Thai coconut curry soup is full of delicious Thai curry flavors in a creamy coconut broth. With chickpeas, fresh veggies, cilantro, lime and noodles, it's a filling and delicious meal that will warm you to the tips of your toes.
1bundlethin egg noodles(3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
13.5ozcoconut milk
15ozchickpeas(540 mL; drained and rinsed)
1tablespoonlime juice
Toppings
bean sprouts
cilantro leaves
lime wedges
Instructions
In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
Add the garlic and ginger and cook for one minute.
Add the Thai curry paste and cook, stirring frequently for one minute.
Add one cup of stock and stir until the curry paste is dissolved, then add the remaining stock, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
Stir in the coconut milk, lime juice and chickpeas.
Serve, topping with bean sprouts and cilantro.
Storage
This soup can be kept in the fridge for up to 24 hours after cooking. Reheat, stirring gently so as not to break the noodles.
If you keep the noodles separate, this soup can be stored in the fridge for up to 4 days and the freezer for up to 3 months.
Video
Notes
*soba noodles or rice noodles may be subbed but we preferred the texture of the egg noodles.