Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this! This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened. We like to use brown rice noodles, which are whole grain and have a nutty, wholesome flavor. Next, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai red or yellow curry paste. If you like extra heat, red pepper flakes are a must! Then it’s time to turn it into a soup with (chicken or vegetable) broth and coconut milk, plus coconut aminos or tamari for a boost of flavor. This combination makes it creamy, cozy, super flavorful, and light yet satisfying. Also satisfying? Protein! Your choice of chicken or tofu — simply cut into cubes, add them in, and simmer for ~5 minutes before adding your veggies. For the veggies, we love a combination of bok choy, mushrooms, and snap peas. The snap peas add a little crunch, the mushrooms give it depth, and bok choy packs in some serious nutrition! So many other veggies would work here, too — broccoli, carrots, bell pepper, green beans, and corn would all be excellent. The finish line is near! Add the noodles to serving bowls (so they don’t get mushy hanging out on the stove), then ladle the soup over the top. The optional garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) take this soup to restaurant status with their brightness, herby flavor, and crunch! We think this soup may become your new go-to! It’s:CreamyBrothySpicyGingeryComfortingNourishing& Adaptable for all eaters! This soup is suitable for everything from a quick weeknight meal to end-of-week fridge clean out, meal prep (just wait to add the noodles!), or even impressing dinner guests.
More Cozy Soups
Cozy Thai-Inspired Chicken Noodle Soup Vegan White Bean Pot Pie Soup Creamy White Bean Chicken Chili (1 Pot!) 15-Minute Miso Soup with Greens and Tofu
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