Thai Red Curry Noodle Soup

It’s that time of the year when we trade our flip-flops for fuzzy socks and salads for something more comforting. And what better way to usher in the cozy fall vibes than with a steaming bowl of Thai Red Curry Noodle Soup?

Picture this:

You’re wrapped up in your favorite oversized sweater.
Leaves are crunching underfoot.
You’re spooning up a bowl of fragrant, slurp-worthy goodness.

It’s the stuff that fall dreams are made of!

This Thai Red Curry Noodle Soup is the perfect combo of comfort and flavor, and it won’t break the bank. Plus, it’s pescatarian-friendly, so it’s a win-win for everyone. (FYI: read tips for any substitution below).

Here’s the scoop on why this Thai Red Curry Noodle Soup is your go-to fall meal:

1. Simple Ingredients, Big Flavor

My recipe is all about keeping it budget-friendly without skimping on taste. You won’t need a pantry full of exotic ingredients or a culinary degree to whip this up. Just grab some rice vermicelli (or rice noodles), red curry paste, coconut milk, and your favorite veggies. Easy peasy, right?

2. Perfectly Spicy, Just How You Like It

Let’s talk about that Thai red curry paste. It’s the superstar of this dish. You can adjust the heat to your liking, so whether you’re a spice lover or a mild maven, this soup’s got your back. Remember to garnish with some fresh cilantro and lime for that extra zing!

3. Meal Prep Magic

This Thai Red Curry Noodle Soup is meal prep heaven. Make a big batch on Sunday and enjoy cozy, fall-flavored lunches or dinners throughout the week. The meal gets better with time as the flavors meld together.

4. Fall Harvest Veggies

Feel free to get creative with your veggie choices. My family loves kabocha squash with this soup. But, of course, you can add bell peppers, mushrooms, or even some baby spinach would be delightful additions.

5. Noodles Galore

Of course, we can never forget the noodles. I only have rice vermicelli on hand, but feel free to use any rice noodles. They are gluten-free and have a fantastic texture that soaks up all that delicious red curry broth. They make this soup hearty and satisfying without weighing you down.

For the Soup:

30 pieces large shrimp
2 bunch of vermicelli noodles (~60 to 80g)
3 tablespoons of red curry paste (adjust to taste)
1 can (14 ounces) of coconut milk
4 cups of vegetable broth
1 red bell pepper, sliced
1/2 medium kabocha squash (16 oz), diced
3 cloves of garlic, minced
2-3 tablespoons fish sauce
1-2 tablespoon brown sugar
2 tablespoons of fresh ginger (chunks for easy removal)
Olive oil
Salt and pepper to taste

For Garnish:

Fresh cilantro leaves
Lime wedges

Note: Feel free to adjust the quantities and customize the ingredients according to your preferences and the number of servings you plan to make. Enjoy your delicious Shrimp Thai Red Curry Noodle Soup!

Here are some helpful tips to make your Thai Red Curry Noodle Soup:

Ingredient Substitutions: Not a fan of shrimp? Sub with your favorite protein, chicken for meat lovers, tofu, and chickpeas for my vegetarian friends.

Cooking Tips: I love pre-soaking the vermicelli in warm water before adding to the broth when serving. Also, feel free to adjust the taste; add more fish sauce or brown sugar, salt, and pepper to your liking. You can add lime juice and cilantro when serving the soup.

Do not add the vermicelli to the broth without using this noodle strainer (especially when meal prepping).

Storage and Reheating: Store any leftovers in a tightly sealed container in the refrigerator. This can be a game-changer for busy weeknights when

looking for a quick and satisfying meal. When ready to eat, reheat over the stove or microwave. (Only add the noodles when ready to serve).

Only add the noodles when ready to serve

Garnish Ideas: Other garnish options include bean sprouts for more crunch or a drizzle of sriracha for more heat.

Fall is all about comfort, and this Thai Red Curry Noodle Soup has your back. Whether sharing it with friends or enjoying a solo Netflix night, this dish is your ticket to autumnal happiness.

Stay cozy and keep slurping, friends!

P.S. Remember to pair it with your favorite fall playlist for maximum coziness!

Check out my Instagram REEL to see step-by-step.

Did you make this recipe? Please tag me on Instagram @melshealthybowl to be featured in my stories.

Need for easy recipes? Check these out:

The Best and Crispy Shrimp Balls
The Best Cookie Skillet With Ice Cream
Thanksgiving with a Twist: The Best Seafood Boil

Easy Thai Red Curry Noodle Soup

melshealthybowl

This Thai Red Curry Noodle Soup is the perfect combo of comfort and flavor, and it won't break the bank. Plus, it's pescatarian-friendly, so it's a win-win for everyone.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Dinner, Lunch, Main Course

Cuisine Asian-inspired

Servings 4

Ingredients

30 pieces large shrimp (tail on)
2 bunch vermicelli noodles (about 60g)
3 tbsp red Thai curry paste (Thai Kitchen brand)
1 can (14 oz) of coconut milk
4 cups vegetable broth
1 bell pepper (any color, diced)
1/2 medium kabocha squash (16oz, cubed)
3 cloves garlic minced
2-3 tbsp fish sauce (add 1 tbsp at a time)
1-2 tbsp brown sugar
2 tbsp fresh ginger (chunks for easy removal)
olive oil
salt and pepper to taste

For garnish

fresh cilantro leaves
lime wedge
sriracha for more heat

Instructions

Heat the olive oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
Add the shrimp and season with salt and pepper. Cook each side for about 1-2 minutes, then remove from heat and set aside. (Do not remove garlic and ginger, leave in the pot).
Add the red curry paste and stir-fry for another minute to release its flavors.
Pour in the coconut milk and vegetable broth. Add the kabocha squash, brown sugar, and fish sauce (adding 1 tbsp at a time). Bring the mixture to a simmer. Cook until the squash starts to soften.
Once kabocha is slightly fork tender, adjust the taste (add more fish sauce, salt, pepper, or sugar). Add the green bell pepper and shrimp. Continue to simmer (4-5 minutes).
In a separate bowl, add warm water and pre-soak the vermicelli noodles. Once slightly softened, grab the noodle strainer and add the noodles to the boiling broth with the strainer. (make sure the noodles are completely submerged in the broth).
In a bowl, add the noodles, and serve the piping hot Thai red curry. Garnish with cilantro and lime wedges. Add sriracha if needed extra heat.