Thai Red Curry Noodle Soup

Who needs to order Thai takeout when you can make it tastier, better, and faster at home, in under 15 minutes? This one pot Thai red curry noodle soup has such complex flavours. It is packed with jumbo shrimp for umami, creamy coconut milk, fresh herbs, tangy lime juice, funky fish sauce, and gluten-free vermicelli rice noodles to soak it all up. It is the ultimate Asian comfort food and my current favourite takeout fakeout meal.

Ingredients in Thai Red Curry Noodle Soup

• jumbo shrimp - adds protein to the soup and also used to create a shrimp broth, adding a sweet umami flavour to the dish.
• red curry paste - gives the soup its slightly spicy kick.
• coconut milk - gives the soup its smooth and creamy texture.
• noodles - I used Wai Wai brand thin vermicelli rice noodles. They are my favourite Thai noodles to use and they are are gluten-free. They are widely available in most Asian grocery stores. For a low-carb option, you can substitute for zucchini noodles.
• fish sauce - adds iconic Thai flavour.
• lime juice - freshly squeezed for the best results. Squeeze an extra tablespoon if you want to add in extra tangy flavour when assembling the soup.
• vegetables - I added brown mushrooms and bok choy, but you can use any other vegetables that you have on hand. Bell peppers and snap peas are great options.
• garlic and ginger - adds aromatic flavours.
• brown sugar and ground black pepper - adds flavour.
• toppings - fresh cilantro and bean sprouts.

How to Make the Best Thai Red Curry Noodle Soup

1. Prepare the soup base. Remove the heads and shells of the jumbo shrimp and devein them. Add water into a pot and bring it to boil over medium high heat. Add the shrimp heads and cook for 7 to 10 mins. This adds a sweet umami flavour to the soup. Remove the shrimp heads with a mesh strainer.
2. Add soup ingredients. Add peeled shrimp and chopped mushrooms, and cook for 2 minutes. Then, add garlic, ginger, fish sauce and brown sugar, and cook for 1 minute. Add in red curry paste and stir well to dissolve for about 1 minute. Pour in coconut milk and stir well to combine. Add lime juice and black pepper, and continue stirring.
3. Add noodles. Stir in vermicelli rice noodles and cook until noodles are tender, about 3 minutes. Remove from heat. (Be careful not to overcook the noodles. Overcooking can cause the noodles to break apart and disintegrate, so be sure you add it to the pot at the very end).
4. Assemble the soup. First scoop out the noodles into a medium-sized soup bowl with a noodle strainer. Then, add bean sprouts, baby bok choy and chopped cilantro. Pour curry soup base into the bowl together with the cooked shrimp and mushrooms.
5. Serve immediately. Add in additional lime juice, if needed.

More Thai Dishes

Looking for more quick and easy, better than takeout meals? Check out my favourite Thai dishes below, or browse all of my better than takeout meals.

• 10-Minute Chicken Pad Thai
• Thai Coconut Red Curry with Prawns
• Thai Red Curry Mussels

Thai Red Curry Noodle Soup

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★★★★★

5 from 2 reviews

• Author: Sam | Ahead of Thyme
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 soup 1x

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Description

This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with  shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce.

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Ingredients

• 1/2 lb. jumbo shrimp, with head (about 6 pieces)
• 4 cups water
• 1/2 cup brown mushrooms, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 tablespoons red curry paste
• 1 (400 ml) can coconut milk 
• 1 tablespoon lime juice, freshly squeezed (approximately juice from 1/2 lime)
• 1 teaspoon ground black pepper (optional)
• 250 grams (1/2 package) thin rice vermicelli noodles
• 1/2 cup bean sprouts
• 1 piece baby bok choy
• 1/2 cup fresh cilantro, chopped

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Instructions

1. Prepare the soup base. Remove the heads and shells of the jumbo shrimp and devein them. Add water into a pot and bring it to boil over medium high heat. Add the shrimp heads and cook for 8 to 10 minutes. This adds a sweet umami flavour to the soup. Remove the shrimp heads with a mesh strainer.
2. Add soup ingredients. Add peeled shrimp and chopped mushrooms, and cook for 2 minutes. Add garlic, ginger, fish sauce and brown sugar, and cook for 1 minute. Add in red curry paste and stir well to dissolve for about 1 minute. Pour in coconut milk and stir well to combine. Add lime juice and black pepper, and continue stirring.
3. Add noodles. Stir in vermicelli rice noodles and cook until noodles are tender, about 3 minutes. Remove pot from heat.
4. Assemble the soup. First scoop out the noodles into a medium-sized soup bowl with a noodle strainer. Then, add bean sprouts, baby bok choy and chopped cilantro. Pour curry soup base into the bowl together with the cooked shrimp and mushrooms.
5. Serve immediately. Add in additional 1 tablespoon lime juice, if needed.

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Notes

• Be careful not to overcook the noodles. Overcooking can cause the noodles to break apart and disintegrate, so be sure you add it to the pot at the very end.

• Category: Soup
• Cuisine: Thai

Keywords: thai red curry noodle soup, thai red curry, thai noodles, noodles