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Cozy Thai-Inspired Curry Noodle Soup Recipe

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4 from 8 reviews

Cozy Curry Noodle Soup is a vibrant Thai-inspired dish featuring tender chicken, fresh vegetables, and aromatic curry flavors in a creamy coconut broth, served over brown rice noodles. This quick and comforting meal is perfect for weeknights and easily customizable with your favorite veggies and protein options.

Ingredients

Soup Base

  • 1 Tbsp coconut oil (or olive or avocado oil)
  • 1 large shallot, thinly sliced (~3/4 cup or 90 g; or substitute onion)
  • 3 Tbsp minced fresh ginger
  • 4 cloves garlic, minced (~2 Tbsp or 18 g)
  • 2 Tbsp red or yellow curry paste
  • 1/2-1 tsp red pepper flakes (adjust heat preference)
  • 4 cups broth of choice
  • 1 (14 oz.) can light coconut milk (or full-fat for richer soup)
  • 2 Tbsp coconut aminos (or tamari)

Protein & Vegetables

  • 1 ½ lb boneless skinless chicken breasts or thighs, cut into bite-sized cubes
  • 3-4 cups chopped bok choy (or broccoli or carrots)
  • 2 cups sliced mushrooms (cremini, shiitake, or white button; or substitute bell pepper or green beans)
  • 1 cup snap peas, ends trimmed, cut into 1-inch pieces (optional; or substitute frozen corn)

Noodles

  • 8 oz. brown rice noodles

Optional Garnishes

  • 1-2 Tbsp lime juice (or lemon juice; 1/2 lime yields ~1-2 Tbsp; optional)
  • Fresh mint and/or cilantro
  • Chopped roasted peanuts or cashews
  • Lime or lemon wedges

Instructions

  1. Cook Noodles: Prepare the brown rice noodles according to the package instructions. A preferred method is to place noodles in a heatproof bowl and cover with boiling water for 4-5 minutes. Once tender, rinse with cold water and set aside to prevent sticking.
  2. Sauté Aromatics: Heat coconut oil in a large pot over medium heat. When hot, add sliced shallot and cook for 1-2 minutes until softened. Add minced ginger, garlic, red or yellow curry paste, and red pepper flakes, stirring constantly to sauté for 1 minute until fragrant.
  3. Add Liquids and Chicken: Pour in the broth, coconut milk, and coconut aminos or tamari. Bring the mixture to a simmer. Add the cubed chicken pieces and cook for 5 minutes at a gentle simmer to ensure tender meat; avoid boiling to prevent toughness.
  4. Cook Vegetables: Add chopped bok choy and sliced mushrooms to the pot. Continue cooking for 3-4 minutes until the vegetables are tender but maintain some texture.
  5. Finish with Snap Peas: Stir in the snap peas (or corn) and cook for an additional 1-2 minutes until snap peas are vibrant green and slightly crunchy, or cooked to your preference.
  6. Adjust Flavor: Taste the broth and modify seasoning as needed. Add lime juice for brightness (about 1 Tbsp), more coconut aminos or tamari for saltiness, or extra red pepper flakes for heat until balanced to your liking.
  7. Serve: Divide the cooked noodles evenly among bowls. Ladle the hot soup with chicken and vegetables over the noodles. Garnish with fresh mint or cilantro, chopped roasted peanuts or cashews, and lime or lemon wedges as desired.
  8. Storage: Store any leftover soup and noodles separately in airtight containers in the refrigerator for up to 3-4 days. Freeze the soup (without noodles) for up to 1 month for best quality.

Notes

  • Use light or full-fat coconut milk depending on your preference for richness.
  • Adjust red pepper flakes to control the heat level according to taste.
  • Vegetables can be substituted based on seasonal availability or personal preference.
  • To keep noodles from sticking, rinse them in cold water after cooking.
  • For vegetarian option, substitute chicken with tofu and use vegetable broth.
  • Store noodles separately to prevent them from becoming mushy in leftover soup.
  • Optional garnishes add texture and fresh flavor but can be omitted or replaced.

Find it online: https://cozyplatter.com/cozy-thai-inspired-curry-noodle-soup-recipe/