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