Jump to Recipe Print RecipeAs the aroma of ginger and coconut curls through my kitchen, I’m reminded of the magic of vibrant, homemade curries. Today, I’m diving into the comforting world of Curry Laksa, a delicious Coconut Curry Soup with Rice Noodles that will transport your taste buds straight to Southeast Asia. With its creamy texture and invigorating blend of flavors, this soup is not only quick and easy to prepare, but it’s also gluten-free when using the right noodles. A dish that brings warmth and satisfaction to any weeknight dinner, it promises to impress both family members and dinner guests alike. Are you ready to spice things up and discover the joy of whipping this up in your own kitchen? Why is this Curry Laksa special? Creamy Comfort: This Coconut Curry Soup with Rice Noodles is a delightful hug in a bowl, enveloping your taste buds with rich coconut and aromatic spices. Quick & Easy: Perfect for busy nights, this dish can be whipped up in under 30 minutes, combining simplicity with gourmet flavor. Gluten-Free Option: Tailor the recipe to your dietary needs by simply swapping in gluten-free noodles, making it accessible for everyone at the table. Flavor Explosion: The symphony of ginger, lemongrass, and Thai red curry paste creates layers of taste that will leave you craving more. Crowd-Pleasing: Whether serving family or entertaining guests, this vibrant Laksa is sure to impress and keep everyone coming back for seconds, much like our other favorites like Creamy White Chicken Lasagna Soup and One Pan Rice. Coconut Curry Soup Ingredients • Dive into the ingredients that make this Coconut Curry Soup with Rice Noodles a true delight! For the Laksa Paste Shallots – Adds sweetness and depth to the broth; substitute with yellow onions if needed. Garlic – Provides aromatic flavor; fresh cloves are preferred, but jarred minced garlic can work in a pinch. Thai Red Curry Paste – The base flavor for Laksa; adjust quantity based on spice preference, starting with 2-4 tablespoons. Lemongrass – Infuses bright, citrusy notes; use fresh stalks, or 1 teaspoon lemongrass paste if unavailable. Ginger – Enhances warmth and spiciness; fresh is best, but ground ginger can substitute with quantity adjustments. For the Soup Coconut Milk – Ensures creaminess and tropical flavor; opt for a full-fat version for best results. Chicken Thighs – Adds protein and richness; can substitute with thinly sliced chicken breasts for quicker cooking. Shrimp – Optional seafood element that amplifies flavor; use jumbo shrimp for juiciness or substitute with extra chicken or veggies. For the Noodles Rice Noodles – Provides the base for the soup; use ¼” wide noodles or vermicelli, and substitute with gluten-free noodles if needed. For Serving Chili Paste (Sambal Oelek) – For heat; customize to taste. Bean Sprouts & Garnishes (cilantro, lime) – Adds freshness and crunch; include as toppings before serving. Elevate your meal with this rich and creamy Coconut Curry Soup, a dish that invites everyone to the table! Step‑by‑Step Instructions for Coconut Curry Soup with Rice Noodles Step 1: Make the Laksa Paste Begin by combining shallots, garlic, Thai red curry paste, lemongrass, and ginger in a food processor. Blend these flavorful ingredients until the mixture is smooth, which should take about 1-2 minutes. This Laksa paste serves as the aromatic base for your Coconut Curry Soup with Rice Noodles, setting the stage for a rich and inviting broth. Step 2: Cook Shrimp In a large pot, heat a splash of oil over medium heat. Add the shrimp and cook until they are vibrant pink and opaque, about 2-3 minutes per side. Once cooked, remove them from the pot and toss with a bit of chili paste for an added kick. Set them aside while you prepare the rest of the soup. Step 3: Sauté the Laksa Paste In the same pot, add the Laksa paste and sauté it over medium heat for around 2 minutes. As it cooks, the delightful aromas will fill your kitchen, signaling that the spices are becoming fragrant and integrated, which is essential for your Coconut Curry Soup with Rice Noodles’ depth of flavor. Step 4: Add Proteins Next, stir in the chicken thighs into the fragrant Laksa paste, followed by the coconut milk, reserving some for later use. Cook the mixture, stirring occasionally, until the chicken is tender and cooked through, approximately 8-10 minutes. The creaminess of the coconut milk melds beautifully with the spices, enriching the soup’s texture. Step 5: Thicken Soup To thicken the soup, whisk the reserved coconut milk with cornstarch in a separate bowl and add it to the pot. Pour in chicken broth and any additional sauces to enhance flavor. Let the Coconut Curry Soup simmer for about 5-7 minutes, stirring occasionally, until the broth thickens and develops a luxurious, velvety consistency. Step 6: Prep Noodles While the soup simmers, cook the rice noodles according to package directions. Usually, this involves boiling them for about 3-5 minutes until