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!
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!
Here are a few of my other curry inspired recipes:
- Curry Lentil Soup
- Coconut Curry Mussels
- Thai Chicken Coconut Curry
- Coconut Curry Stuffed Peppers
- Curried Salmon Rice Bowl
What you’ll need:
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
we love this recipe!! Our kids can get behind the noodles and the leftovers freeze well!
Wow! So much flavor and a huge hit with the family. I added some chicken and bok choy to make this a hearty dinner. Thanks, Gaby, for another quick and delicious recipe.
Another winner recipe from Gaby again! We absolutely loved this and it was enough for another nights dinner – win!
My husband told me tonight that this was in the top 3 best things I’ve ever made for him in the entire 15 years we’ve been together 🙂 Thanks for a hit recipe!
So yummy.
Absolutely loved this light but flavorful soup!! I would recommend adding other the rotisserie chicken or poached shrimp at make it a more substantial and filling meal. Will definitely make again soon!!
The flavour of this soup is delicious! I added thinly sliced chicken and some broccoli when the broth was boiling and cooked it before adding the noodles, delicious! Thanks!
Wow, thank you for this! It is the most delicate, delicious soup I have made in a long time - and so easy! I added poached shrimp to my bowl. I can't get enough! The only issue will be if my family likes it and I have to share ha ha!
do you think I could add some spicy pork or sausage to this? wanting some good protein.
yum! YES
Hi! Any tips on storing the extra? I'm only cooking for one 🙂 so I'm wondering if you recommend making a half batch or storing the extra? Just concerned about the noodles continuing to absorb liquid and disintegrating overnight .
Noodles def absorb the extra - if it was me (and this is what I have done), I have made it with only some of the noodles, eaten that portion and then reserved the rest of the liquid for another day. On that new day, I warm it on the stovetop with a few extra splashed of stock and add fresh noodles to cook! voila - perfection!
So delish! What a dinner! I added a bit of chopped Napa cabbage to it too. Perfect for a cold day!
This was delicious! The noodles soaked up most of the liquid but we still loved it. I added paprika, cinnamon, cloves, and cayenne to punch up the flavors a bit and my friends were raving over it.
This was so tasty and so fun to make at home!! I love spice and this was VERY spicy. I may have overdone it though on the curry paste, but it was still amazing! Can't wait to make later in the winter when it's really cold.
My favorite recipe ever!!! I think I watched you make it back in the day on the snap chat episodes!