Thai Red Curry and Buckwheat Noodle Soup Recipe
Prep time
Cook time
Total time
Thai red curry with buckwheat noodle soup is a delicious recipe that is also great for clearning the sinuses! It uses whole food ingredients that you can feel good about.
Recipe type: Soup
Cuisine: Thai
Serves: 2-4 servings
  • 2 tbsp olive oil
  • 1 package of buckwheat noodles
  • 3 tbsp red curry paste
  • 1 sliced king mushroom or 1 cup whatever type mushrooms
  • 2 bell peppers sliced
  • 20 oz. sliced canned bamboo shoots
  •  28 oz. lite coconut milk
  • 2 cups water
  • 16 oz. fish balls sliced or whatever protein you prefer
  • 1 cup basil leaves
  • 1.5 tbsp fish sauce
  • 1 tsp stevia
  • Thai peppers for garnish
  1. For the noodles:
  2. Cook per the instructions on the package and set aside
  3. For the soup:
  4. In a large wok, pan or skillet heat the oil on medium high.
  5. Add the curry paste and stir-fry until fragrant.
  6. Add in the protein and stir fry for about a minute.
  7. Add ½ the coconut milk and stir together for about another minute.
  8. Add in the vegetables and other ingredients other than the coconut milk and stir in.
  9. Add the rest of the coconut milk and cook for a few more minutes and serve over the noodles!
  10. Garnish with Thai peppers for color.
Recipe by Healthy Thai Recipes at