Cooler weather means one thing: cozy soups in repeat! Our new resource is this Thai inspired Noodle soup with coconut milk, curry paste, vegetables and chicken or tofu of your choice. It’s creamy, gingery, spicy, nutritious and SO satisfying!
Premium? It’s versatile and works well with almost any vegetable you have on hand! Simple methods. Great flavor. Let’s do this!
This EASY Curry Noodle Soup starts with soak rice noodles in boiling water until they soften. We like to use brown rice noodles, which are whole grain and have a healthy, nutty flavor.
Next, we move on to the tasty base of this soup: sautéed shallot, ginger, garlic and Red or yellow Thai curry paste. If you like extra heat, you can also add red pepper flakes (we did)!
Then it’s time to turn it into soup with (chicken or vegetables) broth and coconut milkplus coconut or tamari amino acids to give it a touch of flavor. This combination makes it creamy, cozy, super tasty and light yet satisfying.
Also satisfactory? Protein! Your choice of chicken or tofu — just cut it into cubes, add them and simmer for about 5 minutes before adding the vegetables.
For vegetables, we love a combination of bok choy, mushrooms and peas. The peas add a little crunch, the mushrooms give it depth, and the bok choy packs some serious nutrition!
Many other vegetables would work here too: broccoli, carrots, bell pepper, green beans, and corn would be excellent.
The goal is near! Add the noodles to serving bowls (so they don’t get mushy sitting on the stove), then ladle the soup over the top. Optional garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) elevate this soup to restaurant status with their brightness, herbal flavor, and crunch.
We think this soup can become your new choice! Is:
Creamy
broth
Spicy
Reddish
Dildo
nutritious
And adaptable for all diners!
This soup is suitable for everything from a quick weeknight meal to cleaning out the refrigerator at the end of the week, meal prepping (just wait to add the noodles!) or even impressing dinner guests.
Cozier Soups
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 5 (~1 ¾ cup servings)
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- 1 tablespoon coconut oil (or olive oil or avocado)
- 1 medium-large shallot, thinly sliced (1 shallot makes ~1/2 cup or 60 g // or sub onion)
- 23 tablespoon chopped fresh ginger (depending on how much you love ginger)
- 3-4 nail garlic, chopped (3-4 cloves of garlic makes ~2 tablespoons or 18 g)
- 2 tablespoon red or yellow curry paste (vegan/gluten free as needed // we use Mike’s Curry Love)
- 1/2-1 teaspoonful red pepper flakes (optional // depending on spiciness preference and spiciness level of your curry paste)
- 4 mugs broth of choice (chicken or vegetables)
- 1 (14 ounces) Can you light coconut milk?
- 1-2 tablespoon coconut amino acids (or tamari)
- 1 ½ pound boneless, skinless chicken breasts or thighs, cut into small cubes (or 14 ounces. extra firm tofucut into 1/2 inch cubes)
- 3-4 mugs chopped chinese cabbage (we use small bok choy // 2 small bok choy makes ~3-4 cups or 225-300 g // or broccoli florets or finely chopped carrots)
- 2 mugs sliced ​​mushrooms (cremini, shiitake or white button work // or sub bell pepper or green beans)
- 1 cup peas, ends trimmed and cut into 1-inch pieces (optional // or subfrozen corn)
- 1-2 tablespoon lime juice (or lemon juice // optional)
TO SERVE
- 8 oz. brown rice noodles (or another pasta/noodle of choice // we like Annie Chun’s Pad Thai noodles)
- Fresh mint and/or cilantro (optional)
- Roasted and chopped peanuts or cashews* (optional)
- Lime or lemon slices (optional)
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Cook noodles/pasta according to package directions. (We like to add these noodles to a heatproof bowl and cover them with boiling water for 4 to 5 minutes, but this doesn’t work with all types of noodles.) Once tender, rinse and set aside.
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Meanwhile, heat the oil in a large pot over medium heat. Once hot, add the shallot and cook for 1-2 minutes to soften. Add the ginger, garlic, curry paste, and red pepper flakes (optional) and sauté for 1 minute, until fragrant.
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Add the broth and coconut milk and bring to a simmer. Once it comes to a simmer, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it is simmering, not boilingor the chicken will become tough.
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Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.
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Once tender, add peas (or corn) and cook for 1 to 2 minutes more or until peas reach desired texture; We prefer our peas to stay vibrant green and a little crunchy.
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Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 tablespoon or 15 ml), coconut aminos or tamari for overall flavor/salinity, or red pepper flakes for heat.
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To serve, divide the noodles among serving bowls and spoon the soup over the top. Garnish with chopped mint or cilantro, toasted peanuts or cashews, or lime or lemon wedges (all optional).
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Store leftover soup and noodles separately in the refrigerator for up to 3 to 4 days, or freeze soup (without noodles) for up to 1 month.
*To toast raw cashews, add a single layer to a dry skillet and cook over medium-low heat, stirring frequently, until lightly browned, about 5 minutes.
*Preparation time does not include optional ingredients and involves chopping the bok choy and peas while the soup cooks.
*Nutrition information is a rough estimate calculated using chicken breasts, the smallest quantities where ranges are provided, and no optional ingredients.
Service: 1 service Calories: 476 Carbohydrates: 45.7 gram Protein: 44.2 gram Fat: 12.6 gram Saturated fats: 7.3 gram Polyunsaturated fats: 0.7 gram Monounsaturated fats: 1.1 gram Trans fats: 0 gram Cholesterol: 107 mg Sodium: 609 mg Potassium: 950 mg Fiber: 3.2 gram Sugar: 4.8 gram Vitamin A: 542 UI Vitamin C: 24 mg Calcium: 74 mg Iron: 2.2 mg
