Description
This Curry Coconut Noodle Soup is a fragrant and comforting dish combining creamy coconut milk, vibrant red curry paste, and tender rice noodles. Perfect for a quick and flavorful meal, it features a blend of aromatic spices, fresh ginger, garlic, and a medley of colorful garnishes like lime, cilantro, basil, Fresno chilies, and green onions to brighten each bowl.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, thinly sliced
- 6 garlic cloves, chopped
- 3 tablespoons fresh ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces rice noodles
Garnishes
- Limes, for squeezing
- Fresh cilantro, chopped
- Fresh basil leaves
- Fresno chilies, thinly sliced
- Green onions, sliced
Instructions
- Heat and saute aromatics: Heat the coconut oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion and sauté for about 5 minutes until translucent and soft.
- Add garlic, ginger, and spices: Stir in the chopped garlic, minced ginger, red curry paste, and curry powder. Cook together for about 1 minute until the mixture is fragrant and well combined.
- Add liquids and bring to boil: Pour in the vegetable broth and use a spoon to deglaze the skillet, scraping up any browned bits. Add the coconut milk and bring the mixture to a boil.
- Cook noodles: Once boiling, turn off the heat and immediately add the rice noodles to the hot broth. Let them soak until tender and cooked through, usually a few minutes depending on the noodle thickness.
- Season and serve: Season the soup with salt and squeeze fresh lime juice to taste. Ladle into bowls.
- Garnish and enjoy: Top with fresh cilantro, basil, thinly sliced Fresno chilies, and green onions before serving for a fresh burst of flavor and color.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- Use gluten-free rice noodles to keep this recipe gluten free.
- For a protein boost, add tofu or cooked shrimp when adding the broth.
- Fresh lime juice can be added individually at the table for customized acidity.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 340
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
