Go Back
Thai Red Curry Soup Recipe
Ben Carraoli

Thai Red Curry Soup Recipe

I have to admit, I’ve fallen in love with this Thai Red Curry Soup 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the rice noodles to the pot and stir until they soften, about 2–3 minutes. Season with salt and pepper to taste.
  5. Squeeze fresh lime juice into the soup and top with chopped cilantro. Serve immediately with extra lime wedges for a bright finishing touch.

Notes

  • 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