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Thai Curry Coconut Udon Noodle Soup Recipe

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4.4 from 79 reviews

A vibrant and comforting Thai Curry Coconut Udon Noodle Soup that combines aromatic red Thai curry paste, creamy coconut milk, fresh vegetables, and tender udon noodles. This quick and flavorful soup is perfect for a cozy meal in just 20 minutes, featuring lemongrass, garlic, ginger, and mushrooms to deliver a deliciously balanced blend of spicy, savory, and creamy flavors.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Spices and Aromatics

  • 2 teaspoons coconut oil
  • 1 piece fresh lemongrass (about 2 inches/5 cm)
  • 1 1/2 teaspoons red Thai curry paste (or more, to taste)
  • 1/2 thumb fresh ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 small red jalapeño pepper (or mini sweet bell pepper for less spice)
  • 1 pinch freshly ground pepper (optional)

Vegetables and Broth

  • 2 cups vegetable broth
  • 4 ounces button mushrooms (sliced with stems)
  • 2 ounces shiitake mushrooms (stems removed, sliced)
  • 1 baby bok choy (sliced or chopped)

Liquids and Noodles

  • 14 ounces canned coconut milk (full fat)
  • 12 ounces fresh udon noodles (pre-cooked and packaged)

Finishing Touches

  • 1/2 lime (juice only)
  • 1 teaspoon coconut sugar
  • 1/2 handful fresh cilantro leaves

Instructions

  1. Prepare aromatics: Thinly slice the lemongrass after removing the outer layer and ends, slice the jalapeño pepper, mince the garlic, and grate the ginger using a nutmeg grater or spoon.
  2. Heat coconut oil: Add the coconut oil to a medium-sized pot over medium heat and warm it for about 15 minutes to infuse the flavors.
  3. Sauté spices and aromatics: Add lemongrass, ginger, garlic, red Thai curry paste, onion powder, jalapeño pepper, and salt to the pot. Cook for 2 minutes (or 3 minutes if not using a gas stove) to release the fragrances.
  4. Add vegetable broth: Pour in the vegetable broth and increase the heat to high to bring it to a boil, approximately 2-3 minutes.
  5. Cook mushrooms: Once boiling, add sliced button and shiitake mushrooms. Reduce heat to medium and simmer for 7 minutes to soften the mushrooms and meld flavors.
  6. Add bok choy and coconut milk: Stir in the sliced bok choy and coconut milk. Increase heat to high and cook for 1 minute to warm through.
  7. Incorporate udon noodles: Add the fresh udon noodles and cook for an additional 2 minutes until noodles are heated through.
  8. Finish with lime and sugar: Remove the pot from heat and stir in coconut sugar and lime juice to balance flavors with sweetness and acidity.
  9. Serve and garnish: Ladle soup into bowls, garnish with fresh cilantro leaves and freshly ground pepper. Adjust salt to taste if needed, then enjoy the flavorful Thai Curry Coconut Udon Noodle Soup.

Notes

  • If you prefer less heat, substitute the jalapeño with a mini sweet bell pepper.
  • Adjust red Thai curry paste quantities based on your spice preference.
  • For a richer flavor, use full-fat coconut milk as opposed to light versions.
  • Fresh udon noodles are recommended, but frozen or dried can be used; adjust cooking time accordingly.
  • Taste before adding salt at the end as broth and curry paste may already contain salt.
  • Can be made vegan and vegetarian as written.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/thai-curry-coconut-udon-noodle-soup-recipe/