Thai Coconut Curry Noodles are a LIGHTNING FAST dish with mushrooms, coconut milk, curry powder and chili sauce. When you need a quick fix for dinner and you love spicy Asian noodles – this is your go-to recipe.
Thai Coconut Curry Noodles.
These curry noodles are like curly fries. Somehow the curliness makes them exceptional.
Different pasta shapes and sizes give a dish a certain feel. There are definitely specific occasions to use penne versus spaghetti. In this case, the curly noodles make this curry noodle soup uniquely slurp-worthy.
I developed this dish after reading a recipe on the website of one of my favorite chef personalities – Sam the Cooking Guy. He’s a bundle of crazy fun and very entertaining. Plus he makes simple, delicious food. His recipe for Thai Curry Noodle Soup is tops on my yum-o-meter!
With a couple small tweaks, mushrooms and more curly noodle madness, I make it into a vegetarian bowl (vegan too).
How to Make these Coconut Curry Noodles
This Thai curry noodle soup takes 10 minutes to put together with a few pantry staples, fresh mushrooms and red peppers. It will quickly become a household favorite! Give yourself a reason to stock your cupboard with curly noodles – you won’t be disappointed.
Step 1: Bring broth, coconut milk and spices to a boil in a large pot.
Step 2: Add mushrooms, peppers, scallions and noodles.
A quick 5 minute simmer and these Thai curry noodles are ready to slurp!
Step 3: Add Toppings + Enjoy!
Top with extra scallions, jalapeños, cilantro + a squeeze of lime. More chili garlic sauce can be added if you like lots of spice. The recipe as written is mildly spicy.
Fast, fresh and packed with flavor, this Thai curry noodle soup is comfort food in a bowl!
- 2.5 cups low sodium vegetable broth
- 13.5- ounce can organic coconut milk
- 1.5 tsp curry powder
- 1.5 tsp Asian garlic chili sauce
- 5- ounce package Asian Gourmet Chuka soba curly noodles uncooked (or any ramen)
- 3 cups thickly sliced mixed mushrooms Baby Bella, Shitake, etc
- 1/2 large red pepper, diced
- 3 scallions, thinly sliced, divided
- 1/2 jalapeño, sliced
- 1/2 - 1 tsp Kosher salt, more to taste
- cilantro and limes wedges for garnish
Put broth, coconut milk, curry and chili sauce in a medium saucepan and bring to a boil.
Turn down to a simmer and add the noodles, mushrooms, red pepper and 1/2 the green onions. I break the noodles in half a few times to make them easier to submerge and to eat!
In about 5 minutes, the noodles will be soft and the mushrooms tender.
Garnish with extra green onions, sliced jalapeños, cilantro and a squeeze of lime.
adapted from Sam The Cooking Guy
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