# Thai Red Curry Noodle Soup

> Tim makes Thai Red Curry Noodle Soup in just 25 minutes, building a fragrant broth with red curry paste, makrut leaves, chicken stock and coconut cream. Soba noodles simmer with bok choy, then thinly sliced rump steak is stirred through right at the end to stay tender. Finish each bowl with bean sprouts, coriander, fresh chilli and a lime wedge for that bright Thai style hit.

## Recipe

- Experience ID: 98268
- Name: Thai Red Curry Noodle Soup (Master Instance) (Google)
- Published: 2026-05-03T03:01:32

## Ingredients

- 1 tbsp olive oil
- 1 pack soba noodles
- 1 red onion, cut into wedges
- 1 carrot, peeled and thinly sliced
- ¼ cup red curry paste
- 4 makrut leaves
- 2L chicken stock
- 1 x 400ml can coconut cream
- 1 bunch baby bok choy, roughly chopped
- 2 cups bean sprouts
- 1 bunch coriander
- 1 long red chilli, thinly sliced
- 400g rump steak, very thinly sliced
- 1 lime, cut into wedges

## Method

1. Add olive oil to a large wok over medium-high heat. Once hot, add the red onion and carrot, and stir-fry for 1 minute. Add the red curry paste and stir fry for a further minute until fragrant.
2. Pour in the chicken stock and makroot leaves and bring to a light boil. Add the soba noodles and bok choy. Simmer for 5 minutes until the noodles are tender.
3. Add the sliced steak and stir through for 1 minute to just cook the beef. Stir in the coconut cream and cook for another minute to heat through. Remove from the heat.
4. Serve in large bowls topped with bean sprouts, coriander, sliced chilli, and a lime wedge. Enjoy!

## Tags

- Meals: Soup
- Cuisine: Thai
- Ingredient tags: Beef recipes

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