Cozy Curry Noodle Soup (Thai-Inspired)
Comforting, Thai-inspired noodle soup with bok choy, mushrooms, and chicken or tofu. A versatile, veggie-packed meal ready in 30 minutes!
Servings 5 (~1 ¾ cup servings)
Ingredients
- 1 Tbsp coconut oil (or olive or avocado oil)
- 1 large shallot, thinly sliced (1 shallot yields ~3/4 cup or 90 g // or sub onion)
- 3 Tbsp minced fresh ginger
- 4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)
- 2 Tbsp red or yellow curry paste (*use a flavorful brand – see notes* // vegan/gluten-free as needed // we used Mike’s Curry Love)
- 1/2-1 tsp red pepper flakes (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 (or full-fat for a richer soup)
- 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 // 1/2 lime yields ~1-2 Tbsp 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)
Instructions
- 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.
- 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 and sauté for 1 minute, until fragrant.
- Add broth, coconut milk, and coconut aminos (or tamari), 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.
- Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.
- 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.
- Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), more coconut aminos or tamari for overall flavor/saltiness, or more red pepper flakes for heat.
- 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).
- 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.
Notes
*Some readers have reported their soups didn't have much flavor. We suspect the brand of curry paste is making a difference. We've tested this recipe with both Mike's Curry Love and Thai Kitchen brands and both worked, though Mike's Curry Love was more flavorful. Be sure you are using fresh ginger (not from a jar/tube) and fresh lime juice (not bottled) as those will ensure best flavor. Also, be sure to adjust to taste using the recommendations in step 6.
*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.
*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.
Nutrition (1 of 5 servings)
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