Thai Coconut Curry Noodle Soup

🍜🥥 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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