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Flavorful Thai Coconut Curry Noodle Soup

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A quick and easy Thai coconut curry noodle soup with a rich, creamy coconut broth, fragrant spices, fresh lime, and your choice of protein and vegetables. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 can (13.5 oz) full-fat canned coconut milk
  • 2 tablespoons red curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 cups (24 fl oz) low-sodium chicken or vegetable broth
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegetarian)
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 6 oz rice noodles or wide wheat noodles
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 medium carrot, shredded
  • 8 oz thinly sliced chicken breast or tofu cubes
  • Fresh cilantro, for garnish
  • Fresh Thai basil leaves, for garnish
  • Chili flakes or fresh chili (optional)

Instructions

  1. Mince garlic and ginger. Slice red bell pepper into thin strips, trim snap peas, and shred carrot. Slice chicken thinly or cut tofu into 1-inch cubes.
  2. Bring a pot of water to boil and cook noodles according to package instructions (4-6 minutes). Drain and rinse with cold water. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add garlic and ginger and sauté for about 1 minute until fragrant.
  4. Stir in red curry paste and cook for 1-2 minutes to bloom the spices.
  5. Slowly add coconut milk and broth. Stir to combine and bring to a gentle simmer.
  6. Add fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
  7. Add chicken or tofu to the simmering broth and cook for 5-7 minutes until cooked through or heated. Add bell peppers, snap peas, and shredded carrot. Cook another 3-4 minutes until vegetables are tender-crisp.
  8. Add cooked noodles to the pot and gently stir to coat with curry broth. Heat through for 1-2 minutes.
  9. Ladle soup into bowls and garnish with fresh cilantro, Thai basil, and chili flakes if desired.

Notes

Toast the curry paste briefly in oil before adding liquids to intensify flavor. Add fish sauce gradually to avoid oversalting. Rinse noodles after boiling to prevent sticking. Do not overcook vegetables to keep them tender-crisp. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of broth.

Nutrition

Keywords: Thai coconut curry soup, coconut curry noodle soup, Thai soup recipe, easy Thai soup, coconut milk soup, red curry soup, noodle soup, quick Thai dinner

Find it online: https://emmayum.com/flavorful-thai-coconut-curry-noodle-soup-recipe-easy-homemade-from-scratch/