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Coconut Curry Soup with Rice Noodles

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Laksa Paste
  • 2 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.
Soup
  • 1 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.
Noodles
  • 8 ounces Rice Noodles Use ¼” wide noodles or vermicelli; gluten-free if needed.
For Serving
  • to taste Chili Paste (Sambal Oelek) Customize to taste.
  • 1 cup Bean Sprouts Optional garnishes include cilantro and lime.

Equipment

  • Food processor
  • Large pot

Method
 

Preparation
  1. Combine shallots, garlic, Thai red curry paste, lemongrass, and ginger in a food processor. Blend until smooth, about 1-2 minutes.
  2. 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.
  3. In the same pot, add Laksa paste and sauté over medium heat for around 2 minutes until fragrant.
  4. Stir in chicken thighs and coconut milk; cook until chicken is tender, about 8-10 minutes.
  5. Whisk reserved coconut milk with cornstarch and add to pot with chicken broth. Simmer for about 5-7 minutes until thickened.
  6. Cook rice noodles according to package directions, usually boiling for 3-5 minutes until tender.
  7. 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

Notes

Store 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.

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