Thai Red Curry Noodle Soup
This Thai red curry noodle soup is an easy one-pot meal packed with bold curry flavors and a little kick of spice. It’s easy to customize and comes together in just 20 minutes, making it a great option for a quick lunch or dinner.
Since the noodles and dumplings cook directly in the broth, there’s no need to prepare them separately. It’s especially handy on busy days when you want something filling without spending too much time in the kitchen or dealing with a pile of dishes afterward.
Ingredients You’ll Need
You only need a handful of ingredients for this Thai red curry noodle soup, and there are plenty of options for substitutions depending on what you have available.
Thai red curry paste: Different brands vary in spice level and saltiness, so adjust the amount to your preference.
Chicken bone broth: I prefer chicken bone broth, but regular chicken broth or stock works just as well. If using a salted broth, taste the soup before adding any additional seasoning.
Coconut milk: Use full-fat coconut milk here. Give the can a good shake before adding, since the coconut cream and liquid can separate.
Dry Instant Noodles: Use the noodle from instant ramen without the seasoning packet, or buy plain dried ramen noodles, which are sold in multipacks at Asian grocery stores. Other noodles, like udon or wheat noodles, work too. Just adjust the cooking time depending on the type you use.
Dumplings: Both fresh and frozen dumplings work. You can use pork, chicken, shrimp, or vegetable dumplings. Check the package instructions for cooking times, especially when using frozen dumplings.
Brown beech mushrooms: Also called brown shimeji mushrooms, these have a slightly nutty flavor and a firm texture. Trim off the tough base and separate them into smaller clusters before cooking. White beech mushrooms or enoki mushrooms also work well.
Garlic and scallions: Use the white parts of the scallions with the garlic at the beginning, and save the green parts for garnish.
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Thai Red Curry Noodle Soup
Ingredients
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 scallion, whites and greens separated
- 1 tbsp Thai red curry paste
- 2 cups chicken bone broth
- 1/4 cup coconut milk
- 4 fresh or frozen dumplings
- 1 handful brown beech mushrooms, trimmed and separated
- 1 block dried instant ramen noodles, without seasoning packet
Instructions
- Heat oil in a pot over medium heat. Add garlic and scallion whites, stirring for about 30 seconds until fragrant.
- Add Thai red curry paste and cook briefly until aromatic.
- Pour in chicken bone broth and coconut milk. Stir to combine and bring to a boil.
- Add dumplings and cook according to package instructions until about halfway cooked through.
- Add noodles and mushrooms. Cook for about 4 minutes, or until the noodles, mushrooms, and dumplings are fully cooked.
- Garnish with scallion greens and serve immediately.