20-Minute One Pot Coconut Noodle Soup (Thai Style)

A vegetarian One Pot Coconut Noodle Soup that can be prepared in just 20 minutes, and that makes for a perfect, healthy weeknight dinner. It can be served with any protein of your choice!

I love Thai food — and more specifically their salads and curries. Inspired by one of their red curry noodle soups, I worked out this recipe for a One Pot Coconut Noodle Soup that can be prepared in just 20 minutes. My family is highly glad that I did… and so am I 🙂

It features sauteed onions and garlic, red curry paste, coconut cream or milk, vegetable broth, lemon juice, rice noodles, and lots of vegetables… all cooked in a single pot. Don’t you just love mess-free meals?

If you are not a vegetarian, serve it with any protein of your choice — shrimp, ground chicken, or boiled eggs like I did.

In addition, you can also substitute ramen for rice noodles.

That means that one can come from a tiring day of work and still fix yourself or your family a very nice meal without all of the time and stress usually required.

You are making magic in the kitchen, hon!

This One Pot Coconut Noodle Soup is a healthy, no-fuss, dairy-free and gluten-free meal, and we want to keep it that way, right?

Making your life (and mine) simple is my mission. 😉 And that is why we have many more quick and easy weeknight dinner ideas awaiting for you here.

I hope you enjoy our One Pot Coconut Noodle Soup and get some well-deserved rest.  This soup is an ace in the hole for those who work hard on a daily basis but would not like to neglect healthy eating.

HOW TO MAKE ONE POT COCONUT NOODLE SOUP

Start by heating a medium pot over medium heat. Add either coconut oil or another vegetable oil. Cook onion for about 2 minutes, and then garlic for 1 minute, stirring occasionally. Do not let brown!

Stir in Thai red curry paste, turmeric if desired, canned coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring to a simmer and add noodles. Let cook for about 4 minutes.

Add snap peas, bell pepper, and carrot and let cook for about 3-4 minutes or until both noodles and vegetables are fully cooked.

Remove from the heat, and stir in lime juice as well as Thai basil and/or cilantro.

Serve immediately by itself or with any protein of your choice. I served mine with soft boiled eggs. Enjoy!

PROTEIN OF CHOICE

If desired, this One Pot Coconut Noodle Soup can be served with shrimp, ground chicken, or either soft or hard boiled eggs.

How to Cook Soft Boiled Eggs

To cook soft boiled eggs, boil water (enough to cover eggs) and gently place eggs into the pot. Let cook for about 6 1/2 to 8 minutes. Then, remove eggs from the pot and place them into a bowl filled with ice water. Let cool and peel.

SUBSTITUTIONS

You can replace coconut oil with vegetable oil.

Ramen (not gluten-free) can be substituted for rice noodles (gluten-free).

Useful Cooking Tip

If you prefer a less soupy/saucy dish, you can use half the amount of coconut cream (or milk) and half of the amount of vegetable broth.  However, in that case it is best to precook the noodles in water separately, because otherwise more liquids would be needed (since the noodles tend to absorb most of the liquids).

PIN & ENJOY!

5 from 2 votes

Print

20-Minute One Pot Coconut Noodle Soup

A vegetarian One Pot Coconut Noodle Soup that can be prepared in just 20 minutes and that  makes for a perfect, healthy weeknight dinner. It can be served with any protein of your choice!

Course Main Course

Cuisine Thai

Keyword coconut, dairy-free, gluten-free, noodles, one pot, soup, vegetarian

Prep Time 13 minutes

Cook Time 7 minutes

Total Time 20 minutes

Servings 4

Calories 762 kcal

Author Denise Browning

Ingredients

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

Instructions

1. Heat a medium no stick pot over medium heat. Add oil  and cook onion for about 2 minutes, and then garlic for 1 minute, stirring occasionally. Do NOT let brown!

2. Stir in Thai red curry paste, turmeric if desired, canned coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring to a simmer and add noodles. Let cook for about 4 minutes.

3. Add snap peas, bell pepper, and carrot and let cook for about 3-4 minutes or until both noodles and vegetables are fully cooked.

4. Remove from heat, and stir in lime juice as well as Thai basil and/or cilantro.

5. Serve immediately by itself or with a protein of your choice. I served mine with soft-boiled eggs. Enjoy!

Recipe Notes

• If desired, this One Pot Coconut Noodle soup can be served with shrimp, ground chicken, or either soft or hard boiled eggs.
• To cook soft boiled eggs, boil water (enough to cover eggs) and gently place eggs into the pot. Let cook for about 6 1/2 to 8 minutes. Then, remove eggs from the pot and place them into a bowl filled with ice water. Let cool and peel them.
• Substitutions: You can replace coconut oil with vegetable oil. Ramen (not gluten-free) can be substituted for rice noodles (gluten-free).
• COOKING TIP: If you prefer a less soupy/saucy dish, you can use half the amount of coconut cream (or milk) and half of the amount of vegetable broth.  However, in that case it is best to precook the noodles in water separately, because otherwise more liquid would be needed (since the noodles tend to absorb most of the liquids).
• Love comforting vegetarian soups? Try our Quick Lentil Coconut Curry. 

Nutrition Facts

20-Minute One Pot Coconut Noodle Soup

Amount Per Serving

Calories 762 Calories from Fat 486

% Daily Value*

Total Fat 54g 83%

Saturated Fat 47g 235%

Sodium 1122mg 47%

Potassium 792mg 23%

Total Carbohydrates 67g 22%

Dietary Fiber 8g 32%

Sugars 15g

Protein 9g 18%

Vitamin A 124.9%

Vitamin C 58.5%

Calcium 8.3%

Iron 29.7%

* Percent Daily Values are based on a 2000 calorie diet.