Curry-inspired Coconut Noodle Soup is a flavorful lunch or dinner you can get on the table in 30 minutes or less. Top with grilled shrimp for extra protein, or enjoy without to keep it vegan.
Noodle soup is like a hug in a bowl. Isn’t it? It’s the ideal warm-and-cozy meal to slurp up if you’re in need of some extra comfort.
Dan came home from a business trip last night and was feeling a little under the weather, so I knew I had to whip up a pot of this Coconut Noodle Soup to help him feel better.
It didn’t have anything to do with my personal cravings for a cozy bowl of coconut curry-inspired noodles. No siree. To-tal-ly selfless.
Now in the name of being a generous human, I went all out with this Coconut Noodle Soup. Three separate components are required for each bowl.
First, a creamy, coconut curry-based vegetable soup with spicy flavor from garlic, ginger, and cayenne. Second, thin brown rice noodles for whole grains and optimal slurping, and, finally, smoky grilled shrimp (along with an array of fresh herbs and sliced peppers) for topping.
If you’re like my husband and don’t get why on earth you’d use three different pots and pans to cook one single meal, check out the notes section of the recipe for my “one-pot” variation. No shame in that game, but I prefer to cook and store each part separately to maintain the smoky flavor of the grilled shrimp and prevent the pasta from getting too mushy when it’s reheated.
This Coconut Noodle Soup recipe is naturally gluten-free, and you can also easily make it vegan by omitting the shrimp. If you’re looking for a plant-based option that doesn’t skimp on the smoky flavor, I suggest swapping in grilled or dry-fried tofu instead.
Make it for someone who could use a little extra comfort. You know, a totally selfless act that has nothing to do with your personal cravings.
Coconut Noodle Soup
- 2 tablespoons coconut oil
- 1 large shallot, diced (½ cup)
- 4 cloves garlic, sliced (1 tablespoon)
- 2 inch piece of ginger, grated (1 ½ tablespoon)
- 1 red bell pepper, chopped
- 1 cup frozen shelled edamame
- 4 cups vegetable broth
- 1 can unsweetened coconut milk (13.66 ounces, see note)
- 1 tablespoon red curry powder (see note)
- 1 tablespoon ground turmeric
- ½ teaspoon cayenne pepper, or to taste (optional for spicy flavor; use less or omit for a milder flavor)
- Salt and pepper
- 16 pieces extra large frozen shrimp thawed, peeled and tails removed (optional, see note)
- 4 ounces dry brown rice noodles (see note)
- 2 cups baby spinach
- Thai basil
- Green onion, chopped
- Thai chili pepper or serrano chili pepper, sliced
- Bring 4 quarts of water to a boil. Preheat grill pan on a second burner if including shrimp.
- On a third burner, add coconut oil to a stockpot or Dutch oven over medium heat. Stir in shallot, garlic, and ginger, and cook, stirring constantly, 2 minutes, or until shallot is translucent.
- Stir in red bell pepper and frozen edamame, and cook 4 minutes, or until warm.
- Stir in vegetable broth, coconut milk, red curry powder, turmeric, cayenne pepper, and salt and pepper. Use a whisk to incorporate coconut milk into the soup if needed. Reduce heat to low and simmer 10 minutes, or until remaining components are ready to serve.
- In the meantime, spread shrimp (if including) on a preheated grill pan. Cook 4 minutes, or until shrimp easily separates from the pan. Flip and repeat on the other side until shrimp turns pink. Remove cooked shrimp from heat and set aside.
- In the final few minutes of cooking, add brown rice noodles to a pot of boiling water and cook 2 minutes, or until tender. Drain and set aside.
- Stir spinach into the soup and turn off heat.
- To serve, divide cooked noodles between bowls and ladle soup on top to cover. Divide cooked shrimp between bowls if using. Garnish with basil, cilantro, green onion, lime, and chili pepper if desired.
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