Thai Curry Noodle Soup
A broth-based noodle soup with Thai red curry paste, coconut milk, and swappable proteins and vegetables. Aromatics and fresh garnishes build layers of flavor in a warming, spoonable bowl.
Ingredients
Method
Mince garlic and ginger. Thinly slice carrot. Chop bok-choy or chosen greens. Dice or cube protein. Slice green onion and chop cilantro. Smash lemongrass stalk.
Heat vegetable broth in a large pot over medium-high heat until steaming. Stir in red curry paste until dissolved and smooth.
Add garlic, ginger, and lemongrass. Simmer for 2 minutes until fragrant.
Pour in coconut milk and stir well. Add fish sauce and lime juice. Taste and adjust seasoning.
Add diced protein to the simmering broth. Cook until just cooked through (3–8 minutes depending on protein type).
Add carrot and other firm vegetables. Simmer for 3 minutes until beginning to soften.
Add leafy greens (bok-choy or spinach) and stir until just wilted, about 1 minute.
Meanwhile, cook rice noodles according to package directions. Drain and divide among serving bowls.
Ladle hot broth, protein, and vegetables over noodles. Remove lemongrass stalk if used. Top with cilantro, green onion, sesame seeds, and drizzle of sriracha if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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