Best 4 Coconut Curry Noodle Soup Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing Coconut Curry Noodle Soup, a harmonious blend of creamy coconut milk, aromatic curry paste, and a symphony of fresh vegetables. This delectable soup is a symphony of flavors, textures, and aromas that will transport your taste buds to a tropical paradise.
Dive into the diverse offerings of our carefully curated collection of recipes. From the classic Coconut Curry Noodle Soup, bursting with the vibrant flavors of lemongrass, galangal, and kaffir lime leaves, to the innovative Vegan Coconut Curry Noodle Soup, a plant-based rendition that showcases the power of tofu and vegetables, we have a recipe to suit every palate.
For those who seek a taste of Thailand, our Thai Coconut Curry Noodle Soup is an authentic representation of this beloved dish, featuring the distinctive flavors of red curry paste and a medley of vegetables. Alternatively, our Japanese Coconut Curry Noodle Soup adds a unique twist with the addition of udon noodles and a hint of soy sauce.
Indulge in the richness of our Creamy Coconut Curry Noodle Soup, where coconut milk and heavy cream create a velvety broth that envelops every ingredient in a blanket of comfort. Or, embrace the simplicity of our Easy Coconut Curry Noodle Soup, a streamlined version that delivers big on flavor without compromising on convenience.
No matter your dietary preferences or culinary skills, our Coconut Curry Noodle Soup recipes are designed to inspire and delight. Join us on this flavor-filled adventure and discover the magic of this Southeast Asian classic.
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
TOFU AND NOODLE COCONUT-CURRY SOUP
A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.
Provided by FLAMINGOFLUFF
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
- Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 57.9 g, Cholesterol 1.4 mg, Fat 12.7 g, Fiber 11 g, Protein 24.1 g, SaturatedFat 1.4 g, Sodium 524.3 mg, Sugar 10.5 g
COCONUT CURRY CHICKEN NOODLE SOUP
Spicy coconut broth mixed with noodles and leftover chicken (I like to use rotisserie chicken) is topped with cilantro, red onions, and a squeeze of lime juice. It will be a lot of noodles to broth (it's like a combo of stew and soup) so add less noodles if you want it to be more soupy.
Provided by andrea
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk; bring to a simmer. Cook until kale is wilted, 1 to 2 minutes; remove from the heat.
- Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.
Nutrition Facts : Calories 443 calories, Carbohydrate 27.2 g, Cholesterol 47.2 mg, Fat 31.1 g, Fiber 1.6 g, Protein 13.7 g, SaturatedFat 13.3 g, Sodium 1080.9 mg, Sugar 2.4 g
COCONUT-CURRY NOODLE SOUP
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the Chicken with Basil and Lime), seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
- Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
- Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.
Tips:
- Mise en Place: Prior to cooking, gather and measure all ingredients and chop vegetables to save time and ensure smooth cooking.
- Choose Your Noodles: For a traditional Thai dish, use rice noodles. Alternatively, experiment with ramen noodles, udon noodles, or soba noodles for a different texture and flavor.
- Add Vegetables: Don't limit yourself to the vegetables listed in the recipe. Feel free to add your favorites, such as broccoli, bell peppers, or carrots.
- Adjust the Curry Paste: If you prefer milder soup, use less curry paste. Conversely, if you like it spicy, add more curry paste or include a chopped chili pepper.
- Use Coconut Milk: For a creamy and rich broth, use full-fat coconut milk. If you want a lighter soup, use a combination of coconut milk and vegetable broth.
- Add Protein: For a more substantial meal, incorporate protein sources such as chicken, shrimp, or tofu.
- Garnish Before Serving: Enhance the soup's presentation by garnishing it with chopped cilantro, lime wedges, and roasted peanuts just before serving.
Conclusion:
This versatile coconut curry noodle soup offers endless possibilities for customization. Experiment with different noodles, vegetables, proteins, and garnishes to create a unique and flavorful dish that suits your preferences. Whether you prefer a mild or spicy soup, this recipe provides a flexible framework for creating a delicious and satisfying meal. So gather your ingredients, put on your apron, and embark on a culinary journey to savor the delightful flavors of this coconut curry noodle soup.
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