Coconut Curry Soup with Rice Noodles: 7 Comforting Flavors

Creamy Coconut Curry Soup with Rice Noodles, a comforting dish filled with rich flavors and creamy texture.

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2 medium Shallots (Substitute with yellow onions if needed.)
4 cloves Garlic (Fresh cloves are preferred.)
2–4 tablespoons Thai Red Curry Paste (Adjust based on spice preference.)
1 stalk Lemongrass (Use fresh or 1 teaspoon lemongrass paste.)
1 tablespoon Ginger (Fresh is best, adjust if using ground ginger.)
1 can Coconut Milk (Opt for full-fat version.)
1 pound Chicken Thighs (Substitute with chicken breasts if desired.)
1 pound Shrimp (Optional; use jumbo shrimp or extra chicken/veggies.)
8 ounces Rice Noodles (Use ¼” wide noodles or vermicelli; gluten-free if needed.)
to taste Chili Paste (Sambal Oelek) (Customize to taste.)
1 cup Bean Sprouts (Optional garnishes include cilantro and lime.)

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Combine shallots, garlic, Thai red curry paste, lemongrass, and ginger in a food processor. Blend until smooth, about 1-2 minutes.
In a large pot, heat a splash of oil over medium heat. Cook shrimp until vibrant pink and opaque, about 2-3 minutes per side. Remove and toss with chili paste.
In the same pot, add Laksa paste and sauté over medium heat for around 2 minutes until fragrant.
Stir in chicken thighs and coconut milk; cook until chicken is tender, about 8-10 minutes.
Whisk reserved coconut milk with cornstarch and add to pot with chicken broth. Simmer for about 5-7 minutes until thickened.
Cook rice noodles according to package directions, usually boiling for 3-5 minutes until tender.
Ladle the Coconut Curry Soup over noodles in serving bowls. Garnish with bean sprouts, cilantro, lime, and additional toppings as desired.