Thai Curry Noodle Soup
If you’re looking for a meal that’s bursting with flavor, incredibly easy to make, and light on your wallet, this Thai-Inspired Coconut Curry Noodle Soup is your ultimate go-to recipe. Packed with fragrant spices, creamy coconut milk, and hearty rice noodles, this dish brings restaurant-style comfort food straight to your kitchen. In this guide, we’ll explore the ins and outs of preparing this dish, including ingredient details, tips for customization, and step-by-step techniques to ensure you get perfect results every time. Ready to bring the flavors of Thailand to your dinner table in just under 15 minutes? Let’s get started!
Why You Will Love This Coconut Curry Noodle Soup
Quick and Easy: This recipe can be whipped up in just 11 minutes, making it perfect for busy weeknights.
One-Pot Wonder: You only need one pot or pan, which means fewer dishes and a faster cleanup.
Budget-Friendly: Costs under £5 to make while still feeling like a luxurious, indulgent meal.
Full of Flavor: Thanks to ingredients like Thai red curry paste, coconut milk, and lime juice, every bite is an explosion of taste.
Custom izable: Add proteins like tofu, chicken, or prawns, or adjust the spice levels to suit your taste.
What You’ll Need to Make Thai Coconut Curry Noodle Soup
Below is a breakdown of the ingredients to give you an understanding of their purpose and how they contribute to the dish’s overall balance.
Red Onion (1 small): Adds a slightly sweet, mellow depth to the soup. Slicing it thin ensures it softens quickly.
Red Bell Pepper (1): Provides crunch, color, and a slight sweetness. Feel free to use any color pepper you have on hand.
Garlic (2 cloves): Crushed garlic brings an aromatic kick that enhances the overall flavor.
Red Thai Curry Paste (2 tablespoons): The heart of the dish, this paste provides heat, spice, and authentic Thai flavors.
Mild Curry Powder (1 tablespoon): Adds warmth and a subtle layer of spice.
Ginger Paste or Fresh Ginger (1 teaspoon): Fresh ginger delivers a zingy, peppery note. Use paste for convenience.
Coconut Milk (1 can): The rich, creamy base that balances the heat from the curry paste.
Vegetable Stock Cube (1): Enhances the savory umami flavor of the broth. Opt for high-quality stock cubes for the best taste.
Rice Noodles (150g): Soft, slurp-worthy noodles that soak up all the delicious broth.
Water (500ml): Helps create the perfect soup consistency while cooking the noodles evenly.
Lime Juice (1 lime, to serve): Brightens the dish with its tangy freshness.
Fresh Coriander (1 handful, to serve): A fragrant garnish that adds color and vibrancy.
Sesame Seeds (1 tablespoon, to serve): Adds a subtle nutty crunch as the finishing touch.
Step-by-Step Guide to Cooking Thai Curry Noodle Soup
Cooking this soup is simple and foolproof. Follow these steps, and you’ll have a steaming bowl of goodness in no time:
Prepare Your Ingredients:
Thinly slice the red onion.
Crush or finely mince the garlic cloves.
Cut the red pepper into thin, even strips.
Pro Tip: Prepping ingredients ahead of time ensures you can cook the soup quickly without burning anything.
Cook the Aromatics:
Heat 1 tablespoon of oil in a large pot or deep pan over medium heat.
Add the sliced onion, red pepper, and crushed garlic.
Stir in the Thai red curry paste, mild curry powder, and ginger paste. Cook everything for 2-3 minutes until the spices become fragrant and the vegetables soften slightly.
Create the Broth:
Pour in the can of coconut milk, ensuring you stir it well to combine the curry paste evenly.
Add the vegetable stock cube and 500ml of water.
Mix thoroughly to dissolve the stock cube and bring the soup to a gentle simmer.
Add the Rice Noodles:
Place the rice noodles directly into the simmering broth.
Cover the pot with a lid and let it cook for 5-7 minutes. Stir occasionally to ensure the noodles don’t stick together.
Taste and Adjust:
Once the noodles are tender, give the soup a taste.
Adjust seasoning if needed by adding a pinch of salt, more curry paste for heat, or a splash of water to thin out the broth.
Serve and Garnish:
Ladle the soup into serving bowls.
Squeeze fresh lime juice over the top for a zesty kick.
Sprinkle with chopped coriander and sesame seeds for a vibrant, restaurant-worthy presentation.
Helpful Tips for the Best Thai Curry Noodle Soup
Spice It Up: Add a pinch of chili flakes or a dash of sriracha if you love extra heat.
Protein Additions: For a non-vegan option, add cooked chicken, shrimp, or prawns. For a plant-based version, tofu or chickpeas make great protein-packed additions.
Perfecting the Broth: Use full-fat coconut milk for a richer flavor, and always opt for good-quality curry paste.
Storing and Reheating: Store leftover soup in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of water to thin the broth as needed.
Simplified Recipe for Thai Curry Noodle Soup
Ingredients:
1 small red onion, thinly sliced
1 red bell pepper, sliced into strips
2 garlic cloves, crushed
2 tablespoons red Thai curry paste
1 tablespoon mild curry powder
1 teaspoon ginger paste or fresh ginger
1 can (400 ml) coconut milk
1 vegetable stock cube
150 g rice noodles
500 ml water
1 lime (juice, to serve)
1 handful fresh coriander (to garnish)
1 tablespoon sesame seeds (to garnish)
Instructions:
Heat oil in a large pot over medium heat. Add onion, pepper, garlic, curry paste, curry powder, and ginger. Fry for 2-3 minutes.
Pour in the coconut milk, add the vegetable stock cube, and stir in water.
Add the rice noodles, cover, and simmer for 5-7 minutes until the noodles are cooked.
Serve hot, garnished with lime juice, coriander, and sesame seeds.
Notes:
Store leftovers in an airtight container for up to 3 days.
Adjust spice levels to suit your preference.
Add tofu, prawns, or chicken for extra protein.
Calories: 493 k cal | Protein: 2 g | Carbohydrates: 9 g | Fat: 35 g
