A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!
This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.
Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy.
Jump to section: Thai Curry Noodle Soup
Thai Curry Soup Ingredients
- Thai curry paste – The hero! I have used a store-bought red Thai curry paste for ease and convenience.
- Aromatics: Shallots and garlic for lots of and aroma
- Coconut oil – for a subtle nutty depth, but can be subbed with a neutral-flavored oil in a pinch
- Veggies: red capsicum, carrot, baby corn, mushrooms, bok choy add flavor, texture and nutrition to the dish.
- Sauces: soy sauce and fish for umami notes that take this Thai curry soup to the next level!
- Jaggery – Just a pinch to balance out the spice and saltiness of this dish
- Coconut milk – Makes the soup rich, creamy, and hearty.
- Rice noodles – The perfect addition to make the dish more wholesome. Can be subbed with any noodles of your choice.
- Water – To adjust the consistency.
- Coriander leaves – For garnish. Adds a fresh, herby finishing touch.
- Thai red chillies (optional) – For those who like an extra fiery kick at the end.
Richa’s Top Tips
- Don’t overcook the veggies: Cook veggies on high heat so they cook fast while still remaining crunchy. Overcooking will make them soggy, which is not ideal for this recipe.
- Use full-fat coconut milk for the best, creamy texture. Light coconut milk tends to water down the flavor.
- Soak noodles separately instead of boiling them in the soup — this keeps the broth silky and not starchy.
- Fry the bok choy lightly: That char adds so much flavor!
- Add a protein of choice: Feel free to add poached chicken, pan-fried tofu, paneer, or even shrimp to make this dish more wholesome.
- This dish can easily be made ahead in a big batch for quick and easy weeknight meals, as it’s both fridge and freeze-friendly (check storage instructions below)
Frequently Asked Questions
I have used rice noodles as I really enjoy their light and thin texture, but hakka, udon, vermicelli, soba, or pad thai also taste equally great!
If you’re a vegetarian, you can replace fish sauce with a mix of soy sauce and rice vinegar. You can also replace it with oyster sauce if that’s more easily available to you. However, oyster sauce will alter the taste of the dish slightly, but it will still be amazing!
Absolutely! This recipe is super customisable, and a green Thai curry soup with noodles will also taste delicious.
Customisation Ideas
- Toss in some tofu cubes, prawns, or poached and shredded chicken for extra heartiness.
- Customise the veggies based on preference and whatever’s in your fridge — broccoli, zucchini, or snap peas work beautifully.
- Feel free to adjust the spice levels based on your tolerance. Thai curry paste comes in different levels of heat. Adjust according to your tolerance, and skip the chillies if you like it mild.
- Make it vegan: Simply omit the fish sauce and replace it with extra soy sauce.
Storage Tips
- Refrigerate: Store the curry soup base (without the noodles) in the fridge for 2–3 days in an airtight container so the coconut milk doesn’t absorb other fridge smells.
- Freezing: The broth can also be frozen for up to a month. Coconut milk sometimes separates when thawed, but a quick whisk while reheating brings it back together.
- Reheating: Warm the soup on the stovetop over low heat (avoid high heat so the coconut milk doesn’t split). Then add the noodles and bok choy just before serving.
If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!
If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!
Watch Thai Curry Soup Recipe Video
Thai Curry Noodle Soup
Ingredients
- 1 tablespoon coconut oil or any neutral cooking oil divided
- 2 teaspoons finely chopped garlic
- 1 ½ tablespoons thai curry paste
- 5-6 shallots thinly sliced
- ½ red capsicum cut into broad sticks
- ½ medium carrot thinly sliced
- 5 baby corns sliced into 4
- 5 mushrooms halved
- 1 ½ teaspoon soy sauce
- ½ teaspoon fish sauce
- 1 teaspoon jaggery
- 1 cup thick coconut milk
- 1 bok choy sliced vertically into 2
- 100 grams rice noodles
- 5 cups water divided
- 2 tablespoons of coriander leaves
- 2 thai red chillies thinly sliced (for serving / optional)
Instructions
Making soup
-
Heat 2 teaspoons of oil in a pan, add garlic & saute on high for a few seconds till fragrant. Add thai curry paste and saute for a minute on low. Add shallots & saute for a minute. Add capsicum, carrot, baby corns, mushrooms, saute for a minute on low. Add 2 cups of water and cook on low for 2-3 minutes till the veggies are just tender. Do not overcook as the veggies get soggy.
Cooking noodles
-
Take noodles in a bowl, heat 2 cups of water and once it boils, add it to the bowl to soak the noodles for 1-2 minutes till they are cooked. Drain and set aside.
Frying bok choy
-
Heat a teaspoon of oil in a pan, add bok choy and roast for 2 minutes on low on either sides till they are lightly browned and tender. Set aside on a plate.
Serving curry soup
-
Add 3 ladles of soup to a bowl, add noodles, bok choy, garnish with coriander leaves and 2-3 slices of red chillies.
Video
Nutrition
This article has been researched and written by Urvi Dalal.
The post Thai Curry Soup with Noodles appeared first on My Food Story.
0 Comments