Thai Red Prawn Curry Noodle Soup

5 from 4 votes

This Thai Red Curry Soup is comforting, simple to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness.

Prep Time15

Cook Time30

Total Time45

Course: Entrees, Soups

Cuisine: Thai-Inspired

Diet: Low Calorie

Servings: people

Calories: 610.97kcal

2 tbsp olive oil
12 oz prawns or substitute with shrimp
pinch salt and pepper plus more to taste
13.5 oz coconut milk
1 tbsp ginger freshly minced/grated
2 tbsp shallot minced
3 garlic minced
4 sweet red peppers chopped
3 tbsp red curry paste
6 cups vegetable broth or substitute 6 cups water with 3 Boullion Cubes - We used Bou Brands Bouillon Cubes
1 tbsp coconut aminos
2-3 tbsp fresh lime juice
1 tsp cane sugar optional
1-2 zucchini noodles (1 large, or 2 small)
½ cup cilantro chopped
⅓ cup Thai basil chopped, or substitute regular basil

Heat olive oil over medium heat in a dutch oven and add the prawns with a pinch of salt and pepper. Cooked it for about 5 minutes, or until pink.
Remove the prawns and add the chopped red peppers, and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.
Add red curry paste, frequently stirring for about 1 minute until fragrant.
Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.
Make zucchini noodles by using a spiralizer. Add the noodles to the pot and cook until tender, about 10-15 minutes.
Add the prawns back in with the fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and simmer for a couple of minutes.
Divide into bowls, and serve with chili olive oil, cilantro, basil, or lime wedges.

Keep leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top until hot.