Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened. We like to use brown rice noodles, which are whole grain and have a nutty, wholesome flavor.
Next, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai red or yellow curry paste. If you like extra heat, you can also add red pepper flakes (we did)!
Then it’s time to turn it into a soup with (chicken or vegetable) broth and coconut milk, plus coconut aminos or tamari for a boost of flavor. This combination makes it creamy, cozy, super flavorful, and light yet satisfying.
Also satisfying? Protein! Your choice of chicken or tofu — simply cut into cubes, add them in, and simmer for ~5 minutes before adding your veggies.
For the veggies, we love a combination of bok choy, mushrooms, and snap peas. The snap peas add a little crunch, the mushrooms give it depth, and bok choy packs in some serious nutrition!
So many other veggies would work here, too — broccoli, carrots, bell pepper, green beans, and corn would all be excellent.
The finish line is near! Add the noodles to serving bowls (so they don’t get mushy hanging out on the stove), then ladle the soup over the top. The optional garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) take this soup to restaurant status with their brightness, herby flavor, and crunch!
We think this soup may become your new go-to! It’s:
Creamy
Brothy
Spicy
Gingery
Comforting
Nourishing
& Adaptable for all eaters!
This soup is suitable for everything from a quick weeknight meal to end-of-week fridge clean out, meal prep (just wait to add the noodles!), or even impressing dinner guests.
More Cozy Soups
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 5 (~1 ¾ cup servings)
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- 1 Tbsp coconut oil (or olive or avocado oil)
- 1 medium-large shallot, thinly sliced (1 shallot yields ~1/2 cup or 60 g // or sub onion)
- 2-3 Tbsp minced fresh ginger (depending on how much you love ginger)
- 3-4 cloves garlic, minced (3-4 cloves garlic yield ~2 Tbsp or 18 g)
- 2 Tbsp red or yellow curry paste (vegan/gluten-free as needed // we used Mike’s Curry Love)
- 1/2-1 tsp red pepper flakes (optional // depending on heat preference and heat level of your curry paste)
- 4 cups broth of choice (chicken or vegetable)
- 1 (14 oz.) can light coconut milk
- 1-2 Tbsp coconut aminos (or tamari)
- 1 ½ lb boneless skinless chicken breasts or thighs, cut into bite-sized cubes (or 14 oz. extra-firm tofu, cut into 1/2-inch cubes)
- 3-4 cups chopped bok choy (we used baby bok choy // 2 small baby bok choy yield ~3-4 cups or 225-300 g // or sub broccoli florets or finely chopped carrots)
- 2 cups sliced mushrooms (cremini, shiitake, or white button all work // or sub bell pepper or green beans)
- 1 cup snap peas, ends trimmed, cut into 1-inch pieces (optional // or sub frozen corn)
- 1-2 Tbsp lime juice (or lemon juice // optional)
FOR SERVING
- 8 oz. brown rice noodles (or other pasta/noodles of choice // we like Annie Chun’s Pad Thai Noodles)
- Fresh mint and/or cilantro (optional)
- Chopped roasted peanuts or cashews* (optional)
- Lime or lemon wedges (optional)
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Cook noodles/pasta according to package instructions. (We like to add these noodles to a heatproof bowl and cover with boiling water for 4-5 minutes, but this doesn’t work with all types of noodles.) Once tender, rinse and set aside.
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Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes (optional) and sauté for 1 minute, until fragrant.
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Add broth and coconut milk and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it’s simmering, not boiling, or the chicken will get 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 the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture — we prefer our peas to stay a vibrant green and be a little crunchy.
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Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), coconut aminos or tamari for overall flavor/saltiness, or red pepper flakes for heat.
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To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).
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Store any leftover soup and noodles separately in the refrigerator for up to 3-4 days, or freeze the soup (without noodles) for up to 1 month.
*To toast raw cashews, add a single layer to a dry skillet and cook over low-medium heat, stirring frequently, until lightly browned — about 5 minutes.
*Prep time does not include optional ingredients and assumes chopping the bok choy and snap peas while the soup is cooking.
*Nutrition information is a rough estimate calculated with chicken breasts, the lesser amounts where ranges are provided, and without optional ingredients.
Serving: 1 serving Calories: 476 Carbohydrates: 45.7 g Protein: 44.2 g Fat: 12.6 g Saturated Fat: 7.3 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 107 mg Sodium: 609 mg Potassium: 950 mg Fiber: 3.2 g Sugar: 4.8 g Vitamin A: 542 IU Vitamin C: 24 mg Calcium: 74 mg Iron: 2.2 mg
