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

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

October 16, 2018 by Denise Browning 9 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

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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!

A bowl of coconut noodle soup with chopsticks on the side

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.

one pot coconut noodle soup being mixed with chopsticks

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.

one pot coconut noodle soup being prepared in a large pot on stovetop

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!

Noodles from one pot coconut noodle soup being picked up in a mound with chopsticks

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!

Close up image of one pot Thai coconut noodle soup in a bowl

A bowl of coconut noodle soup with chopsticks on the side
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5 from 2 votes

20-Minute One Pot Coconut Noodle Soup

A vegetarian One Pot Thai 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
Keywords:coconut noodle soup, dairy-free recipes, dinner recipes, gluten-free recipes, noodle soup, noodles, one pot meals, soup recipes, Thai noodle soup, vegetarian recipes
Prep Time 13 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings 4
Calories762 kcal
Author Denise Browning
Cost $ 3.00 per person

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

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
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

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Filed Under: American Recipes, Dairy-Free, Gluten-Free, One Pot Meals, Quick & Easy, Vegetarian, Weeknight Meals/Dinner Tagged With: Coconut, Noodles, one pot, soup, Thai style

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Reader Interactions

Comments

  1. John / Kitchen Riffs

    October 17, 2018 at 8:57 am

    Twenty minutes? Winner! Love quick meals, and this dish looks particularly nice. Who doesn’t like noodles in soup? Good stuff — thanks.

    Reply
  2. Deb|EastofEdenCooking

    October 19, 2018 at 7:21 am

    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.

    Reply
  3. Karen (Back Road Journal)

    October 20, 2018 at 7:12 am

    Your photos are terrific, soup never looked so good.

    Reply
  4. HealthNatics

    October 22, 2018 at 1:08 pm

    5 stars
    Wow, really looks delicious, I love Thai foods especially the tom yang soup. Thanks for dropping a comment on my blog by the way

    Reply
  5. Healthy Kitchen 101

    November 6, 2018 at 1:56 am

    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

    Reply
    • Denise Browning

      November 8, 2018 at 5:16 pm

      So glad that you enjoyed this recipe. My husband added to his list of fave dinners.

      Reply
  6. Blair

    April 6, 2019 at 11:07 pm

    5 stars
    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.

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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