ππ₯₯ 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
- 2β3 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 Β½β1 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 (donβt skip)
- Fresh cilantro
- Green onions
- Lime wedges
- Chili oil or sambal
- Crushed peanuts
Instructions
- Build the aromatics
Heat oil in a pot over medium heat.
SautΓ© onion 3β4 minutes until soft.
Add garlic and ginger; cook 30 seconds. - Bloom the curry
Stir in red curry paste and cook 1 minute until fragrant. - Create the broth
Pour in coconut milk and broth.
Add soy/fish sauce and brown sugar.
Simmer 10 minutes. - Add the goods
Add mushrooms, bell pepper, and protein.
Simmer 5β7 minutes until tender. - Noodles & greens
Add noodles and greens.
Cook until noodles are just tender. - Finish
Remove from heat. Stir in lime juice. Taste and adjust seasoning.
π₯ Make It Your Way
- Extra creamy: add Β½ 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
π‘ Pro Tip
If meal-prepping, cook noodles separately and add when reheatingβkeeps them from going mushy.
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