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Coconut Curry Noodle Soup Recipe BigOven - Save recipe or add to grocery list Yum
Simple, 15-minutes recipe inspired by traditional Malaysian-Chinese noodle soup. Coconut Curry Noodle soup is a creamy, mild broth flavored with a store-bought curry paste. Delicious meal that will please the whole family.
Course Main Dish
Cuisine Asian, Chinese, Indian, Thai
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian, Chinese, Indian, Thai
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a stock pot, sauté ginger, garlic and mushrooms in a splash of water for 3-5 minutes until fragrant and soft.
  2. Add veggie broth and liquid aminos. Whisk in the curry paste and coconut milk. Bring to a boil.
  3. Add Rice Pad Thai Noodles and edamame. Follow package directions for rice noodle cooking time, which can vary with the size of the noodle. My noodles in the picture required 4-5 minutes. Err on the side of caution so that noodles do not overcook and turn mushy.
  4. Taste. If more heat is desired, add cayenne powder (start with 1/4 tsp and taste). If more flavor is desired, whisk in more curry paste (one 4-oz jar has about 7 Tbsp. I ended up adding the entire jar). Garnish with cilantro and/or green onions.
Recipe Notes

Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

Curry Paste: I used Thai Kitchen red curry paste. It has a mild, rich flavor, is certified gluten free, with no added oils. I highly recommend it for this recipe. I tried their roasted red chili paste in my first attempt. The soup had a thick layer of orange oil that floated on the top. I then realized the first two ingredients are sugar and soybean oil. Yuck. Check the label before you buy! Curry pastes, like curry powders, vary in flavor, heat and base ingredients.

Rice Noodles: Cooking time for rice noodles vary depending on the size, but most are done quickly. If substituting soba (wheat) or other grain with a longer cooking time, add extra water to account for evaporation during boiling (this can be done at the end, so just eye-ball it). Also, if you expect leftovers, some noodles become mushy overnight (though rice noodles remain fairly consistent). To minimize this, cook noodles (al dente) separately. Coat with a bit of oil to "seal" before adding to coconut curry soup.

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