Crazy flavorful and filling Thai Red Curry Soup with rice noodles, tofu or chicken, veggies, spinach and loads of fresh herbs. If you’re feeling sick, this vibrant soup packed with healing ginger and garlic will help bring you back to life! On the table in less than 30 minutes.
My chronic sinusitis (lovingly named Sid) absolutely adores this soup. Just like my super popular immune boosting soup, this gem is a 12 on the 1-10 flavor scale, the creamy texture is beyond satisfying, and the bright, herby broth is mega healing.
Red curry paste coming in hot with all the authentic flavor we need! Sid approves.
I recruited a bag of frozen veg to minimize chopping and gave you the option to use tofu or chicken for a little protein boost. A true meal in a bowl! Sick season’s got nothing on us.
The low down on ingredients
- Thai red curry paste: Made with red chili peppers, lemongrass, garlic, shallot, coriander and lime peel, this is major shortcut to master that authentic flavor. Work smarter, not harder! I like Thai Kitchen brand.
- Coconut milk: It wouldn’t be Thai curry soup without creamy, full fat canned coconut milk for flavor and mouthfeel.
- Veggies: We’ll use a bell pepper, spinach, and a bag of frozen veggies for ease. You could also do shiitake mushrooms for extra umami.
- Noodles: The photos show vermicelli but I found I like it best with wider rice noodles!
- Aromatics: Even more fresh ginger and garlic to bring this soup to life.
- Soy sauce and fish sauce: A dynamic duo for umami and extra depth of flavor.
- Chicken or tofu: Whatever you fancy to make it more filling!
- Lime: A pop of acid to round out all the flavors
- Brown sugar: To balance the acidity.
Let’s make it!
sauté curry paste, garlic and ginger and sauté for another 3 minutes.
Add bell pepper, broth, coconut milk, and frozen vegetables. Simmer for 10 minutes.
Bring soup to a gentle boil and stir in sugar, noodles, and tofu. Simmer until noodles are cooked.
Remove from heat. Stir in lime juice, soy sauce, fish sauce, spinach and a ¾ of the fresh herbs. Let soup rest then serve topped with more herbs!
Store any extras in an airtight container for up to 5 days.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Curry in a hurry!
Thai Red Curry Soup (Veggie-Loaded!)
-
Prep Time:
10 minutes -
Cook Time:
18 minutes -
Total Time:
28 minutes -
Yield:
6 servings 1x -
Category:
Soups -
Method:
Stovetop -
Cuisine:
Thai-Inspired -
Diet:
Gluten Free
Description
Crazy flavorful Thai Red Curry Soup with rice noodles, tofu or chicken, veggies, spinach and loads of fresh herbs. If you’re feeling sick, this vibrant soup packed with healing ginger and garlic will help bring you back to life! On the table in less than 30 minutes.
Ingredients
Units
Scale
Instructions
- Warm olive oil in a large pot or Dutch oven over medium heat. Once hot, add curry paste and sauté for 3 minutes. Add garlic and ginger and sauté for another 3 minutes.
- Add bell pepper, broth, coconut milk, and frozen vegetables. Bring to a boil, then reduce heat to low and simmer, covered, for 8 minutes.
- Bring soup to a gentle boil over medium heat and stir in coconut sugar, noodles, and tofu or cooked chicken. Simmer for 3 minutes for vermicelli and closer to 7 minutes for thicker rice noodles, or until they’re fully cooked.
- Remove from heat. Stir in lime juice, soy sauce, fish sauce, spinach and a ¾ of the fresh herbs. Let the soup sit for 5 minutes for the greens to soften. Season to taste with salt and pepper. Serve soup garnished with remaining fresh herbs. It will thicken as it sits!
Notes
*You could also use fresh veggies of choice, like 1 medium carrot, 1 small zucchini, and 1 heaping cup each broccoli and cauliflower. Shiitake mushrooms are also amazing here!
