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Red curry noodle soup with creamy coconut broth, rice noodles, basil, cilantro, and lime garnish

Red Curry Noodle Soup with Coconut Milk and Herbs

Red Curry Noodle Soup is a quick, comforting bowl with tender noodles, a smooth coconut broth, and fresh herb flavors. It is an easy meal choice when you want a flavorful soup with a satisfying texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Thai-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz / 397 g) coconut milk
  • 4 cups vegetable or chicken broth
  • 200 grams rice noodles
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh basil
  • Juice of 1 lime
  • Salt, to taste

Method
 

Cooking
  1. Warm a large soup pot over medium heat, add Thai red curry paste, and stir for about 1 minute until fragrant and slightly darker in color.
  2. Pour in coconut milk and vegetable or chicken broth, stirring until the curry paste is fully incorporated, then bring the soup to a gentle simmer.
  3. Add rice noodles and cook following package instructions until tender while keeping their texture intact.
  4. Add optional vegetables such as bok choy, bell peppers, or carrots during the last few minutes of cooking and simmer until they are just tender.
  5. Remove the pot from the heat and mix in fresh cilantro, fresh basil, lime juice, and salt to taste.
  6. Serve the red curry noodle soup in bowls with additional herbs, lime wedges, or chili flakes if desired.

Notes

For the best noodle texture, keep the noodles separate from the broth when storing because they will continue to absorb liquid over time.