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Malaysian Coconut Curry Noodle Soup

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A rich and comforting Malaysian coconut curry noodle soup made with creamy coconut milk, aromatic spices, tender noodles, and your choice of protein.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Malaysian
  • Diet: Low Lactose

Ingredients

  • 8 oz rice noodles or egg noodles
  • 1 can (14 oz) coconut milk
  • 2 tbsp red or yellow curry paste
  • 4 cups chicken broth or vegetable broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup cooked chicken, shrimp, or tofu
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 2 cups spinach or bok choy
  • 1–2 tbsp fish sauce or soy sauce
  • 1 tbsp lime juice
  • 1 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a large pot over medium heat and sauté garlic and ginger until fragrant.
  2. Add curry paste and cook for 1 minute to release flavors.
  3. Pour in coconut milk and broth, stirring well, and bring to a gentle simmer.
  4. Add protein, bell pepper, and carrot, cooking until tender.
  5. Add noodles and cook according to package instructions until soft.
  6. Stir in fish sauce or soy sauce and lime juice, adjusting seasoning with salt if needed.
  7. Garnish with fresh cilantro and serve hot.

Notes

  • Use tofu and vegetable broth for a vegetarian version.
  • Add mushrooms or bean sprouts for extra texture.
  • Increase curry paste or add chilies for more heat.
  • Cook noodles separately for better texture when storing.
  • Freeze broth separately and add fresh noodles when reheating.

Nutrition

Find it online: https://juliameals.com/malaysian-coconut-curry-noodle-soup/