One-Pot Thai Coconut Curry Noodle Soup
A fragrant, slurpable Thai-style soup that combines instant rice noodles, red curry paste, coconut milk, veggies, and your choice of protein—ready in under 25 minutes using just one pot on the trail.
Equipment
- 2-quart camp pot
- Spoon
- Knife
- Cutting board
Ingredients
- 4 oz instant rice noodles
- 2 tbsp Thai red curry paste
- 1 can coconut milk 14 oz
- 1.5 cups water
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 cup mixed vegetables carrots, bell peppers, snow peas, thinly sliced
- 1 cup cubed tofu or cooked chicken optional
- 1 lime cut into wedges, to serve
- 2 tbsp chopped cilantro or green onions for garnish
Instructions
- In the camp pot, combine curry paste, coconut milk, water, soy sauce, and brown sugar. Whisk to blend.
- Bring to a simmer over medium heat.
- Add vegetables and tofu (or chicken, if using). Simmer 4-5 minutes until veggies are tender.
- Add rice noodles and cook per package directions (usually 3-4 minutes), until just tender.
- Remove from heat. Stir gently to submerge noodles.
- Serve hot, topped with cilantro or green onions, and lime wedges on the side.
Notes
Ideal for backpacking with lightweight, shelf-stable ingredients. Pre-slice veggies at home to save time at camp. Adjust curry paste to your heat preference.