Thai Coconut Noodle Soup
A creamy coconut broth perfumed with lemongrass, ginger, lime leaves and a little red curry paste, poured over rice noodles and seared king oyster mushrooms, then topped with carrot ribbons, red onion, coriander and lime.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the shallots and spices
Heat the oil in a large pot over medium heat. Add the shallots, lemongrass, ginger and garlic. Cook for about 4 minutes until the shallots are soft. Stir in the curry paste and fry for 1 minute.
Cook the broth
Pour in the coconut milk and stock. Add the lime leaves, tamari and sugar. Bring to a gentle bubble and cook for 10 minutes. Don't let it boil hard, or the coconut milk can separate.
Brown the mushrooms
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Cook the noodles
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Season
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Serve
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Cook the shallots and spices
Heat the oil in a large pot over medium heat. Add the shallots, lemongrass, ginger and garlic. Cook for about 4 minutes until the shallots are soft. Stir in the curry paste and fry for 1 minute.
Cook the broth
Pour in the coconut milk and stock. Add the lime leaves, tamari and sugar. Bring to a gentle bubble and cook for 10 minutes. Don't let it boil hard, or the coconut milk can separate.
Brown the mushrooms
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Cook the noodles
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Season
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Serve
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The Story Behind the Dish
Coconut-milk soups such as tom kha, fragrant with galangal, lemongrass and makrut lime, are among the oldest flavours of central Thai cooking. Noodles arrived later with Chinese immigrants and became everyday street food across the country.
This bowl brings the two together — the creamy, aromatic broth of a Thai coconut soup with a generous nest of rice noodles — and swaps meat for meaty king oyster mushrooms.
⭐ Why It's Famous
It captures the Thai principle of balancing salty, sour, sweet and spicy in a single spoonful, and it's comforting, quick and naturally dairy-free.
💡 Fun Fact
In the 1930s and 40s, Thailand's government actively promoted noodle dishes as a cheap, national meal — the same campaign that helped make pad thai famous.
Thailand
13.76°N, 100.50°E
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