Easy Coconut and Ginger Noodle Soup

This Easy Coconut and Ginger Noodle Soup is a warm, comforting dish packed with aromatic flavours and a creamy, spicy base that’s perfect for any time you crave a quick, satisfying meal.

The rich coconut milk blends beautifully with the heat of Thai red curry paste and fresh ginger, creating a broth that’s both refreshing and deeply flavourful.

Topped with vibrant garnishes, this noodle soup is an ideal combination of taste and texture that’s sure to become a staple in your kitchen.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Easy Coconut and Ginger Noodle Soup recipe:

• 1 tbsp sesame oil
• 1 shallot
• 1 thumb of ginger
• 2 tbsp Thai red curry paste
• 1 tin coconut milk
• 300ml stock
• 100g dried rice noodles
• To serve: spring onion, coriander, chilli oil, spicy onion crunch

The Perfect Balance of Coconut Milk and Curry Paste

The rich, creamy base of this soup owes its luxurious texture to coconut milk, which creates a smooth, velvety backdrop for the spicy Thai red curry paste.

These two ingredients together deliver a harmonious balance of heat and creaminess that’s hard to achieve with dairy-based soups.

Coconut milk also adds a slight sweetness that mellows the sharpness of the ginger and shallot, ensuring each spoonful is perfectly balanced and deeply satisfying.

Ginger – More Than Just a Spice

Ginger is a true powerhouse ingredient in this recipe, bringing not only its unique, warming flavour but also a range of health benefits.

Known for its anti-inflammatory properties, ginger aids digestion and supports the immune system, making this soup especially comforting during colder months.

Its bright, slightly peppery taste enlivens the broth, cutting through the richness of the coconut milk and leaving a subtle tingle on the palate.

Why Rice Noodles Are the Perfect Fit

Rice noodles are ideal for coconut-based soups due to their lightness and absorbent texture.

Unlike wheat-based noodles, they don’t overpower the broth’s delicate flavours, allowing the ginger, curry paste, and coconut milk to shine.

Rice noodles also have a satisfying, slightly chewy bite that complements the soup’s creamy texture.

Their simplicity makes them an excellent choice for pairing with vibrant, flavour-packed broths like this one.

The Art of Garnishing

The garnishes in this recipe do more than add colour; they play an essential role in balancing and enhancing the dish’s overall flavour and texture.

Fresh coriander adds a burst of herbal brightness, while spring onion provides a mild crunch.

Chilli oil introduces an extra layer of heat, and spicy onion crunch contributes a delightful crispness.

These toppings bring contrast and interest to each bite, turning this simple soup into a well-rounded, memorable meal.

How to Make This Recipe

Step 1: Heating the Oil

Begin by heating sesame oil in a pan over medium heat.

The sesame oil adds a nutty aroma that works harmoniously with the ginger and curry paste, forming the foundation for a flavourful broth.

As the oil heats, prepare your shallots and ginger, ensuring everything is ready to go when the oil is hot.

Step 2: Sauté the Shallot

Finely dice the shallot, then add it to the pan once the oil is hot.

Sauté the shallot until it turns translucent, which will take a few minutes.

Shallots provide a gentle sweetness and a softer flavour compared to onions, blending well into the broth without overpowering the other ingredients.

The key here is patience – allowing the shallot to soften and release its flavours enhances the soup’s overall depth.

Step 3: Add the Ginger and Curry Paste

Now, mince the ginger and add it to the pan along with the Thai red curry paste.

Fry these for 3-5 minutes, stirring frequently to release their fragrance.

Fresh ginger adds a bright, spicy kick that complements the rich coconut milk, while the curry paste brings a subtle heat and vibrant colour.

Allowing these ingredients to fry briefly unlocks their full potential, creating a deliciously complex base for the broth.

Step 4: Add Coconut Milk and Stock

Pour in the coconut milk and stock, stirring to combine everything.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

This slow simmer allows the coconut milk to thicken slightly and take on the full-bodied flavour of the curry paste.

Coconut milk adds a creamy richness that balances the spiciness of the curry, creating a perfectly rounded broth.

Step 5: Cook the Noodles

While the soup is simmering, prepare the rice noodles according to the package instructions.

Rice noodles are a fantastic choice for this soup, as they have a soft texture and neutral taste that soak up the flavours of the broth beautifully.

Once cooked, drain the noodles and set aside until ready to serve.

Step 6: Serve

To serve, pour the soup into a bowl and add a generous portion of noodles.

Top with chopped spring onion and coriander for a fresh, green bite.

Drizzle with chilli oil for extra heat, and finish with a sprinkle of spicy onion crunch for an added layer of texture.

These toppings not only enhance the flavour of the soup but also give it a beautiful, vibrant presentation.

Frequently Asked Questions

Can I use a different type of noodles?

Yes, absolutely. While rice noodles are recommended for their light texture, you can substitute with soba or udon noodles for a heartier feel.

Just be aware that thicker noodles may soak up more broth, slightly changing the soup’s consistency.

Experimenting with different noodle types can add variety and make this soup adaptable to your preferences.

What if I don’t have Thai red curry paste?

If Thai red curry paste isn’t available, you can substitute it with a blend of red chilli flakes, garlic, ginger, and a touch of turmeric for a similar heat profile.

Keep in mind that this will alter the flavour slightly, but it will still deliver a deliciously warming broth.

Alternatively, other Thai curry pastes, like green or yellow, can be used for a different flavour twist.

Can I make this soup in advance?

This soup can be prepared ahead of time, especially the broth base.

Store the broth and noodles separately to keep the noodles from becoming too soft.

When ready to serve, reheat the soup and add the cooked noodles just before garnishing.

This method ensures the soup maintains its texture and keeps the flavours fresh.

Is there a way to add more vegetables?

Certainly! This soup is incredibly versatile and can accommodate a variety of vegetables.

Try adding thinly sliced peppers, mushrooms, or spinach for extra nutrition and colour.

Leafy greens like spinach or pak choi work particularly well, as they wilt nicely in the hot broth without overpowering the other flavours.

How can I make this soup more filling?

To make this soup more substantial, consider adding a protein source like tofu or shredded cooked chicken.

Tofu absorbs the flavours of the broth beautifully and complements the soup’s creamy texture.

If using chicken, add it toward the end of cooking, so it stays tender and juicy. Both options turn this noodle soup into a filling, protein-rich meal perfect for lunch or dinner.

And that’s it for this Easy Coconut and Ginger Noodle Soup recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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