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
3 tablespoons ginger? Paste, shredded, chopped, sliced? What's best for the soup? Thanks!
chopped fresh ginger
Flavors have sat a while and it is delish.
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.
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!!
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 🙂
LMK what you think! xoxo
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?
canned!
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?
it you wanted to saute some tofu separately, I'd just toss it in at the end before serving!
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.
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!
I love a good curry recipe. here`s to not burning MY face off!
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:)
what coconut milk did you use?
trader joes!! regular full fat coconut milk
This is going to be on regular rotation!!
This looks great - I'm going to try it this week!
I think something got deleted in the instructions. #1 just says "Green onions"
ooopps! fixing
My husband and I both love this recipe! I’ve shared with others who loved as well. So delicious!
Could you use green curry paste instead of red? Would the flavor still be ok?
totally - delish! just a diff color
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?
correct
This looks delicious! Love curry, and love coconut, perfect!