Thai Red Curry Noodle

Sunday Soup Club

“You don’t have to like it, but you do have to try it.  You can never know what something is unless you try”. -Mom

As I continue this blog, I’m discovering new things.  One is how much rave the “exotic” soups get from the Sunday Soup Club community!  They are pretty amazing if I do say so myself.  They’re also easy for me to put together, but that might not be the case for those enjoying.  Another discovery is learning how to temper the spice with some acid.  I’ve never been good at this in the past.  Dishes either came out too spicy or too acidic on the lines of citrus.

A little fact about me that some of you do not know is that in September of 2021 during my second trimester of pregnancy I got Covid.  Probably the worst case than most.  Anyways, I survived and my baby is healthy, so no complaints there except I totally lost my sense of taste and smell which was quite depressing.  There are positives to this when you’re pregnant, but so many negatives after giving birth.  Like not being able to smell my baby, her poop, breast milk soaked clothes or my own BO.  Talk about being depressed.  Covid definitely damaged me for the longterm.  I have what has been said to be “long covid” symptoms.  My sense of smell and taste have been slowly coming back, but haven’t fully recovered.  With food being one of my love languages it’s taken some time to feel confident again in cooking and sharing meals again.  In some ways it’s helping me to rediscover my tastes buds all over again, like an infant discovering new foods for the first time.  By this I mean how I’m able to balance the all six taste – salty/sweet/bitter/spicy/sour/astringent.  In Ayurveda this would be a well balanced meal.  I don’t always get it right, and that’s okay.  Why am I sharing this with you…because I’m in the industry of holistic health.  I believe in the body’s natural ability to heal itself with mental willpower and determination.  It’s really sad when something traumatic happens to a person and then that “thing” becomes a crutch.  I see it all the time.  Cooking for others and my family is helping me heal my senses back to what I can remember.  I’m not sure if they’ll ever be completely restored, but I’m not giving up anytime soon!

Before I drop you this recipe I want to take a moment and give a shout out to another favorite local organic farm Worden Farms.  They grow beautiful veggies for all of Southwest Florida.  I encourage you wherever you are to support your local farms.

“one day, I’ll eat where you’re cooking”

Nourish Your Soul - Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

Before we begin, I have a disclaimer to share.  I don’t naturally follow cooking recipes by the book unless it’s baking.  My advice to you is that you make it accordingly and intuitively adjust along the way.  For example: add more water/stock, spices, salt, time, etc.  Recipes are actually guidelines to follow, not rules to heed.  Once you have the base down simply make it your own: add some veggies and/or protein; use a different kind of bouillon or stock; use the immersion blender to thicken the stew; add more water to thin it out; play around with balancing the acid levels with vinegar or citrus.  The things you can do are endless.  Most importantly, enjoy the process, and know that not every batch is going to come out exactly as you imagined.  Sometimes they exceed your expectations!  Enjoy friends 💚

I LOVE anything red curry!  The fragrant combination of dried chilies, garlic, galangal, kaffir lime, lemongrass, and shallots screams YUMMILICIOUSNESS!  Yes, it’s a word in my vocabulary.  This red curry noodle soup is well rounded in all six taste.  The coconut lends sweetness to the saltiness of the stock.  Spice is tempered with the acid from lime.  Sour and astringent are balanced with the veggies, sugar, and fish sauce.  Pour yourself a small bowl and let it cool to room temp before you go heavily adjusting ingredients.  This will allow your tastebuds to fully gather all the info they need to help you make a great soup!

Ingredients: Servings 6-8 (cut recipe in 1/2 and spices to tsp size for 4-6 servings)

  • Natural Spring Water (8 cups)
  • Mung Bean Thread Noodles
  • Coconut Oil/Olive Oil (2 tbls)
  • Cilantro (chopped)
  • Onion (1 medium chopped)
  • Garlic (about 4-6 cloves smashed)
  • Fresh Ginger  (grated – 2-4 tbls)
  • Red Curry Paste (3-4 tbsp) – buy from the asian market
  • Carrots sliced in half moons
  • Red Bell Peppers sliced
  • Zucchini sliced in half moons
  • Fresh Fennel bulb sliced thin, stalks included
  • Coconut Milk (2 cans unsweetened)
  • Bouillon paste (better than bouillon ‘no chicken chicken broth’. use 2 tbsp depending on how seasoned you want it)
  • Brown Sugar (3 tbsp)
  • Lime Juice of 1 lime (adjust to taste)
  • Fresh Kaffir Lime Leaves – optional (use kitchen sissors to cut leaves into to super thin strips)
  • Fish Sauce – optional (2 tbsp)


  • In a large dutch oven/soup pot, combine oil, onions, garlic.  Sauté over medium heat for about 5-7 mins until onions have softened and start to change color.
  • Add grated ginger, and curry paste.  Stir often for about 1-2 minutes until fragrant.  Do not let it burn!
  • Add water and bouillon paste.  Bring to a gentle boil for about 5 minutes.
  • Add coconut milk, and sugar. Continue to gently boil for about 2 mins then turn the heat to low.
  • Add fennel and carrots first for about 5 mins.  Then add all zucchini and bell peppers.  Stir until zucchini begins to soften.
  • Add lime juice and fish sauce.  This is a good time to adjust the salty/sweet/spicy.
  • Off heat, serve over noodles and top with chopped cilantro and kaffir lime leaves.

Additional ways to enjoy

  • use different noodles
  • add more veggies
  • add shredded chicken/shrimp/beef/tofu
  • add coconut cream (not cream of coconut) for more richness
  • fresh Thai chilies for more heat
  • serve over rice

Wishing you a mouth-watering experience that will fill your soul with some much love and joy 🥰.  I’d love to hear your comments!

Namaste 🙏🏽,


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