Spicy Coconut Curry Noodle Soup Recipe (Quick 30-Minute Dinner!)

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
Description

Transport your tastebuds with this vibrant, easy-to-make Spicy Coconut Curry Noodle Soup. Rich, creamy coconut milk is infused with a fiery red curry paste, fragrant aromatics, and tender noodles. This deeply flavorful, budget-friendly dish is ready in under 30 minutes, perfect for a cozy weeknight dinner that packs a delicious punch!

Ingredients
    For the Aromatic Base
  • 1 tbsp Vegetable Oil
  • 1 unit Medium Yellow Onion (thinly sliced)
  • 4 cloves Garlic (minced)
  • 1 inch Fresh Ginger (finely grated or minced)
  • 2 tbsp Red Curry Paste (adjust to desired heat level)
    • For the Curry Broth
  • 4 cups Chicken or Vegetable Broth (low sodium preferred)
  • 1 can (400 ml) Full-Fat Coconut Milk (for maximum richness)
  • 1 tbsp Soy Sauce or Tamari (for umami/gluten-free option)
  • 1 tsp Granulated Sugar (to balance the spice)
  • 1 tbsp Fresh Lime Juice (plus more for garnish)
    • For the Noodles and Protein/Vegetables
  • 8 oz Dried Rice Vermicelli or Ramen Noodles (follow package directions for cooking)
  • 1.5 cups Chopped Vegetables (e.g., sliced bell peppers, carrots, broccoli florets)
  • 1 cup Firm Tofu (cubed, optional, or 1 cup pre-cooked chicken/shrimp)
  • 1 cup Baby Spinach (or bok choy)
    • For the Garnish
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 unit Red Chili (thinly sliced, for extra heat)
  • 1 unit Lime (cut into wedges)
Instructions
    Prep the Aromatics
  1. 1
    Mince the garlic and ginger, slice the onion, and chop the vegetables. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened and translucent.
    2. Build the Curry Paste
  2. 2
    Add the minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant. Add the red curry paste and stir constantly for 1-2 minutes. This step "toasts" the paste, intensifying its flavor and spice.
    3. Simmer the Broth
  3. 3
    Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir well to fully incorporate the curry paste. Bring the mixture to a gentle simmer. Add the soy sauce (or tamari), granulated sugar, and the first tablespoon of lime juice. Taste and adjust seasoning if needed.
    4. Cook the Noodles and Veggies
  4. 4
    Add the harder chopped vegetables (like carrots and bell peppers) and the cubed tofu or pre-cooked protein to the simmering broth. Cook for 5 minutes. Now, add the dried noodles (if using quick-cooking ramen or rice vermicelli, or follow package instructions). Continue to simmer for 3-5 minutes, or until the noodles are tender and the vegetables are cooked to your desired crispness.
    5. Finish and Serve
  5. 5
    Remove the pot from the heat. Stir in the baby spinach until it just wilts (about 30 seconds). Ladle the soup, ensuring each bowl gets a good mix of noodles, broth, and toppings. Garnish generously with fresh cilantro, sliced red chili, and a fresh lime wedge for squeezing.
Note

Spice Level: Red curry pastes vary widely in heat. Start with 1.5 tablespoons and taste; you can always add more, but you can't easily take it away!

Protein Swap: This soup is excellent with shredded rotisserie chicken, raw shrimp (add in Step 4, cooking until pink, about 3-4 minutes), or pan-fried tofu.

Noodle Type: If using thicker noodles like udon or egg noodles, cook them separately according to package directions and add them to the bowls just before serving to prevent them from soaking up all the broth.

Storage: Store leftover soup (without noodles, if possible) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: Quick, Easy, Spicy, Comfort Food, Budget-Friendly
Read it online: https://petitepanini.com/recipe/spicy-coconut-curry-noodle-soup-recipe-quick-30-minute-dinner/