Spicy Thai Curry Noodle Soup

Ingredients

• 1 medium Onion (peeled and diced)
• 1 large Bell Pepper (red, sliced thinly)
• 5 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 2 Red Chili Peppers (thinly sliced for garnish)
• 2 stalks Green Onions (sliced for garnish)
• 2 tablespoons Red Curry Paste (store‑bought Thai red curry paste)
• 1 stalk Lemongrass (white part minced)
• 4 cups Chicken Stock (low‑sodium)
• 1 can Coconut Milk (13.5 oz, full‑fat)
• 1 tablespoon Sugar (granulated)
• 2 teaspoons Fish Sauce (adds umami and saltiness)
• 1 Lime (juice only)
• 12 ounces Shrimp (peeled and deveined, medium size)
• 2 cups Mixed Vegetables (e.g., sliced carrots, baby corn, snap peas)
• 1/4 cup Thai Basil (packed leaves, torn)
• 8 ounces Rice Noodles (flat or thin, broken into bite‑size pieces)
• 2 tablespoons Chili Crunch Topping (store‑bought or homemade fried chili oil)

Instructions

1. Prep Vegetables and Aromatics

   Dice the onion, slice the bell pepper, mince the garlic cloves, grate the ginger, slice red chili peppers for garnish, and slice green onions for garnish. Set aside.

   Time: PT5M

2. Sauté Onion and Bell Pepper

   Heat a wok over medium heat, add a splash of oil, then add the diced onion and sliced bell pepper. Season with a pinch of salt and pepper and sauté until fragrant and slightly softened, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Remove Sautéed Veggies

   Transfer the sautéed onion and bell pepper to a bowl and set aside while you build the broth.

   Time: PT1M

4. Build Curry Base

   In the same wok, add a little more oil if needed, then stir‑fry the minced garlic, grated ginger, red curry paste, and minced lemongrass for 2–3 minutes until the mixture turns aromatic and slightly browned.

   Time: PT3M

   Temperature: Medium heat

5. Add Liquids and Simmer

   Pour in the chicken stock and coconut milk, then add the sugar, fish sauce, and lime juice. Stir well, bring to a gentle boil, then reduce to a simmer for 12 minutes.

   Time: PT12M

   Temperature: Simmer

6. Add Shrimp, Veggies, and Herbs

   Add the peeled shrimp, mixed vegetables, and the previously sautéed onion and bell pepper back into the pot. Stir in the Thai basil leaves and simmer until the shrimp turn pink and are cooked through, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

7. Cook Noodles

   While the broth is simmering, bring a separate pot of water to a boil, add the rice noodles and cook according to package directions (usually 3–5 minutes). Drain and rinse briefly with warm water.

   Time: PT5M

   Temperature: Boiling

8. Plate and Garnish

   Divide the cooked noodles among serving bowls, ladle the hot soup over them, and top with sliced red chilies, green onions, and a drizzle of chili crunch topping.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bell Pepper: any color bell pepper
• Instead of Garlic: garlic paste
• Instead of Fresh Ginger: ground ginger (½ tsp)
• Instead of Red Chili Peppers: bird's eye chilies, Thai red chilies
• Instead of Green Onions: scallions
• Instead of Red Curry Paste: homemade red curry paste
• Instead of Lemongrass: lemongrass paste (1 tsp)
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Coconut Milk: coconut cream diluted 1:1
• Instead of Sugar: honey (¾ tbsp)
• Instead of Fish Sauce: soy sauce (1 tbsp)
• Instead of Lime: lime juice from bottle
• Instead of Shrimp: chicken breast strips, tofu cubes
• Instead of Mixed Vegetables: any quick‑cook veg
• Instead of Thai Basil: regular basil
• Instead of Rice Noodles: egg noodles, rice vermicelli
• Instead of Chili Crunch Topping: crushed red pepper flakes

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot
• Wok or Large Skillet
• Strainer
• Ladle
• Measuring Spoons
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Sautéing the onion and bell pepper until fragrant but not burnt.
• Browning the curry paste, garlic, ginger, and lemongrass to develop depth.
• Simmering the broth for the full 12 minutes to meld flavors.
• Cooking the shrimp just until pink to avoid rubbery texture.

Chef Tips from the Video

• Use fresh lemongrass; the white base provides the most citrus aroma.
• For extra depth, toast the red curry paste in a dry pan for 30 seconds before adding oil.
• Add a handful of bean sprouts just before serving for added crunch.

Troubleshooting

Storage

Refrigerator: Store broth and cooked shrimp separately in airtight containers for up to 2 days. Reheat gently and add fresh noodles when serving.

Freezer: Broth freezes well for up to 1 month; shrimp should not be frozen after cooking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat and add fresh shrimp and noodles before serving.
• Chop all vegetables and store in airtight containers for quick assembly.

Frequently Asked Questions