Thai inspired curry noodle & vegetable soup

Introduction and Story

Thai-inspired curry noodle and vegetable soup is a vibrant and comforting dish that combines the rich, aromatic flavors of Thai cuisine with wholesome vegetables and tender noodles. Picture a cool evening when you crave something warming yet exotic, something that transports you to the bustling streets of Bangkok with every spoonful. This soup is an explosion of flavors—spicy, tangy, and slightly sweet, with a creamy coconut broth that wraps around each vegetable and noodle strand. It’s a perfect one-pot meal that brings the essence of Thai cooking to your kitchen, inviting you to savor its delightful complexity and comforting warmth.

Important Considerations

  1. Curry Paste: Use a good quality Thai curry paste for authentic flavor. Adjust the amount based on your spice tolerance.
  2. Coconut Milk: Full-fat coconut milk provides the best creamy texture and richness.
  3. Vegetable Choices: Use a variety of fresh vegetables to ensure a mix of textures and flavors.
  4. Noodles: Rice noodles or thin wheat noodles work best, but they should be added towards the end to prevent overcooking.

Tips and Tricks

  1. Balance of Flavors: Taste the soup as you go and adjust the seasoning, including salt, sugar, and lime juice, to balance the flavors.
  2. Curry Paste: Sauté the curry paste with garlic and ginger to release its full aroma and flavor.
  3. Noodle Cooking: Cook the noodles separately and add them to the soup just before serving to avoid them becoming mushy.
  4. Vegetable Texture: Add vegetables in stages according to their cooking times to maintain a good texture.


For the Soup:

  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2-3 tablespoons Thai red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon sugar (optional)
  • 1 cup baby corn, sliced
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 200g rice noodles or thin wheat noodles
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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