This Red Curry Coconut Noodle Soup comes together quickly and is perfect for a light lunch or dinner.
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.
Coconut Curry Noodle Soup
- 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
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)
Leanne @ Healthful Pursuit says
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!?
Thanks Leanne! I do love the visual aspect of Pinterest, makes it so much easier for me to organize and find the recipes later.
Lydia (The Perfect Pantry) says
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.
I’ve never tried growing lemongrass before – what a great idea!
Alison @ Ingredients, Inc. says
oh yum! This is lovely!
Kiran @ KiranTarun.com says
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.
Yummy, comfort in a bowl. I love the flavors!!
A meal i make a lot specially when It’s cold outside. I love it with green curry paste too 🙂
I’ll have to try this with green curry paste next time – thanks!
Alyssa @ Everyday Maven says
This is a beautiful soup!!! I especially love how few ingredients – can’t wait to make this!
This soup sounds delicious! And like a perfect quick last minute meal. I absolutely love red curry paste and coconut milk together!
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!
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!
Ooh definitely flavors that appeal to me. believe it or not I still didn’t get soup out of my system this season.
This looks so warming and flavorful! The lemongrass and ginger were lovely additions.
France @ Beyond The Peel says
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:(
Magic of Spice says
Your description of this is killing me! What delightful and warming flavors…beautiful!
You must try this – it is so easy to make!
Cookin' Canuck says
Jeanette, I now have the biggest craving for this soup. From the chile paste to the bok choy, I know I would adore this.
Dara – you and I have similar tastes – would love to be in your kitchen.
Feast on the Cheap says
Looks so good Jeanette, I am such a big fan of curry but haven’t had it in ages. Clearly time to remedy that.
I hadn’t made anything with red curry in a while so this hit the spot.
Junia @ Mis Pensamientos says
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!
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.
Kelly @ Inspired Edibles says
The curry looks so delicious in this soup…. and bok choy is a perfect choice – I love pinterest too!
One of my all time favorite soups! Love red curry + coconut flavors 🙂
Sylvie @ Gourmande in the Kitchen says
This sounds fantastic! I’ve been really into using coconut milk lately.
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
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.
Looks so simple and delicious, saving this one.
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….
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.
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.