Thai Coconut Noodle Soup

Enjoy this coconut milk noodle soup as a Thai-inspired meatless main with savory, spicy, slightly sweet, and citrusy flavors. Thai red curry paste, coconut milk, lime, and fresh herbs give the soup its Thai-style flavor profile without making it a traditional Thai dish. Serve it on its own or add shrimp, chicken, or hard-boiled eggs for a more substantial meal.

Ingredients

• Coconut oil or vegetable oil – 1 tablespoon. Coconut oil adds a subtle coconut flavor that complements the coconut milk, while vegetable oil works well for a more neutral taste.
• Red onion – ¼, thinly sliced. The thin slices soften quickly and add mild sweetness that helps balance the heat from the red curry paste.
• Thai red curry paste – 2–3 tablespoons. Use 2 tablespoons for a milder soup or 3 tablespoons for more chile heat and a stronger curry flavor. Put any leftover paste to use in my Slow Cooker Chicken Curry.
• Turmeric – ½ teaspoon, optional. It deepens the golden-orange color of the soup and adds a subtle earthy note alongside the red curry paste.
• Canned coconut cream or milk – 3 ½ cups, unsweetened. Coconut cream gives the broth a thicker, richer consistency, while coconut milk produces a lighter result with the same coconut flavor.
• Vegetable coconut broth – 2 cups. It thins the coconut cream or milk enough for the rice noodles to cook directly in the pot without diluting the coconut flavor.
• Soy sauce – 2 tablespoons. Its salty, umami flavor balances the rich coconut milk and slightly sweet vegetables.
• Sugar – 2 ½ teaspoons. A small amount balances the spicy curry paste, salty soy sauce, and tart lime without making the soup taste sweet.
• Dry rice noodles – 7 oz. They soften directly in the coconut curry broth and absorb some of its flavor as they cook.
• Snap peas – 1 cup, fresh or frozen. Adding them near the end keeps them slightly crisp, providing texture alongside the tender rice noodles.
• Mini sweet red peppers – 4, sliced. Their mild sweetness complements the red curry paste, and the short cooking time helps the slices retain some bite.
• Matchstick carrots – 1 cup. Their thin cut allows them to soften during the final few minutes without becoming mushy.
• Lime – 1, juiced. Stirring the juice in after cooking adds tart citrus flavor that balances the coconut milk, soy sauce, and red curry paste.
• Thai basil and/or cilantro – to taste. Added at the end, the herbs bring fresh flavor that pairs with the lime, coconut, and Thai red curry.

How to Make Thai Coconut Noodle Soup

1. Cook the onion and garlic: Heat the coconut oil in a medium nonstick pot over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally and keeping it from browning. Add the garlic and cook for 1 minute, stirring to prevent browning.
2. Prepare the coconut curry broth: Stir in the Thai red curry paste, turmeric if using, coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer.
3. Cook the noodles: Add the rice noodles to the simmering broth and cook for about 4 minutes.
4. Add the vegetables: Stir in the snap peas, sweet red peppers, and carrots. Cook for 3 to 4 minutes, until the noodles are cooked and the vegetables are tender.
5. Stir in the lime and herbs: Remove the pot from the heat. Stir in the lime juice and your choice of Thai basil, cilantro, or both.
6. Serve the soup: Divide the soup among bowls and serve immediately.

FAQ About Coconut Noodle Soup

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5 from 4 votes

Thai Coconut Noodle Soup

Ready in 20 minutes, Coconut Noodle Soup combines rice noodles, vegetables, red curry paste, and creamy coconut milk in one pot for a Thai-inspired vegetarian dinner at home.

Course:Main Course

Cuisine:Thai

Prep Time 13 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories762 kcal

Author Valentina Dimitrova

Cost $ 3.00 per person

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• ¼ red onion – thinly sliced
• 3 garlic cloves – minced
• 2 –3 tablespoons Thai red curry paste
• ½ teaspoon turmeric – optional
• 3 ½ cups canned unsweetened coconut cream or milk
• 2 cups vegetable coconut broth
• 2 tablespoons soy sauce
• 2 ½ teaspoons sugar
• 7 oz dry rice noodles or ramen, if desired
• 1 cup fresh or frozen snap peas
• 4 mini sweet red peppers – sliced
• 1 cup matchstick carrots
• 1 lime – juiced
• Thai basil and/or cilantro

US Customary - Metric

Instructions

• Cook the onion and garlic: Heat the coconut oil in a medium nonstick pot over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally and keeping it from browning. Add the garlic and cook for 1 minute, stirring to prevent browning.
• Prepare the coconut curry broth: Stir in the Thai red curry paste, turmeric if using, coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer.
• Cook the noodles: Add the rice noodles to the simmering broth and cook for about 4 minutes.
• Add the vegetables: Stir in the snap peas, sweet red peppers, and carrots. Cook for 3 to 4 minutes, until the noodles are cooked and the vegetables are tender.
• Stir in the lime and herbs: Remove the pot from the heat. Stir in the lime juice and your choice of Thai basil, cilantro, or both.
• Serve the soup: Divide the soup among bowls and serve immediately.

Recipe Notes

Storage and Reheating

Store: Refrigerate leftover coconut noodle soup in an airtight container for up to 3 days. If possible, store the noodles separately from the broth to prevent them from becoming overly soft.

Freeze: Freezing the finished soup is not recommended because the coconut milk can separate and the rice noodles can become mushy after thawing.

Reheat: Warm the soup gently in a saucepan over medium heat until heated through. If the noodles and broth were stored separately, add the noodles near the end and heat just until warmed through.

Nutrition

Calories: 762kcal | Carbohydrates: 67g | Protein: 9g | Fat: 54g | Saturated Fat: 47g | Sodium: 1122mg | Potassium: 792mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6245IU | Vitamin C: 48.3mg | Calcium: 83mg | Iron: 5.3mg

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