15 Minute Coconut Curry Noodle Soup Recipes

KHAO SOI ( THAI COCONUT NOODLE SOUP)

Steps:

• Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
• While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
• In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
• Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
• Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
• Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
• Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

15-MINUTE COCONUT CURRY NOODLE SOUP

Steps:

• In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
• Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
• (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

CURRY NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
• Add the red curry paste and cook another 2-3 minutes.
• Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
• Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
• Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
• Stir in the lime juice and add salt to taste.
• Garnish with cilantro and serve immediately.
• Enjoy!