One-pot coconut curry noodle soup

What I love about Thai food? It’s so fragrant; it always gives a good flavor punch. This one-pot coconut curry noodle soup is all that and more. It’s cozy and comforting. It is the perfect quick and easy family weekday meal.

Thai take-out made at home; ready within 30 minutes! And the bonus? The kids love it. So you understand I make this coconut curry soup all the time, right!?

This one-pot coconut curry noodle soup is so adaptable. It is great the way it is with just veggies, you can change up the veggies (I can see this being great with broccoli and/or butternut squash as well) or add protein like chicken or shrimp. Or even add some shitake mushrooms and/or tofu.

How I make this coconut curry noodle soup?

Making it family friendly:

This Thai curry soup is totally family friendly. So I start off with just using ¼ of the curry paste. When the soup is ready I pour half of it in another stock pot and add the rest of the curry paste to it to spice it up (this is the ‘adult soup’). The kids’ soup I leave as it is or add some extra coconut milk and/or lime juice to mellow it down if needed.

To make the soup:

I start with heating up the stock pot and adding some coconut oil to it. Once hot, I add the onion. I stir until fragrant and the onion is translucent. Now I add the garlic, ginger, curry powder, cumin and the carrots. I turn the heat to low and cook it all for a couple of minutes (4-6 minutes I would say to deepen the flavor).

Now it is time to add the red curry paste, the coconut milk, the (homemade) veggie broth and some soy sauce/coconut aminos for extra depth of flavor. I heat up the soup until it is bubbling and add the brown rice noodles for a couple of minute more (follow the instructions on the noodle package).

To finish it off, I taste the coconut curry soup, add salt and pepper (if needed) and some lime juice to create an extra punch of flavor.

Blending the soup into a smooth consistency

You can leave the soup as it is, but I prefer to blend it with an immersion blender into a smooth, some what thicker consistency (also better for picky eaters!). If you are thinking about adding chicken or shrimps I would do it after blending the soup. The chicken (cut up in small cubes) needs about 5-10 minutes, the shrimp though only need a few.

Now is also the time to divide the soup – if you want to do that – and add more curry paste to one part and/or more coconut milk to the other.

Garnishing the soup

I divide the soup over bowls and toss in some bok choi, spinach or kale (optionally) before topping each bowl of soup with red onion, bell pepper and more carrot cut into thin strips. I garnish the bowls with cilantro, (Thai) basil leaves and scallions. And I serve lime wedges on the side.

This one-pot coconut curry noodle soup comes together in about half an hour. So it is the perfect family weekday meal; I love it! And everybody in my family is crazy about its flavor. I hope you do too. It is

fragrant – so flavorful – the ultimate comfort food – easy & quick to make – very delicious

One-pot coconut curry noodle soup

This one-pot coconut curry noodle soup is quick and easy to make. It is fragrant, cozy, comforting and gives a flavor punch. And it is family friendly!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine Thai

Servings 4 people

Calories 128 kcal

Equipment

• (Optional) immersion blender or high speed blender

Ingredients

  

• 1 tbsp coconut oil
• 1 medium white onion (finely chopped)
• 3 cloves garlic (minced)
• ½ inch ginger (grated or finely chopped) (approx 1-1½ cm)
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 cup carrots (cubed)
• 2 tbsp red curry paste
• 1 can coconut milk
• 4-6 cups veggie broth (homemade* or store bought)
• 2-4 tbsp soy sauce (to taste)(or sub coconut aminos)
• 45 gr uncooked brown rice noodles

Garnishing:

• ½ medium red onion (thin strips)
• ½ yellow or red bell pepper (thin strips)
• 1 small carrot (thin strips)
• 2 limes (cut into wedges)
• 1 handful (Thai) basil leaves
• 1 handful cilantro leaves
• 1 handful bok choi (or kale or spinach)(optional)

Instructions

 

• Start with heating up the stock pot and adding some coconut oil to it. Once hot, add the onion. Stir until fragrant and the onion is translucent. Then add the garlic, ginger, curry powder, cumin and the carrots. Turn the heat to low and cook it all for 4-6 minutes.
• Add the red curry paste, the coconut milk, the (homemade) veggie broth and soy sauce/coconut aminos for extra depth of flavor. Heat up the soup until it is bubbling and add the brown rice noodles for a couple of minutes more (follow the instructions on the noodle package). 
• Taste the coconut curry soup, add salt and pepper (if needed) and some lime juice to create an extra punch of flavor.
• You can leave the soup as it is, but for a smooth somewhat thicker consistency blend it with an immersion blender (also better for picky eaters!). If you are thinking about adding chicken, shrimps, mushrooms or tofu, do it after blending the soup.

Keeping this family friendly:

• You can leave the soup as it is, but for a smooth somewhat thicker consistency blend it with an immersion blender (also better for picky eaters!). If you are thinking about adding chicken, shrimps, mushrooms or tofu, do it after blending the soup.

  This Thai curry soup is totally family friendly. So start off with just using ¼ of the amount of curry paste. When the soup is ready pour half of it in another stock pot and add the rest of the curry paste to spice it up (this is the 'adult soup'). The kids' soup leave as it is or add some extra coconut milk and/or lime juice to mellow it down if needed.

Garnishing:

• Divide the soup over bowls and toss in some bok choi, spinach or kale (optionally) before topping each bowl of soup with red onion, bell pepper and more carrot cut into thin strips. I garnish the bowls with cilantro, (Thai) basil leaves and scallions. And I serve lime wedges on the side.

Notes

*homemade veggie broth

DID YOU MAKE THIS RECIPE?

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