Coconut Curry Noodle Soup from Kim Phat

Coconut Curry Noodle Soup


  • 2 tbsp of coconut oil
  • 1 cup of the protein of your choice: chicken, shrimp, pork, etc.
  • 1 small sliced onion
  • 1 sliced carrot
  • ¼ of a cauliflower
  • 6 small Thai eggplants
  • 4 tbsp yellow curry paste
  • 500 ml coconut milk
  • 3 cups chicken broth
  • 2 handfuls rice vermicelli or rice noodle (soaked for 30 minutes in warm water)
  • 8 leaves fresh chopped mint


  1. In a medium saucepan over medium heat, put 1 tbsp of coconut oil and brown the meat or shrimp. When the protein is cooked, take it out of the pan and set aside in a bowl.
  2. Add the remaining tbsp coconut oil and cook vegetables over medium. Mix well and cook for about 2 minutes.
  3. Add the curry paste and the coconut milk and mix well again.
  4. Add chicken broth and protein and simmer over low heat.
  5. Meanwhile, cook the noodles (or vermicelli) in a saucepan separately for about 30 seconds.
  6. Divide the noodles into two soup bowls.
  7. Boil the soup and pour it into the bowls.
  8. Garnish the bowls with shredded mint leaves by hand.

Virgin coconut oil

Rice noodles

Chicken bouillon

Coconut milk

Yellow curry paste

Thai eggplant




Boneless pork chops



Mint leaves