whether you make these recipes up on your own or work off of similar existing recipes? Anyway thanks for this recipe!

    • So glad you guys liked it Peter!!

      It’s a little bit of both actually. Sometimes my inspiration starts from a recipe I see on another blog, and I tweak and adapt it to fit my eating style (and what I have in my kitchen). If I’ve adapted from another recipe, I’ll write “inspired by…” and link it to the original blogger’s recipe. Other times I start completely from scratch— I just come up with a basic concept in my head and go from there!

    • Thanks so much for your feedback! I’m SO glad you enjoyed it 🙂

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