15-Minute Coconut Curry Noodle Soup


As a zealous fan of completely something having to try and do with noodles and hot soup, I take into account myself to be somewhat of associate degree authority on the topic.

Having denote recipes on Chinese classics like metropolis Beef Noodle Soup, and Noodle Soup with Pork and preserved Greens, this Coconut Curry Noodle Soup could be a little bit of a departure from our traditional fare. It’s encompasses a little bit of Thai influence, creating use of Thai red curry paste and coconut milk. If that’s not enough for you (though considering what I’ve learned regarding the awesomeness of TWOL’s audience over the past 2 years, I extremely doubt it).

Okay, if I’ve sufficiently convinced you to relinquish this coconut curry noodle soup formula a attempt, let’s get on with the way to build it.

Take a glance at our Noodles and Wrapper Ingredients page to examine the variability of noodles you'll use for this dish. The rice alimentary paste noodles area unit our favourite for this one! we tend to use Maesri complete Thai red curry paste that comes in very little four ounce cans. examine our Chinese Sauces Ingredients page to appear for pictures and links for wherever to get it!


  • 2 tablespoons oil
  • 3 garlic cloves (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs (225g, sliced)
  • 4 cups chicken broth (950 ml)
  • 1 cup water (235 ml)
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk (160 ml)
  • 6 oz. dried rice vermicelli noodles (170g)
  • 1 lime juiced
  • Sliced red onion, red chilis, cilantro, scallions (to garnish)


  1. 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.
  2. 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.
  3. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Recipe From : Thw Woks Of Life

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