Jenny and I are big fans of Red Curry. We also love this recipe we have for Spicy Red Curry and Coconut Noodle Soup with Shrimp, as well as this simple recipe for Red Curry Noodles, and Thai Red Curry Chicken Thighs with Zucchini. We love all of these recipes so much! Red curry is such a comforting a easy sauce that goes with everything. Today we spiced things up a bit and made Spicy Thai Red Curry Soup with Chicken.
For our recipe we added in some Thai Chiles to give this dish some kick, but if you’re not a spicy fan, than is ok! Just skip that ingredient. The dish will still be super good!
What is Red Curry paste?
Red curry paste is commonly found at most grocery stores. Typically in Red Curry dishes, you mix the paste with coconut milk and then add whatever protein you wish.
What are the ingredients in Red Curry paste?
Typically the ingredients included are red chili peppers which gives the Red Curry paste it’s red color, shallots, shrimp paste, garlic, makrut lime leaves, coriander, cumin, lemongrass, and pepper. Traditionally it is made with a mortar and pestal.
Coconut Milk vs Lite Coconut Milk
We like to use regular coconut milk in all our recipes that require coconut milk. Essentially coconut milk is pulverized coconut flesh mixed with water. The result is a super creamy and rich liquid called Coconut Milk. There is always a thick layer of coconut cream once you crack open a can, and that is the good stuff, so make sure you are using that and not discarding it! Lite Coconut Milk is basically regular coconut milk without the delicious cream at the top, with more water, and more chemical stuff. We like to avoid it and just prefer good old regular coconut milk.
Makrut Lime Leaves
Jenny has a Makrut Lime Tree in her backyard. The main difference between most regular limes and Makrut limes is that Makrut limes have a very bumpy and warty skin, unlike traditional limes where their skin is very smooth. Traditional limes also have a lot more juice than Makrut limes. Typically people use Makrut Lime trees for their leaves. Think of the Makrut lime leaf like a bay leaf. It packs a lot of flavor, and smells delicious.
Can red curry made ahead?
Yes! We love making Red Curry ahead. That way it’s super easy to cook the noodles and toss in some protein when you are ready. You can store the sauce in an airtight container for about 5 days in the refrigerator. You can also freeze this sauce in an airtight container and add the noodles and protein after you have re-heated the sauce on the stove.
More curry noodle recipes you might like:
- Spicy Red Curry and Coconut Noodle Soup
- Green Curry Noodle Soup
- Thai Yellow Curry Noodles with Shiitake
- Red Curry Noodles
Also check out this post for our Best Soup Recipes!
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Spicy Thai Red Curry Soup
- 8 oz flat rice noodles medium width, same as used for Pad Thai
- 2 tbsp vegetable oil
- 3 tbsp minced shallots
- 3 garlic cloves, minced
- 2 tsp minced ginger
- 2 Thai Chiles, split in half lengthwise
- 5 tbsp red curry paste
- 1¼ cups chicken stock
- 1 tbsp fish sauce
- 30 oz coconut milk 2 cans
- 3 makrut lime leaves or the juice of two limes
- 1 cup baby corn cut into ½ inch pieces
- 2 cups cooked shredded chicken
- salt and pepper to taste
- cilantro leaves
- crispy shallots
- lime wedges
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
- Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).
- Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.
- Adjust seasonings and top with cilantro leaves and crispy shallots.
Serve with lime wedges.