Here’s a vibrant, comforting, and flavorful recipe for Thai Coconut Curry Noodle Soup — rich coconut broth, bold curry spices, and tender noodles with vegetables and optional protein.

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🥥 Thai Coconut Curry Noodle Soup

Serves: 3–4

Ingredients

Broth & Curry Base

• 1 tbsp vegetable oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1–2 tbsp red curry paste (adjust to spice preference)

• 1 can (13.5 oz) coconut milk

• 2 cups vegetable or chicken broth

• 1 tbsp soy sauce or tamari

• 1 tbsp brown sugar (optional, balances heat)

• Juice of 1 lime

• Salt to taste

Noodles & Veggies

• 6 oz rice noodles, vermicelli, or linguine

• 1 red bell pepper, thinly sliced

• 1 cup carrots, julienned

• 1 cup snap peas or snow peas

• 1 cup mushrooms, sliced

• Optional: baby spinach or bok choy

Protein (optional)

• 1 lb chicken breast/thighs, shrimp, or tofu, cut into bite-sized pieces

Garnishes

• Fresh cilantro

• Green onions, sliced

• Lime wedges

• Chili flakes or sliced red chilies (optional)

• Crushed peanuts (optional)

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Instructions

1. Cook noodles

• Prepare noodles according to package instructions. Drain and set aside.

• If using rice noodles, soak in warm water until just tender.

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2. Make the curry broth

1. Heat oil in a large pot over medium heat.

2. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.

3. Stir in red curry paste, cooking 1 minute.

4. Add coconut milk, broth, soy sauce, and brown sugar. Bring to a simmer.

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3. Cook protein and vegetables

• Add chicken or tofu and simmer 5–7 minutes until cooked through (shrimp only takes 3–4 minutes).

• Add firmer vegetables first (carrots, bell peppers, mushrooms) and simmer 3–4 minutes.

• Add delicate greens like spinach or bok choy last, just to wilt.

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4. Assemble the soup

• Divide cooked noodles into bowls.

• Ladle hot coconut curry soup over noodles, protein, and vegetables.

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5. Garnish

• Top with cilantro, green onions, lime wedges, peanuts, and chili flakes.

• Serve immediately while hot and fragrant.

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Tips

• Adjust spice: Add more curry paste or a dash of sriracha for heat.

• Add acid: Lime juice brightens the rich coconut flavor.

• Protein swap: Shrimp, chicken, tofu, or even thinly sliced beef work beautifully.

• Make ahead: Broth can be made a day in advance; add noodles and delicate greens when serving.

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I can also give you a one-pot version with creamy peanut butter, or a quick weeknight shortcut using store-bought curry paste and pre-cut veggies for under 30 minutes.

Do you want me to do that?