This 20 minute Thai Curry Soup is made in a rich, flavorful coconut broth and makes for a quick meal. With the addition of desired protein, this soup is filling, nourishing and perfect for a cold night.
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This rich, coconut soup is a life saver when you are in a time- crunch and want something quick, flavorful and comforting. I often make it when I am sick, when I crave a spicy, flavor-packed, soup . This soup is also perfect when the days turn colder, and all you need is a warm, cozy meal.
The flavorful base is so good by itself that you might end up tasting it more than required, just like I do. Once you have made the base, the soup is adaptable according to your taste buds. You can add a protein of choice like shrimp, chicken, tofu, paneer or it is good just with vegetables alone. Simply put, it is brothy comfort in a bowl.
Noodles used in this quick Thai curry soup
Like the soup, the choice of noodles too is flexible. You can use whichever type of noodles you like – rice noodles, egg noodles and so on. I love using my favorite Lotus Foods Forbidden Rice Noodles or sometimes even Sweet or Purple Potato Glass Noodles from this brand. Either way, you make the noodles according to package directions and keep it ready.
Sauce recipe used in this curry soup
For this recipe, I used a blend of sauces like soy sauce, fish sauce (you can use vegan fish sauce if you are vegan), Ching’s red chili sauce and mixed it with coconut sugar and lime juice. This mix of flavors when added to the soup makes it so flavorful and super delicious.
Recipe for the Soup
Prepare noodles according to package directions.
While the noodles is cooking, prepare the broth. Heat oil in a medium sized pot. Add cumin, sliced shallots, minced garlic, minced lemon grass and sauté for 3-4 minutes until the mix turns fragrant. Add the green curry paste and sauté for 2 minutes. Next, add chicken or vegetable broth and coconut milk. Mix everything well and bring to a simmer. To this, add the Kefir lime leaves, sliced galangal and let it simmer for a few minutes.
While the broth is simmering, make the sauce mix by gently whisking soy sauce, fish sauce, chili sauce, coconut sugar and lime juice together in a small bowl. Add the sauce mix to the broth. Add the protein of choice and gently simmer until cooked. Next, add bok choy and let it simmer in the sauce for 3-4 minutes. Taste the broth and adjust sweetness/salt/green curry paste accordingly. Divide the prepared noodles into serving bowls, top with broth, let it sit for a few minutes for the flavors to soak in the noodles and enjoy warm.
(You can also sauté the protein separately with a bit of the broth and add it at the end while serving if you live in a household with mixed taste buds (vegan, vegetarian or non vegetarian). That way, everyone is happy!
Quick Thai Curry Soup
This 20 minute Thai Curry Soup is made in a rich, flavorful coconut broth and makes for a quick meal. With the addition of you preferred protein, this soup is filling, nourishing and perfect for a cold night.
Ingredients
- 4 ounces of dry noodles (rice or glass noodles)
- 1 tbsp. preferred oil (Avocado, Olive, Coconut)
- 1 tsp. cumin seeds
- 2 tbsp. finely chopped lemongrass
- 2 large shallots finely diced
- 3 tbsp. store brought green curry paste (I used Thai Kitchen Brand)
- 2 tsp. finely minced garlic
- 5 kefir lime leaves (optional, enhances the taste)
- 2 thin peeled and sliced galangal
- 1.5 cups vegetable or chicken broth
- 1 can coconut milk (13.5 oz)
- 3 bok choy heads ( can substitute with other vegetables like broccoli or snowpeas or use a blend)
- 1 tbsp. fish sauce (or vegan fish sauce)
- 2 tbsp. soy sauce
- 2 tbsp. coconut sugar
- 1 tbsp. Ching's chili sauce
- Juice of half a lime.
- 9-10 ounces of protein of choice.
- For Garnishing (Thai basil leaves, bean sprouts, lime wedges, crushed peanuts or cashews)
Instructions
- Into a pot of boiling water, add noodles of choice and follow package directions and cook accordingly. Drain, rinse with cold water and keep the noodles ready.
- While the noodles is cooking, prepare the broth. Heat oil in a medium sized pot.
- Add cumin, sliced shallots, minced garlic, minced lemon grass and sauté for 3-4 minutes until they turn fragrant.
- Add the green curry paste and saute for 2 minutes. Add chicken or vegetable broth and coconut milk. Mix everything well and bring to a simmer.
- To this, add the Kefir lime leaves, sliced galanjal and let it simmer for a few minutes.
- While the broth is simmering, make the sauce mix by gently whisking soy sauce, fish sauce, chili sauce, coconut sugar and lime juice in a small bowl.
- Add the sauce mix to the broth.
- Add the protein of choice and gently simmer until cooked (refer notes).
- Add bok choy and let it simmer in the sauce for 3-4 minutes.
- Taste the broth and adjust sweetness/salt/green curry paste accordingly.
- Divide the prepared noodles into serving bowls, top with broth, let it sit for a few minutes for the flavors to soak in the noodles and enjoy warm.
Notes
You can sauté the protein separately with a bit of the broth and add it at the end while serving if you live in a household with mixed taste buds (vegan, vegetarian or non vegetarian). That way, everyone is happy!
Cook time may vary if using different vegetables.
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I am sure that you will have a chance to try this one out soon now that Fall in full swing and Winter coming up next. You may also want to try these air fried, shoe string potatoes when you are planning to cozy for a home movie or game.
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