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Thai Coconut Curry Noodle Soup - Creamy, Comforting, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Oil: Neutral oil like avocado, canola, or coconut oil for sautéing.
  • Aromatics: Garlic (3–4 cloves, minced), fresh ginger (1–2 tablespoons, grated), and shallot or onion (1 small, finely chopped).
  • Thai red curry paste: 2–3 tablespoons, to taste. Choose your favorite brand for reliable flavor.
  • Coconut milk: 1 can (13.5–14 oz) full-fat for a silky broth. Light coconut milk works, but will be thinner.
  • Broth: 3–4 cups chicken or vegetable broth.
  • Fish sauce or soy sauce: 1–2 tablespoons for depth and saltiness.
  • Lime: Zest of 1 lime and juice to taste (about 2 tablespoons).
  • Brown sugar or palm sugar: 1–2 teaspoons to balance the spice.
  • Protein (optional): Thinly sliced chicken breast/thighs, peeled shrimp, firm tofu cubes, or mushrooms.
  • Vegetables: Red bell pepper (sliced), carrots (matchsticks), baby spinach or bok choy, and snap peas or broccoli florets.
  • Noodles: Rice noodles (medium or wide), ramen, or udon. About 8–10 oz.
  • Fresh herbs and toppings: Cilantro, Thai basil, scallions, sliced red chili, bean sprouts, and extra lime wedges.
  • Optional extras: A splash of coconut aminos or tamari, chili oil, or a drizzle of sesame oil.

Method
 

  1. Prep the noodles. Cook noodles according to package directions until just tender. Drain, rinse briefly with cool water, and set aside. Toss with a little oil to prevent sticking.
  2. Warm the aromatics. In a large pot, heat 1–2 tablespoons oil over medium heat. Add shallot/onion, garlic, and ginger. Cook 2–3 minutes until fragrant and softened, but not browned.
  3. Bloom the curry paste. Stir in the red curry paste and cook 1 minute, pressing it into the pot. This step unlocks deeper flavor.
  4. Build the broth. Pour in the coconut milk and 3 cups broth. Add fish sauce (or soy) and sugar. Stir and bring to a gentle simmer.
  5. Add protein and veggies. If using chicken, add it now and simmer 5–7 minutes until cooked through. For shrimp, add in the last 3 minutes. For tofu or mushrooms, add with vegetables. Then add bell pepper, carrots, and snap peas; simmer 3–5 minutes until crisp-tender.
  6. Adjust the flavor. Add lime zest and juice. Taste and adjust with more fish/soy sauce for salt, sugar for balance, or extra curry paste for heat. If the broth is too strong, add more broth to thin.
  7. Combine with noodles. Divide noodles into bowls and ladle hot soup over them, or stir noodles directly into the pot right before serving.
  8. Finish with toppings. Sprinkle with cilantro, Thai basil, scallions, and sliced chili. Add bean sprouts and extra lime wedges. Drizzle chili oil if you like heat.