Thai Curry Soup · Sentzational

Thai Curry Soup

This will heal your soul. If you are looking for a heartier soup add rotisserie chicken or the sriracha tofu from TJ’s.

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m
  • Serves: 2 people
  • Yield: 2 bowls of soup
  • Category:


  • 1 bundle udon or ramen Noodles
  • 1/2 cup carrots, chopped or julienned
  • 1/2 cup mushrooms
  • 1 bell pepper, chopped
  • 1 lemon, juiced
  • 2 teaspoons sriracha (or more if you like the spice)
  • 1 tablespoon red curry paste
  • 1 tablespoon sambal oelek (ground fresh chili paste)
  • 1 tablespoon miso paste
  • 1 can coconut milk
  • 2 cups bone broth
  • 1 handful of cilantro, basil, and mint


  1. Add bone broth and coconut milk to a sauce pan and simmer for a few minutes to combine over medium-low heat
  2. Add miso, red curry pastes, and the hot sauces. Mix in and bring the liquid to a boil
  3. If cooking with ramen add the veggies now, if cooking with udon noodles add the udon noodles now, reduce heat to medium-low to simmer
  4. Ramen: after about 5-7 minutes of the veggies cooking add the ramen noodles in to quick cook. Udon: with 5-7 minutes left in cook time add in the veggies to cook.
  5. Once the noodles are done cooking separate the soup into two bowls and top with herbs.
  6. Enjoy!