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Quick Savory Coconut Red Curry Noodle Soup

quick savory coconut red curry noodle soup - featured image
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A warm, quick, and comforting noodle soup featuring a creamy coconut milk base and savory red curry paste, perfect for busy evenings.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons red curry paste (Mae Ploy recommended)
  • 2 cups (16 fl oz / 480 ml) vegetable or chicken broth
  • 6 oz (170 g) rice noodles
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup sliced bell peppers
  • 2 cups baby spinach or bok choy
  • 1/2 cup julienned carrots
  • 1 cup cooked shredded chicken, tofu cubes, or shrimp (optional)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • Fresh cilantro and green onions for garnish

Instructions

  1. Place 6 oz rice noodles in a bowl and cover with hot water. Let soak for 8–10 minutes until tender but still firm. Drain and set aside. Alternatively, boil noodles for 3-4 minutes according to package instructions.
  2. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant but not browned.
  3. Stir in 2 tablespoons red curry paste and toast for 1-2 minutes to release flavors.
  4. Pour in coconut milk and vegetable or chicken broth. Stir to combine and bring to a gentle simmer.
  5. Add fish sauce and brown sugar. Taste and adjust seasoning; add chili flakes if desired for extra heat.
  6. Add sliced bell peppers and julienned carrots. Cook for 5 minutes until vegetables are tender but crisp.
  7. If using, stir in cooked chicken, tofu, or shrimp to warm through.
  8. Add baby spinach or bok choy and cook for another 2 minutes until wilted.
  9. Add drained rice noodles to the soup and stir gently to coat noodles with broth.
  10. Remove from heat and stir in fresh lime juice.
  11. Ladle soup into bowls and garnish with chopped cilantro and green onions.

Notes

Toast the curry paste in oil before adding liquids to unlock deep flavors. Add lime juice at the end to brighten the soup. Avoid overcooking noodles in the soup to prevent mushiness. Store noodles separately from soup if refrigerating leftovers.

Nutrition

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

Find it online: https://bouncybowl.com/quick-savory-coconut-red-curry-noodle-soup-recipe-easy-and-delicious/