This Thai Red Curry Soup has it all… slippery rice noodles, bold Thai-inspired flavor, and a gorgeous color to boot! It’s as delicious as it is beautiful. It’s a soup-er tasty and crazy-easy meal that’s perfect for weeknights and dinner parties!
Why you’ll LOVE this Red Thai Curry Soup recipe:
- it makes an impressive main dish for dinner parties
- it’s super flavorful
- ready in under 30 minutes
- a perfect dish for beginner and experienced cooks alike!
What to know before you start:
The process moves fast.
This is a fast-moving recipe! I recommend having your ingredients prepped and ready to go before starting the cooking process.
The toppings make it even better!
Definitely don’t skip the lime, and add the green onions, basil and sambal chili sauce if you can.
The noodles will soak up most of the liquid overnight if eating leftovers.
This is definitely NOT a bad thing — the second day it’s more of a red curry with noodles because it’s saucy with little extra liquid.
It’s a great way to use leftover chicken or turkey!
We often make it with Thanksgiving leftovers 😉
It’s good with tofu too.
Fry the tofu separately so it’s crisp and add it in at the end.
Thai Red Curry Soup RecipePrint
Hungry for more?
Try these VgF favorites:
- Easy Thai Coconut Curry Soup with Tofu
- Pumpkin Curry with Chicken
- Easy Paella Recipe
- Herby Vegan Alfredo Pasta
Or check out our tasty gluten-free Recipe Index <3
Enjoy this one! We do weekly 😉