If you are looking for the ultimate quick and tasty dish, then this 20 minute Thai red curry noodle soup is the recipe for you.
Everyone loves noodle night and this 20 minute Thai red curry noodle soup recipe is an absolute firm favourite with my family. It has beautifully spiced aromatic flavours, which are not only delicious, but it is healthy and easy to make.
This minimal effort 20 minute Thai red curry noodle soup is super quick to make so is ideal when you have little time to spare. I have been known to get this on the table in 15 minutes at a push. All this dish requires is just a little chopping, boiling of the kettle and a little hob time, what could be easier
It is also incredibly versatile, so you can change the veggies you use or the source of protein, which makes it perfect for lots of different dietary requirements. If you want to try a vegetarian option then why not check out the vegan Thai inspired noodle soup recipe as well.
However, don’t be put off by the fact that the main ingredient that needs to be carb counted is mixed into the dish. Read the diabetes note for my foolproof method to ensure that the correct amount of noodles are served per person to ensure accurate carb counting
What you will need for this 20 minute Thai red curry noodle soup:
- Vegetable Stock
- Basis of any great soup or broth
- I like the Knorr stock pots when making a noodle dish
- Red Thai curry paste
- Mild thai curry paste
- A pre prepareed paste of red peppers, lemongrass, lime, chilli and spices
- Coconut Milk
- You can use full or reduced fat
- Kaffir lime leaves
- Offers a delicate spicy tang to the stock
- Fish sauce
- A cupboard staple for thai cooking
- Used as seasoning and adds an umami flavor to the dish
- Miso paste
- Adds a wonderful umamami depth into the soup
- Adds a zingy tartness to the broth which works brillaintly against the creamy coconut milk
- Also gives you an extra hit of vitamin C
Ingredient saving tip:
You can buy Thai red curry kits which are perfect for this Thai inspired noodle soup, The packs usually include:
- red curry paste
- coconut milk
- kaffir lime leaves
- dried chillies
By buying a kit, which is widely available at supermarkets or using the affiliate link below, means you don’t have to buy and store a lot of the individual ingredients. However, I have found the kits do vary in flavour, spiciness and sometimes the dry ingredients are a little different. But they are brilliant when you have found the one you like.
This is my current favourite which also has the least amount of carbs per 100g is the Blue Dragon Thai Red Curry Kit (affiliate link)
I use rice noodles as not only are they gluten-free, but as they only need to sit in boiling water to cook they make life so much easier for ensuring accurate carb counting.
Rice noodles are also relatively low on the glycemic index, meaning that they will not cause as quick an increase in blood sugars.
I love the Mama Instant Rice Noodles as they are ready in 2 minutes.
However, be aware though, that some rice noodles can take up to 10-15 minutes to soften, so follow the instructions on the packet. I have even had to boil some of them as they just don’t want to cook sitting in the boiling water!
The Protein Option
I use precooked fresh prawns or sometimes a fresh fillet of salmon for this dish. I think that the delicate aromatic flavours go beautifully with the gentle flavours of either prawns or salmon. However, you could substitute the fish for meat or a meat alternative such as tofu if you prefer
- Large/ Jumbo Prawns
- Rich source of iron and vitamin B12, B6 and niacin
- You can also use raw frozen prawns. Just cook them in the broth for a few minutes
- Salmon fillets
- Always buy responsibly sourced salmon if you can
- Full of omega-3 fatty acids and an all ound brilliant source of protein
- Red peppers
- You can of course use any colour pepper but I love the natural sweetness of a red pepper
- High in iron and rich in Vitamin C
- Baby corn
- Good source of fiber and nutrient rich
- A slightly lower carb vegetable than its larger counterpart
- Beautiful peppery flavour
- Adds colour and is nutrient dense
- A particulalrly good source of vitamin K
The main ingredient that has to be carb counted in this 20 minute Thai red curry noodle soup, are the rice noodles. In order to ensure that I get this accurate I use the following method:
- Place your serving of uncooked noodles in each bowl (we tend to have a serving and a half)
- add boiling water to cover the noodles
- Leave for as per packet instructions
- Drain and place back into your bowl ready to serve the soup on top
You may also decide you want to count for the Red Thai curry paste as most include palm sugar. Obviously, the carb count varies depending on the paste you use and how much you like to add in. Based on the amount I used it was an additional 2g of carbs per serving. But, as always you know best what you need to count for.