Cold weather means one thing: cozy soups. repeat! Our new goal is this Thai style Noodle soup with your choice of coconut milk, curry paste, vegetables, chicken or tofu. Creamy, gingery, spicy, nutritious and super satisfying!
bonus? It’s so versatile that it goes well with just about any vegetable you have around! Simple way. Great taste. Let’s do it like this!
This easy curry noodle soup starts like this: Soak rice noodles in boiling water until smooth. We love using brown rice water because it’s whole grain and has a nutty, healthy flavor.
Next, the flavorful base of this soup is made with sautéed shallots, ginger, garlic, Thai red or yellow curry paste. If you like it hotter, you can add chili powder (we did)!
Then it’s time to turn it into a soup with (chicken or vegetables). Broth and Coconut MilkAdd coconut aminos or tamari for added flavor. This combination is creamy, cozy, flavorful, light and satisfying.
Also, are you satisfied? protein! your choice chicken or tofu — Simply cut into cubes and simmer for ~5 minutes before adding the vegetables.
For vegetables, we like this combination: Bok choy, mushrooms, peas. Snap peas add a little crunch, mushrooms add depth, and bok choy is nutritious!
Many other vegetables would also work well here. Broccoli, carrots, bell peppers, green beans, corn, etc. would all be great.
The finish line is near! Place the noodles in a serving bowl (to prevent them from going mushy when you put them on the stove) and ladle the soup over them. Optional garnishes (lemon or lime, cilantro or mint, peanuts or cashews) add bright color, herbaceousness and crunchiness to this soup, taking it to restaurant quality!
I think this soup will be your new favorite! that:
creamy
Broty
acrid
fed up
comforting
antelope
& Suitable for all eaters!
This soup is perfect for everything from a quick weeknight meal to a weekend fridge cleanout, meal prep (just wait until you add the noodles!), or even impressing dinner guests.
More Cozy Soups
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 5 (~1 ½ cup serving)
Prevent your screen from going dark
- 1 table spoon coconut oil (or olive oil or avocado oil)
- 1 medium to large thinly sliced shallots (1 shallot yields ~1/2 cup or 60 grams // or sub onion)
- 2-3 table spoon chopped fresh ginger (Depending on how much you like ginger)
- 3-4 cloves garlic, chopped (3-4 cloves of garlic ~2 Tbsp or 18 g)
- 2 table spoon red or yellow curry paste (Vegan/Gluten Free as needed // We used Mike’s Curry Love)
- 1/2-1 teaspoon red pepper flakes (optional //depends on the heat preference and heat level of the curry paste)
- 4 cup broth of choice (chicken or vegetables)
- 1 (14 ounces) You can light coconut milk on fire
- 1-2 table spoon coconut aminos (or tamari)
- 1 ½ pound Cut boneless, skinless chicken breast or thighs into bite-sized pieces. (Or 14 oz. very firm tofu(cut into 1/2 inch cubes)
- 3-4 cup Chopped Bok Choy (We used baby bok choy // ~3-4 cups or 225-300g for 2 small baby bok choys // or sub broccoli florets or finely chopped carrots)
- 2 cup sliced mushrooms (Cremini, shiitake mushrooms, white buttons are all acceptable // or sub green peppers or green beans)
- 1 cup Snap peas, trim ends and cut into 1-inch pieces. (optional // or sub-frozen corn)
- 1-2 table spoon lime juice (or lemon juice // optional)
For serving
- 8 oz. Brown Rice Noodles (Or any other pasta/noodle of your choice // We love Annie Chun’s Pad Thai Noodles)
- fresh mint and/or cilantro (optional)
- Chopped roasted peanuts or cashews* (optional)
- Lime or Lemon Wedge (optional)
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Cook noodles/pasta according to package directions. (We like to place these noodles in a heatproof bowl and soak them in boiling water for 4-5 minutes, but this doesn’t work for all types of noodles.) Once soft, rinse and set aside.
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Meanwhile, heat oil in a large pot over medium heat. Once hot, add the shallots and cook until soft, 1 to 2 minutes. Add the 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 boil. When it boils, add finely chopped chicken (or tofu) and boil for 5 minutes. Check if it is boiling, not boilingOtherwise the chicken will be tough.
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Add bok choy (or broccoli or carrots) and mushrooms (or bell peppers/green beans) and cook until tender, 3 to 4 minutes more.
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Once tender, add snap peas (or corn) and cook for another 1-2 minutes, or until snap peas reach desired texture. I like my peas to remain vibrant green and slightly crunchy.
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Taste the broth and add lime juice to adjust brightness as needed (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 soup over top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, and lime or lemon wedges (all optional).
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Store leftover soup and noodles separately in the refrigerator for up to 3 to 4 days, or freeze the broth without noodles for up to 1 month.
*To roast raw cashews, add a single layer to a dry skillet and cook over low heat, stirring often, until lightly browned, about 5 minutes.
*Prep time does not include optional ingredients and assumes you will finely chop the bok choy and peas while the soup is boiling.
*Nutrition information is approximate based on chicken breast only. If a range is provided, it is based on a small amount and does not include optional ingredients.
clothing material: 1 clothing material calorie: 476 carbohydrate: 45.7 g protein: 44.2 g province: 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 steel: 2.2 mg
