Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

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I suspect that the cold snowy weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one and this one.

Spicy Thai Curry Noodle Soup

Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that I am just too lazy, too short on time and desperate for immediate gratification.

Spicy Thai Curry Noodle Soup

And that is what this soup will give you. Almost immediate gratification. In 15 minutes you have a broth with depth of flavor that will confuse you into thinking that it was simmering away all day. And the instant cook rice noodles shave even more time off and have the most wonderful texture ever.

Spicy Thai Curry Noodle Soup

The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. While I loved that this was such a fast and easy meatless meal, you could certainly add some shredded chicken or thrown in a handful of shrimp for the last 2 minutes of cooking to make it even more hearty.

Spicy Thai Curry Noodle Soup

I hope this leaves you feeling cozy and all warmed up! It is working for me as I am having a bowl while I write this (It’s the third time I have made this in the last 2 weeks if that says anything.) I also forgot to tell you that I thin sliced an onion and sautéed it in the curry-coconut paste before adding the broth and that was an excellent addition- try this for sure!!

Spicy Thai Curry Noodle Soup

To make this Spicy Thai Curry Noodle Soup:

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

Spicy Thai Curry Noodle Soup

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently.

Spicy Thai Curry Noodle Soup

Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Spicy Thai Curry Noodle Soup

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Spicy Thai Curry Noodle Soup

 

Recipe: Spicy Thai Curry Noodle Soup

Ingredients

  • 3 garlic cloves, chopped
  • 2 tablespoons fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons coconut oil
  • 4 cups chicken broth
  • 3 cups coconut milk
  • 6.75 ounces of rice sticks (really thin rice noodles)
  • Fresh cilantro, thai basil, red chili’s and green onions to garnish

Instructions

  1. Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
  2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
  3. Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.
  4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
  5. Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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96 Comments

  1. This is my idea of the perfect comfort food. A bowl of richly spiced, slurpable noodles, yes please!

  2. So, so pretty & your photos always have THE most amazing clarity! pinned

    • OMG- thanks Averie- I am always staving to get my photography better, so I appreciate that :)

  3. Vicki B says:

    Any recipe with “Thai” in it always seems mysterious and complicated with ingredients I don’t have a clue about but this is so simple! It sounds so delicious. Well done, Heather!

    • TOTALLY simple Vicki!! I have always felt the same way, but it is that little jar of store bought red curry paste that makes all of the difference. i also think the coconut milk gives the broth a body and depth it would not have had otherwise. Plus, I thought of you and a few other regular readers/commenters that are vegetarians!!

  4. I can’t believe this is so easy to make! Definitely want to try this with some shrimp or shredded chicken.

    • Kelley- you can EVEN do this: Saute an onion in the curry paste and when soft, remove it and set aside. Then sauté the shrimp shells of a half pound of shrimp in the leftover paste/oil, and then add the broth and coconut milk. Simmer with a lid on for 15 minutes. Then I scooped the shells out with a chinese spider strainer and then added the onions back in and the noodles and threw the half pound of shrimp in. AMAZING.

  5. This soup is gorgeous and I love that it only takes 15 minutes! Can’t wait to try this one.

  6. That looks soooo good right now! It’s -8 here without the windchill and I need some of this ASAP haha.

    Happy Blogging!
    Happy Valley Chow

  7. Really great pics Heather, and that soup just looks complete bonkers good!

  8. Mila Furman says:

    Wow, this is pretty amazing Heather! Pictures are gorgeous! And the recipe looks amazing! I will most definitely be making this!

  9. Wow – this sounds so delicious!

  10. Such gorgeous photos! I simply love that this takes no time to make. Warm, comforting goodness!

  11. nadine says:

    This looks delicious. Is the coconut milk you use the rich kind that comes in a can or the thin kind that comes in a carton like Soy Milk?

    • Thanks Nadine- I used the thin kind that come in a carton at trader joes.

      • nadine says:

        Great. Thanks for the quick reply! I will pick some up tomorrow.
        PS. Your photographs are fabulous :-)

  12. Jen A says:

    Super yummy!!! Kids loved it (didn’t use all the curry paste). Thanks!!

