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Creamy Thai Curry Noodle Soup

A warm and comforting dish featuring fragrant coconut milk, vibrant spices, slurpy noodles, and fresh vegetables, perfect for busy weeknights or family meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Base
  • 8 oz rice noodles or your preferred noodle
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced fresh is best!
  • 1-2 tbsp red curry paste adjust to taste
Broth and Vegetables
  • 1 can coconut milk (14 oz)
  • 4 cups vegetable broth or chicken broth if you prefer
  • 1 cup bell peppers, sliced any color you fancy
  • 1 cup broccoli florets
  • 2 cups baby spinach or whatever leafy greens you have
Flavorings
  • 1-2 tbsp soy sauce
  • 1 each juice of lime
Garnish
  • to taste salt and pepper
  • for garnish fresh cilantro optional but recommended

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions. Once tender, drain and set aside.
Sautéing
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-5 minutes.
  2. Add minced garlic and ginger, sauté for an additional minute until fragrant.
Creating the Base
  1. Stir in red curry paste and cook for another minute.
  2. Add coconut milk and vegetable broth. Stir together and bring to a gentle simmer.
Adding Veggies
  1. Add sliced bell peppers and broccoli florets. Let simmer for about 5-7 minutes until softened but still crunchy.
Final Mixing
  1. Add cooked noodles, baby spinach, soy sauce, and lime juice. Mix gently until well combined and spinach wilts down.
  2. Season with salt and pepper to taste.
Serving
  1. Ladle soup into bowls and garnish with fresh cilantro. Enjoy!

Notes

Customize with additional vegetables or proteins. Store leftovers in the fridge for up to 3 days; add broth when reheating as noodles may soak up liquid.