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Thai Red Curry Soup

  • Author: Jess
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main/Appetizer
  • Method: Cook
  • Cuisine: Thai


Thai Red Curry Soup


  • 12 tbsp Thai red curry paste* (depending on strong you want it!)
  • 1 tbsp grated ginger
  • 6 cups vegetable broth,
  • 1 can coconut milk
  • 1 tbsp honey (or maple syrup)
  • 1 tbsp soy sauce (*can use fish sauce for non-vegetarian and more “traditional” taste)
  • Juice of 1/2 lime
  • 1 large handful cilantro, chopped
  • 3 green onions, chopped
  • 2 red chillies, chopped
  • 1 pack of rice noodles


  1. Start by heating your red curry paste and grated ginger in a large pot on medium heat. Mix together until you can smell the aroma.
  2. Add your chicken broth, and coconut milk. Stir everything together and bring to a boil.
  3. Once boiled, reduce heat to medium and add your honey, soy sauce, and lime juice.
  4. Allow soup to simmer on low heat for at least 10 minutes. (or up to 30)
  5. Taste your broth, and adjust according to your taste. If you prefer more salty, add more fish sauce. If you prefer more citrus, add more lime.
  6. Boil your rice noodles in a pot of hot water and drain.
  7. Garnish your soup with rice noodles, cilantro, green onion, and chilies.
  8. Enjoy!


  • Serving Size: 1/6 recipe
  • Calories: 260
  • Sugar: 6g
  • Fat: 12g
  • Saturated Fat: 9g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 8g

Keywords: Thai Red Curry Soup, vegan thai curry recipe, how to make red thai curry soup