Name: Curry Noodle Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 1/2 cup shallots (thinly sliced); 1 tablespoon ginger (minced); 1 tablespoon garlic paste; 2 tablespoons red curry paste; 1 tablespoon yellow curry powder; 1 32-ounce carton chicken stock (4 cups); 1 13.5-ounce can coconut milk (full-fat); 2 tablespoons soy sauce; 1 lime; 1.5 cups frozen peas; 2 3-ounce packets instant ramen noodles; 2 cups cooked chicken (diced rotisserie or leftover grilled)

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The first time I made Curry Noodle Soup, I was looking for something warm and comforting on a chilly winter evening. As I stirred the fragrant mix of spices in my large pot, I could already imagine my whole family gathered around the table, eager to dig into the vibrant bowl of soup. It all started when I stumbled upon a recipe while browsing through my favorite cooking blog, and it piqued my interest because of its simplicity and the promise of bold flavors. With the smell of ginger and garlic dancing in the air, I knew I was on the right track. This dish has since become a staple in our home, especially when the winter chill sets in.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
20 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
20 g

Diet:
Keto, Paleo, Whole30

Fat:
15 g

Tools Used:
Large pot

The Beauty of This Curry Noodle Soup

Comforting Warmth

There’s something incredibly satisfying about a warm bowl of soup, especially when it’s as flavorful as Curry Noodle Soup. The combination of spices not only warms you up but also nourishes your soul. It’s a dish that feels like a hug in a bowl, perfect for those cold winter nights.

Easy to Prepare

One of the best things about this recipe is how straightforward it is. You can whip it up quickly, which makes it a great choice for a weeknight dinner. The ingredients are easy to find, and you probably have most of them in your pantry. Even if you’re not an experienced cook, you’ll feel confident tackling this recipe.

Customizable to Your Taste

What I love most is how adaptable Curry Noodle Soup is. You can easily modify the recipe based on what you have on hand or your taste preferences. Want it spicier? Add more curry paste! Prefer more veggies? Toss in some bell peppers or spinach. This soup can be tailored to suit anyone’s palate.

Rich in Flavor

The depth of flavor in Curry Noodle Soup is remarkable. The blend of coconut milk with the curry paste creates a creamy base that’s both rich and satisfying. When you combine that with the tender noodles and the freshness of lime and cilantro, each bite is a delight for your taste buds.

Perfect for Meal Prep

This soup is also an excellent option for meal prepping. You can make a large batch and store it for later. Just keep the noodles separate until you’re ready to serve. It reheats beautifully, making it perfect for lunches throughout the week.

Family-Friendly

Finally, Curry Noodle Soup is a hit with kids and adults alike. Its vibrant colors and delicious flavors make it appealing to everyone at the table. It’s the kind of dish that brings the family together, sparking conversations and laughter as you all enjoy a hearty meal.

What to Gather for Curry Noodle Soup

Every ingredient in this Curry Noodle Soup plays an important role in creating a harmonious and delicious dish. From the creamy coconut milk to the spicy red curry paste, these components work together beautifully to deliver warm, comforting flavors that will make your taste buds dance. Here’s what you’ll need:

1 tablespoon melted coconut oil
1/2 cup thinly sliced shallots
1 tablespoon minced ginger
1 tablespoon garlic paste
2 tablespoons red curry paste
1 tablespoon yellow curry powder
1 (32-ounce) carton chicken stock
1 (13.5-ounce) can coconut milk
2 tablespoons soy sauce
1 lime
1-1/2 cups frozen peas
2 (3-ounce) packets instant ramen noodles
2 cups cooked chicken

How to Cook Curry Noodle Soup

Cooking Curry Noodle Soup is a delightful process that’s simple and rewarding. Let’s dive into the detailed steps to create this comforting bowl of goodness.

