Thai Coconut Curry Noodle Soup

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🍜🥥 Thai Coconut Curry Noodle Soup

Ingredients

Soup Base

  • 1 tbsp coconut oil (or neutral oil)
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2–3 tbsp red curry paste (to taste)

Broth

  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups chicken or vegetable broth
  • 1 tbsp soy sauce or fish sauce
  • 1 tsp brown sugar
  • Juice of ½–1 lime

Noodles & Add-Ins

  • 6 oz rice noodles or egg noodles
  • 1 cup mushrooms (shiitake or cremini)
  • 1 red bell pepper, sliced
  • 1 cup shredded chicken, shrimp, or tofu
  • Optional greens: spinach, bok choy, or kale

Garnish (don’t skip)

  • Fresh cilantro
  • Green onions
  • Lime wedges
  • Chili oil or sambal
  • Crushed peanuts

Instructions

  1. Build the aromatics
    Heat oil in a pot over medium heat.
    Sauté onion 3–4 minutes until soft.
    Add garlic and ginger; cook 30 seconds.
  2. Bloom the curry
    Stir in red curry paste and cook 1 minute until fragrant.
  3. Create the broth
    Pour in coconut milk and broth.
    Add soy/fish sauce and brown sugar.
    Simmer 10 minutes.
  4. Add the goods
    Add mushrooms, bell pepper, and protein.
    Simmer 5–7 minutes until tender.
  5. Noodles & greens
    Add noodles and greens.
    Cook until noodles are just tender.
  6. Finish
    Remove from heat. Stir in lime juice. Taste and adjust seasoning.

🔥 Make It Your Way

  • Extra creamy: add ½ more can coconut milk
  • Spicier: chili oil, Thai chilies, or more curry paste
  • Khao Soi vibes: top with crispy fried noodles
  • Vegan: vegetable broth + tofu + soy sauce

💡 Pro Tip

If meal-prepping, cook noodles separately and add when reheating—keeps them from going mushy.

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