Ingredients
Method
- Build the Flavor Base - In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the diced onion, red bell pepper, and carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become lightly translucent.
- Wake Up the Aromatics - Stir in the garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until everything becomes wonderfully fragrant and the curry paste coats the vegetables.
- Create the Broth - Pour in the chicken broth, coconut milk, and fish sauce. Season lightly with salt and pepper to taste. Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes so the flavors can meld together.
- Add the Noodles - Stir in the noodles and continue simmering until they’re tender. Cooking time will depend on the type of noodles you’re using, so check the package instructions to guide you.
- Finish with Freshness - Stir in the lime juice and chopped cilantro right at the end. This brightens the whole soup and balances the creamy, spicy broth beautifully.
Notes
Noodles: Ramen noodles or rice noodles work best in this soup. If using ramen, simply discard the seasoning packet and use the noodles on their own. For rice noodles, rice stick or pad thai–style noodles are perfect. I recommend avoiding ultra-thin noodles like vermicelli, as they can become too delicate and disappear into the broth.
Curry Paste: The intensity of red curry paste can vary quite a bit depending on the brand. If you’re using a strong brand, you may want to start with a little less and adjust to taste.
