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
- 4 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
So tasty! The closest I have gotten to making something I enjoy as much as takeout. I soaked the rice noodles in water a few mins before adding to the soup to avoid it all getting soaked up.
What curry paste do you use?
I’ve just been introduced to curry, turned it down for years n then on a plea I tried it and let me tell you I can’t get enough of it, only regret is that I didn’t true it sooner, never made it but I have made your recipes, so what brand of curry powder n paste should I use, I bought one before n it was yukky not yummy I
So so good! I love curry so much and this was a simple quick and delicious dinner! Don’t skimp on the fresh herbs and lime! They really bring it together. We‘ve made it as is a ton of times and have also shredded chicken and added at the end for some protein, and if we have bell peppers or broccoli on hand I’ll add that as well. It’s amazing as written and super easy to add to and has been awesome every way we have done it!
The soup was tasty but when i added the rice noodles they soaked everything up 🙁 and then became this paste almost curry mac and cheese which tasted goopy. What brand of rice noodles do you use? I was so dissapointed after I added the noodles.
Hey Samantha!! That happens to me sometimes too if I let the noodles sit for too long before serving. They can just keep on absorbing the liquid!! I usually use the Thai Kitchen noodles, but if they soak up too much, I add more liquid and just re-season as needed
Just wanted to know if I can substitute anything for the veg broth and curry paste. Thanks in advance!
you can use chicken stock if you prefer - not really a good substitute for curry paste except for curry powder!
Can you use Kelp noodles instead of rice noodles?
haven't tried but sounds good
Can I do this in Instant Pot??
I'm sure you can but I haven't tried it so I don't know timing
Just made this, and it is absolutely delicious!!
Just made this and it was absolutely delicious! Perfect on a cold winter night.
This was quick, easy, and delicious. I added some red pepper and mushrooms with the onion at the beginning. YUM!
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 ♀️
sure!!
How many servings does this make? Thinking of preparing it for my book club but debating if I should double the recipe
4!
Allergic to garlic and onions. Thoughts on subs?
that's tough!! Maybe extra ginger and skip the onions and add mushrooms and peppers
This was so good!!