SilkpieRecipe
Coconut Curry Noodle Soup with Lime
Texture
Garnish
On the plate

Soups & Stews · Thai

Coconut Curry Noodle Soup with Lime

4.7 (455 cooks rated this)

Red curry paste and coconut milk make a rich, golden broth that coats every strand of rice noodle. Crisp carrot ribbons, sharp red onion and a squeeze of lime lift the creamy heat right before the first slurp.

15 min Prep
25 min Cook
40 min Total
4 Servings
Medium Difficulty
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Test kitchen note: Fry the curry paste in the thick coconut cream skimmed from the top of the can until it splits and smells toasty; the broth tastes twice as complex.

Method 6 steps

  1. Soak or cook the rice noodles according to the package, rinse under cool water and drain.

  2. Spoon the thick cream from the top of both coconut milk cans into a pot. Cook over medium heat until it bubbles and the oil starts to separate.

  3. Stir in the curry paste and turmeric and fry for 2 minutes, until fragrant and darker.

  4. Add the remaining coconut milk, stock, fish sauce and brown sugar. Simmer for 10 minutes and taste for balance.

  5. Twirl noodles into each bowl and ladle the hot broth over them.

  6. Top with carrot, red onion, cilantro and a lime slice, dust with chili flakes and serve with extra lime wedges.

That is the whole pie. Enjoy every slice.

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