Thai Coconut Curry Noodle Soup
This Thai Coconut Curry Noodle Soup combines silky coconut milk, bold red curry paste, tender noodles, and vibrant vegetables in a rich, warming broth. It's creamy, spicy, and ready in under 30 minutes!
Ingredients
- 2 Tbsp avocado oil or olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- 3 garlic cloves minced
- 1 Tbsp freshly grated ginger
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 14 oz can full-fat coconut milk
- 3 Tbsp fish sauce
- 4 –5 oz ramen or rice noodles
- 1 Tbsp fresh lime juice
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat oil in a Dutch oven.
- Sauté onion, bell pepper, and carrots until tender.
- Add garlic, ginger, and curry paste. Cook until fragrant.
- Stir in broth, coconut milk, and fish sauce. Simmer for 5 minutes.
- Add noodles and cook until tender.
- Stir in lime juice and cilantro. Serve with lime wedges.
- See full steps with tips & photos → https://p4pd.org/thai-coconut-curry-noodle-soup/
Notes
- For a vegetarian version, use vegetable stock and skip the fish sauce (or sub with soy sauce + a dash of rice vinegar).
- Add tofu, shredded chicken, or shrimp to make it heartier.
- Use full-fat coconut milk for the creamiest texture.