SourdoughThaiMedium

One-Pot Sourdough Thai Curry Noodle Soup with Crispy Bread

Name: One-Pot Sourdough Thai Curry Noodle Soup with Crispy Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 oz (115 g) sourdough bread, cut into ½-inch (1.3 cm) cubes; 1 tbsp (15 ml) coconut oil or neutral oil, divided; 3 tbsp (45 g) Thai red curry paste; 1 whole (150 g) yellow onion, medium, diced; 3 cloves (15 g) garlic, minced; 1 tbsp (12 g) fresh ginger, minced; 4 cups (960 ml) vegetable or chicken broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk; 6 oz (170 g) dried rice noodles (about ¼ inch / 6 mm wide); 1 medium (180 g) red bell pepper, sliced into thin strips; 1½ cups (140 g) snap peas, halved lengthwise; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1 tsp (5 g) palm sugar or brown sugar (optional); ¼ cup (10 g) fresh Thai basil or regular basil, torn or sliced; 2 whole (20 g) scallions (green onions), sliced thin; 1 whole (50 g) fresh lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A warming, aromatic soup that combines Thai red curry with tender rice noodles and vegetables, finished with homemade sourdough croutons for textural contrast and subtle tang. The croutons add body and crunch without requiring separate components, keeping everything in one pot.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

4 oz (115 g) sourdough bread, cut into ½-inch (1.3 cm) cubes
1 tbsp (15 ml) coconut oil or neutral oil, divided
3 tbsp (45 g) Thai red curry paste
1 whole (150 g) yellow onion, medium, diced
3 cloves (15 g) garlic, minced
1 tbsp (12 g) fresh ginger, minced
4 cups (960 ml) vegetable or chicken broth
1 can (13.5 oz) (400 ml) full-fat coconut milk
6 oz (170 g) dried rice noodles (about ¼ inch / 6 mm wide)
1 medium (180 g) red bell pepper, sliced into thin strips
1½ cups (140 g) snap peas, halved lengthwise
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1 tsp (5 g) palm sugar or brown sugar (optional)
¼ cup (10 g) fresh Thai basil or regular basil, torn or sliced
2 whole (20 g) scallions (green onions), sliced thin
1 whole (50 g) fresh lime, cut into wedges for serving (optional)

Equipment (6)

6-quart (5.7 L) heavy-bottomed pot or Dutch oven
Cutting board
Chef's knife
Wooden spoon or silicone spatula
Measuring spoons and cups
Small bowl (for curry paste)

Steps

Before you start

Cut sourdough into cubes and toast ahead (up to 2 days prior), or prep and toast while the broth comes to a boil
Prep all vegetables and aromatics before you begin—the cooking moves quickly
Have fish sauce and lime juice within arm's reach of the stove