tender. Drain and divide the noodles among serving bowls, creating a cozy nest for the flavorful broth that will soon be poured on top. Step 7: Serve Finally, ladle the steaming Coconut Curry Soup over each bowl of noodles. Garnish generously with crunchy bean sprouts, fresh cilantro, a squeeze of lime juice, and any additional toppings you desire. Serve immediately for maximum warmth and enjoyment, delighting in the rich, aromatic experience of your homemade dish! Expert Tips for Coconut Curry Soup Use Fresh Ingredients: Always choose fresh shallots, garlic, and herbs for the Laksa paste to maximize flavor in your Coconut Curry Soup with Rice Noodles. Adjust the Spice: Start with a smaller amount of Thai red curry paste and add more as needed. This way, you can customize the heat level based on your family’s preference. Perfect Noodle Cooking: Overcooking your rice noodles can result in mushiness. Cook them just until tender, as they will soften further in the hot soup. Creaminess Matters: The richness of your Coconut Curry Soup relies on the fat content of the coconut milk. Opt for full-fat for a decadent texture; use light only if necessary. Storing Leftovers: If you have leftover soup, always store noodles separately to prevent them from becoming soggy. The soup can be refrigerated for up to 4 days. Experiment with Garnishes: Don’t hesitate to mix up your toppings! Try adding sliced jalapeños or toasted peanuts for an extra crunch to your Coconut Curry Soup with Rice Noodles. Coconut Curry Soup Variations & Substitutions Feel free to get creative and personalize your Coconut Curry Soup with Rice Noodles for a unique twist! Vegetarian: Swap chicken for tofu or chickpeas to create a hearty vegetarian version full of protein and goodness. Seafood Mix: Combine shrimp with scallops or squid to elevate your dish and add variety in seafood texture and taste. Noodle Options: Experiment with different noodles like udon or soba, or use zoodles for a lower-carb alternative that adds a fresh airiness. Spice Levels: For a bold kick, increase the chili paste, or add a splash of sriracha at the end; adjust according to your heat preference! Coconut Cream: Substitute regular coconut milk with coconut cream for an ultra-rich, indulgent broth that feels like a luxurious treat. Vegetable Boost: Add your favorite vegetables like bok choy, bell peppers, or snap peas for additional color, flavor, and nutrients. Herb Variations: Instead of cilantro, try Thai basil or mint as a refreshing garnish, giving your soup a fresh twist. Instant Pot Friendly: For a quick weeknight meal, make this soup in the Instant Pot; just sauté the paste and cook on high pressure for richer flavors in less time. For more delightful soup ideas, you can also check out my Cajun Potato Soup or explore the warm goodness of Chicken Rice Casserole. Let the culinary adventure begin! Make Ahead Options These comforting Coconut Curry Soup with Rice Noodles are perfect for meal prep enthusiasts! You can prepare the Laksa paste up to 24 hours in advance by blending the shallots, garlic, curry paste, lemongrass, and ginger, then refrigerating it in an airtight container (this keeps the flavors fresh). Additionally, you can cook and store the chicken and shrimp up to 3 days ahead, just be sure to cool them completely before refrigerating. When you’re ready to indulge, simply heat the Laksa paste, add the protein, coconut milk, and chicken broth, and simmer. Finish by serving over freshly cooked noodles and your chosen garnishes for a delightful dish that’s just as delicious as when it was freshly made! What to Serve with Creamy Coconut Curry Soup with Rice Noodles A delightful meal always shines brighter with the right pairings to elevate flavors and textures. Lime Wedges: A squeeze of fresh lime brightens the rich soup, enhancing its vibrant flavors and providing a zesty balance. Crispy Spring Rolls: These provide a crunchy contrast to the creamy soup, combining deliciously with the aromatic spices of the Laksa. Chili Garlic Edamame: The spicy, savory bites contrast beautifully with the sweet coconut broth, adding a satisfying chew to the meal. Toasted Coconut Flakes: Sprinkling these on top adds a nutty sweetness and a delightful crunch, enhancing the tropical profile of the dish. Cucumber Salad: A fresh cucumber salad with a tangy dressing cools the palate after each spoonful, making each bite feel refreshing. Mango Sticky Rice: For dessert, this sweet dish beautifully complements the spice of the Laksa, leaving your taste buds dancing in delight. Ginger Lemonade: This invigorating drink, with its zesty and spicy notes, pairs wonderfully with the comforting bowl of Coconut Curry Soup. Sesame Roasted Broccoli: Its earthy crunch provides a lovely texture contrast while aligning well with the flavors of the Laksa. Peanut Sauce Dippers: Serve these as a fun side for crunchy veggies. The rich, nutty flavor contrasts perfectly with the soup’s creaminess. How to Store