Description
Coconut Curry Noodle Soup with Fresh Lime & Herbs — a creamy, fragrant breakfast soup perfect for cozy mornings and weekly meal prep. Makes 4 generous bowls in 30 minutes with 10 simple ingredients.
Ingredients
Scale
- 200g rice noodles
- 400ml coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
- Fresh herbs (like cilantro and basil)
- Salt to taste
- Lime wedges for serving
Instructions
- Gather and prep all ingredients: chop vegetables, measure curry paste and coconut milk, and prepare noodles.
- Cook rice noodles according to package instructions, drain and set aside.
- In a large pot, heat oil and sauté red curry paste for 1-2 minutes until fragrant.
- Pour in coconut milk and vegetable broth; stir to combine and bring to a simmer.
- Add mixed vegetables and simmer for 5-7 minutes until tender but crisp.
- Stir in soy sauce and lime juice; add cooked noodles and mix well.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
- Refrigerator (assembled): Transfer any fully assembled leftover soup into an airtight glass container and refrigerate within 1 hour of cooking. Assembled bowls keep safely for up to 4 days at or below 4°C. Note that the rice noodles will soften further during storage, so this method works best when you prefer a softer noodle texture. Always check that the container lid seals tightly to prevent the broth from absorbing refrigerator odors.
- Freezer (broth only): Pour the coconut curry broth — without noodles or fresh herbs — into freezer-safe containers, leaving 2cm headspace for expansion. Frozen broth maintains quality for up to 3 months at –18°C or below. Thaw overnight in the refrigerator for 8 hours, then reheat on the stovetop. Cook fresh rice noodles separately when ready to serve for the best texture.
- Oven Reheat: Preheat the oven to 160°C (325°F). Transfer refrigerated broth and noodles into an oven-safe dish, cover tightly with foil to trap steam, and heat for 15 minutes until the broth reaches 74°C throughout. This gentle method prevents the coconut milk from splitting, unlike high-heat approaches. Add fresh herbs and a squeeze of lime after removing from the oven to preserve their bright flavors.
- Microwave Reheat: Place a single serving of broth and noodles in a microwave-safe bowl with a damp paper towel draped over the top. Heat at 70 percent power in 90-second intervals, stirring between each round, for a total of approximately 3 minutes. The reduced power prevents the coconut milk from bubbling over and separating. Finish with a fresh lime wedge squeezed on top before eating.
- Air Fryer Reheat (crispy noodle variation): For a textural twist, spread leftover drained rice noodles in a single layer in the air fryer basket. Air fry at 190°C for 5 minutes, shaking halfway through, until the noodle edges turn golden and crispy. Reheat the broth separately on the stovetop for 4 minutes. Pour the hot broth over the crispy noodles just before serving for a satisfying crunch-and-slurp contrast.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 large
- Calories: 312 calories
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg