Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened. We like to use brown rice noodles, which are whole grain and have a nutty, wholesome flavor.
Next, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai red or yellow curry paste. If you like extra heat, red pepper flakes are a must!
Then it’s time to turn it into a soup with (chicken or vegetable) broth and coconut milk, plus coconut aminos or tamari for a boost of flavor. This combination makes it creamy, cozy, super flavorful, and light yet satisfying.
Also satisfying? Protein! Your choice of chicken or tofu — simply cut into cubes, add them in, and simmer for ~5 minutes before adding your veggies.
For the veggies, we love a combination of bok choy, mushrooms, and snap peas. The snap peas add a little crunch, the mushrooms give it depth, and bok choy packs in some serious nutrition!
So many other veggies would work here, too — broccoli, carrots, bell pepper, green beans, and corn would all be excellent.
The finish line is near! Add the noodles to serving bowls (so they don’t get mushy hanging out on the stove), then ladle the soup over the top. The optional garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) take this soup to restaurant status with their brightness, herby flavor, and crunch!
We think this soup may become your new go-to! It’s:
Creamy
Brothy
Spicy
Gingery
Comforting
Nourishing
& Adaptable for all eaters!
This soup is suitable for everything from a quick weeknight meal to end-of-week fridge clean out, meal prep (just wait to add the noodles!), or even impressing dinner guests.
More Cozy Soups
- Cozy Thai-Inspired Chicken Noodle Soup
- Vegan White Bean Pot Pie Soup
- Creamy White Bean Chicken Chili (1 Pot!)
- 15-Minute Miso Soup with Greens and Tofu
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Cozy Curry Noodle Soup (Thai-Inspired)
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
*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.
Liza says
To be honest I followed this recipe as written and the soup is borderline tasteless and incredibly weak on flavor. I tried to dial it up adding a number of additional ingredients and letting it cook down for way longer. But wow, this one need an adjustment. So sorry to say .
Hey Liza! So sorry this one wasn’t a win for you. We’ve heard certain curry pastes might be the culprit for the lack of flavor. Which brand did you use?
Amalia says
I wanted to love this soup so much, but unfortunately it was a flop. I used tofu, green beans, bell pepper and carrots. Used full fat coconut milk. Respected everything as instructed. Served with noodles, peanuts, lime and cilantro. Since other people rave about it being flavorful, the only thing that I can think of which affected my batch was my curry paste. I used one from a local brand where I live (Europe). I think the curry paste makes of breaks this recipe. If there’s a next time, I’ll make sure to make my own.
Hey Amalia! So sorry this one wasn’t a home run! It sounds like it could be the curry paste!
Susi says
Uncommonly delicious!!!
Thanks so much, Susi!
SteveF says
The lovely thing about this recipe is: open your fridge and see what vegetables are lurking there!
Apart from that I followed the instructions about flavourings and used tofu rather than chicken – once again “because it was in the fridge”!
I recommend this recipe to everyone who wants a relatively quick meal with lovely flavours.
We’re so glad you enjoyed it, Steve! Thanks so much for sharing!
Chloe says
This one impressed me! It was so fast and so easy – i was worried the taste might be lacking! But it was not! So easy and good. Will be a staple. I’ll continue to experiment with adding in whatever I have on hand. Tofu broccoli cabbage mushrooms and green onion made it in this batch. I didn’t have fresh ginger so used ground, but imagine that would add to it. Didn’t need additional heat with red pepper flakes, the curry paste was enough. I ate it with noodles one night and rice the other. Super tasty!
We’re so glad you’re enjoying it, Chloe! Thanks so much for sharing!
Cassie says
I loved this soup though I modified a little. I added 2 cups of water to the broth at the end because I found it a bit too strong tasting and wanted to mellow it out. Plus I had added a lot of the veggies so wanted it to be a little more soupy. Delicious flavor and depth. I used wheat ramen noodles and they were great!
We’re so glad you enjoyed it, Cassie! Thanks so much for the lovely review and for sharing your modifications. xo
Sarah says
Kind of meh but has potential. Doesn’t really taste like much and it definitely took longer than 30 mins to make. I added more curry paste and chicken bouillon which helped, but once I added the tbsp of lime juice, it overpowered the whole thing and I had to go back and add more of everything else. I think I will make it again and simmer the broth longer to develop more flavor first and add crunchier veggies at the last second since bok choy + mushrooms + rice noodles is too many slimy textured things at once.
Thanks for sharing, Sarah! So sorry this one wasn’t to your liking!
Kath says
This was delicious! I added the juice from about 1.5 limes, about 2 tablespoons soy sauce, and extra ginger and garlic. Plus the toppings. This was my first time making soup with tofu, and I loved it. Brought me back to my time in Japan. Thanks for this recipe!
We’re so glad you enjoyed it, Kath! Thanks so much for sharing!
Laurie says
I made this soup last night because it is beginning to get cold here where we are, and we’re getting colds too — comfort and health drove the choice but taste prompted this review. I used all the recommended ingredients including super-fresh ginger, garlic, and spices, and a gorgeous, full-flavored soup was the result. We used brown rice pad Thai noodles underneath and Persian mint from my garden with roasted cashews on top. I swear it cured our colds and it was so delicious. Thanks so much for this recipe!
