Curry Noodle Soup Recipe

I’m excited to share my Coconut Red Curry Ramen, a silky coconut milk and red curry noodle soup that hides a single pantry shortcut for shockingly deep flavor.

I love soups that feel like a shortcut to something exotic. This Curry Noodle Soup is exactly that, creamy and punchy but kinda stupidly simple.

A spoonful of red curry paste and a can of coconut milk turn a few pantry things into something that tastes way fancier than it should, and honestly it surprised me the first time too. Think Coconut Red Curry Ramen but way quicker, slurpy, and with an ingredient list you already half have.

I always end up making it on nights I want big flavor but zero fuss. Try it, you might get hooked, no judgement.

Ingredients

• Coconut milk adds creamy body and saturated fat, gives mild sweetness, use in moderation
• Red curry paste brings spicy umami, concentrated chilies garlic and fishy depth, can be salty
• Rice noodles are mostly carbs, quick to cook, gluten free, light not very filling
• Mushrooms add savory umami, fiber and some B vitamins, they soak up the broth
• Chicken tofu or shrimp add protein and texture, tofu is plant based and absorbs flavors
• Spinach or bok choy give vitamins fiber and crunch, they wilt fast but brighten bowl
• Lime adds bright acidity, cuts richness, gives tang and a fresh citrus pop to soup

Ingredient Quantities

• 1 tbsp vegetable oil
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 (13.5 oz) can full fat coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar or palm sugar
• 8 oz rice noodles (dried)
• 8 oz mushrooms, sliced (shiitake or cremini)
• 1 red bell pepper, thinly sliced
• 2 cups cooked shredded chicken or firm tofu or peeled shrimp
• 2 cups baby spinach or chopped bok choy
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: Thai basil leaves and bean sprouts for topping
• Salt and black pepper to taste

How to Make this

1. Heat 1 tbsp vegetable oil in a large pot over medium heat, add the chopped yellow onion and a pinch of salt, saute 4-5 minutes until soft and translucent, then stir in the minced garlic and grated ginger and cook 30-45 seconds till fragrant.

2. Push the aromatics aside, add 2 tbsp red curry paste to the oil and fry for about 1 minute to bloom the spices, stirring so it doesnt burn.

3. Pour in the full fat coconut milk and 3 cups chicken or vegetable broth, stir to combine and bring to a gentle simmer, then add 1 tbsp fish sauce, 1 tbsp soy sauce and 1 tbsp brown or palm sugar; taste and season lightly with salt and black pepper.

4. Add the sliced mushrooms and thinly sliced red bell pepper, simmer 4-6 minutes until veggies are tender but still have some texture.

5. Add your protein: 2 cups cooked shredded chicken or firm tofu or peeled shrimp. If shrimp, simmer 2-3 minutes until just opaque; if chicken or tofu, just heat through. Stir in 2 cups baby spinach or chopped bok choy in the last minute to wilt.

6. Meanwhile prepare the 8 oz rice noodles per package instructions or soak in hot water 5-10 minutes until pliable, then drain. Tip: to avoid mushy noodles, soak in hot water and drain, then finish by ladling hot soup over them in bowls so they dont overcook in the pot.

7. Taste the soup and adjust flavors with extra fish sauce, soy, or a pinch more sugar if it needs balance, then season with more salt and black pepper as needed; squeeze in some lime juice to brighten it up.

8. Divide noodles among bowls, ladle the hot curry broth and toppings over them, sprinkle sliced green onions and chopped cilantro, serve with lime wedges and optional Thai basil leaves and bean sprouts on top. Serve right away so the noodles stay perfect.

Equipment Needed

1. Large pot (6-8 qt) for sautéing and simmering the soup
2. Chef’s knife and cutting board for chopping onion, peppers, herbs (yes both)
3. Wooden spoon or heatproof spatula for stirring so the curry paste wont stick
4. Measuring spoons and measuring cup for oil, sauces and broth
5. Grater or microplane for ginger and a garlic press if you like
6. Large heatproof bowl or shallow pan to soak the rice noodles, plus a colander to drain them
7. Ladle for serving the broth into bowls
8. Tongs or chopsticks to portion noodles and protein, and bowls for serving

FAQ

Curry Noodle Soup Recipe Substitutions and Variations

• Full-fat coconut milk: use light coconut milk if you want it less rich, or blend 1 cup silken tofu with a little water for a creamy, non-coconut option, tastes different but still silky.
• Red curry paste: swap with 2 tbsp sambal oelek plus 1 tsp curry powder and 1 minced garlic clove, or mix red chili paste with a pinch of cumin and a splash of soy for a quick stand-in.
• Fish sauce: replace with soy sauce or tamari plus a squeeze of lime for tang, or for closer umami use 1 tsp anchovy paste diluted in a tbsp water (skip anchovy if you need vegetarian).
• Rice noodles: sub with dried soba (check it’s 100% buckwheat), thin wheat ramen, or glass noodles, just watch the cook time since textures change.

Pro Tips

1) Bloom the curry paste well in the oil until you can smell it, then add a splash of coconut milk to loosen the paste if it starts sticking. Frying it briefly really opens up the flavors, but dont let it burn or it will taste bitter.

2) Treat the rice noodles gently. Soak or cook them just until pliable, drain and rinse with cool water to stop cooking, then finish by ladling hot soup over them in bowls. If you leave them in the pot they keep soaking and go mushy.

3) Taste and tweak, dont assume one pass is done. Add fish sauce or soy for saltiness, a squeeze of lime for brightness, or a pinch of sugar to smooth harsh notes. Little adjustments, one at a time, make the broth pop.

4) Handle proteins and veg separately when you can. Sear mushrooms in a dry pan first to get color, add shrimp only at the end so it doesnt overcook, and fold in leafy greens last so they just wilt. Also, when reheating leftovers warm gently, coconut milk can separate but a quick whisk fixes it.