Coconut-Curry Noodle Soup

READY IN: 30mins
Recipe by Lab Goddess

From Food & Wine; Author Mai Pham. This sounded really good too so I posted it

Top Review by beckas

Wow! Was this ever good! This is what I consider the ultimate comfort food. It tasted like a fabulous Thai yellow curry. I doubled the spices because we like lots of spice and I added the juice of one lime to the pot at the end. I also cut the noodles into thirds before I boiled them to make the soup a bit easier to eat. Thanks for posting this recipe. This will go into my regular rotation of soup recipes.

Ingredients Nutrition


  1. In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
  2. Remove the vegetables.
  3. Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
  4. Transfer the spinach, snow peas and noodles to bowls.
  5. Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
  6. Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
  7. Reduce the heat to moderate.
  8. Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
  9. Add the stock, bring to a boil and cook for 3 minutes.
  10. Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
  11. Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
  12. Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.

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