We’re so glad you enjoyed the soup and that it helped you feel better, too. Thank you for sharing your experience, Laurie! xoxo
cami says
hello! do you have any recommendations for something besides snap peas? I don’t like their texture very much
Corn would also work! Or really almost any veggie you prefer!
Alex C. says
My wife made the vegan version of this tonight (with tofu, not chicken). She doesn’t like spicy foods, so she used Thai Kitchen red curry paste, which is mild. The store didn’t have bok choi, so she used spinach instead. And she used Vegeta for the vegetable broth. I find that Vegeta is like a miracle ingredient — everything tastes better with Vegeta (well, almost everything).
Anyway, the end result was outstanding. I found that the soup had plenty of flavor even without the Sriracha sauce that I added. This recipe is a keeper. I wonder if this would work with other types of curry pastes, like panang.
Amazing! Thank you so much for sharing your experience, Alex. We’re so glad you and your wife enjoyed the soup! We think it would work beautifully with other types of curry paste, including panang or green!
Cassie says
What is Vegeta and where do you get it? Are you in the States? I’m intrigued!
Taya says
This soup was amazing,I used broccoli because I had no bok choy. I also threw in some frozen corn and red bell pepper instead of the snap pea. It had a nice umami flavor even though I used tofu. I used ramen noodles and it was great. Will definitely make this wonderfully spicy dish again. Thank you for sharing!
Yay! We’re so glad you enjoyed this soup, Taya. Those veggies sound perfect! Thank you for the lovely review! xo
Amanda says
This soup is SO delicious and comforting without being heavy. I used the full amount of ginger and red pepper flakes because we love flavor and spice. My husband and I both loved it. He usually complains about there being too many vegetables, but there were no complaints here!
Thank you for sharing, Amanda! We’re so glad you and your husband both enjoyed the soup! xo
Robin says
Hi -just made this for dinner and I have to agree, very weak on flavor. I’ve put in an extra 2T soy sauce, a bit T of cashew butter and some asian chili paste. I made it with tofu. I think the issue is too much veg broth. I’d add 2 cups instead of 4 cups.
Hi Robin, thanks for this feedback. So odd, as we remember this one having so much flavor! We’ll give it another test to see if we can troubleshoot. In the meantime, would you mind sharing the brand of curry paste you used?
Robin says
It’s Thai Kitchen red curry paste. I just used the standard white mushrooms from the grocery.
When I added some magic mushroom powder and more tamari, miso and the cashew butter, the flavor was good. My husband ended up loving it. I think I’ll dial up all the flavors next time I make it!
Thank you for this additional information, Robin! The curry paste we used (Mike’s Curry Love) is more flavorful than Thai Kitchen. Since Thai Kitchen is a more accessible brand, we’ll retest with that one and see if we can offer more suggestions for adjusting.
Hi Robin, we retested the recipe today using Thai Kitchen curry paste and white button mushrooms. Though we still found it to be flavorful, it wasn’t nearly as flavorful as when we made it with Mike’s Curry Love and shiitake mushrooms. Comparing the two curry pastes side-by-side, the Mike’s Curry Love is noticeably more spicy and aromatic. We’ve adjusted the recipe to bump up the aromatics, as well as offering an option to use full-fat coconut milk if you’re looking for a richer broth. We also tested with 3 cups vegetable broth instead of 4 and found it wasn’t brothy enough for us, so we kept it at 4 cups. We apologize that the recipe wasn’t a hit for you the first time around and if you’re up for giving it another try, we hope you love it the next time!
Kim S says
I am so impressed at your dedication to excellence. Retesting a recipe based on someone else’s experience and offering such granular information for how it can be improved – seriously, most food bloggers would not bother. I’ve always found it incredible how you respond to almost every comment and give SO much free advice when people ask questions about substitutions, etc. Your professionalism is next level. I’ve followed you for years and have made so, so many of your recipes. You’re the best of the best!
Kim, your kind comment means the world! 🥹💓 We SO appreciate the recognition and sweet words. We really hate when readers have a negative experience with our recipes and your trust in us and our recipes is so important to us. It feels validating that you recognize this and we appreciate you taking the time to let us know! xoxo
Another thought – we used shiitake mushrooms, which have a lower moisture content. Perhaps less vegetable broth is needed with cremini and button mushrooms. Would you mind sharing the type of mushrooms you used?
Sarah V says
This recipe was a meh for me. I’ve had better recipes from this site. The chicken was fairly tasteless (I guess to be expected since it’s basically just boiled). I expected the dish to have more flavor.
Bummer! We’re so sorry you didn’t love it, Sarah! Would you mind sharing what brand of curry paste you used? Some brands are more flavorful than others. Using the full amounts of ginger, garlic, red pepper flakes, and coconut aminos will bump up the flavor, as well as the herbs and lemon/lime for serving. It does also get more flavorful as it sits! We’d suggest adjusting to taste with the recommendations in step 6 if you haven’t already. Hope that helps!
M says
Grated aromatics (ginger, garlic, onion if you can handle the pain, I can’t so cook until golden 7 minutes on medium) brings out maximum flavour. Chopping isn’t enough to get the flavour out. That’s your first mistake
Agreed, grating does bring out more flavor! We find it’s more effort, so we skipped it for this recipe. Thank you for sharing!