Description
This Creamy Curry Coconut Noodle Soup is a quick and flavorful dish combining rich coconut milk, fragrant curry spices, and tender rice noodles. It’s a comforting, aromatic soup perfect for a weeknight meal, garnished with fresh herbs and a hint of lime for brightness.
Ingredients
Scale
Main Ingredients
- 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
- 6.75 ounces rice noodles
Garnishes
- Limes, cut into wedges
- Fresh cilantro leaves
- Fresh basil leaves
- Fresno chilies, thinly sliced
- Green onions, sliced
Instructions
- Sauté Aromatics: Heat the coconut oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion and sauté for about 5 minutes until translucent and soft, helping to release the natural sweetness of the onions.
- Add Garlic, Ginger, and Spices: Stir in the chopped garlic, minced fresh ginger, red curry paste, and curry powder. Cook for another minute, stirring continuously to release fragrant aromas and toast the spices evenly.
- Deglaze and Simmer: Pour in the vegetable broth to deglaze the skillet, scraping up any browned bits stuck to the bottom of the pan. Add the coconut milk and bring the mixture to a boil, allowing the flavors to meld together fully.
- Cook Noodles: Remove the skillet from heat and immediately add the rice noodles to the hot broth. Let them soak and cook in the hot liquid until tender, approximately 5 to 7 minutes depending on noodle thickness.
- Season and Serve: Once the noodles are cooked through, season the soup with salt to taste and a squeeze of fresh lime juice to brighten the flavors. Ladle the soup into bowls.
- Garnish: Top each serving with fresh cilantro leaves, basil leaves, thinly sliced Fresno chilies, and sliced green onions for added freshness and a bit of heat.
Notes
- You can adjust the spice level by increasing or reducing the amount of red curry paste and Fresno chilies.
- If rice noodles are unavailable, thin rice vermicelli or glass noodles can be used as substitutes.
- For a protein boost, add tofu cubes or cooked chicken in the simmering broth step.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on stovetop.
- Use light coconut milk for a lower fat version, but full-fat gives a creamier texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
