20 Minute Thai Curry Noodle Soup

Preparation time: 20-30 minutes | Serves: 2 people

I LOVE a noodle soup. Add a spicy curry paste and a can of coconut milk, and you’ve got yourself a rich and nourishing bowl of warming goodness.

Why you should make this Thai Curry Soup -
This aromatic bowl 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 comforting.

The best part is that this recipe should take no more than 30 minutes (including the time to cook the noodles). The simplicity is matched by it’s versatility and I encourage you to swap with whatever vegetables are in season or protein you have on hands. 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

1. Finely chop garlic, ginger, chili and spring onion whites (reserve greens for garnish).

2. Heat oil in deep pot. Fry aromatics until fragrant, add curry paste and turmeric until oils release.

3. Add coconut cream and stock, season with fish sauce and salt to taste. Simmer for 15 minutes.

4. Cook noodles according to package directions.

5. To serve: Place noodles in bowls, ladle hot soup over, top with chicken/tofu, coriander, spring onions and lime.

6. Add the soft-boiled egg (if desired) and mix yolk into broth for a rich texture.

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RECIPE NOTES

Swaps, Serves & Storage

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.