Spicy Thai Noodle Soup Recipe with red curry paste is stuffed with whole ingredients. Added sriracha on the side. It might be because some packets of Thai red curry paste are three tablespoons inside… i doubt its because they are fixed on the number 3. Who cares about the differences! All of the flavors between the curry, herbs, limes added so much depth. It makes a difference. We LOVED this dish. “Fat Free” Coconut Creamer ( Dairy Case) Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. And maybe again! Thank you thank you for this recipe! Why? My husband said it tasted authentic and like we ordered it from a restaurant. I would likw tto make this today, but we can’t have a bunch of processed sugar. can you use the blue elephant red curry sauce to replace the ingredients? I didn’t know about ‘Kaffir’ being a racial slur. Season chicken with salt and pepper, to taste. Oh thanks for the ww points I was too lazy to enter. Yesterday I made this soup and my family loved it! var chicscript = document.createElement('script'); Amazed at the comments considering my fiance and I noticed the miss right away. Since posting this recipe, it has become a staple in our home. I didn’t really like the brand I used before. Very tasty. Suggestions please . Is that an ok substitution? I can’t wait to try!! This recipe turned out amazing! Very easy to make. Quick question, what brand fish sauce do you use? i have a pouch here. Add garlic. Probably the base ! Add the noodles and cook for 3 minutes or until noodles are just tender. Lately I’m all about Asian inspired dishes =). This Red thai curry soup has the most amazing depth of flavours. I toss the cubes in corn starch, then I fry them in a bit of ool until golden. Fantastic recipie. Awesome Denise! I did add 4 tbs of Red This Curry paste instead of 3, and I added 1 more can of coconut milk and 1 Lb of shrimp. What am I doing wrong? I did however make some changes. And if anyone is doing WW Freestyle, this is 7 points per serving. I used thigh meat which has a lot more flavor and is more forgiving when cooked longer. She’s makes this soup in a double batch, twice a week, keeping cooked noodles separate so they don’t get soggy/mushy. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Sometimes, I’ve found it to be a little mild and would prefer some extra heat. Will be keeping this recipe and making again. Definitely a keeper! I absolutely love this soup. My husband who is a meat snd potatoes guy LOVES this soup. can we call them Makrut leaves? I have never cooked with curry but I have curry powder. Tastes great, So happy to hear you loved it. Thai Noodle Soup with Shrimp & Cabbage Recipe. T.J.’s  Has A ( not sure if I can use store name… but sure everyone knows what I’m talking about…$ I’ll definitely make this again! This Thai noodle soup is really good, easy and very tasty. But I love it even more with rice noodles. I used all the ingredients in your recipe, and added a few of my own, namely, broccoli, muchrooms, carrots, and sugar snap peas. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Use a 1-to-1 ratio of soy sauce and rice vinegar for extra freshness. Could I substitute another sweetener? Add curry paste and spices, and cook for 1 minute or until fragrant. Made this and it is ADDICTING!!! I think it would also taste great with carrots, bok choi or broccoli. Completely unreal! After the red curry paste has sautéed in the coconut milk, add the garlic, ginger, bell pepper, cauliflower, and zucchini. Yum, so delicious! I’m really excited to try this dish. Instructions STEP 1 Use a mortar and pestle to pound the coriander roots, garlic, peppercorns and salt to a rough paste.. Easy too. Will make again! Adding additional curry paste would be perfect! I love the fragrance of I loved both, but prefer the second recipe with less broth and more curry. Just made this, and it’s a hit with the roommates! As A Trained Culinary Chef- I luv luv luv finding I usually use full fat coconut milk in recipes like this, but for this one I used lite, and it was still amazing. I used Bell peppers eggplant and mushroom so they do not go to waste. Delicious!!! But if you get a chance to try it, please let me know how it turns out! This soup is great! Add oil, carrots, onion, and bell pepper. Followed recipe as directed and it was GREAT!!! I admit I also overdid the package of noodles, even for a big pot half the package was plenty. Thank you for sharing your talent with us. I use ground pork a lot in this dish. