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- 1 tablespoon coconut oil - 1 onion, finely chopped - 2 garlic cloves, minced - 1-inch piece of fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400ml) coconut milk These main ingredients set the stage for a rich and creamy soup. The coconut oil adds a lovely flavor. Onion, garlic, and ginger give a strong, aromatic base. Red curry paste brings heat and depth. Finally, coconut milk adds creaminess and sweetness. - 4 cups vegetable broth - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 1 tablespoon brown sugar The broth and flavorings make the soup come alive. Vegetable broth provides a light base. Soy sauce adds umami and saltiness, while lime juice brightens the flavors. Brown sugar balances the heat from the curry paste. - 200g rice noodles - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 cup baby spinach - Fresh cilantro leaves, for garnish - Lime wedges, for serving Rice noodles add a chewy texture to the soup. Snap peas and bell pepper offer crunch and color. Baby spinach wilts nicely and adds nutrients. Garnishing with cilantro and lime wedges enhances the flavor and looks. {{ingredient_image_2}} Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. When the oil shimmers, add 1 finely chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent. Next, stir in 2 minced garlic cloves and 1-inch piece of grated ginger. Cook this mixture for 1 more minute, stirring often to keep it from burning. This step builds a fragrant base for your soup. Now, add 2 tablespoons of red curry paste to the pot. Stir it for about 2 minutes. This helps release the rich flavors and aromas of the curry paste. After that, pour in 1 can (400ml) of coconut milk and 4 cups of vegetable broth. Also, add 2 tablespoons of soy sauce, 1 tablespoon of freshly squeezed lime juice, and 1 tablespoon of brown sugar. Stir well until everything blends into a vibrant soup base. Bring this mixture to a gentle simmer and let it cook for about 5 minutes. This allows the flavors to meld together beautifully. While the broth simmers, add 200g of rice noodles to the pot. Cook them according to the package instructions, usually about 4-6 minutes. Stir them occasionally to prevent sticking. In the last 2 minutes of cooking, add 1 cup of trimmed snap peas, 1 thinly sliced red bell pepper, and 1 cup of baby spinach. Mix gently until the vegetables are tender but still bright. To make your Coconut Curry Noodle Soup shine, adjust the seasoning. A splash of lime juice adds brightness. It balances the rich coconut milk. Soy sauce brings in salt and depth. Always taste your soup before serving. This lets you find the right flavors. You might need more lime or soy sauce. A little tweak can make a big difference. Cooking rice noodles without sticking can be tricky. First, boil water and add the noodles. Stir them gently to keep them apart. Cook according to the package, usually 4-6 minutes. When they are almost done, it’s time to add your veggies. Add snap peas, red bell pepper, and baby spinach in the last 2 minutes. This keeps the veggies crunchy and bright. Serving your soup well makes it more appealing. Use wide, shallow bowls to show off the colors. Ladle the soup carefully to keep it neat. Scatter fresh cilantro on top for a pop of green. Arrange lime wedges around the bowl for extra flair. This not only looks great but makes it easy for guests to add more flavor. Pro Tips Fresh Ingredients Matter: Using fresh vegetables and herbs will enhance the flavor of your soup, giving it a vibrant taste and aroma that dried or older ingredients simply can't match. Adjust Spice Level: If you prefer a spicier soup, consider adding fresh chili or extra red curry paste. Start with a small amount and increase gradually to achieve your desired heat. Perfect Noodle Texture: For the best texture, cook the rice noodles separately according to package instructions, then add them to the soup just before serving to prevent them from becoming mushy. Garnish for Flavor: Don't skip the fresh cilantro and lime wedges! They not only add a burst of flavor but also elevate the presentation of your dish significantly. {{image_4}} You can easily boost your soup with protein. Chicken, shrimp, or tofu work great. For chicken, add bite-sized pieces after sautéing the onion. Cook until they turn white. For shrimp, toss them in during the last few minutes of cooking. They only need a few minutes to turn pink and tender. Tofu is a great choice for a vegetarian option. Use firm tofu, cut into cubes, and add it with the vegetables. This way, it absorbs all those tasty flavors. To make this dish vegan, you can swap a few ingredients. Use vegetable broth instead of chicken broth. For noodles, choose rice noodles, which are gluten-free. You can also use zucchini noodles for a low-carb option. Check the labels to ensure they are gluten-free. This way, everyone can enjoy this creamy, rich soup without worry. The beauty of coconut curry noodle soup is its versatility. You can change the taste easily. Try different curry pastes like yellow or green curry for a unique spin. Each type brings its own flair. You can also add spices like cumin or coriander to deepen the flavor. For a little heat, toss in some chili flakes or fresh chilies. Experiment with these options to find your favorite combination. To keep your coconut curry noodle soup fresh, follow these simple steps. First, let the soup cool to room temperature. Then, transfer it to an airtight container. Make sure to store it in the fridge. It will stay good for up to 3 days. If you want to keep it longer, freezing is a great option. If you plan to freeze the soup, use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. Label the container with the date. To reheat, take it out of the freezer and let it thaw in the fridge overnight. When ready to eat, heat it gently on the stove. Stir it well to ensure even heating. In the fridge, your coconut curry noodle soup lasts about 3 days. If you freeze it, it can stay good for up to 3 months. Just remember that the texture of the noodles may change after freezing. To keep the best taste and texture, enjoy your soup sooner rather than later. If you don’t have coconut milk, you can use almond milk or cashew cream. Both options give a creamy texture. You can also mix regular milk with a bit of coconut extract. This still adds a hint of coconut flavor. Keep in mind, the taste may change slightly. This soup has a mild to medium spice level. The red curry paste adds warmth, but you can adjust it. If you like it hot, add more curry paste or some chili flakes. For a milder version, use less curry paste and taste as you go. Yes, you can prepare this soup in advance. Cook the noodles and veggies separately. Store them with the broth in the fridge. When ready to serve, heat the broth and add the noodles and veggies. This keeps everything fresh and tasty. Fresh cilantro is a must for garnish. It adds great flavor and color. Lime wedges also work well, giving a zesty kick. You can add sliced green onions or crushed peanuts for extra crunch. These garnishes make your soup look and taste amazing! This Coconut Curry Noodle Soup is both simple and delicious. We explored key ingredients like coconut milk and fresh veggies. I shared step-by-step instructions for making the soup. Tips on flavor and presentation will help you impress anyone. You can easily adjust this recipe for different diets or try new flavors. Finally, proper storage techniques ensure your leftovers last. Enjoy your cooking journey with this tasty dish!

