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Red Curry Coconut Noodle Soup Recipe

March 5, 2012 by Jeanette 33 Comments

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This Red Curry Coconut Noodle Soup comes together quickly and is perfect for a light lunch or dinner.

Red Curry Coconut Noodle Soup

Red Curry Coconut Noodle Soup

One of the things I like about Pinterest is that it serves as a visual index, making it easy to find recipes I want to try. I have a board titled Asian Soup Noodles and one recipe that I pinned was for a Veggie Laksa. Whenever I go to a Southeast Asian restaurant and crave soup noodles, I order a bowl of something similar. I’m not sure it’s a laksa, but it tastes of coconut milk, red curry paste and lemongrass. The recipe I pinned had only a few ingredients, simply red curry paste, coconut milk, water, vegetables, noodles and fresh basil.

I was looking for a quick and easy lunch to throw together one day last week so this noodle soup fit the bill. However, I did add a few extra flavorings to the broth (I used broth instead of water), including fresh lemongrass and some fresh ginger from the local Asian grocery store. I also had a pack of shirataki noodles (made from yam, so it’s low-carb and gluten-free) that I’ve been wanting to try, so I used that instead of regular noodles. Finally, I cut up some tofu (for a little protein) and bok choy. Within 10 minutes, I had a bowl of these Red Curry Coconut Noodles ready for a quick and easy lunch.

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Coconut Curry Noodle Soup

Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 3

Ingredients

  • 1 teaspoon flavorless oil
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1 cup coconut milk
  • 1 cup vegetable or chicken broth
  • 1 stalk lemongrass trimmed, peeled, tender part smashed
  • 1 piece ginger about the size of a quarter, smashed
  • 2 cups bok choy cut into bite size pieces
  • 1 pound shirataki noodles rinsed and drained
  • 1 cup silken tofu cubed
  • a dash of gluten-free soy sauce or fish sauce

Instructions

  1. Heat oil in a small saucepan. Add curry paste and stir, cooking until fragrant, just a few minutes. Add coconut milk, broth, lemongrass, and ginger. Bring to a boil, then add bok choy. Cook for one minute. Then add shirataki noodles and tofu. Cook until warmed through. Add a little soy sauce or fish sauce if desired.

More Asian Noodle Soup Recipes:
Vietnamese Chicken Noodle Soup
Quick and Easy Miso Soba Noodle Soup
Vietnamese Vegetarian Pho
Easy Honey Miso Glazed Salmon and Soba Noodle Soup
Turkey Soba Noodle Soup
Chinese Noodle Soup with Egg and Vegetables (Da Lu Mein)

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Filed Under: Asian, dairy-free, gluten-free, Pasta and Noodles Tagged With: coconut mllk, low carb, red curry paste, shirataki noodles, Southeast Asian recipe

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Comments

  1. Leanne @ Healthful Pursuit says

    March 5, 2012 at 6:49 am

    Wow, you’re like the Queen of soups. Every soup you’ve ever made is so gorgeous. I’m not usually one to get excited over savory recipes, but you make them look SO good, creative, and delicious. I’m with you on Pinterest. It’s such a great search tool for recipes. Type in an ingredient or idea, and you’re displayed with so many options!?

    Reply
    • Jeanette says

      March 6, 2012 at 8:56 am

      Thanks Leanne! I do love the visual aspect of Pinterest, makes it so much easier for me to organize and find the recipes later.

      Reply
  2. Lydia (The Perfect Pantry) says

    March 5, 2012 at 7:34 am

    This is my kind of soup! I always have red curry paste and coconut milk in my pantry. Every summer I plant lemongrass in my garden, and I love to use it in soups like this.

    Reply
    • Jeanette says

      March 6, 2012 at 8:59 am

      I’ve never tried growing lemongrass before – what a great idea!

      Reply
  3. Alison @ Ingredients, Inc. says

    March 5, 2012 at 8:14 am

    oh yum! This is lovely!

    Reply
  4. Kiran @ KiranTarun.com says

    March 5, 2012 at 12:29 pm

    Yummy! I love anything and everything coconut. Especially in bowls of soups. Just had a bowl of Vietnamese coconut chicken noodle soup over the weekend.

    Reply
  5. vianney says

    March 5, 2012 at 1:45 pm

    Yummy, comfort in a bowl. I love the flavors!!

    Reply
  6. Kankana says

    March 5, 2012 at 10:12 pm

    A meal i make a lot specially when It’s cold outside. I love it with green curry paste too 🙂

    Reply
    • Jeanette says

      March 6, 2012 at 9:00 am

      I’ll have to try this with green curry paste next time – thanks!

