Go Back

Creamy Thai Curry Noodle Soup

A flavorful and comforting soup that's quick to make, perfect for busy evenings and packed with wholesome ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons coconut oil (or your favorite cooking oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste the star of the show!
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 can (14 oz) coconut milk
  • 2 cups fresh veggies (bell peppers, carrots, snap peas)
  • 8 oz rice noodles
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • to taste fresh cilantro or basil for garnish Optional toppings: sliced scallions, peanuts, or chili flakes.

Method
 

Cooking Steps
  1. In a large pot, heat the coconut oil over medium heat. Add in the diced onion and sauté until translucent—about 3-4 minutes.
  2. Toss in the minced garlic and ginger, stirring for another minute until fragrant.
  3. Add the red curry paste and stir it into the mix, letting it release flavors for a minute.
  4. Pour in the vegetable broth and coconut milk, bringing it to a gentle simmer.
  5. Add your fresh veggies and let them cook for about 5 minutes.
  6. Add the rice noodles, soy sauce, and lime juice, cooking according to the noodle package instructions (typically 4-6 minutes).
  7. Taste your soup and adjust seasoning if necessary.
  8. Ladle the soup into bowls and top with fresh cilantro or basil, and optional toppings.

Notes

If you can’t find rice noodles, substitute with any quick-cooking noodle. This soup keeps well in the fridge for up to 3 days.