Thai Red Curry Noodle Soup

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I was craving Thai like crazy this week. I was about to get some ramen last night, but then, I decided that I’d wait and make this soup instead.

This recipe comes to you (and me) from Anett Velsberg’s food blog. I am obsessed with all her recipes but this one really caught my eye. It seemed so easy: you make a red curry broth, fry some mushrooms and broccolini and then put everything on top of noodles and serve.

On her blog, Anett said that it takes about 20-30 minutes to make the soup. I’d say that’s a conservative estimate, but I guess it depends on if you cook the noodles ahead of time or not. I waited until the end, so I had to let the soup simmer while the noodles boiled.

Either way, you’ll end up with a bright, lively, spicy soup that is worthy of many occasions. But especially Sunday nights when you’re lounging around your apartment in your pajamas and jamming out to new music.

Here’s a song that’s at the top of my recent playlist.

Thai Red Curry Noodle Soup (every-so-slightly adapted from Anett Velsberg)


2 large garlic cloves, minced
thumb-sized piece of ginger, minced
oil for frying
750 ml vegetable stock
400 ml coconut cream
4 tbsp thai red curry paste
juice from 1/2 lime
soy sauce, to taste
salt, to taste
pepper, to taste
4 shiitakes, thinly sliced
handful of broccolini, roughly chopped
1 packet of rice noodles, cooked in boiling water until tender
handful of cilantro
black sesame seeds


Heat oil in a medium-sized pot. Add the garlic and ginger and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. When ready, season with soy sauce, lime juice, salt and pepper.

While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add a tablespoon of water. Season with soy sauce and lime juice. Remove from pan and add the broccolini, sauté until tender but a bit crunchy. You can add a bit of water to speed up the process. Season with salt and pepper.

To serve, place rice noodles in a bowl. Add the shiitakes and broccolini and top with the broth. Garnish with fresh cilantro and black sesame seeds. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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1 Response to Thai Red Curry Noodle Soup

  1. Pingback: A Very Merry Soup Roundup |

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