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, , ginger and garlic and cook about 4 minutes until the shallots are soft. Stir in the curry paste and fry 1 more minute.
- 1 tbsp oil
- 2 shallots
- 2 stalks
- 4cm ginger or
- 2 garlic cloves
- 1–2 tbsp curry paste
✅ Done when: shallots are soft and the curry paste smells fragrant
Cook the broth
Pour in the coconut milk and stock, then add the lime leaves, and sugar. Bring to a gentle bubble in the same pot and cook 10 minutes without letting it boil hard.
- 2 × 400ml tins coconut milk
- 500ml vegetable stock
- 4 lime leaves
- 1 tbsp
- 1 tsp sugar
✅ Done when: the broth bubbles gently, not a hard boil
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, , ginger and garlic and cook about 4 minutes until the shallots are soft. Stir in the curry paste and fry 1 more minute.
- 1 tbsp oil
- 2 shallots
- 2 stalks
- 4cm ginger or
- 2 garlic cloves
- 1–2 tbsp curry paste
✅ Done when: shallots are soft and the curry paste smells fragrant
Cook the broth
Pour in the coconut milk and stock, then add the lime leaves, and sugar. Bring to a gentle bubble in the same pot and cook 10 minutes without letting it boil hard.
- 2 × 400ml tins coconut milk
- 500ml vegetable stock
- 4 lime leaves
- 1 tbsp
- 1 tsp sugar
✅ Done when: the broth bubbles gently, not a hard boil
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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