This Thai coconut curry noodle soup is a warm, aromatic bowl of comfort packed with bold flavors and silky noodles. It combines coconut milk, red curry paste, fresh vegetables, and tender noodles for a restaurant-quality dish you can make at home in just 30 minutes. It’s rich, satisfying, and perfect for weeknight dinners or cozy weekends.
Why You’ll Love This Recipe
- Ready in just 30 minutes from start to finish
- Creamy, comforting broth with bold Thai-inspired flavors
- Easily customizable with your choice of vegetables or protein
- Works with chicken broth or vegetable broth for flexibility
- Naturally dairy-free and simple to make gluten-free
- Perfect for meal prep and reheats beautifully
- Uses easy-to-find ingredients available in most grocery stores
Ingredients
For the Curry Noodle Soup
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1/2 lb rice noodles or preferred noodles
- 1/2 cup fresh cilantro or basil, for garnish
- Lime wedges, for serving
Directions
Step 1: Sauté the Aromatics
Heat the coconut oil in a large pot over medium heat. Add the sliced onion, minced garlic, and minced ginger. Cook for about 3 minutes, stirring occasionally until softened and fragrant.
Step 2: Add the Curry Paste
Stir in the red curry paste and cook for 1–2 minutes. Allow the paste to toast lightly to enhance its flavor and deepen the broth.
Step 3: Build the Broth
Pour in the coconut milk, broth, fish sauce or soy sauce, and lime juice. Stir well to combine the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld.
Step 4: Cook the Vegetables
Add the bell pepper and mushrooms to the pot. Simmer for about 5 minutes, or until the vegetables are tender but still vibrant.
Step 5: Cook the Noodles
Add the rice noodles directly to the pot and cook according to package instructions, usually 4–6 minutes. The noodles should become tender while absorbing the flavorful curry broth.
Step 6: Serve and Garnish
Ladle the soup into bowls. Top with fresh cilantro or basil and serve with lime wedges for added brightness. Enjoy immediately while hot.
Tips for Best Results
- Slice vegetables evenly so they cook at the same rate.
- Use full-fat coconut milk for a richer, creamier soup.
- Adjust spice level by increasing or decreasing the curry paste.
- Cook noodles directly in the broth for maximum flavor.
- Add a touch of sugar if you prefer a slightly sweeter Thai-style balance.
- Use fresh lime juice rather than bottled for the best citrus notes.
Variations & Substitutions
- Gluten-Free: Use gluten-free rice noodles and replace soy sauce with tamari.
- Vegan: Use vegetable broth and replace fish sauce with soy sauce or coconut aminos.
- Protein Additions: Add cooked chicken, shrimp, tofu, or chickpeas.
- Extra Vegetables: Spinach, snap peas, zucchini, bok choy, or carrots work well.
- Spicy Version: Add chili flakes or sliced Thai chilis.
- Creamier Broth: Add an extra half-can of coconut milk.
Serving Suggestions
- Serve with steamed jasmine rice for a more filling meal.
- Add a side of crispy spring rolls or vegetable dumplings.
- Top with additional herbs like Thai basil or mint.
- Pair with a light cucumber salad to balance the warmth of the curry.
- Garnish with crushed peanuts or toasted sesame seeds for extra texture.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days. For best results, refrigerate the broth and noodles separately.
- Freezer: Broth can be frozen for up to 2 months, but freeze without noodles to avoid mushiness.
- Reheating: Warm on the stove over medium heat, adding fresh noodles right before serving. If using a microwave, heat in 30–40 second intervals, stirring between each.
Nutrition Information
Per Serving (1 bowl):
- Calories: 380 kcal
- Carbohydrates: 50g
- Protein: 6g
- Total Fat: 16g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 980mg
- Potassium: 420mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 1900 IU
- Vitamin C: 48mg
- Calcium: 40mg
- Iron: 2.5mg
Nutritional values are approximate and may vary based on ingredients used.
FAQ
Can I use green or yellow curry paste instead of red?
Yes. Green curry paste will make the soup more herbal and spicy, while yellow curry yields a milder, slightly sweeter flavor.
How do I keep the noodles from getting mushy?
Cook them until just tender and avoid over-simmering. For leftovers, store noodles and broth separately.
Can I make this ahead of time?
You can prepare the broth in advance and reheat it. Add fresh noodles when ready to serve for best texture.
What can I use instead of coconut milk?
Evaporated milk or cashew cream can work, but the flavor will be less traditional and less rich.
How can I make the soup spicier?
Increase the amount of curry paste, add Thai chili peppers, or stir in a bit of chili paste or sriracha.