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–+ servings
A bowl of Spicy Thai Coconut Curry Noodle Soup featuring rice noodles, yellow curry broth, red peppers, and a lime wedge.

Spicy Thai Coconut Curry Noodle Soup

This recipe guides you in making a flavorful Spicy Thai Coconut Curry Noodle Soup, blending comforting Thai tastes with fresh elements. It is designed for home cooks interested in bold flavors and accessible ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 ounces Dry rice noodles or egg noodles Can substitute ramen noodles or linguini.
  • 1 tablespoon Coconut oil Peanut oil or olive oil are alternatives.
  • 1 Large shallot Finely diced. Half an onion can be substituted.
  • 2 tablespoons Chopped lemongrass
  • 4 Garlic cloves Roughly chopped.
  • 2 tablespoons Thai Red Curry Paste Use more for increased spice.
  • 1/2 teaspoon Ground turmeric Fresh grated turmeric can be used.
  • 1/2 teaspoon Yellow curry powder
  • 1/2 teaspoon Ground cardamom powder
  • 14 ounce can Coconut milk Full-fat recommended.
  • 1 cup Chicken broth Vegetable broth or water with one bouillon cube can be used.
  • 6 Fresh kaffir lime leaves Optional.
  • 1 Red bell pepper Thinly sliced. Other vegetables are acceptable substitutes.
  • 2 tablespoons Fish sauce Use vegan fish sauce if preferred.
  • 2 tablespoons Soy sauce Adjust based on the saltiness of your fish sauce.
  • 2 tablespoons Brown sugar Palm sugar or another substitute works.
  • 1 tablespoon Chili garlic sauce Sambal Olek.
  • 1 Lime For serving.
  • 8-16 ounces Protein Raw chicken breast, prawns, crispy tofu, or cooked chicken.
Seasoning
  • To taste Salt and pepper

Equipment

  • Large pot or Dutch oven

Method
 

  1. Cook the noodles according to package directions. Drain them and set them aside. If you are using raw chicken, cook it now until done, then slice it and set it aside.
  2. Heat the coconut oil in a large pot over medium heat. Add the diced shallot and cook until softened, about 3 minutes.
  3. Add the lemongrass and garlic to the pot. Cook for 1 minute until fragrant.
  4. Stir in the Thai Red Curry Paste, turmeric, yellow curry powder, and cardamom. Cook this mixture for 1 minute, stirring constantly, to toast the spices.
  5. Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, sliced red bell pepper, fish sauce, soy sauce, brown sugar, and chili garlic sauce. Stir everything together.
  6. Bring the soup to a simmer. Reduce the heat to low and let it cook gently for about 10 minutes to allow the flavors to combine. Taste the broth and adjust seasoning with salt, pepper, or more sugar/chili sauce as needed.
  7. Add your cooked protein (chicken, tofu, or prawns) to the simmering broth to heat through. If using pre-cooked chicken or tofu, add it in the last few minutes.
  8. Divide the cooked noodles among serving bowls. Ladle the hot curry broth, vegetables, and protein over the noodles. Squeeze fresh lime juice over each bowl before serving.

Nutrition

Calories: 550kcalCarbohydrates: 55gProtein: 30gFat: 28gSaturated Fat: 20gCholesterol: 50mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

When selecting protein, if you use raw chicken breast, slice it thinly before adding it to the simmering broth during the last 5-7 minutes of cooking. If you are using foraged greens, like wild mint or hearty greens, stir them in right at the end until they wilt, just before serving.

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