Warm, comforting, and full of bold flavors—this Thai Coconut Curry Noodle Soup is my go-to meal when I want something cozy yet vibrant.
It’s packed with veggies, coconut milk, red curry paste, and noodles in a richly spiced broth that hits all the right notes.
Why You’ll Love This Recipe
Bold and comforting: Creamy coconut milk and spicy red curry create a flavor-packed broth.
Customizable: Works with ramen or rice noodles—your choice!
Quick and easy: Ready in 30 minutes for weeknight dinners.
Nutritious: Full of veggies, fresh herbs, and a zesty lime finish.
Warming and aromatic: Ginger, garlic, and curry make every spoonful unforgettable.
Ingredient Highlights
Avocado or olive oil: For sautéing and bringing out the flavors.
Yellow onion, bell pepper & carrots: Classic aromatic base with a sweet veggie crunch.
Garlic & ginger: Bold, fragrant flavor duo that forms the heart of the broth.
Red curry paste: Adds spicy depth and authentic Thai flavor.
Chicken broth & coconut milk: Rich, creamy, and soothing.
Fish sauce: Umami boost—don’t skip it!
Noodles: Ramen or rice noodles soak up all that delicious broth.
Lime juice & cilantro: Fresh, bright, and balances the heat.
Pro Tips Before You Start
Use full-fat coconut milk for the creamiest texture.
Adjust curry paste to taste—start small and build up if needed.
Prep your veggies ahead for a smooth cooking process.
Use rice noodles for gluten-free or ramen for a chewier bite.
Add protein like shredded chicken, tofu, or shrimp for a heartier version.
How to Make Thai Coconut Curry Noodle Soup
Step 1: Sauté the Vegetables
Heat avocado oil or olive oil in a Dutch oven over medium heat.
Add diced onion, bell pepper, and carrots.
Cook for about 5–7 minutes, stirring occasionally, until vegetables are softened.
Step 2: Add the Aromatics
Stir in minced garlic, freshly grated ginger, and red curry paste.
Cook for about 1 minute, stirring constantly, until fragrant and well blended.
Step 3: Simmer the Broth
Pour in the chicken broth, coconut milk, and fish sauce.
Season with salt and pepper to taste.
Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes to let the flavors meld.
Step 4: Add the Noodles
Add your choice of ramen or rice noodles directly to the pot.
Simmer until the noodles are tender—timing will depend on the type of noodles used.
Refer to package instructions.
Step 5: Finish with Freshness
Turn off the heat and stir in lime juice and fresh chopped cilantro.
Taste and adjust lime or salt if needed.
Serve hot with extra lime wedges and cilantro on top.
What to Serve It With
Crispy spring rolls
Thai cucumber salad
Steamed edamame
Coconut sticky rice for dessert
Variations & Substitutions
Make it vegetarian: Use vegetable stock and skip fish sauce (sub with soy sauce).
Add protein: Stir in cooked shrimp, shredded chicken, or tofu cubes.
Swap the noodles: Soba, rice vermicelli, or even spaghetti will work in a pinch.
Boost the veggies: Add spinach, mushrooms, or zucchini in the last few minutes.
Spice it up: Add chili garlic sauce or sriracha for an extra kick.
Storage & Leftovers
Fridge: Store cooled soup in an airtight container for up to 4 days.
Freezer: Freeze without noodles for up to 2 months. Add fresh noodles when reheating.
Reheat: Warm gently on the stovetop or microwave, adding extra broth if needed.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, but the soup will be less rich and creamy.
Is fish sauce necessary?
It adds depth and umami, but you can substitute soy sauce or tamari.
Can I prep this ahead of time?
Yes—make the broth and veggies ahead, then add noodles just before serving.
Which noodles are best for this soup?
Both rice noodles and ramen work great. Rice noodles are gluten-free and more delicate.
Can I freeze this soup?
Yes, but freeze without the noodles to avoid mushiness when thawed.
How do I make it spicier?
Add more red curry paste, sliced Thai chilis, or chili garlic sauce.
Can I use rotisserie chicken?
Definitely—just stir it in during the final simmer for a shortcut protein boost.
Final Thoughts
This Thai Coconut Curry Noodle Soup is one of those soul-soothing meals I crave on rainy days or whenever I need comfort in a bowl.
It’s easy, flexible, and bursting with flavor—and once you try it, I promise it’ll become a regular in your kitchen too.
Thai Coconut Curry Noodle Soup
Ingredients
- 2 Tbsp avocado oil or olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- 3 garlic cloves minced
- 1 Tbsp freshly grated ginger
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 14 oz can full-fat coconut milk
- 3 Tbsp fish sauce
- 4 –5 oz ramen or rice noodles
- 1 Tbsp fresh lime juice
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat oil in a Dutch oven.
- Sauté onion, bell pepper, and carrots until tender.
- Add garlic, ginger, and curry paste. Cook until fragrant.
- Stir in broth, coconut milk, and fish sauce. Simmer for 5 minutes.
- Add noodles and cook until tender.
- Stir in lime juice and cilantro. Serve with lime wedges.
- See full steps with tips & photos → https://p4pd.org/thai-coconut-curry-noodle-soup/
Notes
- For a vegetarian version, use vegetable stock and skip the fish sauce (or sub with soy sauce + a dash of rice vinegar).
- Add tofu, shredded chicken, or shrimp to make it heartier.
- Use full-fat coconut milk for the creamiest texture.
