Thai Curry Noodle Soup
A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!
Servings: 4 portions
Ingredients
- 1 tablespoon coconut oil or any neutral cooking oil divided
- 2 teaspoons finely chopped garlic
- 1 ½ tablespoons thai curry paste
- 5-6 shallots thinly sliced
- ½ red capsicum cut into broad sticks
- ½ medium carrot thinly sliced
- 5 baby corns sliced into 4
- 5 mushrooms halved
- 1 ½ teaspoon soy sauce
- ½ teaspoon fish sauce
- 1 teaspoon jaggery
- 1 cup thick coconut milk
- 1 bok choy sliced vertically into 2
- 100 grams rice noodles
- 5 cups water divided
- 2 tablespoons of coriander leaves
- 2 thai red chillies thinly sliced (for serving / optional)
Instructions
Making soup
- Heat 2 teaspoons of oil in a pan, add garlic & saute on high for a few seconds till fragrant. Add thai curry paste and saute for a minute on low. Add shallots & saute for a minute. Add capsicum, carrot, baby corns, mushrooms, saute for a minute on low. Add 2 cups of water and cook on low for 2-3 minutes till the veggies are just tender. Do not overcook as the veggies get soggy.
Cooking noodles
- Take noodles in a bowl, heat 2 cups of water and once it boils, add it to the bowl to soak the noodles for 1-2 minutes till they are cooked. Drain and set aside.
Frying bok choy
- Heat a teaspoon of oil in a pan, add bok choy and roast for 2 minutes on low on either sides till they are lightly browned and tender. Set aside on a plate.
Serving curry soup
- Add 3 ladles of soup to a bowl, add noodles, bok choy, garnish with coriander leaves and 2-3 slices of red chillies.
Video
Nutrition
Calories: 351kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 344mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12084IU | Vitamin C: 124mg | Calcium: 272mg | Iron: 4mg