Red Coconut Curry Soup

red curry coconut soup

5 from 3 reviews

Take a trip to Southeast Asia with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won’t be able to put down!


Units Scale
  • 1 tablespoon peanut or vegetable oil
  • 2 cloves garlic (minced)
  • 1 thumb size ginger (peeled and minced)
  • 3 tablespoons coriander stems (finely chopped)
  • 1 medium onion (finely chopped)
  • 3 tablespoons red curry paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon granulated sugar
  • 3 tablespoons reduced fat peanut butter
  • 2 tablespoons fish sauce
  • 3 1/2 cups chicken stock
  • 1/2 cup lite coconut milk
  • 100 grams dry rice noodles
  • 2 cups shredded iceberg lettuce
  • lemon wedges for serving
  • handful fresh coriander leaves


  1. In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
  2. Add curry paste, cumin, sugar and peanut butter and stir well until well blended.
  3. Add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes – or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
  4. Meanwhile soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
  5. Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.


Keywords: recipe, appetizer, main, noodles

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