This Curry Coconut Noodle Soup is easily one of my favorite WGC recipes! It's quick, aka it comes together in under 15 minutes, it's comforting and it's wildly flavorful! I love carbs and sometimes when you need a bowl of comfort a chicken posole or a creamy tortellini soup does the job realwell. Adding to that lineup- curry coconut noodle soup.
Table of Contents
Why I Love This Recipe
There's a local Thai restaurant in LA called Jitalda. For those of you who don’t live in LA, it’s easily one of the best Thai restaurants in the city and it’s WAY out there in East Hollywood. It's a trek to make it out there, but it’s worth every minute of fighting traffic. Their menu is extensive and their food will knock your socks off. It's packed with so much flavor and heat, there is absolutely not chance you leave without sweating a little. Their curry noodles are other worldly in my opinion and I crave them on a regular basis during these winter months. The recipe below for Curry Coconut Noodle Soup is a very easy interpretation of their noodles and I'm HOOKED.
I've been making this Curry Coconut Noodle Soup for years and everyone loves it, including my 2 year old (I just skip the Fresno peppers for her as a garnish!)
The base of this Curry Coconut Noodle Soup is an incredible broth that doesn’t take too long to whip up, and then you just load it up rice noodles to soak up some of the sauce and thicken it up and top it with all sorts of herbs to give it that bright finish. And if you want to add some extra protein, you could easily add some shredded rotisserie chicken or poached shrimp to this and call it a day. It's perfection in a bowl, promise!
Ingredients & Substitutions
- Coconut Oil
- Yellow Onion
- Garlic
- Ginger
- Red Curry Paste
- Curry Powder
- Vegetable Broth
- Coconut Milk
- Rice Noodles
Garnish:
- Limes
- Fresh Cilantro
- Basil
- Fresno chilis
- Green Onions
*For a full list of ingredients and instructions please see recipe card below.
How to Make Curry Coconut Noodle Soup
Step 1: Heat the coconut oil in a large skillet over medium high heat. Add the onion and sauté for 5 minutes until translucent.
Step 2: Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
Step 3: Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil.
Step 4: Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
Step 5: Garnish with fresh cilantro, basil, red chili’s and green onions.
How to Store Curry Coconut Noodle Soup
You can store this for 3-4 days in the fridge. If you are planning to store, I recommend storing the noodles separately from the broth, either only cooking a smaller amount, or boiling in water separately and only adding as much as you need in the soup. This is because, if stored over a couple days, noodles stored in the soup will start to soften.
How to Freeze Curry Coconut Noodle Soup
If freezing, just like with refrigeration, do not freeze the noodles, but the soup can be frozen for up to a month. Once cool, place it in an airtight container or carefully pack it in a freezer bag. When its time to eat, thaw the soup overnight in the refrigerator and warm it through in the microwave or stovetop.
Tips & Tricks
This is the perfect vegan recipe! If you aren't vegan/vegetarian, feel free to use any other type of broth you have on hand.
FAQs
Can I add a protein?
Yes! Tofu, shrimp, chicken would all taste great in this noodle soup.
Can I use a different curry paste if I don't have red?
Certainly! The flavor profile of different pastes would be a bit different, but you can use what you like or have on hand while still following the rest of the recipe.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Curry Coconut Noodle Soup
Ingredients
- 1 tablespoons coconut oil
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 3 tablespoons fresh ginger minced
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 5 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces of rice noodles
Garnish:
- Limes
- Fresh cilantro
- Basil
- Fresno chili’s thinly sliced
- Green onions
Instructions
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
- Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil. Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
- Garnish with fresh cilantro, basil, red chili’s and green onions.
Notes
Nutrition Information
Great soup. And, an easy recipe to play around with. I sauteed cremini mushrooms with the onions. I also added a large handful of cilantro while the broth was simmering and a big scoop of white miso paste for umami. Boiled the rice noodles separately as I didn't want the broth to get too thick. Served in bowls with silken extra firm tofu, noodles, lots of broth, and all the toppings. Perfect meal for a cold night.
Can I substitute olive oil for the coconut oil?
sure
Amazing! So easy and so good!
For the curry powder, do you use the Indian curry powder, or the Thai curry powder?
I've done it with both - you cant go wrong with either!
I've been snowed into my house for a week and this was the perfect way to use up some leftover ingredients. Substitutions I made due to my situation: red onion instead of white, a teaspoon of apple cider vinegar instead of lime wedges. I added in some bamboo shoots, a little golden mountain sauce, and a little maple syrup
My husband and I loved it. I did add some cayenne to spice up the broth (we ❤️ a-lot of heat!). So easy and flavors were great!
Delicious! Didn’t have red curry paste and used green, still wonderful. We shredded some chicken and thinly sliced some red pepper to make a hearty soup for a cold night.
Not as flavorful as most of Gaby’s recipes but found that adding fish sauce helped.
The gift that keeps on giving!!! Amazing!!! Don’t skip the lime. I substituted jalapeño, added shrimp, and it was delicious. Exceeded our expectations and will be on heavy rotation for the rest of my life!!
This soup was delicious! I added a bag of spinach and it added some nice flavor and color.
Do you have a favorite brand of red curry paste? There are so many to choose from!
First of all, my brother took me to Jitlada when I visited him in LA and I still dream about it. Second of all, I pretty much only want to eat this soup forever and ever. I added browned ground pork for protein, but otherwise made exactly as written and it was phenomenal!
Hi Gaby!! Can you please tell me the difference between coconut in the can versus getting it in a carton in the milk section. Just trying to figure out which is best to cook with. Thank you!
this recipe calls for the one in the can! The difference is the texture and fat content. Can is far superior in my opinion