Nothing soothes like a steaming bowl of soup, and this Spiced Coconut Curry Noodle Soup delivers on both comfort and complexity. Creamy coconut milk melds with vibrant curry spices, while rice noodles and fresh herbs add texture and brightness. It’s a restaurant-worthy dish you can master at home.

Core Appeal

• Layered spices: Turmeric, coriander, and cumin build depth.

• Silky broth: Coconut milk smooths the heat, creating a luscious mouthfeel.

• Customizable: Add chicken, shrimp, or tofu for protein, or extra veggies for color.

Ingredients (serves 4)

• 1 tbsp coconut oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste

• 1 can (14 oz) coconut milk

• 3 cups vegetable or chicken broth

• 6 oz rice noodles

• 1 cup sliced bell peppers

• 1 cup shredded carrots

• Juice of 1 lime

• Fresh cilantro and sliced chili for garnish

• Salt to taste

Directions

1. Build aromatics:
   In a large pot, heat coconut oil. Sauté onion, garlic, and ginger until golden. Stir in curry paste and toast 1 minute.

2. Simmer broth:
   Add coconut milk and broth; bring to a gentle simmer.

3. Cook noodles and veggies:
   Submerge noodles in simmering broth for 3 minutes. Add peppers and carrots; cook 2 more minutes until tender.

4. Brighten and season:
   Stir in lime juice and salt. Adjust curry heat by adding a pinch of chili flakes if desired.

5. Serve:
   Ladle into bowls, garnish with cilantro and fresh chili slices. A wedge of lime on the side amplifies the citrus lift.

For a heartier meal, top with grilled chicken strips or pan-seared tofu. This curry soup is the epitome of fragrant comfort, perfect for chilly evenings or when you need a flavorful pick-me-up.