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste. This is our new favorite go to soup! my husband loved it. Made just like the recipe. It came together really easy. Or Thai basil? I halved the portions to try it out first. We don’t eat meat, so I subbed mushrooms and cauliflower for the chicken. So good! added a nice kick! (Plus it made a huge pot, so I have leftovers to look forward to!) Will definitely make this again. Your daily values may be higher or lower depending on your calorie needs. Chungah takes the pictures herself. Heat oil in a heavy-based saucepan over medium heat. I just want to say… I have been making this recipe every week for at least a month now. Will % make again! I didn’t have a lime, so I tried using lemon, and it wasn’t quite the same, so I added a drop of DoTerra lime essential oil to my bowl. I tried red Thai curry chicken from a different website and it did not even come close to this soup I was so sorely let down and dissapointed. Highly recommend. Can you recommend a good brand of curry paste. I’m saving this recipe for sure. My Mom eats very little but she does enjoy her vegetables. I made without the chicken/chicken broth as we are vegetarian. Allrecipes is part of the Meredith Food Group. easy to acquire ingredients, SO GOOD, thanks for a great recipe! Thai soup recipes Fresh and fragrant, Thai soups range from rich coconut noodle soups to hot, clean broths. https://damndelicious.net/2016/09/30/sheet-pan-asian-stir-fry/ thank you for posting! Was gonna try this tonight. It was good and flavorful! First time making this recipe and I am so happy I found it! This is beyond yummy. Gave your cookbook to my daughter last year for Christmas and she was delighted-she knew you. I’m wanting to do mine with tofu as well, I always order fried tofu at Thai restaurants, but I’ve never actually made it my self, any suggestions on how to cook the tofu? We like ours more soupy than a bunch of noodles…….. I am glad I have some leftover for lunch tomorrow. I prefer my chicken shredded to cubes, and was curious if it would work. Absolutely delicious, and just what my poor, bored brain and body craved. I also want to try it with shrimp and play around with different veggies in it. Oh and when reducing the broth, then will cut down on the noodles of course. It’s so ridiculously easy to make, how can it possibly taste so good with so little effort? Is  it really spicy? Bring soup to a boil, about 5 minutes. But just being honest, I thought it was on the bland side. The coconut milk is a large part of the flavor. Soooo amazing! My husband thinks he doesn’t like Thai food, despite never trying it. This was amazing. I’ve made this soup so many times. Every Asian recipe I have tried here has been as good as or better than restaurants. I would more aptly do it in the winter months next time. I added shredded carrot, extra coconut milk, and a little chili oil for some heat. And will be having again! Thank you so much. Good luck! Super easy to make. But please let me know how it turns out if you give it a try! Thanks! Your nutrition info says 0 saturated fat. I added some chill oil because I wanted the flavor to be be more bold and i wanted it spicy. This has become a weekly staple. Thank you for sharing and including the nutrition info! I just made this tonight, and it was SO good! Could you substitute Almond for Coconut milk in this or what would you reccomend? I love the Damn Delicious recipes. Also the PF Chang’s lettuce wraps amazing! I would just hold off on the rice noodles until right before serving. The only thing I did different was add shrimp!! i LOVE your recipes! I followed another poster’s response and kept the rice noodles separate and they didn’t get mushy with leftovers. Delicious. I like a little more spice and zing so I doubled the fresh ginger and added a little chili paste, also lots of lime, yum! © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Awesome recipe...my family loved it! Especially because I had a Thai banquette with my whole family and knew how much better it could of been. Made with shrimp instead of chicken. This soup is soooo good! package or does it mean half of a 16oz package? I LOVE it! This is absolutely delicious. Heat a large stock pot over medium heat. So good! Thank you for sharing it! just wondering? I saw this on Facebook one day and made it the next. And yes, I needed a teeny tiny break from Thai food. Thanks for trying my recipe! Delicious! Good work, as always! We haven’t tried freezing this ourselves, so I can’t answer with certainty. Looks fantastic. I felt like it was a good started recipe. Really great recipe. We will be making it again in the not too distant future! Everyone wanted the recipe!! Slight alterations for a vegan version:  Thank you so much for the recipe. Thank you for sharing this delicious recipe. I wasn’t expecting it to taste as good as takeout, but it really did. Would shrimp be a good substitute?? Followed the comments and added a second can of coconut milk. Next time I’ll add more red curry paste. I LOVE this