20 Minute Thai Curry Noodle Soup
Preparation time: 20-30 minutes | Serves: 2 people
I love a comforting bowl of noodle soup, but if you really do it right, the process can take hours of prep and simmering and honestly, who has the time for that?
My incredibly easy recipe just requires chicken or veggie stock, coconut milk and the secret ingredient - store bought curry paste which helps to add layers of flavour, resulting in a nourishing bowl of warming goodness in half the time.
Why you should make this Thai Curry Soup -
This aromatic curry soup recipe combines creamy coconut milk with the depth of curry paste to create a broth that's both comforting and complex.
Bouncy noodles and fresh herbs add texture, while a squeeze of fresh lime adds freshness. Each bite is balanced, flavourful and hearty.
The best part is that this recipe should take no more than 30 minutes (including the time to cook the noodles). It's as simple as it is versatile - swap in whatever vegetables are in season or throw on whatever protein you have in the fridge.
This Thai Curry Soup is perfect for weeknight dinners when you're craving something deeply satisfying without the fuss.
I’ve included some alternatives and suggestions in the recipe notes below.
Ingredients
1 tbsp. oil
1 tsp. ground turmeric
3-4 cloves of garlic
Thumb-sized piece of ginger
3-4 spring onions
1 red chilli (optional)
1/2 jar curry paste of your choice (red, green, laksa, Tom Yum - any will do!)
1 tsp. fish sauce
3 cups vegetable/ chicken stock
1 can coconut milk/cream
Thick rice noodles or udon noodles
Protein of your choice (chicken, tofu, prawns or soft boiled egg)
Fresh coriander and lime to serve
Method
Finely chop garlic, ginger, chili and spring onion whites (reserve greens for garnish).
Heat oil in deep pot. Fry aromatics until fragrant, add curry paste and turmeric until oils release.
Add coconut cream and stock, season with fish sauce and salt to taste. Simmer for 15 minutes.
Cook noodles according to package directions.
To serve: Place noodles in bowls, ladle hot soup over, top with chicken/tofu, coriander, spring onions and lime.
Add the soft-boiled egg (if desired) and mix yolk into broth for a rich texture.
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Swaps, Serves & Storage
What vegetables can I add to this soup?
Bell peppers, zucchini, spinach or bok choy/ pak choy would be a great addition to this soup. You can cook the vegetables in the soup base itself.Can I skip or swap the noodles?
For a low-carb version of this curry soup, add some extra protein or zoodles. I’ve even had it with leftover rice.Can I meal prep or freeze this soup?
The broth will develop in flavour over a few days, so it’s a great dish to meal prep or cook ahead of time. It can stay in the fridge for up to a week or frozen for 3-6 months. Freeze/ prep without the veggies and noodles.What protein can I have with this soup?
This Thai Curry Noodle Soup will pair well with shredded or pan fried chicken, steamed fish, tofu or prawns. You can also add the protein to the broth while cooking for added flavour. I also love serving with a soft boiled egg on top.Can I make this recipe vegan?
Yes, leave out the fish sauce and use a vegan curry paste to make this recipe vegan or vegetarian.
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