The base for a spicy Thai curry noodle soup

I'm a noodle soup kind of girl. I don't finish one bowl, I eat at least two. And i'm that annoying type of person that doesn't mind to make that slurping kind of sound while devouring the still chewy noodles with a sip of steaming hot and oh so delicious broth.

I'm getting hungry while writing this. 

This must be because my mother is Vietnamese. As a child we often ate Phở (Vietnamese beef or chicken noodle soup), Bún riêu cá (Vietnamese crab and tomato noodle soup) or Bún bò Huế (Vietnamese Hue-Style Beef Noodle Soup, very different than Phở). In the beginning I hated it, I only wanted to eat french fries and pancakes or white bread sandwiches with Nutella chocolate paste (hmm, I still like this btw). But around my young teenage years I really started to appreciate these big bowls filled with any style of steamy, hot, Vietnamese soups. 

It was when I started traveling to different Asian countries and Asian food really became popular in Holland, I started to eat noodle soups from China, Indonesia, Japan, Thailand and lately off course the famous beef noodle soup from Taiwan. I love all of them. It fascinates me that every noodle soup is so very different from each other while the basic idea stays the same. There are so many options and so many different noodle soups still to experience and to taste, it's exciting. 

The recipe I have for you today is for a basic Thai Red Curry Noodle Soup. I kept it basic because this broth is easily made in 15 or 20 minutes (don't be fooled by the short prep time, the taste of the broth really gives the same satisfaction like the broth of a soup that takes the whole day to prepare)  and you can fill (I'm calling it 'filling', the extra's you add to the soup) it with anything you like. Me for example, I like to add chicken (you can use the white meat of a filet but I always prefer the fatty dark meat, boneless off course), fried tofu or sometimes some fresh clams. I recently added some fried red onions, it's really good and matches with any type of filling you prefer.

But honestly between you and me: if you don't have anything left in the fridge, this soup goes pretty well without any filling too. It would be a perfect snack-time soup or something you would eat if you're not that hungry (pfffhaaa, like NEVER right?!)

Thai Red Curry Noodle Soup

recipe is inspired by recipe's from Bon Appétit and Heather Christo, edited by me

makes 2/4 servings (depends on the bowl size)


3 minced garlic cloves
2 tablespoons fresh minced ginger
3 tablespoons minced shallots
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons red curry paste
3 tablespoons coconut oil
4 cups chicken broth
3 cups coconut milk
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
6.75 ounces of rice sticks (really thin rice noodles)
fresh cilantro, thai basil, red chili’s and green onions to garnish
1 lime, cut into 6 wedges

Filling suggestion: chicken, fresh clams, fried tofu and/or a hard boiled egg


Heat coconut oil in heavy large saucepan over medium heat. Add garlic, ginger, shallots and lemongrass until fragrant for about 1 minute. Reduce heat to medium-low. Stir in curry paste, frying the paste and the other ingredients gently for 1-2 minutes. Add the chicken broth, coconut milk, fish sauce and bring it to a boil.

This is the time to add your favorite filling.

Place the noodles in the boiling broth and let the soup sit while the noodles cook and soak up the hot broth. Divide the hot soup among bowls. Garnish with fresh cilantro, thai basil, red chili’s, green onions and lime wedges.

Aaaand; start slurping the soup!