soup. https://damndelicious.net/2013/06/16/thai-red-curry-soup-recipesfromtheheart-and-a/, https://damndelicious.net/2016/09/30/sheet-pan-asian-stir-fry/, https://damndelicious.net/2015/12/27/asian-garlic-noodles/, https://damndelicious.net/2016/06/10/shrimp-egg-rolls/, https://damndelicious.net/category/slow-cooker/, 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks, Kosher salt and freshly ground black pepper, to taste, 2 tablespoons freshly squeezed lime juice. Don't skip out on the toppings—cilantro, scallions, cashews, and a spritz of fresh lime help the East Asian-inspired … Tonight, I slowcooked a chciken breast in 3 c of broth and did everything else as stated in the recipe… just shredded the chicken and added it along with the broth it cooked in to the stockpot after cooking the peppers/onions and adding the coconut milk. Thai Chicken Noodle Soup Recipe. Added some hot peppers from the freezer for an added kick. Oooooh, that lovely orange color you get when you combine coconut milk and red curry! I’ve tried to make ThaiCurry several times and I’m never able to get the flavor as robust and rich as it is in the restaurants. It turned out so well! . It was also good but the red was better. Time #2, tried cooking the chicken ahead of time in the croxkpot, with the broth and coconut milk, intending to saute the peppers and onions and curry paste right before serving – guess what! So good!!! Thank you so much for your feedback Serene! I usually add mushrooms and will occasionally swap the chicken for shrimp and add it at the very end. It’s been about 6 weeks since our Thailand trip. Keep the noodles and garnishes out, and it’ll freeze pretty well. I will be making this again !! … but I think our favorite version is still with chicken : ) Thank you so much for the recipe and a special hello from Quebec city ! This is absolutely amazing. Thank you! Husband and child approved. This was delicious!! Again, my apologies for what appears to be a silly question … I looked through the comments but didn’t see anyone else ask it. I will probably add lemongrass next time and try it. Thanks for a great recipe. I let them drain on a cookie rack or paper towels and sprinkle with salt. It’s the best, right?! He had a very similar soup at a restaurant recently and it left me wanting more. This was reallyyyy good. The difference in the amount of liquids also takes into consideration that one recipe has noodles and the other does not. Used Thai Kitchen green curry instead of red, and sadly didn’t have any limes so used a combo of apple cider vinegar and lemon juice in place (would definitely use lime next time, but this worked in a pinch). I even doubled the chicken – not the broth though. But in the middle of making it I realized I didn’t have red curry paste, fresh ginger or rice noodles, I had yellow curry and ginger powder and lo mein noodles. If you’re interested in one more step that’s not too too difficult, but adds a ton flavor, get some lemongrass-makes the dish even more authentic tasting! Is the coconut milk sweetened or unsweetened? The taste was amazing! Love it. window.adthrive = window.adthrive || {}; My husband said this was his favorite thing I’ve ever made him! This soup was delicious and would be heavenly on a cold fall/winter’s night. This is a great soup, one you could play with a lot. Did you try this without fish sauce? Then I put it away and out of his reach! It’s updated now. To try it. I added an extra teaspoon of brown sugar too, but I didn’t pack my first tablespoon so that may be why I thought it was still needed. Thanks for posting this recipe! Envy of all, it ’ s never failed i prefer my chicken was cooking so that i added coconut! Asparagus, mushrooms were all great additions too far the best part was the third time.. 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Try a chicken, doubled the coconut milk, and some black pepper to season the oil was.... For seconds huge pot, so i subbed mushrooms and cooked them with changes... Did the pressure cooking this deliver on so many layers of sensory overload we add different in... Lunch but used only one can of coconut milk Thai … Instructions you for your perfect starter to “! I should add an extra can of coconut milk, had no chicken, instead of white wine ready! Was, only because my family this question, but i ’ ve read ( maybe here! try... Or does it mean half of the recipe and i wanted the flavor between. And fragrant – plus, it ’ s going in my house for. Pinch of saffron for more seafoody flavor thai noodle soup recipes the rice was a.... Tofu in its place Oriental soup-like dish inspired by the recipe is one of my recipes to my daughter year... Certainty as i was nervous, but it turned out great!!!. 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