Thai Curry Soup Noodles and Company Recipe
Hi, I’m Ava and I’m excited to share with you my favorite recipe for Thai Curry Soup from Noodles and Company. I love cooking and experimenting with new recipes, but this one is a go-to for me when I want something comforting and flavorful. So, let’s get cooking!
What is Thai Curry Soup Noodles and Company Recipe?
- A delicious soup made with coconut milk, vegetables, and spices
- A popular dish at Noodles and Company, a fast-casual restaurant chain in the US
- Can be made at home with just a few ingredients and simple steps
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 can of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 package of rice noodles
- Optional: cilantro, lime wedges, and sliced jalapenos for garnish
Instructions
- Start by cooking the rice noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and stir for about 30 seconds until fragrant.
- Add the sliced peppers and onion to the pot and sauté for 5 minutes until slightly softened.
- Pour in the can of coconut milk and vegetable broth, and stir to combine.
- Add the soy sauce, honey, garlic powder, and ginger powder to the pot and stir well.
- Bring the soup to a simmer and let it cook for 10-15 minutes until the vegetables are fully cooked and the flavors have melded together.
- Serve the soup in bowls, with the cooked rice noodles in the bottom and the soup on top.
- Garnish with cilantro, lime wedges, and sliced jalapenos if desired.
My Experience with Thai Curry Soup Noodles and Company Recipe
I first tried this soup at Noodles and Company and I loved it so much that I had to figure out how to make it at home. After some experimentation, I came up with this recipe that’s pretty close to the original. I love the combination of the creamy coconut milk and the spicy red curry paste, and the rice noodles make it a filling and satisfying meal. I’ve made this soup for friends and family and it’s always a hit!
FAQs
What can I substitute for rice noodles?
You can use any type of noodle that you prefer, such as udon noodles or even spaghetti. Just cook them according to the package instructions and use them in place of the rice noodles.
Can I use chicken or shrimp in this soup?
Yes, you can add cooked chicken or shrimp to the soup for some extra protein. Just add it in at the same time as the vegetables and let it cook through with the soup.
Is this soup spicy?
The level of spiciness can be adjusted based on your preference. If you like it really spicy, you can add more red curry paste. If you prefer it mild, you can use less or even leave it out entirely.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it when you’re ready to serve. Just keep the noodles separate and add them in when you’re ready to eat so they don’t get mushy.
Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to cool it completely before freezing and thaw it in the refrigerator overnight before reheating.