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Easy Thai noodle soup with ramen or rice noodles, colorful vegetables in creamy coconut curry broth, garnished with fresh cilantro and lime wedges

Easy Thai Noodle Soup for Weeknights

Quick Thai noodle soup with vegetables in creamy coconut broth flavored with red curry paste—ready in 30 minutes in one pot! ​
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced carrots
  • 8 oz sliced mushrooms optional
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup red curry paste
  • 6 cups chicken broth or vegetable broth
  • 1 can 14 oz full-fat coconut milk
  • 3 tablespoons fish sauce
  • Salt and pepper to taste
  • 4-6 oz ramen noodles or rice noodles
  • 1 tablespoon fresh lime juice plus more to taste
  • ½ cup fresh chopped cilantro plus more for serving
  • Lime wedges for serving
  • Sliced green onions for garnish
  • Chopped peanuts for garnish
  • Sriracha or chili oil optional

Equipment

  • Large pot or Dutch oven
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Ladle
  • Box grater or microplane

Method
 

  1. Heat oil in large pot over medium heat. Add onions, bell pepper, and carrots. Cook until tender, about 5-7 minutes.​
  2. Stir in garlic, ginger, and red curry paste. Cook until fragrant, about 1 minute, stirring frequently.​
  3. Add broth, coconut milk, and fish sauce. Season with salt and pepper. Bring to simmer and cook uncovered 5 minutes.​
  4. If using mushrooms, add now and simmer 3-4 minutes until tender.​
  5. Add noodles and cook until tender (3-4 minutes for ramen, 4-5 minutes for rice noodles, or according to package directions).​
  6. Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasoning.​
  7. Ladle into bowls. Top with additional cilantro, lime wedges, green onions, peanuts, and sriracha if desired.
  8. ​

Notes

Curry paste strength varies: Thai Kitchen brand used; adjust amount based on your brand and heat preference.​
Best noodles: Ramen (discard seasoning) or rice stick noodles; avoid ultra-thin vermicelli.​
Add chicken: Small cubes of raw chicken added with vegetables will cook in broth.​
Rotisserie chicken: Add shredded chicken in last 2-3 minutes just to heat through.​
Vegetarian: Use vegetable broth and omit fish sauce (add extra soy sauce or coconut aminos).​
Make it spicier: Add 1-2 tbsp sriracha with curry paste or top with fresh chilies.​
Storage: Keep 3-4 days in fridge; store noodles separate from broth to prevent sogginess.​
Freeze: Freeze soup without noodles up to 2 months; cook fresh noodles when serving.​
Gluten-free: Use rice noodles and check curry paste ingredients.​
Add more veggies: Bok choy, spinach, zucchini, bean sprouts all work great.
​
Calories
Approximately 307 kcal per serving without added protein (4 servings)​
Protein
Approximately 5 g protein per serving from noodles and vegetables​