20 Minute Thai Curry Noodle Soup

Preparation time: 20-30 minutes | Serves: 2 people

I LOVE a noodle soup. Add a spicy curry paste and a can of coconut milk, and you’ve got yourself a rich and nourishing bowl of warming goodness.

This recipe should take no more than 30 minutes (including the time to cook the noodles), plus it’s easy to adapt, so you can mix and match with whatever vegetables or protein you have on hand.

I’ve included some alternatives and suggestions in the recipe notes below.

Ingredients

• 1 tbsp. oil

• 1 tsp. ground turmeric

• 3-4 cloves of garlic

• Thumb-sized piece of ginger

• 3-4 spring onions

• 1 red chilli

• 1/2 jar curry paste of your choice (red, green, laksa, Tom Yum - any will do!)

• Dash of fish sauce

• 2 cups stock (veggie or chicken)

• 1 can coconut cream

• Thick rice noodles or udon noodles

• Protein of your choice (chicken, tofu, fish or prawns)

• Soft-boiled egg (optional)

• Fresh coriander and lime to serve

Method

1. Finely chop the garlic, ginger, chilli and spring onion whites (save the green half for the garnish).

2. Heat oil in a deep pot. Fry aromatics until fragrant, then add curry paste and turmeric until the oils release.

3. Pour in the coconut cream and stock. Stir well and simmer gently.

4. Add fish sauce and season to taste. Let simmer for 20 minutes to develop flavours.

5. Cook the noodles according to the packet instructions (you can also do this in the soup base itself - I like to boil them separately to get rid of the extra starch).

6. To serve: Fill bowls with noodles, pour over hot soup, top with chicken/tofu, fresh coriander, spring onions and a big squeeze of lime.

7. Serve with a soft boiled egg. Mix the golden yolk with your broth for an added level of texture and flavour.

RECIPE NOTES

1. What vegetables can I add to this soup?
Bell peppers, zucchini, spinach or bok choy/ pak choy would be a great addition to this soup. You can cook the vegetables in the soup base itself.

2. Can I skip or swap the noodles?
For a low-carb version of this curry soup, add some extra protein or zoodles. I’ve even had it with leftover rice.

3. Can I meal prep or freeze this soup?
The broth will develop in flavour over a few days, so it’s a great dish to meal prep or cook ahead of time. It can stay in the fridge for up to a week or frozen for 3-6 months. Freeze/ prep without the veggies and noodles.

4. Can I make this recipe vegan?
Yes, omit the fish sauce and use a vegan curry paste to make this recipe vegan or vegetarian.