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10 Minute Curry Noodle Soup
This easy curry noodle soup recipe is creamy, cozy, and made in one pot with Momofuku noodles, coconut milk, dumplings, and red curry paste. Perfect for weeknights.
Equipment
Ingredients
- 1 pack Momofuku Noodles + included sauce packet
- 1 tablespoon Momofuku Chili Crunch garnish
- ½ - 1 tablespoon Red curry paste Add the full tablespoon if you like spicy
- ½ stalk Green onion or use the pack that comes with the noodles
- 1 clove Garlic or garlic powder
- 1 Cup Coconut mik
- 1.75 Cups Chicken Broth
- 1 tablespoon Fish Sauce
- 4 Frozen Dumplings or wontons
- 1 Boiled Egg optional
- 3 sprigs Cilantro optional
- ½ Lime
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Instructions
- Step 1 – Sauté Garlic and Curry Paste -Heat a large pot with a little oil. Add garlic and cook until fragrant, then stir in red curry paste for 1–2 minutes to bloom the flavors.
- Step 2 – Add Broth and Coconut Milk -Pour in chicken broth and coconut milk. Stir to combine.
- Step 3 – Simmer Base - Bring the mixture to a gentle simmer. This creates the creamy, savory base of your curry noodle soup with coconut milk.
- Step 4 – Cook Dumplings and Noodles - Add frozen dumplings or wontons first. After a few minutes, add Momofuku noodles and cook until dumplings are done and noodles are tender.
- Step 5 – Add Sauce Packet and Seasonings - Stir in the Momofuku sauce packet, dried green onions, chicken powder, fish sauce, and lime juice.
- Step 6 – Serve - Let the noodles cook 5 minutes, then sit in the pot 3 minutes to thicken the soup. Serve with chili crisp, green onions, cilantro, and a soft boiled egg.
Notes
Substitutions
• Swap Momofuku noodles with ramen, udon, or rice noodles • Use soy sauce or tamari instead of the Momofuku sauce packet • Try yellow or green curry paste for milder or spicier soup • Use coconut cream or half broth for lighter or richer curry • Substitute dumplings with chicken, tofu, or shrimpVariations
• Add extra chili crisp for a spicy curry noodle soup • Top with soft boiled egg and green onions for ramen style • Finish with lime juice and chili crisp for laksa style • Make vegetarian with vegetable dumplings and brothPro Tips
• Bloom curry paste in oil to boost flavor • Add noodles last to keep them chewy • Taste and adjust fish sauce, chili crisp, or lime before servingTop Tips
• Store broth and noodles separately to avoid soggy leftovers • Reheat gently, adding extra broth if neededNutrition
Calories: 618kcalCarbohydrates: 48gProtein: 16gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 198mgSodium: 3544mgPotassium: 287mgFiber: 4gSugar: 8gVitamin A: 1978IUVitamin C: 23mgCalcium: 114mgIron: 3mg
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