Coconut Thai Curry Soup (w/ noodles)

October 22, 2022 0 Comments

This coconut curry soup is the right weeknight meal. It’s filled with veggies, wholesome fat, and a ton of taste. It’s prepared in 30-minutes and ideal for leftover soup, too.

Coconut curry soup with noodles in it.

Easy Coconut Curry Soup

There may be nothing higher than an enormous bowl of this coconut curry soup if you find yourself within the temper for consolation meals. Not solely is it filled with greens and scrumptious noodles, but it surely’s additionally prepared in solely half-hour.

Why you’ll adore it!

Explanation why you’ll adore it.

It’s a one-pot meal!

This coconut curry soup makes an awesome soup to make for a bunch.

You get so many greens in a single serving.

Vegetables simmering in a curry sauce.

Featured Substances

  • Coconut milk and broth- the bottom of this coconut curry soup is coconut milk and broth. It provides the soup the creamiest and most scrumptious base.
  • Curry paste- crimson curry paste is whisked into the bottom of the soup for a straightforward means so as to add scrumptious curry taste that makes this coconut curry soup completely flavored.
  • Greens- candy potatoes, peppers, onions, and carrots are cooked collectively and simmered. Watch out to not overcook your greens.
  • Rice noodles- we used skinny rice noodles, however you’ll be able to all the time use any dimension of rice noodles, rice, or egg noodles.

Easy Directions

  1. Cook dinner the veggies. Candy potatoes and carrots are more durable greens so that they have to be cooked down a bit earlier than simmering the soup collectively. Sauté the greens collectively for about 10 minutes. Add the garlic, onion, and crimson pepper and saute for one more couple of minutes.
  2. Simmer every little thing collectively. Add the coconut milk and curry paste to the pot and whisk the substances collectively till the curry paste is mixed with the coconut milk. Then, add the broth, sriracha, inexperienced onion, cilantro, and lime juice to the pot and stir to mix. Convey the substances to a boil. Add the peas and simmer the soup for Quarter-hour.
  3. Cook dinner the noodles individually. Cook dinner noodles to al dente and when the soup has simmered, serve the soup with the rice noodles and your favourite toppings.
Noodles in a coconut curry soup.

High Suggestions

You should utilize crimson or inexperienced curry paste. We used crimson curry paste for this soup so as to add a little bit of spice. If you need a sweeter curry soup, use inexperienced curry paste.

Don’t simmer your soup for too lengthy. This soup is designed to be prepared in half-hour. In case you simmer the soup for too lengthy you’ll find yourself with mushy greens.

Make sure to wait so as to add the noodles. The noodles will proceed to cook dinner within the broth so remember to add the noodles proper earlier than serving the soup. Ensure to not retailer the noodles within the broth.

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Rice noodles in a bowl.


What’s curry soup fabricated from?

Curry soup is usually made with coconut milk and curry paste. The kind of veggies and fixings fluctuate by soup.

What else can I add to this curry soup?

You may add many various issues to this soup. Be at liberty to alter up the greens, add extra spice, and use rice as a substitute of noodles.

How can I add extra protein to this soup?

Add extra protein to this recipe by including shrimp, shredded hen, chunks of beef, or cubes of tofu.


Retailer the broth and greens separate from the noodles. In case you depart the noodles within the broth they may take in all the broth.

To reheat: Warmth the soup over medium/low warmth. Add the noodles to the soup instantly earlier than serving.

A bowl of soup with toppings.


  • 1.5 tablespoons coconut oil
  • 1 massive candy potato peeled and chopped
  • 4 massive carrots peeled and diced
  • 1 teaspoon sea salt
  • 4 cloves garlic peeled and minced
  • 1 medium yellow onion finely diced
  • 1 massive crimson pepper finely stripped
  • 15 oz. full-fat coconut milk
  • 5 tablespoons crimson curry paste
  • 4 cups beef broth or vegetable broth
  • 1/2 tablespoon sriracha or extra, to style
  • 2 tablespoons diced inexperienced onion
  • 2 tablespoons chopped cilantro
  • Juice of 1 massive 1 lime ~¼ cup
  • 8 oz. frozen inexperienced peas
  • 8.8 oz. skinny rice noodles

Non-obligatory Toppings

  • 1 massive jalapeño sliced
  • contemporary cilantro chopped
  • inexperienced onions chopped


  • Warmth coconut oil in a big pot over medium/excessive warmth. When the oil is melted and scorching, add the candy potatoes, carrots, and ¼ teaspoon of salt to the oil and toss. Let the greens cook dinner for 7-10 minutes, stirring often.

  • Subsequent, add garlic, onion, and crimson pepper to the pot, toss, and cook dinner for one more 2-3 minutes.

  • Add the coconut milk and curry paste to the pot and whisk the substances collectively till the curry paste is mixed with the coconut milk. Then, add the broth, sriracha, inexperienced onion, cilantro, and lime juice to the pot and stir to mix. Convey the substances to a boil.

  • Flip the warmth to low, add the frozen peas, and let the soup simmer for 10-Quarter-hour.

  • Whereas the soup is simmering, put together the rice noodles individually. Convey a big pot of salted water to a boil after which take away the pot from the warmth. Add the rice noodles to the recent water and stir. Let the noodles sit within the scorching water for 3-4 minutes. Make sure that the noodles have a chunk and are a bit undercooked as they may proceed to cook dinner within the soup. Pressure the noodles and rinse with chilly water. Put aside.

  • When the soup is scorching and the peas are cooked, take away from warmth and serve with rice noodles, cilantro, inexperienced onion, and jalapeño.

Suggestions & Notes

  • In case you don’t have crimson curry paste you should use inexperienced curry paste. It is going to change the flavour barely, however it’s going to nonetheless be scrumptious.
  • Be at liberty to make use of Jasmine rice as a substitute of rice noodles.

Diet info

Energy: 438kcal Carbohydrates: 58g Protein: 8g Fats: 20g Fiber: 6g Sugar: 7g

Pictures: photographs taken on this publish are by Ashley McGlaughlin from The Edible Perspective.

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