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Curry Noodle Soup

ByBee Yinn Low

5 from 7 votes

Published May 26, 2018

Updated Aug 19, 2024

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This Curry Noodle Soup is incredibly delicious, light, and refreshing with creamy soup, rice noodles, and topped with shrimp, fish cakes and hard-boiled eggs.

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Coconut Curry Noodle Soup

Curry Noodle Soup is a delicious and comforting dish that combines the creamy richness of coconut milk with the bold flavors of red curry paste. Tender noodles, such as rice vermicelli or egg noodles, are cooked in a fragrant and rich curry broth. The coconut milk adds a smooth, slightly sweet taste that balances the curry’s heat, while toppings like shrimp, fried tofu, fish cakes, and hard-boiled eggs add color and extra heartiness.

Despite this dish being served warm, the red curry paste and coconut milk keeps it light and refreshing. You can also turn this noodle bowl into green curry noodles by swapping out red curry paste for green curry paste.

This coconut curry noodle soup is easy to customize, so adjust the spice level and coconut milk to your liking. It’s perfect for a cozy and light meal, especially on days when you grave for soupy dishes.

Serve Coconut Curry Noodle Bowl With:

For a wholesome dinner, make the following dishes.

How Many Calories per Serving?

This recipe is only 208 calories per serving.

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5 from 7 votes

Curry Noodle Soup

By: Bee Yinn Low

This Curry Noodle Soup is incredibly delicious, light, and refreshing with creamy soup, rice noodles, and topped with shrimp, fish cakes and hard-boiled eggs.

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 people

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Ingredients  

1x2x3x

• ▢ 3 cans chicken broth
• ▢ 1/2 pound (250g) shrimp peeled and deveined
• ▢ 2 cans coconut milk
• ▢ 3 tablespoons red curry paste
• ▢ 1 tablespoon fish sauce
• ▢ 1/2 pack rice noodles

Optional Toppings:

• ▢ 1 lime, cut into wedges
• ▢ 3 hard-boiled eggs
• ▢ sliced fish cake
• ▢ fried tofu puffs or fried tofu, sliced

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Instructions 

• In a pot, bring the chicken broth to a boil. Add the chicken breast and boil until cooked through. Transfer the chicken to a plate; shred when cooled. Cook the shrimp in the broth, and then transfer to a plate.
• Add the coconut milk, garlic, red curry paste and fish sauce to the broth. Mix until the paste is thoroughly incorporated. Reduce the heat to low and allow to simmer for 15 minutes.
• In a separate pot, boil water and cook the ramen according to the package instructions. Drain and flush with cold water.
• Divide the noodles evenly between 4 bowls. Top with shrimp and chicken. Ladle the broth, as much or as little as you'd like, over the top. Garnish with toppings and serve with lime wedges.
  

Notes

Ramen noodles are suggested, but you can prepare any type of dried noodles. Also, feel free to utilize any meats and vegetables you'd like to customize the bowl.

Nutrition

Serving: 4people, Calories: 208kcal, Carbohydrates: 5g, Protein: 33g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 143mg, Sodium: 1650mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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