Thai Red Curry Udon Noodle Soup
Thai Red Curry Udon Noodle Soup
Ingredients
For the Soup Base
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons red curry paste
- 4 cups chicken broth
- 1/2 can full-fat coconut milk, (about 6 3/4 fluid ounces)
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lime juice, freshly squeezed
For the Soup Fillings and Garnish
- 12 ounces udon noodles, fresh or frozen
- 12 frozen dumplings, your preferred type
- 4 cups baby bok choy, roughly chopped
- 2 red Thai chilies, thinly sliced, for garnish (optional)
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare the aromatics: Chop the 1/2 yellow onion, mince the 4 garlic cloves, and grate 1 tablespoon of fresh ginger.
⏱️ 3 min
- 2
In a large pot or Dutch oven, add a splash of cooking oil (such as vegetable or canola oil) and heat over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min
- 3
Stir in the 4 tablespoons of red curry paste with the aromatics. Cook for 1 minute, stirring constantly, to toast the paste and release its flavors.
⏱️ 1 min
- 4
Pour in the 4 cups of chicken broth and 1/2 can of full-fat coconut milk. Stir well to combine, ensuring the curry paste is fully dissolved.
⏱️ 1 min
- 5
Add the 1 1/2 tablespoons of granulated sugar and 1/2 teaspoon of salt to the soup base. Stir until the sugar dissolves. Bring the soup to a gentle simmer.
⏱️ 3 min
- 6
Once simmering, add the 12 ounces of udon noodles, 12 frozen dumplings, and 4 cups of chopped baby bok choy to the pot. Stir gently to submerge the ingredients.
⏱️ 1 min
- 7
Cover the pot and cook for 5-7 minutes, or until the noodles are tender, the dumplings are cooked through, and the bok choy is wilted. Check for doneness according to package instructions for noodles and dumplings.
⏱️ 7 min
- 8
Remove the lid and stir in the 1 tablespoon of fresh lime juice. Taste and adjust seasoning with more salt or lime juice if desired.
⏱️ 1 min
- 9
Ladle the hot soup into bowls. Garnish with thinly sliced red Thai chilies (if using) and chopped scallions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Udon Noodle Soup
For the Soup Base
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons red curry paste
- 4 cups chicken broth
- 1/2 can full-fat coconut milk, (about 6 3/4 fluid ounces)
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lime juice, freshly squeezed
For the Soup Fillings and Garnish
- 12 ounces udon noodles, fresh or frozen
- 12 frozen dumplings, your preferred type
- 4 cups baby bok choy, roughly chopped
- 2 red Thai chilies, thinly sliced, for garnish (optional)
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare the aromatics: Chop the 1/2 yellow onion, mince the 4 garlic cloves, and grate 1 tablespoon of fresh ginger.
⏱️ 3 min - 2
In a large pot or Dutch oven, add a splash of cooking oil (such as vegetable or canola oil) and heat over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min - 3
Stir in the 4 tablespoons of red curry paste with the aromatics. Cook for 1 minute, stirring constantly, to toast the paste and release its flavors.
⏱️ 1 min - 4
Pour in the 4 cups of chicken broth and 1/2 can of full-fat coconut milk. Stir well to combine, ensuring the curry paste is fully dissolved.
⏱️ 1 min - 5
Add the 1 1/2 tablespoons of granulated sugar and 1/2 teaspoon of salt to the soup base. Stir until the sugar dissolves. Bring the soup to a gentle simmer.
⏱️ 3 min - 6
Once simmering, add the 12 ounces of udon noodles, 12 frozen dumplings, and 4 cups of chopped baby bok choy to the pot. Stir gently to submerge the ingredients.
⏱️ 1 min - 7
Cover the pot and cook for 5-7 minutes, or until the noodles are tender, the dumplings are cooked through, and the bok choy is wilted. Check for doneness according to package instructions for noodles and dumplings.
⏱️ 7 min - 8
Remove the lid and stir in the 1 tablespoon of fresh lime juice. Taste and adjust seasoning with more salt or lime juice if desired.
⏱️ 1 min - 9
Ladle the hot soup into bowls. Garnish with thinly sliced red Thai chilies (if using) and chopped scallions before serving immediately.
⏱️ 1 min