Curry Coconut Noodle Soup
A quick and comforting Curry Coconut Noodle Soup made with coconut milk, red curry paste, rice noodles, ginger and fresh herbs, ready in just 15 minutes.
Servings: 4 people
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 chiles thinly sliced
- Green onions
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, ginger, curry paste, and curry powder to 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.
- Remove from the heat and add the noodles to the boiling broth. Let the noodles cook until tender, then season with salt and lime juice.
- Garnish with fresh cilantro, basil, Fresno chiles, and green onions.
Notes
-
- Cook the curry paste and curry powder with the aromatics before adding the broth. Give the garlic, ginger, curry paste, and curry powder about a minute in the skillet until everything is fragrant before adding any liquid. This builds the flavor base for the entire soup.
- Use full-fat canned coconut milk for the creamiest broth. Full-fat coconut milk gives this soup its rich, silky texture. Light coconut milk will work, but the finished broth will be noticeably thinner.
- Add the rice noodles after removing the soup from the heat. The boiling broth has enough residual heat to cook the noodles without keeping them over direct heat, which helps prevent them from becoming too soft.
- Taste and adjust the broth before serving. Curry pastes can vary in both heat and saltiness, so taste the finished broth and adjust the salt, lime, and heat as needed.
- Finish the soup with fresh lime juice. The acidity from the lime balances the richness of the coconut milk and brightens the curry broth. Taste and add more as needed before serving.
- Store the noodles separately if you're planning for leftovers. Rice noodles continue absorbing broth as they sit and can become very soft. Cook only what you need or keep cooked noodles and broth in separate containers.
- Add a protein if you want to make it heartier. Shredded rotisserie chicken, shrimp, or tofu all work well with the coconut curry broth and turn this quick soup into an even more substantial dinner.
Nutrition (estimated)
Calories: 587kcal | Carbohydrates: 55g | Protein: 6g | Fat: 41g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1288mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1823IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 7mg