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Hot and spicy Thai red curry noodle soup ‘as you get’ on the streets of Bangkok. A perfect one-pot meal, the taste of Thai red curry in an aromatic coconut curry soup with rice noodles lingers for a long time.  Better than Thai takeout this is A perfect noodle soup which is simple and easy to make even on weeknights.

Thai red curry noodle Soup

Hot and spicy Thai red curry noodle soup street style recipe. Coconut curry soup with rice noodles, so much better than Thai takeout.
5 from 1 vote
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Course: Main Dish
Cuisine: thai
Keyword: noodles
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Rekha Kakkar


  • 2 tablespoon Thai red curry paste
  • 1 tablespoon tomato paste
  • 300 ml Coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger minced( adrak)
  • ¼ cup Onion finely chopped
  • cup Red bell pepper chopped
  • cup  Beans chopped
  • ¼ cup broccoli cut in small florets
  • ¼ cup Purple cabbage for garnishing
  • Lime juice
  • 2 tablespoons Crushed Peanuts for garnishing
  • Fresh coriander leaves for garnishing


  • Heat oil in a pan on medium flame, add ginger and onion and stir for a minute or so.
  • Add red bell peppers, beans and broccoli and saute them for 3-4 minutes.
  • Put the red thai curry paste, tomato paste and mix well.
  • Add 3-4tbsp coconut milk, and cook for few minutes till it reduces.
  • Add remaining coconut milk and cook the veggies for 3-4 minutes.
  • Now add in the rice noodles and switch off the heat.
  • Remove from heat, garnish with shredded purple cabbage, crushed peanuts, and coriander leaves.
  • Add a generous squeeze of lime juice just before serving and enjoy it warm.