      Reply
  7. Alyssa @ Everyday Maven says

    March 6, 2012 at 1:40 am

    This is a beautiful soup!!! I especially love how few ingredients – can’t wait to make this!

    Reply
  8. Vicky says

    March 6, 2012 at 10:14 am

    This soup sounds delicious! And like a perfect quick last minute meal. I absolutely love red curry paste and coconut milk together!

    Reply
  9. Kristina says

    March 6, 2012 at 11:41 am

    I love curry, especially red and green! coconut milk is a natural pairing, too – the flavors are so great. this looks amazing, I will be making this!

    Reply
  10. Alyce says

    March 6, 2012 at 2:00 pm

    Made this for lunch today and loved it. I couldnt find shirataki noodles, but used whole wheat linguine..cooked ahead..and it worked fine. Thanks so much, Jeanette!

    Reply
  11. foodwanderings says

    March 7, 2012 at 7:49 am

    Ooh definitely flavors that appeal to me. believe it or not I still didn’t get soup out of my system this season.

    Reply
  12. Faith says

    March 7, 2012 at 7:50 am

    This looks so warming and flavorful! The lemongrass and ginger were lovely additions.

    Reply
  13. France @ Beyond The Peel says

    March 7, 2012 at 11:38 am

    HI Jeanette. What a lovely afternoon soup. I have never tried shirataki noodles before. I’ll have to find some next time we head into the city. Our small town never gets anything very interesting:(

    Reply
  14. Magic of Spice says

    March 7, 2012 at 12:55 pm

    Your description of this is killing me! What delightful and warming flavors…beautiful!

    Reply
    • Jeanette says

      March 7, 2012 at 4:21 pm

      You must try this – it is so easy to make!

      Reply
  15. Cookin' Canuck says

    March 7, 2012 at 2:49 pm

    Jeanette, I now have the biggest craving for this soup. From the chile paste to the bok choy, I know I would adore this.

    Reply
    • Jeanette says

      March 7, 2012 at 4:00 pm

      Dara – you and I have similar tastes – would love to be in your kitchen.

      Reply
  16. Feast on the Cheap says

    March 7, 2012 at 5:14 pm

    Looks so good Jeanette, I am such a big fan of curry but haven’t had it in ages. Clearly time to remedy that.

    Reply
    • Jeanette says

      March 7, 2012 at 7:06 pm

      I hadn’t made anything with red curry in a while so this hit the spot.

      Reply
  17. Junia @ Mis Pensamientos says

    March 7, 2012 at 11:42 pm

    jeanette, i love red curry! i’ve never tried it in soup form before. i didn’t know that shirtaki noodles were from yam! i thought it was tofu! totally bookmarked. 🙂 hope u have a splendid week!

    Reply
    • Jeanette says

      March 8, 2012 at 9:27 am

      Junia- I’m a huge red curry fan too. There are shirataki noodles that are made with both tofu and yam which I just recently discovered (they are really good), but the day I made this I only had regular shirataki noodles.

      Reply
  18. Kelly @ Inspired Edibles says

    March 8, 2012 at 10:25 am

    The curry looks so delicious in this soup…. and bok choy is a perfect choice – I love pinterest too!

    Reply
  19. marla says

    March 8, 2012 at 2:14 pm

    One of my all time favorite soups! Love red curry + coconut flavors 🙂

    Reply
  20. Sylvie @ Gourmande in the Kitchen says

    March 9, 2012 at 9:56 pm

    This sounds fantastic! I’ve been really into using coconut milk lately.

    Reply
  21. michelle says

    March 12, 2012 at 5:59 pm

    I made this tonight and doubled the recipe. I also added 2 more cups of stock, sliced red pepper and cilantro. It was delicious! Thank you for the recipe

    Reply
  22. kian says

    March 13, 2012 at 11:48 am

    Thank you for sharing the recipe. When I have this dish in Thai restaurant, I noticed coriander leaves and basal were added to it. I think it is worth for adding these herbs into this soup.

    Reply
  23. Lisa~~ says

    March 18, 2012 at 2:30 pm

    Looks so simple and delicious, saving this one.

    Reply
  24. Terri says

    March 20, 2012 at 3:29 pm

    I’m always on the lookout for recipes with more coconut. And this is actually gluten-free too? I’m in heaven! I just need to find a place to buy shirataki noodles….

    Reply
  25. Marry says

    January 17, 2014 at 12:01 am

    I needed a quick and easy recipe and this was it. I used 8 oz. of brown rice noodles, squeezed some lime juice on at the end and sprinkled with crushed red peppers. Very tasty. Thanks Jeanette.

    Reply
    • Jeanette says

      January 21, 2014 at 8:27 am

      Marry, so glad you made this – great idea using brown rice noodles with lime juice and crushed red peppers. I’ll have to try that.

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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