Thai Coconut Noodle Soup
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- ¼ red onion – thinly sliced
- 3 garlic cloves – minced
- 2 –3 tablespoons Thai red curry paste
- ½ teaspoon turmeric – optional
- 3 ½ cups canned unsweetened coconut cream or milk
- 2 cups vegetable coconut broth
- 2 tablespoons soy sauce
- 2 ½ teaspoons sugar
- 7 oz dry rice noodles or ramen, if desired
- 1 cup fresh or frozen snap peas
- 4 mini sweet red peppers – sliced
- 1 cup matchstick carrots
- 1 lime – juiced
- Thai basil and/or cilantro
Instructions
- Cook the onion and garlic: Heat the coconut oil in a medium nonstick pot over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally and keeping it from browning. Add the garlic and cook for 1 minute, stirring to prevent browning.
- Prepare the coconut curry broth: Stir in the Thai red curry paste, turmeric if using, coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer.
- Cook the noodles: Add the rice noodles to the simmering broth and cook for about 4 minutes.
- Add the vegetables: Stir in the snap peas, sweet red peppers, and carrots. Cook for 3 to 4 minutes, until the noodles are cooked and the vegetables are tender.
- Stir in the lime and herbs: Remove the pot from the heat. Stir in the lime juice and your choice of Thai basil, cilantro, or both.
- Serve the soup: Divide the soup among bowls and serve immediately.
Recipe Notes
Storage and Reheating
Store: Refrigerate leftover coconut noodle soup in an airtight container for up to 3 days. If possible, store the noodles separately from the broth to prevent them from becoming overly soft. Freeze: Freezing the finished soup is not recommended because the coconut milk can separate and the rice noodles can become mushy after thawing. Reheat: Warm the soup gently in a saucepan over medium heat until heated through. If the noodles and broth were stored separately, add the noodles near the end and heat just until warmed through.Nutrition
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