and Freeze Coconut Curry Soup Fridge: Refrigerate the Coconut Curry Soup in an airtight container for up to 4 days; remember to store noodles separately to maintain their texture. Freezer: The soup without noodles freezes well for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Reheating: To reheat, thaw overnight in the fridge, then warm on the stove over medium heat, stirring gently. Add a splash of coconut milk if the soup seems thick. Noodle Storage: If you have leftover noodles, store them separately in the fridge for up to 3 days. Reheat them in boiling water just before serving for a fresh taste. Creamy Homemade Curry Laksa Recipe FAQs What type of noodles are best for this Coconut Curry Soup? For this Coconut Curry Soup with Rice Noodles, I recommend using ¼” wide rice noodles or vermicelli. If you’re looking for a gluten-free option, ensure to select specifically labeled gluten-free noodles. They soak up the broth beautifully and offer a wonderful texture that complements the creamy soup. How can I store leftover Laksa? Refrigerate your Coconut Curry Soup in an airtight container for up to 4 days. Be sure to remove the noodles before storing, as they can become soggy in the soup. Store noodles separately to keep them fresh and add them just before serving. Can I freeze the Coconut Curry Soup? Absolutely! The soup can be frozen without noodles for up to 3 months. To freeze, allow it to cool completely, then transfer to freezer-safe containers. When you’re ready to enjoy the soup again, thaw it overnight in the fridge and warm it slowly on the stove, adding a splash of coconut milk if it thickens too much. What if my Laksa is too spicy? If your Coconut Curry Soup with Rice Noodles turns out spicier than anticipated, you can mellow it by adding more coconut milk or chicken broth. This will help to balance the heat while maintaining the creamy texture. Additionally, consider adding a touch of sugar or honey, which can also help counteract spiciness. Can I make this recipe vegetarian? Yes, you can definitely make a vegetarian version of this Coconut Curry Soup! Simply swap the chicken and shrimp for cubed tofu or your favorite vegetables, like bell peppers, zucchini, and mushrooms. Also, ensure you use vegetable broth instead of chicken broth to keep it in line with your dietary preferences. How do I know when my Laksa is ready to serve? Your Laksa is ready when the chicken is tender and fully cooked, and the broth has thickened to a creamy consistency. The entire cooking process, especially after adding the broth and coconut milk, should take about 15-20 minutes. Look for a vibrant color and aromatic scents filling your kitchen, as this signals it’s time to serve! Creamy Coconut Curry Soup with Rice Noodles Bliss Experience the magic of Coconut Curry Soup with Rice Noodles, a comforting dish filled with rich flavors and creamy texture. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Southeast AsianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Laksa Paste2 medium Shallots Substitute with yellow onions if needed.4 cloves Garlic Fresh cloves are preferred.2-4 tablespoons Thai Red Curry Paste Adjust based on spice preference.1 stalk Lemongrass Use fresh or 1 teaspoon lemongrass paste.1 tablespoon Ginger Fresh is best, adjust if using ground ginger.Soup1 can Coconut Milk Opt for full-fat version.1 pound Chicken Thighs Substitute with chicken breasts if desired.1 pound Shrimp Optional; use jumbo shrimp or extra chicken/veggies.Noodles8 ounces Rice Noodles Use ¼” wide noodles or vermicelli; gluten-free if needed.For Servingto taste Chili Paste (Sambal Oelek) Customize to taste.1 cup Bean Sprouts Optional garnishes include cilantro and lime. Equipment Food processorLarge pot Method PreparationCombine shallots, garlic, Thai red curry paste, lemongrass, and ginger in a food processor. Blend until smooth, about 1-2 minutes.In a large pot, heat a splash of oil over medium heat. Cook shrimp until vibrant pink and opaque, about 2-3 minutes per side. Remove and toss with chili paste.In the same pot, add Laksa paste and sauté over medium heat for around 2 minutes until fragrant.Stir in chicken thighs and coconut milk; cook until chicken is tender, about 8-10 minutes.Whisk reserved coconut milk with cornstarch and add to pot with chicken broth. Simmer for about 5-7 minutes until thickened.Cook rice noodles according to package directions, usually boiling for 3-5 minutes until tender.Ladle the Coconut Curry Soup over noodles in serving bowls. Garnish with bean sprouts, cilantro, lime, and additional toppings as desired. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 38gProtein: 28gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 3mg NotesStore leftover soup in an airtight container for up to 4 days; store noodles separately to maintain texture. Freeze without noodles for up to 3 months. Reheat gently on the stove with a splash of coconut milk if needed. Tried this recipe?Let us know how it was!
