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Thai red curry noodle soup with dumplings, brown beech mushrooms, ramen noodles, and scallions in a pot.
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Thai Red Curry Noodle Soup

Maggie Wu
1 servings
An easy one-pot Thai red curry noodle soup with dumplings, ramen noodles, and mushrooms in a coconut curry broth.
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Prep Time: 5 minutes
Cook Time: 15 minutes

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
 

  1. Heat oil in a pot over medium heat. Add garlic and scallion whites, stirring for about 30 seconds until fragrant.
  2. Add Thai red curry paste and cook briefly until aromatic.
  3. Pour in chicken bone broth and coconut milk. Stir to combine and bring to a boil.
  4. Add dumplings and cook according to package instructions until about halfway cooked through.
  5. Add noodles and mushrooms. Cook for about 4 minutes, or until the noodles, mushrooms, and dumplings are fully cooked.
  6. Garnish with scallion greens and serve immediately.
Calories: 542kcal, Carbohydrates: 45g, Protein: 17g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 545mg, Potassium: 653mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2483IU, Vitamin C: 15mg, Calcium: 99mg, Iron: 5mg
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