15-Minute Coconut Curry Noodle Soup
This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 3 garlic cloves ((chopped))
- 1 tablespoon fresh ginger ((grated))
- 3 tablespoons Thai red curry paste
- 8 oz. boneless chicken breast or thighs ((225g, sliced))
- 4 cups chicken broth ((950 ml))
- 1 cup water ((235 ml))
- 2 tablespoons fish sauce
- 2/3 cup coconut milk ((160 ml))
- 6 oz. dried rice vermicelli noodles ((170g))
- lime wedges, sliced red onion, red chilis, cilantro, scallions ((to garnish))
Instructions
- 1
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
- 2
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
- 3
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).