  13. I love the look of all those noodles!! KILLER soup!

  14. Janelle says:

    This sounds so great and simple!! Curious if you think olive oil would work in place of the coconut oil? I don’t typically use that, everything else I have already.

    • Sure Janelle!Ot even vegetable oil- Especially if you still have the coconut milk on hand- that will round the flavor nicely.

  15. Mandy says:

    Defiantly going to have to try this!! Thanks!

  16. This looks so amazing!! I made a different variation of a Thai chicken noodle soup the other day–but your version is making me crave it all over again. Gorgeous pictures!

  17. Kara says:

    Hi Heather,
    I made this today for my lunch and it tasted amazing. It was so easy and quick to make too. I added some chopped chicken and a boiled egg and it was delicious. Thanks so much for sharing.

  18. rads says:

    Just made it and I can’t tell you how happy I am. It’s so cold and this is so filling and amazing. Thank you :)

    • That makes me so super Happy Rads!! Stay Warm :)

  19. sarah says:

    ooh, this makes me want to dip into my Asian pantry and start playing with these flavors again. I’ve been stuck on pho, but curry noodles can beat almost any cold day at its own game.

  20. karen fonville says:

    going to make today where do you get rice sticks and red curry paste?

    • Just look in the Asian aisle at the grocery store- mine were at my local supermarket. If they don’t have rice sticks, get rice noodles and cook in the broth for a few minutes longer.

  21. I’ve been fumbling around looking for some type of stir-fry concoction to make with the odds and ends in my refrigerator. This is the answer! I only have green curry paste, but I think that should work just fine. Yum!

  22. I tried this today and really liked it. I found that adding a tablespoon of sugar and a tablespoon of curry powder increased the complexity of the flavor. Thanks for posting.

    • great feedback eastside food bites! Thanks for sharing!

  23. Anne says:

    I noticed in the comments section that you used coconut milk from a carton. Do you think the stuff from a can would work? I honestly don’t know what the difference is! Consistancy, maybe? It’s snowing here and I can’t wait to make this, but I only have canned coconut milk!

    • Anne- canned coconut milk is the same thing- it is perfect!! Keep Warm!

  24. Lori says:

    This is by far the BEST thai curry recipe I have ever made. All the others were lacking something, but this one has the perfect amount of flavour and heat.

    • Thank you Lori- I am so happy to hear that!

  25. Mari says:

    Made it today. Amazing!!! I did switch to organic veggie broth to make it vegan. Thanks for sharing your recipe. :)

  26. KTB says:

    I made this tonight and LOVED it! I added more broth, it was a bit on the spicy side for me, and chicken, to make it a little more hearty. THANK YOU!

    • Awesome Mari! Yes, if you change the broth out it is vegan!

  27. Rebecca says:

    Just made it for lunch. SO GOOD!! We added chicken as suggested. I will be making this recipe again! (And again)!
    We tried pouring the broth over the noodles and they didn’t soften enough so next time we will put them in the broth and cook first. It may be the kind we bought.
    Thank you for the great recipe!

  28. cee says:

    Do you use coconut milk in a can, or the cold kind? This defiantly sounds delicious:)

  29. Cee says:

    Do you use coconut milk in a can, or the kind that is cold? This sounds so good :)

  30. Rachel Percival says:

    YUM, made this today for lunch, didn’t have thai curry paste but was still delish and satisfied my noodle craving!!

  31. Amber Stanley says:

    YUM!!! I noticed you wrote “coconut broth” instead of “coconut milk.” It confused me for a moment. Might be something worth fixing. You can delete my post after you read this, but not the recipe! Can’t wait to try it! :)

  32. Barbara says:

    What can you use if you are allergic to coconut?

    • Barbara- not sure about the end result, but I would sub chicken broth for the coconut milk and maybe add a splash of cream at the end for some richness and creaminess.

