Red Thai Curry Soup

Red Thai Curry Soup

Red Thai Curry Soup

By: Lisa Guy

This delicious, fragrant soup is loaded with immune-boosting spices including garlic, ginger, chilli and turmeric. These herbs also have potent anti-inflammatory and antioxidant properties. Ginger and chilli are also fabulous herbs for improving blood circulation and boosting metabolism.



Prep time

Cook time



  • 100g rice noodles (½ packet)
  • Splash olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch fresh ginger, grated
  • 2 tbsp red Thai curry paste
  • ½ tsp turmeric powder
  • Juice 1 lime
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 1 tbsp pure maple syrup or coconut sugar
  • 1 capsicum, cut into thin strips
  • ½ bunch broccoli, cut into small florets
  • Handful snow peas, cut into length-way strips
  • 1 bunch buk choy
  • Handful fresh coriander, roughly chopped
  • Handful toasted cashews, crushed


  • Soak rice noodles as per packet instructions.
  • Add olive oil to a large, deep frying pan over a medium heat, cook onion and garlic until cooked through.
  • Add ginger, curry paste, turmeric and lime, and then stir through vegetable stock, coconut milk and maple syrup.
  • Add capsicum, broccoli and snow peas and cook for 3 mins.
  • Add noodles, buk choy and coriander and cook for a further 3 mins until buk choy is tender but still a little crunchy.
  • Divide into bowls and top with cashews and coriander.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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