Cozy Curry Noodle Soup (Thai-Inspired)

Contents

As temperatures drop, there’s no better excuse to indulge in a warm and comforting bowl of soup. Introducing our signature noodle soup, a harmonious blend of rich coconut milk, aromatic curry paste, and fresh vegetables, paired with your preference of succulent chicken or savory tofu. This warm, comforting drink is a masterclass in balancing contrasting flavors – rich creaminess, zesty ginger, slow-building heat, and an undertone of gentle nutrition. The end result is a thoroughly pleasing beverage that’s sure to hit the spot.

Bonus? This stir-fry recipe is incredibly versatile, effortlessly pairing with nearly every vegetable you might have on hand. Big flavor. Let’s do this!

Begin by sautéing aromatic onions and garlic until they are soft and fragrant, forming the foundation of this delectable easy curry noodle soup. We prefer using brown rice noodles, whose whole-grain composition yields a distinctive nutty flavour, exuding wholesomeness in every bite.

Soaking brown rice noodles in boiling water

The aromatic trifecta begins with a harmonious union of caramelized shallot, stir-fried ginger, and pungent garlic. If you crave an added kick, consider sprinkling in some red pepper flakes – we gave it a try!

Sautéing shallot, ginger, garlic, curry paste, and red pepper flakes in a Dutch oven

As the dish reaches its climax, it’s time to transform it into a rich and satisfying soup by incorporating chicken or vegetable stock, accompanied by a depth charge of coconut aminos or tamari, elevating the overall flavour profile. This harmonious blend creates a rich, inviting, deeply flavorful, and refreshingly satisfying experience.

Also satisfying? Protein! Simplify the preparation by reducing the ingredients to bite-sized pieces, then combine them with vegetables and let it simmer for about five minutes before serving.

See also Protein Hot Chocolate

Sliced mushrooms and bok choy over a curry broth

For our veggie dishes, we adore a medley of. The snap peas contribute a satisfying crunch, while the earthy flavor of mushrooms adds dimension to the dish, and the nutrient-dense bok choy brings an added layer of wholesomeness.

Other vegetables that would complement this dish equally well include broccoli, carrots, bell peppers, green beans, and corn, which would all add a pop of color and flavor.

Dutch oven filled with our cozy curry noodle soup

The finish line is near! Carefully place the cooked noodles into individual serving bowls to prevent them from becoming soggy or mushy, and subsequently pour the hot soup over the noodles, ensuring an even distribution of flavors. The optional garnishes – lemon or lime, cilantro or mint, and peanuts or cashews – elevate this soup to a level worthy of a restaurant, thanks to the vibrant colours, herbaceous flavours, and satisfying crunch they add!

Using a ladle to add a cozy curry broth with chicken and veggies to a bowl of cooked brown rice noodles

This rich and satisfying soup has all the makings of a new favorite: aromatic flavors, comforting warmth, and a depth that will leave you craving more. It’s:

Creamy
Brothy
Spicy
Gingery
Comforting
Nourishing
& Adaptable for all eaters!

This versatile soup is perfect for a wide range of occasions: a convenient weeknight dinner, a clearing-out-the-fridge solution, a thoughtful meal prep option (simply hold off on adding the noodles until serving), and even an impressive dish to wow dinner guests with.

More Cozy Soups

When you prepare this dish, we’d love to hear your feedback. Tagged a photo @minimalistbaker on Instagram. Cheers, friends!

Two bowls of our cozy curry noodle soup topped with cashews, cilantro, and lime wedges

FOR SERVING

As you prepare to cook, heat oil in a substantial pot placed over medium heat. After the pan reaches scorching heat, quickly introduce the sliced shallots and sauté them for a duration of 1-2 minutes, allowing their texture to subtly yield. Combining the aromatics – ginger, minced garlic, and a generous spoonful of curry paste – with an optional kick from red pepper flakes, cook for precisely one minute, allowing the flavors to meld and the aroma to fill the air.
I add the bok choy, stir-frying it with the other vegetables for an additional 3-4 minutes or until the added ingredients reach a tender texture.
Separate leftover soup and noodles and store them in the refrigerator for up to 3-4 days; alternatively, freeze the soup without noodles for a storage period of up to one month.