Thai-Inspired Coconut Curry Noodle Soup
Soup
Thai-Inspired Coconut Curry Noodle Soup
Rice noodles, snap peas, peppers and carrots in a coconut milk broth with red curry paste and lime. The heat depends on the curry paste, so begin with the smaller amount and adjust to taste.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4 large bowls
Bring it to the table
About this recipe.
Rice noodles, snap peas, peppers and carrots in a coconut milk broth with red curry paste and lime. The heat depends on the curry paste, so begin with the smaller amount and adjust to taste.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 tbsp Coconut oil or vegetable oil
- 1/4 Red onion (thinly sliced)
- 3 cloves garlic (minced)
- 2–3 tbsp Thai red curry paste (start with 2 tbsp and adjust to taste)
- 1/2 tsp Turmeric (optional)
- 3 1/2 cups unsweetened canned coconut milk (not cream of coconut)
- 2 cups vegetable broth (low-sodium)
- 2 tbsp Soy sauce
- 2 1/2 tsp Sugar
- 7 oz Dry rice noodles (cook separately following package directions)
- 1 cup Snap peas (fresh or frozen)
- 4 Sweet red peppers (mini) (sliced)
- 1 cup Carrots (matchstick)
- 1 Lime (juiced)
- ¼ cup Thai basil and/or cilantro (fresh, chopped, for finishing)
Choose your curry paste
Brands vary in heat and ingredients. Start with the smaller amount, then taste the broth before adding more. Check the label if avoiding fish or shellfish.
Cook the noodles separately
Rice noodle sizes need different cooking times. Prepare yours according to the package, then put them into bowls before ladling over the hot broth. This also makes leftovers easier to store separately.
The cooking plan
How to make Thai-Inspired Coconut Curry Noodle Soup.
Slice the onion and mini peppers, trim and halve the snap peas if large, and cut the carrots into thin matchsticks. Mince the garlic. Have the coconut milk stirred and ready.
Heat the oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened. Add the garlic, 2 tablespoons curry paste and optional turmeric; stir for 30–60 seconds without browning the garlic.
Stir in the coconut milk, vegetable broth, soy sauce and sugar. Bring to a gentle simmer. Taste and add the extra tablespoon of curry paste only if you want more heat, stirring until dissolved.
Meanwhile, prepare the rice noodles separately according to their package directions and drain. Add the snap peas, sliced peppers and carrots to the simmering broth and cook for 3–5 minutes until tender-crisp. Separate noodle preparation avoids overcooking thin noodles or undercooking thick ones.
Take the broth off the heat. Stir in the lime juice and chopped herbs. Divide the noodles among four bowls and ladle the hot broth and vegetables over them. Serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Thai-Inspired Coconut Curry Noodle Soup
Rice noodles, snap peas, peppers and carrots in a coconut milk broth with red curry paste and lime. The heat depends on the curry paste, so begin with the smaller amount and adjust to taste.
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Ingredients
- 1 tbsp Coconut oil or vegetable oil
¼ Red onion thinly sliced- 3 cloves garlic minced
- 2–3 tbsp Thai red curry paste start with 2 tbsp and adjust to taste
- ½ tsp Turmeric optional
- 3 ½ cups unsweetened canned coconut milk not cream of coconut
- 2 cups vegetable broth low-sodium
- 2 tbsp Soy sauce
- 2 ½ tsp Sugar
- 7 oz Dry rice noodles cook separately following package directions
- 1 cup Snap peas fresh or frozen
- 4 Sweet red peppers (mini) sliced
- 1 cup Carrots matchstick
- 1 Lime juiced
- ¼ cup Thai basil and/or cilantro fresh, chopped, for finishing
Equipment images are illustrative. Exact products may vary.
Instructions
- Slice the onion and mini peppers, trim and halve the snap peas if large, and cut the carrots into thin matchsticks. Mince the garlic. Have the coconut milk stirred and ready.
- Heat the oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened. Add the garlic, 2 tablespoons curry paste and optional turmeric; stir for 30–60 seconds without browning the garlic.
- Stir in the coconut milk, vegetable broth, soy sauce and sugar. Bring to a gentle simmer. Taste and add the extra tablespoon of curry paste only if you want more heat, stirring until dissolved.
- Meanwhile, prepare the rice noodles separately according to their package directions and drain. Add the snap peas, sliced peppers and carrots to the simmering broth and cook for 3–5 minutes until tender-crisp. Separate noodle preparation avoids overcooking thin noodles or undercooking thick ones.
- Take the broth off the heat. Stir in the lime juice and chopped herbs. Divide the noodles among four bowls and ladle the hot broth and vegetables over them. Serve promptly.
Notes
Corrected recipe identity: The saved draft was labeled black bean soup, but its ingredients and method contain coconut curry broth and rice noodles, with no black beans. This version names the dish to match its actual contents.
Coconut milk: Use unsweetened canned coconut milk, not sweetened cream of coconut or a thin carton beverage. Different brands vary in thickness; add a little water or broth if you prefer a lighter soup.
Diet and allergens: Red curry paste may contain shrimp or fish, and soy sauce often contains wheat. Check labels if you need a vegetarian, vegan or gluten-free meal. Soy is present in standard soy sauce.
Storage: Refrigerate broth and noodles separately promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Noodles absorb liquid during storage.
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