Name: Spicy Thai Red Curry Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium carrots, peeled and diced (about 1 cup); 1 medium red bell pepper, diced (about 1 cup); 1 small onion, chopped; 3 garlic cloves, chopped; 1 teaspoon ginger, minced; 4 tablespoons red curry paste; 1 can, 15 ounces chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup full fat coconut milk; 7 ounces rice noodles; Sea salt, to taste; Ground black pepper, to taste; Juice of 1/2 a lime; 1/2 cup cilantro, loosely packed; Lime quarters

This might be the boldest, most comforting way to spice up your dinner routine. I’m talking about the Spicy Thai Red Curry Soup Recipe that’s bursting with rich flavors and vibrant colors—it’s like a warm hug in a bowl, perfect any night you crave something both cozy and a little bit adventurous.

A deep black pot filled with a creamy orange soup with thin white noodles swirling throughout. Floating on top are round beige chickpeas and chunks of bright red and deep orange vegetables, with small green herb pieces scattered for contrast. A wooden spoon is scooping up a mix of noodles, chickpeas, and vegetable chunks from the right side of the pot. The pot is placed on a light brown woven mat, with a lime and white bowl blurred in the background. The overall look is warm and inviting, with a rich texture to the soup and vibrant colors from the vegetables. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Red Curry Soup Recipe
Top Tip
How to Serve Spicy Thai Red Curry Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Thai Red Curry Soup Recipe

Why You'll Love This Recipe

I’ve made this Spicy Thai Red Curry Soup Recipe more times than I can count, and each time, it feels like a cozy little celebration of bold, fresh Thai flavors without leaving my kitchen. What I adore is how each ingredient shines without overpowering, giving you that classic curry soup vibe with a homemade twist.

Deep, authentic flavors: The balance of coconut milk and red curry paste creates a rich yet refreshing taste that’s truly addictive.
Quick and simple: Prep and cook time together are under 30 minutes – perfect for busy weeknights.
Flexible and customizable: You can easily swap veggies or noodles to suit what you have on hand or your dietary needs.
Comfort food with a healthy twist: Chickpeas add protein and fiber, turning this into a satisfying plant-based meal you’ll feel good about.

Ingredients & Why They Work

Each ingredient in this Spicy Thai Red Curry Soup Recipe plays a role in building layers of flavor and texture. Here’s why I choose these specific ones and a couple of shopping tips to help you nail it every time.

Flat lay of peeled and diced orange carrots, diced bright red bell pepper, a small chopped white onion, three whole uncracked garlic cloves, a small piece of fresh ginger root with rough skin, a small white bowl of deep red curry paste, a simple white bowl filled with pale beige chickpeas, a small white bowl of smooth white coconut milk, a nest of uncooked white rice noodles, a small white bowl of golden extra virgin olive oil, a few fresh green cilantro sprigs, lime wedges with vibrant green skin, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: I prefer this for its clean taste and good quality, which gives the base a light, healthy start without overpowering the curry flavors.
Carrots: They add sweetness and a bit of bite, balancing out the heat from the curry paste with their natural sugars.
Red bell pepper: Besides that gorgeous color, it brings a mild sweetness and crunch if not overcooked.
Onion: The flavor foundation that adds that savory depth you want in any soup.
Garlic: Nothing beats the aroma and subtle spicy undertone garlic gives this soup.
Ginger: Fresh ginger is a must for that zing and complexity you expect from Thai cooking.
Red curry paste: The star of the show – fresh and vibrant curry paste packs all the chili, lemongrass, and galangal flavors that give this soup personality.
Chickpeas: These add body and protein, making this soup more filling and nutritious—plus, you get that nice creamy texture when they soften.
Vegetable broth: I like homemade or low-sodium store-bought for maximum control over salt and flavor.
Coconut milk (full fat): Creamy and lush, this enriches the soup perfectly and balances the heat from the curry.
Rice noodles: These soak up the broth and keep everything feeling light – just be sure not to overcook!
Sea salt & black pepper: Essential finishes to sharpen each flavor.
Lime juice: The secret weapon brightening and lifting this entire dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Spicy Thai Red Curry Soup Recipe is how easy it is to customize. I like switching up the veggies based on what’s fresh or in season, and sometimes I add tofu or shredded chicken to bulk it up when I’m craving some extra protein.

Variation: Once, I swapped the rice noodles for udon noodles to give it a chewier texture, and it turned out great! You can even try spiralized zucchini for a low-carb twist.
Spice level: Feel free to add more curry paste or throw in fresh chilies if you like it fiery hot, or tone it down by reducing the paste and adding extra coconut milk.
Seasonal tweaks: In the colder months, I love adding sweet potatoes or butternut squash for a cozier feel. In summer, a handful of fresh basil stirred in before serving brightens the soup beautifully.

Step-by-Step: How I Make Spicy Thai Red Curry Soup Recipe

A white bowl filled with a creamy orange soup with thin noodles placed in the center. Around the noodles, there are light green spinach leaves, white cubes of tofu, green broccoli, and light yellow cauliflower pieces floating in the soup. A woman's hand is holding a green lime wedge above the bowl ready to squeeze it. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies for a Flavorful Base

Start by heating 2 tablespoons of extra virgin olive oil in a large, heavy pot over medium heat. I toss in the diced carrots first and cook them for about 2 minutes — this helps bring out their sweetness gently without softening them too much. Then add your chopped red bell pepper, onion, garlic, and minced ginger. Stir everything together and cook for another minute until fragrant. This quick sauté builds the flavor foundation for your curry soup and releases those amazing aromatics that make your kitchen smell incredible.

