Do Share Recipe

I have to admit, I’ve fallen in love with this Thai Red Curry Soup Recipe the first time I made it. The aroma of coconut milk mixed with red curry paste fills the kitchen in the most comforting way. I love that it’s ready in just 25 minutes, making it perfect for a cozy weeknight dinner. Every spoonful is packed with flavor, warmth, and just the right amount of spice.

Plus, it’s so versatile—I can easily swap proteins or veggies depending on what I have on hand. Sometimes, when I want to switch things up, I also enjoy recipes like Best Taco Soup Recipe or a hearty One Pot Chicken Parmesan Pasta Recipe for a different flavor experience.

Ingredients

Here’s what you’ll need to make this flavorful Thai Red Curry Soup:

2 tablespoons olive oil – for sautéing and bringing out the flavors of the vegetables.
2 medium carrots, sliced – fresh carrots add natural sweetness; avoid frozen for best texture.
1 red bell pepper, thinly sliced – gives color and mild sweetness; fresh is best.
1 medium onion, diced – adds a savory depth to the soup.
3 cloves garlic, minced – brings aromatic warmth to the base.
1 tablespoon fresh ginger, grated – adds a subtle zing and helps clear sinuses.
2 tablespoons red curry paste – the heart of this soup; adjust spice level to taste.
1 can (15 oz) chickpeas, drained and rinsed – a vegetarian protein option; can swap for chicken or shrimp.
4 cups vegetable or chicken broth – forms the flavorful soup base.
1 can (14 oz) coconut milk – adds creaminess and balances the spice.
6 oz rice noodles – cooks quickly and absorbs the curry flavor beautifully.
1 lime, juiced – brightens the flavor at the end.
Fresh cilantro, for garnish – adds a fresh herbal note.

Note: Several servings as per the ingredients quantity.

Delicious Add-Ins

You can bulk up the soup and make it more nutritious with extra vegetables. I often toss in broccoli, cauliflower, kale, spinach, or cubed winter squash. They not only add vitamins and fiber but also make the soup feel heartier.

Variations

This Thai Red Curry Soup is very adaptable:

Dairy-free: Already dairy-free with coconut milk, perfect for vegan diets.
Protein swaps: Use shredded chicken, frozen shrimp, tofu, or ground pork.
Low-carb option: Replace rice noodles with zucchini noodles or shirataki noodles.
Extra flavor: Add a splash of soy sauce, fish sauce, or a pinch of sugar to enhance depth.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large soup pot – to cook the soup evenly.
Cutting board and knife – for chopping vegetables.
Wooden spoon – for stirring curry paste and preventing sticking.
Measuring cups and spoons – for accurate seasoning.

How to Make Thai Red Curry Soup

Step 1: Sauté the vegetables

Heat olive oil in a large soup pot over medium heat. Add sliced carrots first and cook for a couple of minutes to soften them slightly. Then add bell peppers, onion, garlic, and ginger. Stir and cook until fragrant.

Step 2: Add curry paste and broth

Mix in the red curry paste, coating all the vegetables evenly. Pour in the broth and add the chickpeas. Stir everything together and bring the mixture to a gentle simmer.

Step 3: Incorporate coconut milk

Pour in the coconut milk and stir to combine. Let the soup cook for another 3 minutes until the vegetables are tender but still retain some bite.

Step 4: Cook the noodles

Add the rice noodles to the pot and stir until they soften, about 2–3 minutes. Season with salt and pepper to taste.

Step 5: Finish and garnish

Squeeze fresh lime juice into the soup and top with chopped cilantro. Serve immediately with extra lime wedges for a bright finishing touch.

Additional Tips for Making this Recipe Better

From my experience, these small tips make a big difference:

I always grate fresh ginger instead of using powder—it gives a vibrant flavor.
For a creamier texture, stir in a little more coconut milk at the end.
Don’t overcook the rice noodles; they soften quickly and can become mushy.
I sometimes toast the curry paste in oil first—it intensifies the aroma and depth.

How to Serve Thai Red Curry Soup

This soup is as beautiful as it is tasty. I like to serve it in wide bowls so the noodles and vegetables spread nicely. Garnish with fresh cilantro and lime wedges for a pop of color. For extra flair, a drizzle of coconut milk on top makes it look restaurant-worthy.

Nutritional Information

Here’s a quick look at the nutritional content per serving:

Calories: ~350 kcal
Protein: 12 g
Carbohydrates: 45 g
Fat: 15 g

These numbers will vary slightly depending on the protein and noodles you use.

Make Ahead and Storage

Storing

Let the soup cool to room temperature before refrigerating in an airtight container. It stays fresh for 3–4 days.

Freezing

This soup freezes well. I usually portion it into freezer-safe containers and store for up to 2 months. Reheat gently on the stove to maintain texture.

Reheating

Reheat on medium heat, adding a splash of broth or water if it’s too thick. Rice noodles may absorb liquid over time, so stirring occasionally helps.

Why You’ll Love This Recipe

If you’re wondering why this soup is a must-try, here’s why I adore it:

Quick and easy: Ready in just 25 minutes, faster than ordering takeout.
Customizable: Swap proteins, veggies, or noodles to suit your taste.
Flavor-packed: The curry, coconut, ginger, and lime create a perfect harmony.
Healthy: Packed with vegetables, protein, and wholesome ingredients.
Comforting: Perfect for cold days or when you need a cozy, flavorful meal.

This Thai Red Curry Soup has become a staple in my kitchen. It’s bright, flavorful, and adaptable to any season or craving. I love how easy it is to make, and every spoonful reminds me of why I keep coming back to this recipe.

Ben Carraoli