Curry Coconut Noodle Soup

Rating:

Total Time:

Difficulty:

Easy

Easily the best way to warm up – Curry Coconut Noodle Soup

Curry Coconut Noodle Soup from www.whatsgabycooking.com (@Whatsgabycookin)

Last week before jetting off to NYC, we went out to my favorite Thai restaurant Jitalda. For those of you who don’t live in LA, it’s the best Thai in the city and it’s WAY out there in East Hollywood. AKA it’s a trek to make it out there, but it’s worth every minute of fighting traffic.

We always go to town when we get there and order a handful of things to split. This past time we had a coconut curry soup that was spicy AF. I must have downed 4 glasses of water but it was worth it. I’ve taken some liberty with what I think the recipe might have been and put my own Gaby spin on it. AKA it’s not going to burn your face off and I added noodles because it’s always the right thing to do. It’s an incredible broth that doesn’t take too long to whip up, and then you just load it up 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.

Curry Coconut Noodle Soup

Print Only (Hide on screen only)

Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

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
  • 3 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.
Curry Coconut Noodle Soup: Chef Vision

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

32 comments

  1. Danita

    This looks very good and I’m menu planning for the week. Is the coconut milk listed in the recipe the typical unsweetened canned coconut milk?

  2. Tracy

    This looks great – I’m going to try it this week!
    I think something got deleted in the instructions. #1 just says “Green onions”

  3. Abby Gritz

    I made this two nights ago and it was beyond yummy!!! I had all the ingredients except I didn’t have coconut milk but substituted with almond milk and it was still yummy!! Thank you for the recipe:)

  4. Shilpa

    What brand of curry paste do you use? I have been using the Thai Kitchen brand but I don’t feel like it packs a lot of punch.

    • Chrisssy KG

      following this….
      agree re: Thai Kitchen. mine was not very spicy. But good. Shrimp was a must add to make it a meal for us!

  5. Sandra

    If you wanted to incorporate tofu for some vegan protein, at what point would I add it/how would I cook it? Or would I cook it separately?

    • Gaby

      it you wanted to saute some tofu separately, I’d just toss it in at the end before serving!

  6. Emily Bridge

    Hi—big fan of your recipes! I’m a CA girl living in the NW too. Question: At my grocery store, there is canned coconut milk in the Asian food section and there is coconut milk sold in a carton w/ the refrigerated dairy. Which product do you recommend using?

  7. Liz

    I’ve been eyeing this recipe, and finally got the ingredients to make it for dinner tonight—so excited! I am planning on adding a red bell pepper and baby bella mushrooms to bump up the veggies a bit, we will see how it turns out 🙂

  8. Whitney

    This was simply incredible!!! I sautéed thinly sliced chicken with curry powder and removed from the pot before doing the onions (adding back in at the end). I didn’t have rice noodles, so I subbed ramen and zucchini noodles. Delicious, Gaby! Thanks!!

  9. Kelly

    This was good, was hoping for a wee bit more complexity of flavors. But, this way was a nice comfort food. Only bummer was that the noodles absorbed all of the liquid. I may have to double liquid and reserve half to pour over the noodles just before serving. Or, I could half the amount of noodles or even probably drop in a small bit of couscous in place of noodles without having to double the recipe. Will try again.

  10. Christina

    3 tablespoons ginger? Paste, shredded, chopped, sliced? What’s best for the soup? Thanks!

    • Gaby

      that’s tough!! Maybe extra ginger and skip the onions and add mushrooms and peppers

  11. Lauren

    How many servings does this make? Thinking of preparing it for my book club but debating if I should double the recipe

  12. Becky

    Will it be ok to use a cup of whole milk with 1 can of coconut milk? Don’t want to go back to grocery store ‍♀️