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Red curry noodle soup with rice noodles, coconut curry broth, cilantro, basil, and lime

Red Curry Noodle Soup with Coconut Milk and Fresh Herbs

Red Curry Noodle Soup is a quick, comforting bowl with tender rice noodles, creamy coconut broth, and bright fresh herb flavors. It is an easy choice for a flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 8 oz / 225 g (227 g) rice noodles
  • 1 cup chopped cilantro
  • 1 cup chopped basil
  • Juice of 1 lime
  • Salt to taste
  • Chili flakes, optional

Method
 

Cooking
  1. Place the red curry paste in a large pot over medium heat and cook for 1 to 2 minutes.
  2. Pour in the coconut milk and vegetable broth, stirring to combine thoroughly.
  3. Heat the mixture until it reaches a simmer.
  4. Add the rice noodles and cook according to the package instructions, usually 4 to 6 minutes, until tender.
  5. Add the cooked rice noodles, cilantro, basil, lime juice, and salt to the soup, stirring to combine.
  6. Serve hot, adding chili flakes on top if desired.

Notes

For leftovers, refrigerate in an airtight container for up to 3 days. If the noodles absorb too much liquid, add a little broth or water when reheating.