Start by heating coconut oil in a large soup pot over medium heat. Once the oil is shimmering, add the shallots. Sauté for about 3 to 5 minutes or until they turn golden brown. The aroma will fill your kitchen, and you’ll know you’re on the right track.
Next, add the ginger and garlic paste to the pot, stirring continuously. Sauté for a couple of minutes until fragrant, being careful not to let them burn. This creates a flavorful base for your soup.
Once the shallots are perfectly golden, it’s time to incorporate the red curry paste and yellow curry powder. Stir for 2 to 4 minutes until the spices become aromatic. This step is critical as it builds the flavor foundation.
Gradually pour in 1 cup of chicken stock, stirring constantly to combine it with the spices. Make sure to scrape the bottom of the pot to mix up any delicious bits that may have stuck. After that, add the remaining chicken stock and coconut milk. Stir until everything is well blended and smooth.
Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat and let it simmer uncovered for 5 minutes. This is when all those flavors meld together beautifully.
Add the frozen peas and soy sauce to the soup. Squeeze in the juice of half a lime and season with salt and pepper to taste. Remember, a little salt can help enhance the flavors!
Meanwhile, prepare a large pot of water for the instant ramen noodles. Discard the seasoning packets (if any) and cook the noodles according to the package directions. You want them to be tender but not mushy.
Once the noodles are cooked, drain them—but don’t rinse! Rinsing can wash away the starch that helps the soup stick to the noodles. Use tongs to divide the noodles equally among your serving bowls.
Now it’s time to assemble your soup. Dice the cooked chicken and distribute it evenly amongst the bowls over the noodles.
Finally, ladle the hot broth and peas over the noodles and chicken in each bowl. If you like, garnish with fresh cilantro, sliced green onions, extra lime wedges, or a drizzle of Sriracha for an added kick.
Serve immediately and watch everyone enjoy this heartwarming dish!

Things Worth Knowing

Cooking the shallots until golden enhances their sweetness and adds depth to the soup.
Feel free to adjust the curry paste quantity based on your heat preference.
The coconut milk should be full-fat for a rich and creamy texture.
Always taste and adjust seasoning before serving; each ingredient contributes to the final flavor profile.

Recipe Notes about Curry Noodle Soup

Here are some essential tips to ensure your Curry Noodle Soup turns out perfectly every time:

Storage: If you have leftovers, store the broth separately from the noodles and chicken. This helps keep the noodles from becoming soggy.
Freezing: You can freeze the broth, but it’s best to add the noodles fresh when ready to serve.
Pairing: Serve with crusty bread or a side salad for a complete meal.
Garnishes: Fresh herbs like cilantro or basil can elevate the presentation and flavor.
Adjusting Spice: If you prefer a milder soup, reduce the amount of curry paste or add more coconut milk.

How to Serve Curry Noodle Soup

Serving Curry Noodle Soup is as delightful as preparing it. Here are some ideas:

Garnish generously: Top each bowl with fresh cilantro, sliced green onions, and lime wedges for an extra burst of flavor.
Accompany with sides: A light salad or some crispy spring rolls make great accompaniments.
Perfect for occasions: Enjoy this soup during family gatherings, cozy dinners, or as a comforting meal during the winter.
Serving bowls: Use deep bowls to hold plenty of soup, noodles, and toppings for a hearty serving.
Enhance with Sriracha: For those who love heat, a drizzle of Sriracha on top adds a spicy kick!

FAQ

Yes, you can easily make Curry Noodle Soup vegetarian by substituting the chicken stock with vegetable broth and omitting the chicken. You can also add more vegetables such as bell peppers, carrots, or tofu to enhance the dish. The curry paste and coconut milk will still provide that rich flavor you love.

The spice level of Curry Noodle Soup depends on the amount of red curry paste you use. If you’re sensitive to heat, start with a smaller amount and taste as you go. You can always add more later if you prefer a spicier soup. Remember that the coconut milk helps to mellow out the heat, making it a balanced dish.

