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Curry Coconut Noodle Soup Recipe

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4.2 from 13 reviews

This vibrant Curry Coconut Noodle Soup delivers rich, aromatic flavors with a perfect balance of creamy coconut milk and spicy red curry. Ready in just 15 minutes, it features tender rice noodles simmered in a fragrant broth made with fresh ginger, garlic, and curry spices. Garnished with fresh herbs, lime, and chili, this comforting soup is a quick and satisfying meal perfect for any day.

Ingredients

Soup Base

  • 1 tablespoon coconut oil
  • 1 yellow onion, thinly sliced
  • 6 garlic cloves, chopped
  • 3 tablespoons fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 3 cups coconut milk

Noodles & Garnishes

  • 6.75 ounces rice noodles
  • Limes, for seasoning
  • Fresh cilantro, for garnish
  • Fresh basil, for garnish
  • Fresno chilies, thinly sliced, for garnish
  • Green onions, for garnish

Instructions

  1. Sauté Aromatics: Heat the coconut oil in a large skillet over medium-high heat. Add the thinly sliced onion and sauté for about 5 minutes until translucent. Then stir in chopped garlic, minced ginger, red curry paste, and curry powder, cooking for another minute until fragrant to develop the soup’s base flavor.
  2. Simmer Broth: Pour in the vegetable broth to deglaze the skillet, scraping up any bits stuck to the pan. Add the coconut milk and bring the mixture to a rolling boil. Let it simmer for 5-8 minutes to slightly thicken and meld the spices.
  3. Cook Noodles: Turn off the heat and add the rice noodles directly into the hot broth. Let the noodles cook until tender, usually a few minutes depending on the noodle type. Season the soup with salt and freshly squeezed lime juice to taste.
  4. Garnish and Serve: Ladle the soup into bowls and garnish generously with fresh cilantro, basil, thinly sliced Fresno chilies, and green onions. Serve immediately for a warm, flavorful meal.

Notes

  • You can substitute rice noodles with flat rice vermicelli or glass noodles if preferred.
  • For a spicier soup, add more red curry paste or extra chili slices.
  • Adjust thickness by adding more broth if the soup becomes too thick after simmering.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking the noodles.
  • This soup is naturally gluten-free if using gluten-free broth and noodles.

Find it online: https://simpleplatter.com/curry-coconut-noodle-soup-recipe/