Coconut Curry Noodle Soup with Fresh Lime & Herbs
This Coconut Curry Noodle Soup is creamy, bright, and quick, utilizing pantry staples for a comforting meal in just 20 minutes.
Ingredients
Base Aromatics
- 1 tablespoon oil (olive or avocado)
- 1 small yellow onion, diced (about ⅓ cup)
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Vegetables
- 1/2 piece red bell pepper, diced
- 1/2 cup diced carrots
Broth & Flavor
- 3 cups chicken or vegetable broth
- 1 cup full-fat coconut milk Use light coconut milk for a less rich texture.
- 2 tablespoons red curry paste Adjust to taste for desired spiciness.
- 1 1/2 tablespoons fish sauce Can be omitted or replaced with soy sauce for a vegetarian option.
- to taste Salt and pepper
Noodles & Finish
- 3 ounces ramen or rice noodles Cook directly in the soup for best flavor.
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro Reserve some for garnish.
- Lime wedges for serving
Instructions
Preparation
- Warm oil in a medium pot over medium heat. Add diced onion and cook for about 2–3 minutes until soft and translucent.
- Stir in the minced garlic and grated ginger; cook another 30 seconds until fragrant.
Cooking
- Add diced bell pepper and carrots. Stir occasionally for about 3–4 minutes, letting the vegetables soften and lightly caramelize.
- Add the curry paste to the pot and stir for 30 seconds to release its aroma.
- Pour in the broth and coconut milk, followed by the fish sauce. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
- Add the noodles directly to the simmering soup. Cook for 3–5 minutes, stirring occasionally, until they’re tender.
Finishing Touches
- Stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning as desired.
Serving
- Ladle the soup into bowls. Top with extra cilantro and lime wedges. Serve hot.
Notes
For more heat, add sliced chili or crushed peanuts. Store in an airtight container in the fridge for up to 3 days.