Thai · Dinner · Easy
Thai Curry Noodle Soup
0.0 (0 ratings)- Total
- 22 min
- Prep
- 10 min
- Serves
- 2
- Calories
- 430
Thick udon noodles and juicy shrimp share a green curry coconut broth, with quick-cooked vegetables and fresh basil on top.
Ready-cooked udon gives Thai Curry Noodle Soup its chewy bite without a separate pot of boiling water. The shrimp go in near the end so they stay plump while the vegetables soften in the curry broth.
Use vacuum-packed udon rather than dried noodles, which need more liquid and time. A stir-fry vegetable mix is convenient, but cut any large pieces smaller so the bowl cooks evenly.
Method
Heat the vegetable oil in a saucepan over medium heat. Stir in the Thai green curry paste and cook for , until aromatic.
Add the stir-fry vegetables and toss for , until beginning to soften. Pour in the coconut milk and vegetable stock and simmer for .
Add the udon noodles and shrimp. Simmer gently for , separating the noodles with tongs, until the shrimp are opaque and reach 145°F and the noodles are hot.
Divide between two bowls and scatter with cilantro, basil leaves, red chili and scallion.
Forkue tips
- If the udon block is stubborn, let it sit in the hot broth briefly before pulling at it so the strands do not break.
Storing and reheating
Refrigerate for up to 2 days. Reheat gently with a little stock until hot, avoiding a prolonged boil that makes the shrimp rubbery; the noodles will soften in storage.
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Kitchen gear
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Thai Curry Noodle Soup: FAQ
Can I use frozen shrimp?
Yes. Thaw and drain them first so they cook evenly without chilling the broth or adding excess water.
Can I replace the udon with rice noodles?
Yes. Cook the rice noodles separately and add them to the bowls before pouring over the finished shrimp broth.
How do I store and reheat Thai Curry Noodle Soup?
Refrigerate for up to 2 days. Reheat gently with a little stock until hot, avoiding a prolonged boil that makes the shrimp rubbery; the noodles will soften in storage.
How long does Thai Curry Noodle Soup take?
About 22 min in total: 10 min prep and 12 min cooking.
What do I need to make Thai Curry Noodle Soup?
The key ingredients are thai green curry paste, stir-fry vegetables, shrimp, coconut milk, vegetable stock and udon noodles, plus pantry basics.
Any tips for Thai Curry Noodle Soup?
If the udon block is stubborn, let it sit in the hot broth briefly before pulling at it so the strands do not break.
