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Thai Coconut Curry Noodle Soup

This Thai Coconut Curry Noodle Soup is a rich and flavorful dish, combining the creaminess of coconut milk with aromatic spices, fresh vegetables, and protein. It's perfect for a cozy dinner or a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 strainer
  • 1 wooden spoon or spatula
  • 1 set measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 200 g rice noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste Adjust spiciness as needed.
  • 400 ml coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 lime, juiced
  • to taste salt and pepper
  • as needed fresh cilantro, for garnish

Instructions
 

  • Cook the rice noodles according to package instructions, then drain and set aside.
  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
  • Stir in the red curry paste and cook for another minute to release its flavors.
  • Pour in the coconut milk and vegetable broth, mixing well. Bring to a gentle simmer.
  • Add the soy sauce, broccoli florets, red bell pepper slices, and sugar snap peas. Cook for 5-7 minutes until the vegetables are tender.
  • Stir in the cooked rice noodles and lime juice, mixing well. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.
  • Feel free to customize this soup by adding protein like tofu, shrimp, or chicken.
  • Adjust the level of spiciness by adding more or less red curry paste.
  • This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Notes

Feel free to customize this soup by adding protein like tofu, shrimp, or chicken.
Adjust the level of spiciness by adding more or less red curry paste.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.