Thai Red Curry Noodle Soup

Spicy, robust, and ready in under thirty minutes. What else can you ask from a recipe? That it warms your heart? Well, this does that, too.

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1/4 cupolive oil
3 clovesgarlic, minced
1 knobginger, grated
1onion, diced
1red bell pepper, diced
4 cupswater or chicken broth
3bouillon cubes (only if using water)
27 ozcoconut milk
3 Tbspred curry paste
1 Tbspfish sauce
6 ozNo Yolks Broad Noodles
2 Tbspbrown sugar
1 tspsalt
1/8 tspblack pepper
1/2 cupcilantro, fresh leaves
2 Tbsplime juice
1jalapeno, sliced


  1. To a medium pot add olive oil to sauté the diced onion, minced garlic and red bell pepper stirring occasionally, until tender, for about 3-4 minutes.
  2. Add in the red curry paste and ginger, stir for about 1 minute.
  3. Add in chicken broth OR water, the bouillon cubes, (either use the chicken broth or the water and bouillon cubes, not both), roughly chopped cilantro, and 2 cans coconut milk.
  4. Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.
  5. Now add in the fish sauce and brown sugar, then the noodles.
  6. Cook until noodles are tender, for about 6-7 minutes. Remove from heat.
  7. Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.


If you prefer a noodle dish over a soup, cut the broth and coconut milk in half!