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Coconut Noodle Soup

Created by ellie on August 19, 2025

Kosher salt
14 ounces coconut milk, full fat (1 can)
2 cups water
4 shallots, sliced crosswise (you should have two cups)
16 curry leaves, sliced crosswise, optional
1-2 serrano or jalapeno chiles, split lengthwise
3/4 teaspoon turmeric, ground
1/4 teaspoon cayenne
1 teaspoon sea salt
5 ounces baby spinach, tough stems removed and discarded and then leaves chopped

Step 1: Over medium high heat bring a pot of salted water to boil.
Step 2: Meanwhile over medium low heat in a large pot combine the coconut milk, water, shallots, curry leaves, green chilis, shallots, turmeric, cayenne and salt and bring to a simmer and simmer for 10 minutes or until it thickens -- don't let it come to a hard boil. Stir in spinach and simmer another 3-5 minutes or until wilted. Stir in lime juice and remove from heat.
Step 3: To make the tarka: in a skillet over medium high heat heat the oil and then add the mustard seeds and after they have popped add the red chili flakes and let it cook for a few seconds and then pour it all into the soup. Cover and keep warm.
Step 4: Return the warm water to a boil and add the noodles; cook for 5-10 minutes or until tender; drain and rinse.
Step 5: Divide noodles among 4 soup bowls and spoon soup over the noodles. Top with bean sprouts and cilantro leaves. Serve with lime wedges and chili sauce on the side.