One-Pot Thai Coconut Curry Noodles (Printable)

Creamy, vibrant Thai coconut curry noodle soup with fresh veggies and one-pot simplicity for easy flavor.

# Components:

→ Aromatics

01 - 1 tablespoon coconut oil
02 - 1 small onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste

→ Vegetables & Protein

06 - 1 red bell pepper, thinly sliced
07 - 1 cup carrots, julienned
08 - 2 cups baby spinach
09 - 200 g firm tofu, cubed
10 - 100 g mushrooms, sliced

→ Liquids

11 - 400 ml (1 can) full-fat coconut milk
12 - 750 ml (3 cups) vegetable broth

→ Noodles

13 - 200 g rice noodles, medium or thin

→ Seasonings

14 - 2 tablespoons soy sauce (or tamari for gluten-free)
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced red chili (optional)
19 - Lime wedges

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add thinly sliced onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in Thai red curry paste and cook for an additional minute, allowing the flavors to meld.
03 - Add sliced bell pepper, julienned carrots, sliced mushrooms, and cubed tofu. Sauté for 3-4 minutes until the vegetables begin to soften.
04 - Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 10 minutes.
05 - Introduce the rice noodles to the pot and cook according to package directions, typically 4–6 minutes. Stir occasionally to prevent clumping.
06 - Stir in the soy sauce, brown sugar, and fresh lime juice. Add the baby spinach and let it wilt for 1-2 minutes. Taste and adjust seasonings as needed.
07 - Ladle the fragrant noodle soup into individual bowls. Garnish generously with chopped cilantro, optional sliced red chili, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses mostly pantry staples you likely already have
  • Everything cooks in one pot for minimal cleanup
  • Easily customizable to dietary preferences
  • Bursting with authentic Thai flavors
02 -
  • This soup keeps well in the refrigerator for up to 3 days
  • The flavor actually improves overnight as ingredients meld together
  • Can be made ahead through step 4 adding noodles when reheating
  • Perfect balance of protein vegetables and carbohydrates in one bowl
  • Naturally dairy free and easily made vegan or gluten free
03 -
  • Finely grate the ginger instead of chopping it for better distribution of flavor
  • Let the curry paste cook with the aromatics until fragrant before adding liquids
  • For maximum flavor contrast garnish each serving generously right before eating
  • Use the coconut milk can to measure out part of your broth for less cleanup

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