1
Toast sourdough croutons
- Heat 1 tbsp (15 ml) of the coconut oil in a 6-quart (5.7 L) pot over medium-high heat.
- Once shimmering, add the 4 oz (115 g) sourdough cubes.
- Stir occasionally for 6–8 minutes until golden-brown on all sides and crispy outside, with a slight chew inside.
- Transfer to a small plate and set aside.
- Reserve the pot.
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Ready when: Croutons are golden-brown and crispy outside
Tip: Don't crowd the pan—toast in a single layer. If needed, work in two batches to avoid steaming.
2
Build the curry base
- Return the pot to medium heat.
- Add the 3 tbsp (45 g) red curry paste directly to the empty, dry pot and stir constantly for 1–2 minutes until fragrant and slightly darkened.
- This blooms the spices and deepens the flavor.
- Do not let it burn.
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Ready when: Paste is fragrant and slightly darker in color
Tip: Toast the curry paste on bare heat to remove moisture and intensify its flavor; this prevents a watery soup.
3
Sauté aromatics
- Add the diced onion (150 g), minced garlic (15 g), and minced ginger (12 g) to the toasted curry paste.
- Stir well to coat with the paste.
- Cook over medium heat for 3 minutes, stirring occasionally, until the onion begins to soften and everything is fragrant.
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Ready when: Onion is beginning to soften and mixture is fragrant
Tip: Keep the heat at medium to prevent the aromatics from browning too fast or the paste from catching on the bottom.
4
Add broth and coconut milk
- Pour in the 4 cups (960 ml) of broth and 1 can (400 ml) of full-fat coconut milk.
- Stir well to combine and break up any curry paste clumps.
- Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes to meld the flavors.
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Ready when: Liquid reaches a gentle simmer with small bubbles breaking the surface
Tip: Stir the coconut milk well before adding to prevent separation; if it separates slightly during cooking, that's normal and adds richness.
5
Cook noodles
- Add the 6 oz (170 g) dried rice noodles directly to the simmering broth.
- Stir gently to separate the noodles and ensure they're submerged.
- Simmer over medium heat for 6–7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
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Ready when: Noodles are soft and easily bitten through but not mushy
Tip: Stir the noodles within the first 2 minutes to prevent clumping. Taste one to check doneness rather than relying on package timing, which can vary.
6
Add vegetables
- Once the noodles are nearly tender, add the sliced red bell pepper (180 g) and halved snap peas (140 g).
- Stir to submerge them in the broth.
- Continue simmering for 2–3 minutes until the vegetables are bright in color and tender-crisp.
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Ready when: Bell pepper is soft enough to bite easily; snap peas are tender-crisp
Tip: Add vegetables at the end so they stay vibrant and don't become mushy. If you prefer softer vegetables, add them with the noodles instead.
7
Season to taste
- Remove the pot from heat.
- Taste the soup carefully.
- Stir in the 1 tbsp (15 ml) fish sauce, 2 tbsp (30 ml) lime juice, and 1 tsp (5 g) palm sugar if desired.
- The soup should balance savory (fish sauce), bright (lime), and subtle sweetness.
- Adjust quantities to your taste—add more lime for brightness or fish sauce for depth.
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Ready when: Flavors are balanced and taste vibrant
Tip: Taste and adjust seasoning off heat to avoid oversalting. Add lime juice gradually—you can always add more, but you can't remove it.
8
Finish and serve
- Ladle the soup into four bowls.
- Top each bowl with a handful of the reserved crispy sourdough croutons (about ¼ cup / 20 g per bowl), torn or sliced fresh basil (2–3 tbsp per bowl), and sliced scallions.
- Serve immediately with lime wedges on the side for squeezing.
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Ready when: Soup is served hot in bowls with toppings arranged
Tip: Add croutons just before serving so they stay crispy; if added too early, they'll absorb broth and become soggy. Save some for each diner to add at the table for crunch.

Good to know

Tips

For extra protein, add 8 oz (225 g) cooked shrimp, diced tofu, or shredded chicken in step 6 alongside the vegetables.
Sourdough tang complements the spice and richness of the curry; don't substitute with plain white bread, which lacks the flavor complexity.
If your curry paste is very spicy, reduce to 2 tbsp (30 g) and add more to taste at the seasoning step.
For a vegetarian version, use vegetable broth and omit fish sauce; replace with 1 tbsp (15 ml) soy sauce and a squeeze of lime for umami depth.

Make ahead

Sourdough croutons can be toasted up to 2 days ahead and stored in an airtight container at room temperature. The curry paste base (steps 2–4) can be made through the addition of broth and coconut milk up to 4 hours ahead, chilled, and reheated gently before adding noodles. Do not add noodles, vegetables, or garnishes ahead of time.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Freeze (without croutons and garnishes) for up to 2 months. Reheat gently over medium heat, stirring occasionally, until warmed through. Add fresh lime juice, basil, scallions, and crispy croutons when serving reheated soup.

Substitutions

dried rice noodles (about ¼ inch / 6 mm wide) → 8 oz (225 g) fresh rice noodles or 3 cups (75 g) crispy chow mein noodles. Fresh noodles require only 2–3 minutes of simmering. Crispy noodles don't need cooking; crumble and add to the bowl just before serving for texture contrast.
Thai red curry paste → 3 tbsp (45 g) Thai green curry paste or 2 tbsp (30 g) red curry powder mixed with 1 tbsp (15 ml) water. Green curry will be spicier and slightly more herbaceous. Curry powder creates a thinner base but still delivers authentic flavor.
sourdough bread → 4 oz (115 g) crusty baguette or ciabatta, or 1 cup (40 g) store-bought garlic croutons. Any crusty bread works; cut into cubes and toast as directed. Pre-made croutons skip the toasting step but add 2 minutes of cooking to step 4 instead for moisture.
full-fat coconut milk → 1 cup (240 ml) heavy cream mixed with ½ cup (120 ml) vegetable broth. Creates a creamier, less tropical soup. The flavor will be milder; add 1 tbsp (15 ml) fish sauce to compensate for depth.