Imagine a steaming bowl of creamy, aromatic soup that promises to whisk you away to the vibrant streets of Thailand with just one spoonful. This Coconut Curry Noodle Soup isn't just a meal—it's a culinary adventure that combines the rich, velvety texture of coconut milk, the bold kick of red curry paste, and perfectly cooked rice noodles. Whether you're a seasoned home chef or a curious food lover looking to explore new flavors, this recipe will become your new go-to comfort dish that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 200g rice noodles
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Fresh basil for garnish
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 200g of rice noodles, 1 can of coconut milk, 2 cups of vegetable broth, 2 tablespoons of red curry paste, 1 sliced bell pepper, 1 cup of broccoli florets, fresh basil for garnish, and salt to taste.
- In a large pot, bring a pot of water to a boil. Once boiling, add the rice noodles and cook according to the package instructions, usually about 4-6 minutes, until they are al dente. Once cooked, drain the noodles and set them aside.
- In the same pot, reduce the heat to medium and add the vegetable broth. Allow it to heat for a couple of minutes.
- Add the can of coconut milk to the pot with the vegetable broth. Stir well to combine the two liquids and create a creamy base for your soup.
- Next, add the 2 tablespoons of red curry paste to the pot. Stir thoroughly until the curry paste is fully dissolved and evenly distributed throughout the broth and coconut milk.
- Once the curry paste is incorporated, add the sliced bell pepper and broccoli florets to the pot. Stir gently to combine and allow the vegetables to cook for about 5-7 minutes, or until they are tender but still vibrant in color.
- After the vegetables have cooked, taste the soup and season with salt as needed. Adjust the seasoning according to your preference.
- Finally, add the cooked rice noodles to the pot and stir to combine. Allow the soup to heat through for an additional 2-3 minutes, ensuring everything is warmed and well mixed.
- Once the soup is ready, ladle it into bowls and garnish with fresh basil leaves on top for added flavor and a pop of color.
- Serve the Coconut Curry Noodle Soup hot, and enjoy your delicious Thai-inspired meal!
Tips
- Choose High-Quality Ingredients: Use fresh vegetables and a good quality red curry paste for the most authentic flavor.
- Customize Your Heat Level: Adjust the amount of red curry paste to make the soup mild or spicy according to your preference.
- Don't Overcook the Noodles: Rice noodles cook quickly, so watch them carefully to maintain the perfect al dente texture.
- Optional Protein Boost: Add tofu, chicken, or shrimp to make the soup more substantial.
- Fresh Herbs Matter: Use fresh basil leaves for garnish to add a bright, aromatic finish to your soup.
- Make Ahead Friendly: This soup can be prepared in advance and reheated, with flavors often improving after sitting for a few hours.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
