A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time! 

This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.

Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy. 

Thai Curry Soup Ingredients 

• Thai curry paste – The hero! I have used a store-bought red Thai curry paste for ease and convenience.
• Aromatics: Shallots and garlic for lots of and aroma
• Coconut oil – for a subtle nutty depth, but can be subbed with a neutral-flavored oil in a pinch 
• Veggies: red capsicum, carrot, baby corn, mushrooms, bok choy add flavor, texture and nutrition to the dish. 
• Sauces: soy sauce and fish for umami notes that take this Thai curry soup to the next level!
• Jaggery – Just a pinch to balance out the spice and saltiness of this dish

• Coconut milk – Makes the soup rich, creamy, and hearty. 
• Rice noodles – The perfect addition to make the dish more wholesome. Can be subbed with any noodles of your choice. 
• Water – To adjust the consistency. 

• Coriander leaves – For garnish. Adds a fresh, herby finishing touch. 
• Thai red chillies (optional) – For those who like an extra fiery kick at the end.

Richa’s Top Tips 

• Don’t overcook the veggies: Cook veggies on high heat so they cook fast while still remaining crunchy. Overcooking will make them soggy, which is not ideal for this recipe. 
• Use full-fat coconut milk for the best, creamy texture. Light coconut milk tends to water down the flavor.
• Soak noodles separately instead of boiling them in the soup — this keeps the broth silky and not starchy.
• Fry the bok choy lightly: That char adds so much flavor!
• Add a protein of choice: Feel free to add poached chicken, pan-fried tofu, paneer, or even shrimp to make this dish more wholesome.  
• This dish can easily be made ahead in a big batch for quick and easy weeknight meals, as it’s both fridge and freeze-friendly (check storage instructions below)

Frequently Asked Questions 

Customisation Ideas

• Toss in some tofu cubes, prawns, or poached and shredded chicken for extra heartiness.
• Customise the veggies based on preference and whatever’s in your fridge — broccoli, zucchini, or snap peas work beautifully.
• Feel free to adjust the spice levels based on your tolerance. Thai curry paste comes in different levels of heat. Adjust according to your tolerance, and skip the chillies if you like it mild.
• Make it vegan: Simply omit the fish sauce and replace it with extra soy sauce. 

Storage Tips

• Refrigerate: Store the curry soup base (without the noodles) in the fridge for 2–3 days in an airtight container so the coconut milk doesn’t absorb other fridge smells.
• Freezing: The broth can also be frozen for up to a month. Coconut milk sometimes separates when thawed, but a quick whisk while reheating brings it back together.
• Reheating: Warm the soup on the stovetop over low heat (avoid high heat so the coconut milk doesn’t split). Then add the noodles and bok choy just before serving.

If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!

If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!

Watch Thai Curry Soup Recipe Video

This article has been researched and written by Urvi Dalal.

The post Thai Curry Soup with Noodles appeared first on My Food Story.

Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...

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The post Thai Veg Green Curry Recipe appeared first on Yummy Tummy.

Prawn sesame toast is a delicious crispy bread stuffed with minced prawns, spices, sesame seeds and then fried in oil till golden brown. Prawn sesame toast is a traditional Chinese dim sum dish. The bread is spread with a super flavourful prawn paste that is sweet, spicy and covered with sesame seeds, and deep fried...

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The post Prawn Toast Recipe appeared first on Yummy Tummy.

Lauki Ki Burfi | Lauki Barfi is my younger ones most favorite. Diwali is around the corner and recently when there was a talk at home about it, the first thing he asked me is Burfi. And the list for this year is long as expected :-). The last year Diwali preparation is in one...

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Cardamom powder and dark chocolate add a twist to the traditional favourite coconut barfi; it looks good and tastes both familiar and luxurious. Did you know September 2 is marked as World Coconut Day to celebrate the sheer awesomeness that the fruit is? I didn’t know, so I simply had to share this interesting bit of trivia with you, along…

 

Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.

It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.

Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.

Making angoori rasmalai is very easy but consumes a bit of time. For this, we need to prepare the chenna first, cook it in sugar syrup and side by side prepare the saffron flavoured milk. All the sweet cottage balls dunked in flavored milk that is called RAS.

If you are using market paneer for making angoori rasmalai churn everything on grinder. I used homemade chenna with the heels of your hands for a 8 to 10 minutes.

To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this angoori rasmalai can be divided into three steps

* making chenna by curdling the milk

* Shaping and cooking the angoori rasgulla

* Making ras or sweetened milk to dunk the rasgullas.

The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

It will be good fro 3-4 days in fridge, keep it in fridge

Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml

Ingredients

For making angoori rasgulla

* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar

For making ras

* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts

Instructions :

* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates

* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

* pinch into tiny balls and shape into mini rasgullas.

* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.

* Remove the rasgullas from syrup, and let cool thoroughly.

Thickening milk to make rabdi

* When the almonds are blanching, take milk in a thick bottomed pan or kadai.

* Bring the milk to a boil on medium heat stirring at intervals.

* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.

* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.

* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.

* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.

* Add the sliced almonds. Reserve a few almonds for garnishing.

* Also add the saffron infused milk.

* Stir again. Keep simmering the reduced milk at a low heat.

Making angoori rasmalai

* Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.

* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.

* Switch off the heat and then add rose water or kewra water

* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.

* You can also serve angoori rasmalai warm or at room temperature.

The following recipe is from Mindful Chef.   Their full recipe is here. For those of you who have not heard of Mindful chef – Mindful Chef is a British meal kit retailer, headquartered in Battersea, Read More ...

The post Tofu Pad Thai with Zucchini (courgettes) and Carrot Noodles appeared first on Give Me Some Spice!.

Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!

Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.

My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry  recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!

You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!

Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.

The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add  precooked noodles, then add to the veggies and sauces. See recipe notes for that method.

More Stir-Fry Recipes

Miso Gochujang Tofu Stir Fry

Tofu Jalfrezi (Indian Smoky Tofu Bell Pepper Tomato stir fry)

Spiced Spinach Tofu Stir fry 1 Pot 15 Minutes

Sweet Sour Tofu Veggie Stir Fry

Continue reading: Vegan Thai Skillet Noodles (Drunken Noodles)

The post Vegan Thai Skillet Noodles (Drunken Noodles) appeared first on Vegan Richa.