Coconut Curry Noodle Soup

A flavorful and vibrant soup made with coconut milk, red curry paste, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can coconut milk (400ml)
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon brown sugar
  • 200 grams rice noodles
  • 1 cup snap peas, trimmed
  • 1 whole red bell pepper, thinly sliced
  • 1 cup baby spinach
  • to taste fresh cilantro leaves, for garnish
  • as needed lime wedges, for serving

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once shimmering, add the finely chopped onion and sauté for about 5 minutes, until it becomes translucent and soft.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute or until fragrant, stirring frequently to prevent burning.
  • Add the red curry paste to the pot, stirring constantly for about 2 minutes to release its rich flavors and aromas.
  • Gradually pour in the coconut milk and vegetable broth, followed by soy sauce, lime juice, and brown sugar. Stir thoroughly until all ingredients are well combined.
  • Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
  • Add the rice noodles to the pot, and cook according to the package instructions, which typically takes around 4-6 minutes. Stir occasionally to prevent sticking.
  • In the last 2 minutes of noodle cooking, gently fold in the trimmed snap peas, thinly sliced red bell pepper, and baby spinach. Stir to combine and cook until the vegetables are just tender yet still vibrant in color.
  • Before serving, taste the soup and adjust the seasoning if needed. You can add more lime juice for acidity or soy sauce for saltiness, according to your preference.
  • Ladle the hot soup into bowls, garnishing generously with fresh cilantro leaves and serving with lime wedges on the side.

Notes

For an appealing presentation, serve in wide, shallow bowls and garnish with cilantro and lime wedges.
Keyword coconut, curry, easy, noodle soup, vegetarian