Step 2: Bring in the Curry Heat and Chickpeas

Now stir in 4 tablespoons of red curry paste along with the drained and rinsed chickpeas. Give it a good stir so that the curry paste clings nicely to the veggies and chickpeas. Then pour in 4 cups of vegetable broth and bring the pot to a simmer. You’ll notice the deep red color and rich smell instantly—this is where the soup’s signature spicy, salty, and slightly sweet notes develop.

Step 3: Add Coconut Milk & Simmer Gently

Pour in 1 cup of full-fat coconut milk and let it simmer on medium heat for 2 to 3 minutes. Keep an eye on it — you want your veggies tender but not mushy, so gently poke the carrots after a couple of minutes to check their texture. This step adds creaminess and balances the curry’s heat perfectly, creating a silky, luscious broth you’ll want to savor.

Step 4: Cook the Noodles & Final Seasoning

Add about 7 ounces of rice noodles straight into the pot and cook them according to package instructions until soft—usually just a few minutes. Stir frequently to gently break up the noodles and mix everything well. Right before turning off the heat, squeeze in the juice of half a lime; this brightness wakes up the whole bowl. Season with sea salt and freshly ground black pepper to your taste. Give it a final stir, and you’re almost ready to serve.

Step 5: Garnish & Serve

Remove from heat, ladle the soup into bowls, and top with a handful of loosely packed fresh cilantro and lime wedges on the side. I like to leave the lime on the side so everyone can add just the right amount of tanginess they love – it’s all about making this bowl yours.

Top Tip

From countless bowls I’ve made over the years, a few simple tweaks really take this Spicy Thai Red Curry Soup Recipe from great to unforgettable. These are the little things I keep in mind every time I cook it.

Don’t over-simmer your coconut milk: Too much heat can cause it to separate, so keep your simmer gentle and short after adding it.
Use fresh ginger and garlic: It makes a world of difference in giving authentic aroma and zest.
Cook noodles last: Add rice noodles towards the end to prevent them from getting gummy and falling apart.
Adjust salt and lime juice at the end: Both can change balance dramatically, so season lightly first, then taste and add more if needed.

How to Serve Spicy Thai Red Curry Soup Recipe

The image shows a white shallow bowl filled with a creamy orange soup or curry. Inside the soup, there are several green broccoli pieces scattered around and many slices of light green zucchini, cut into thin, long shapes. On top of the soup, toward one side, there is a small pile of fresh, bright green spinach leaves. The soup looks smooth and thick, with a few visible herbs or spices. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always garnish my bowls with fresh cilantro because its herbal brightness pairs so well with the spiced soup. Lime wedges on the side are a must to add that zingy finish, and sometimes I toss in sliced green onions or even a sprinkle of crushed peanuts for extra crunch when I'm feeling fancy.

Side Dishes

This soup is satisfying on its own, but I love pairing it with light cucumber salad or steamed jasmine rice to soak up the delicious broth. For extra indulgence, crispy spring rolls or a simple papaya salad on the side round out the meal perfectly.

Creative Ways to Present

For special occasions, I like serving the soup in hollowed-out mini pumpkins or coconut shells to add a tropical, festive vibe. You can also layer the soup in a clear glass bowl with vibrant veggie ribbons on top for a beautiful, colorful display that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Thai Red Curry Soup Recipe in an airtight container in the fridge for up to 3 days. To keep the noodles from getting too mushy, I sometimes store the broth and noodles separately if I plan ahead — that way the texture stays perfect.

Freezing

Because of the coconut milk and noodles, freezing isn’t my top choice. However, if needed, I freeze the soup without the noodles. When reheating, I thaw thoroughly, add freshly cooked noodles, and it tastes almost like fresh!

Reheating

Reheat gently on the stove over medium-low heat, stirring often. If the soup thickened in the fridge, add a splash of water or broth to loosen it back up. Add lime juice and fresh herbs after reheating to revive those fresh, vibrant flavors.

Frequently Asked Questions:

Can I make Spicy Thai Red Curry Soup Recipe vegan?

Absolutely! This recipe is already naturally vegan and plant-based with chickpeas as the protein source. Just make sure your red curry paste doesn’t contain shrimp paste, which some brands do. Look for labeled vegan-friendly curry pasta or make your own.

How spicy is this Spicy Thai Red Curry Soup Recipe?

The heat level depends on the red curry paste brand and how much you use. My recipe uses 4 tablespoons, which delivers moderate heat but nothing overwhelming. You can reduce the amount for a milder soup or add fresh chilies to kick it up if you’re feeling brave.

Can I substitute rice noodles with something else?

Yes! Rice noodles give a light texture, but you can use glass noodles, vermicelli, or even udon for a chewier bite. For a low-carb version, spiralized vegetables like zucchini or sweet potato noodles work beautifully too. Just adjust cooking time accordingly.

What’s the best way to reheat leftovers without losing flavor?

Reheat gently on the stove, adding a splash of broth if it’s too thick. Avoid boiling, especially after adding coconut milk, to prevent separation. Add fresh lime juice and cilantro after warming to refresh the flavors just like the first time.

Final Thoughts

This Spicy Thai Red Curry Soup Recipe has become one of my go-to meals for both busy weeknights and special cozy dinners. It’s comfort food with character, a perfect blend of heat, creaminess, and freshness that never fails to impress. If you’re ready to add a little vibrancy and warmth to your table, try this recipe out—it’s like a little trip to Thailand without leaving your kitchen.