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. And the boiled eggs for sunny side up eggs.
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 Thai 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 FOR THAI COCONUT NOODLE SOUP
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).
OTHER SOUP RECIPES TO ENJOY:
- Greek Meatball Soup
- Low Carb Cauliflower Curry Soup
- Brazilian Minestrone
- Spicy Tomato Soup Shots
- Tortellini Soup
- Ravioli Soup
- Grandma’s Chicken Soup
- Portuguese Kale Soup (Caldo Verde)
- Lentil and Beef Soup
- 12 Warm and Comforting Winter Soups
- Keto Egg Roll Soup
PIN & ENJOY!
20-Minute One Pot Coconut Noodle Soup
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
- 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!
- 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 heat, and stir in lime juice as well as Thai basil and/or cilantro.
- 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
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
John / Kitchen Riffs says
Twenty minutes? Winner! Love quick meals, and this dish looks particularly nice. Who doesn’t like noodles in soup? Good stuff — thanks.
Deb|EastofEdenCooking says
Such a scrumptious dinner idea! This warm and flavorful soup is just the bowl of comfort we need as our evening grow shorter and darker.
Karen (Back Road Journal) says
Your photos are terrific, soup never looked so good.
HealthNatics says
Wow, really looks delicious, I love Thai foods especially the tom yang soup. Thanks for dropping a comment on my blog by the way
Healthy Kitchen 101 says
I did try it yesterday and it was so goooood! I used Thai red curry paste as it’ been my big love for years. It’s an ideal recipe for a quick dinnner xD
– Natalie
Denise Browning says
So glad that you enjoyed this recipe. My husband added to his list of fave dinners.
Blair says
Hi, Denise! I tried this soup and loved it. So comforting and flavorful! I intend to add shrimp next time. Thanks for the recipe though.
Elena @ Best Ninja Blender says
Since I am always on the go, this recipe is perfect for me for lunches and dinners. Takes less time to make, and tastes delicious. Have made a few times and loved how it turned out to be:3
Denise Browning says
So glad to hear that you enjoyed our coconut noodle soup, Elena! Yes, it is quick to prepare and make a great meal on the go as well.