  33. Lauren says:

    Gorgeous photos! I have been making large batches of beef pho all winter (freezing half the broth for another day). Excited to try this recipe out for those times I crave it without time for my labor intensive version. I’ll report back after I’ve made it. Thanks for sharing!

  34. Jennifer says:

    Well written and full of flavor, this soup is sure to hit my sweet spot. Thank you!

  35. Emily says:

    Thanks for the recipe – made it tonight for dinner and it was delicious!

  36. Helen says:

    This looks delicious. I make my Thai noodle soup with some shredded leftover chicken and add a little fish sauce and tamarind paste- it gives the sauce a sweet and sour kind of taste. Yummy!

  37. Cheryl says:

    Sweetened or unsweetened coconut milk?

  38. JennyK says:

    Made this last week, added chicken sauteed with peanut sauce as an additional topping. It was SO good!!! Thanks!

  39. Monica says:

    I made this yesterday and it was delicious. My husband suggested next time we add shrimp and mushroom which we will. Thanks!

  40. Naomi says:

    I just made this tonight. It was absolutely delicious! Thank you so much for sharing this recipie. I added some chicken cut into strips. I sliced the chicken thin and marinated it in 1 Tbs of ginger, 1 Tbs of curry paste, a tsp of garlic powder and 1/2 cup of coconut solid (from the can of coconut milk). Then I grilled them and cut them into strips. I topped the soup with the chicken and it was an absolute hit! Thanks again! I will definitely be making this another day.

  41. Roseann says:

    This is a great recipe, I have made it three times and have at times added chicken, shrimp, bell peppers, carrots, potatoes, and onion. I use 2 cans of light coconut milk (Trader Joe’s) and it turns out delicious.

  42. jen says:

    delicious! of course, you’d have to use Veg Broth in order for it to be “meatless” or “vegetarian”

  43. Zul says:

    What brand red curry paste do you use?

  44. Sara says:

    I can’t make this enough… thankfully Im the only one in my house who eats it so I don’t have to share but this is YUM!!!

    • Haha!! I am the same way Sara- my kids are not into the curry- but I can’t get enough!

  45. Kenya says:

    Would it be ok to us curry powder vs the paste?

    • Yes! It is a different flavor profile (I assume you are talking about yellow curry powder?) and without the heat. So I would start with a tablespoon and then decide if you want to add heat, or more powder. Also, make sure to dissolve it well i n the hot broth so it isn’t grainy or powdery! Good luck!!

  46. Stacey says:

    This dish is simply AMAZING!! There is so much flavor along with a good heat that makes your nose run lol. I couldn’t find thai basil but sweet basil was good with this dish as a substitute. This is my 2nd time making this within a month! The 1st time I added shrimp to it and my 2nd time making I left it out and got grumbles because of that. Thanks for sharing this simple but yummy recipe!

  47. Nancy says:

    Great recipe

  48. Nancy says:

    Thank you so much for sharing this.

  49. Awesome – thanks heaps for sharing this tasty recipe. On our own site we focus sometimes to much on indian curries, and I always enjoy trying a thai curry – this one looks very tasty, so looking forward to trying it out :)

  50. Victoria says:

    I just love Vietnamese food………..it is the bat of Asian food.

  51. allison says:

    This was yummy! I did go ahead and add shredd chicken. Thanks for the recipe:)

  52. Kimberly says:

    So I made this for dinner last night we added chicken and it was really good we knew we woyld want it again but it felt like it was missing something, I had the leftovers for lunch and holy moly its delicious the next day!!!

  53. Marcy says:

    I love Thai- so when I saw this, I had to make it. Never mind it is around 80* here today! I used Trader Joes organic fat free low salt chicken broth and Trader Joes light coconut milk (in a can). This needed salt, and I also added sugar to taste. The sugar really helped the flavor profile. The cilantro took the soup to the next level. My rice noodles were very thin which made this slurpy yummy delicious! This is going to be my go to soup this winter. Thank you for sharing it!

  54. Kiely says:

    Super yum – I added some lime juice which really seemed to add to the complexity of flavors! Thanks!