Absolutely! If you have leftovers, store the broth separately from the noodles and chicken. This prevents the noodles from getting soggy. The soup can be refrigerated for up to three days or frozen for longer storage. Just reheat before serving, and add fresh noodles if you’re freezing them separately.

While this recipe calls for instant ramen noodles, you can use other types, such as udon noodles, rice noodles, or even angel hair pasta in a pinch. Just ensure to cook them according to the package instructions, and remember that different noodles may have varying cooking times.

Conclusion

Curry Noodle Soup is not just a dish; it’s a hug in a bowl that warms your heart and fills your belly. Its rich flavors and creamy texture make it a perfect comfort food, especially during the cold months. I encourage you to try making this soup at home; you won’t regret it! It’s simple, satisfying, and a great way to bring your loved ones together for a cozy meal.

Curry Noodle Soup

The ultimate comfort food, Curry Noodle Soup is creamy, spicy, and incredibly satisfying. Perfect for chilly nights, this easy recipe fills your bowl with rich flavors and tender noodles. Make it tonight for a taste of cozy perfection!

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Prep Time 20

Cook Time 10

Total Time 30

Course Dinner, Soups

Cuisine Asian

Servings 4 servings

Calories 350 kcal

Equipment

Large Pot

Ingredients

1 tablespoon coconut oil
1/2 cup shallots thinly sliced
1 tablespoon ginger minced
1 tablespoon garlic paste
2 tablespoons red curry paste
1 tablespoon yellow curry powder
1 32-ounce carton chicken stock 4 cups
1 13.5-ounce can coconut milk full-fat
2 tablespoons soy sauce
1 lime
1.5 cups frozen peas
2 3-ounce packets instant ramen noodles
2 cups cooked chicken diced rotisserie or leftover grilled

Instructions

Start by heating coconut oil in a large soup pot over medium heat. Once the oil is shimmering, add the shallots. Sauté for about 3 to 5 minutes or until they turn golden brown. The aroma will fill your kitchen, and you'll know you're on the right track.
Next, add the ginger and garlic paste to the pot, stirring continuously. Sauté for a couple of minutes until fragrant, being careful not to let them burn. This creates a flavorful base for your soup.
Once the shallots are perfectly golden, it’s time to incorporate the red curry paste and yellow curry powder. Stir for 2 to 4 minutes until the spices become aromatic. This step is critical as it builds the flavor foundation.
Gradually pour in 1 cup of chicken stock, stirring constantly to combine it with the spices. Make sure to scrape the bottom of the pot to mix up any delicious bits that may have stuck. After that, add the remaining chicken stock and coconut milk. Stir until everything is well blended and smooth.
Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat and let it simmer uncovered for 5 minutes. This is when all those flavors meld together beautifully.
Add the frozen peas and soy sauce to the soup. Squeeze in the juice of half a lime and season with salt and pepper to taste. Remember, a little salt can help enhance the flavors!
Meanwhile, prepare a large pot of water for the instant ramen noodles. Discard the seasoning packets (if any) and cook the noodles according to the package directions. You want them to be tender but not mushy.
Once the noodles are cooked, drain them—but don’t rinse! Rinsing can wash away the starch that helps the soup stick to the noodles. Use tongs to divide the noodles equally among your serving bowls.
Now it’s time to assemble your soup. Dice the cooked chicken and distribute it evenly amongst the bowls over the noodles.
Finally, ladle the hot broth and peas over the noodles and chicken in each bowl. If you like, garnish with fresh cilantro, sliced green onions, extra lime wedges, or a drizzle of Sriracha for an added kick.

Notes

Storage: If you have leftovers, store the broth separately from the noodles and chicken. This helps keep the noodles from becoming soggy.
Freezing: You can freeze the broth, but it's best to add the noodles fresh when ready to serve.
Pairing: Serve with crusty bread or a side salad for a complete meal.
Garnishes: Fresh herbs like cilantro or basil can elevate the presentation and flavor.
Adjusting Spice: If you prefer a milder soup, reduce the amount of curry paste or add more coconut milk.