Creamy Coconut Curry Soup with Rice Noodles for Cozy Nights

A comforting Coconut Curry Soup with Rice Noodles, offering rich flavors and customizable options for a delightful bowl of goodness.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: Malaysian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons Red Curry Paste or homemade curry paste
2 stalks Lemongrass finely chopped
2 cans Coconut Milk high-quality brands recommended
1 pound Chicken Thighs can substitute with chicken breasts
1 pound Shrimp raw, peeled, and deveined

For the Noodles

8 ounces Rice Noodles ¼” wide
8 ounces Tofu firm, drained and dried
8 ounces Fish Balls optional

For Toppings

1 tablespoon Chili Paste adjust to taste
1 cup Bean Sprouts for crunch
1 bunch Cilantro for garnish
1 lime Lime Juice freshly squeezed

Equipment

Food processor
large pot

Method

Step‑by‑Step Instructions

Make the Laksa Paste by blending red curry paste, lemongrass, ginger, garlic, and turmeric until smooth.
Cook the shrimp in oil over medium-high heat until pink, then toss with fish sauce and chili paste.
Sauté the Laksa paste in the same pot for 2 minutes until fragrant.
Simmer broth with chicken, coconut milk, and other ingredients for 5-10 minutes.
Prepare rice noodles per package instructions, then drain.
Assemble by ladling broth over noodles and topping with shrimp, bean sprouts, cilantro, and lime juice.
Serve hot, offering chili paste on the side for extra heat.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For the best flavor, use high-quality coconut milk and fresh ingredients.

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