Thai Coconut Curry Noodle Soup
This flavorful Thai Coconut Curry Noodle Soup combines fragrant curry flavors with creamy coconut milk and tender noodles. It's a comforting dish that's easy to prepare and perfect for any day of the week.
Equipment
- 1 large pot
- 1 strainer
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 200 grams rice noodles
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and ginger and cook for another minute until fragrant.
- Add the red curry paste and stir well to coat the onions, cooking for about 2 minutes.
- Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the soy sauce, lime juice, mushrooms, bell pepper, and carrots. Cook for about 10 minutes until the vegetables are tender.
- In the meantime, cook the rice noodles according to package instructions. Once cooked, drain and set aside.
- Once the soup is ready, add the cooked rice noodles directly to the pot and stir to combine.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For a spicier version, add more red curry paste or toss in sliced Thai chilies.
Feel free to substitute vegetables based on your preference; green beans or baby corn work well.
This soup can be stored in the refrigerator for up to 3 days; reheat before serving.