Cozy Winter Coconut Curry Noodle Soup


This is the perfect delicious, easy and quick soup to make on a cold day- especially if you have veggies in your fridge you want to get rid of!

What you’ll need:

  • 3 garlic cloves, chopped
  • 2 tablespoons fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons vegetable oil
  • Any quickly cooked veggie, I used mushrooms and broccoli 
  • 4 cups chicken broth
  • 3 cups coconut milk
  • One “square” of Vermicelli noodles or any type of thin rice noodle 
  • Fresh cilantro, Thai basil, red chili and green onions to garnish

How to make it:

  1. Combine the garlic, ginger and curry paste in food processor. Add the vegetable oil and combine everything well.
  2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes, or until toasted and fragrant, stirring frequently.
  3. Add the chicken broth slowly and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.
  4. Add the veggies of your choice and let them boil for a couple of minutes.
  5. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
  6. Garnish with fresh cilantro, Thai basil, red chili’s and green onions.