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Red curry noodle soup with coconut milk, rice noodles, vegetables, lime, and fresh herbs

Red Curry Noodle Soup with Coconut Milk and Fresh Lime

Red curry noodle soup with coconut milk and fresh lime is a creamy, comforting bowl with tender rice noodles and a bright, flavorful broth. It is an easy choice for a quick weeknight meal with rich curry flavor and fresh herbal notes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Thai-inspired
Calories: 330
Ingredients Method Notes

Ingredients
  

Curry Broth
  • 2 tablespoons Thai red curry paste
  • 1 can (400ml) coconut milk
  • 4 cups vegetable broth
Noodles
  • 8 oz / 225 g rice noodles
Fresh Ingredients and Seasoning
  • 1 cup cilantro, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons lime juice
  • Salt to taste

Method
 

Cooking
  1. Warm a large soup pot over medium heat and cook the Thai red curry paste for 1–2 minutes to release its aroma.
  2. Pour in the coconut milk and vegetable broth, whisking until combined, then bring the mixture to a gentle simmer.
  3. Add the rice noodles to the simmering broth and cook according to package directions until tender.
  4. Mix in the chopped cilantro, fresh basil, lime juice, and any optional vegetables, then continue cooking briefly until vegetables soften while remaining vibrant.
  5. Taste the soup and adjust the salt as needed before serving hot.

Notes

For make-ahead preparation, keep the noodles separate from the broth to help preserve their texture.