This Curry Coconut Noodle Soup is easily one of my favorite WGC recipes! It's quick, aka it comes together in under 15 minutes, it's comforting and it's wildly flavorful! I love carbs and sometimes when you need a bowl of comfort a chicken posole or a creamy tortellini soup does the job real well. Adding to that lineup- curry coconut noodle soup.
Coconut Curry Noodle Soup at a Glance
- ✅ Recipe Name: Classic Curry Coconut Noodle Soup
- 🕒 Ready In: About 15 minutes (prep + cook)
- 👪 Serves: 4 people (as listed)
- 🍽 Calories: ~587 kcal per serving (estimate from nutrition info)
- 🥣 Main Ingredients: Coconut oil, yellow onion, garlic, fresh ginger, red curry paste, curry powder, vegetable broth, coconut milk, rice noodles, garnishes (lime, cilantro, basil, Fresno chilies, green onions)
- 📖 Dietary Info: Vegan/vegetarian friendly, no-egg, no dairy, can add protein if desired
- ⭐ Why You’ll Love It: This soup delivers big flavor in no time — creamy coconut milk meets spicy curry paste and fresh herbs, the rice noodles soak up the broth for maximum comfort-bowl vibes, and you can easily scale it or add proteins to make it weeknight-friendly.
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Why I Love This Recipe
There’s a Thai spot in LA called Jitalda, and if you know, you know. For anyone outside of LA, it’s easily one of the best Thai restaurants in the city, tucked over in East Hollywood. It’s a bit of a trek, but absolutely worth every minute in traffic. The menu is massive, the flavors are bold, and the heat level is no joke. You’ll always leave happy and maybe even a little sweaty.
Their curry noodles are what dreams are made of, and every winter I find myself craving that rich, spicy coconut broth. This Coconut Curry Noodle Soup recipe is my easy, at-home version of those famous noodles, and it hits all the same notes. It’s creamy, comforting, and packed with flavor from coconut milk, curry paste, noodles, and fresh herbs. I’ve been making it for years, and it’s a hit every single time, even with my two-year-old (I just skip the Fresno peppers on hers).
Jump to:
The base of this Curry Coconut Noodle Soup is an incredible broth that doesn’t take too long to whip up, and then you just load it up rice noodles to soak up some of the sauce and thicken it up and top it with all sorts of herbs to give it that bright finish. And if you want to add some extra protein, you could easily add some shredded rotisserie chicken or poached shrimp to this and call it a day. It's perfection in a bowl, promise!
If you need more perfection in a bowl in this same flavor profile: Chicken Larb Tots, Chicken Larb Bowls, Chopped Thai Salad, or Salmon Bowls with Coconut Rice!
Ingredients & Substitutions
Garnish:
- Limes
- Fresh Cilantro
- Basil
- Fresno chilis
- Green Onions
*For a full list of ingredients and instructions please see recipe card below.
How to Make Curry Coconut Noodle Soup
Step 1: Heat the coconut oil in a large skillet over medium high heat. Add the onion and sauté for 5 minutes until translucent.
Step 2: Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
Step 3: Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil.
Step 4: Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
Step 5: Garnish with fresh cilantro, basil, red chili’s and green onions.
How to Store Curry Coconut Noodle Soup
You can store this for 3-4 days in the fridge. If you are planning to store, I recommend storing the noodles separately from the broth, either only cooking a smaller amount, or boiling in water separately and only adding as much as you need in the soup. This is because, if stored over a couple days, noodles stored in the soup will start to soften.
How to Freeze Curry Coconut Noodle Soup
If freezing, just like with refrigeration, do not freeze the noodles, but the soup can be frozen for up to a month. Once cool, place it in an airtight container or carefully pack it in a freezer bag. When its time to eat, thaw the soup overnight in the refrigerator and warm it through in the microwave or stovetop.
Tips & Tricks
- Use quality curry paste and coconut milk. These are the backbone of flavor in this soup. Look for full-fat coconut milk for the creamiest texture.
- Add protein or veggies to make it a full meal. Shredded rotisserie chicken, shrimp, tofu, or veggies like bok choy, spinach, or snap peas all work beautifully with the coconut curry base.
- Cook noodles separately if making ahead. If you plan to store leftovers, cook the noodles separately and combine when serving to keep them from getting mushy.
- Finish with fresh herbs and lime. A squeeze of lime juice and a handful of basil, cilantro, or green onions brighten everything up and balance the richness of the broth.
FAQs
Can I add a protein to this Coconut Curry Noodle Soup?
Yes! Tofu, shrimp, chicken would all taste great in this noodle soup.
Can I make this soup ahead of time?
Yes! You can make the broth up to 2 days in advance and store it in the fridge. When ready to serve, reheat the broth and add freshly cooked noodles and toppings so everything tastes fresh and perfectly textured.
How spicy is Coconut Curry Noodle Soup?
It has a gentle heat from the curry paste and Fresno chilis, but it’s easy to adjust. For a milder version, use less curry paste or skip the chilis altogether. If you like things extra spicy, add more curry paste or keep the chili seeds in.
Can I add protein to Coconut Curry Noodle Soup?
Absolutely. This recipe works with just about anything: shredded rotisserie chicken, shrimp, tofu, or even thinly sliced beef. Just cook or warm your protein separately and stir it into the soup before serving.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Curry Coconut Noodle Soup
Ingredients
- 1 tablespoons coconut oil
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 3 tablespoons fresh ginger minced
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 4 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces of rice noodles
Garnish:
- Limes
- Fresh cilantro
- Basil
- Fresno chili’s thinly sliced
- Green onions
Instructions
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
- Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a rolling boil for 5-8 minutes to slightly thicken.
- Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
- Garnish with fresh cilantro, basil, red chili’s and green onions.
Notes
- Use quality curry paste and coconut milk. These are the backbone of flavor in this soup. Look for Thai brands like Mae Ploy or Maesri for curry paste, and full-fat coconut milk for the creamiest texture.
- Add protein or veggies to make it a full meal. Shredded rotisserie chicken, shrimp, tofu, or veggies like bok choy, spinach, or snap peas all work beautifully with the coconut curry base.
- Cook noodles separately if making ahead. If you plan to store leftovers, cook the noodles separately and combine when serving to keep them from getting mushy.
- Finish with fresh herbs and lime. A squeeze of lime juice and a handful of basil, cilantro, or green onions brighten everything up and balance the richness of the broth.
Nutrition Information
Your recipes don’t fail! SO easy to follow and SOOOO flavourful.
This recipe is delicious! With the leftovers we put it in a fry pan. Pop some eggs in it and made a coconut Thai curry shakshuka type dish. I also cooked up some ground pork and added it to it for some protein.
This recipe is so good!!! I've made it several times, and will make it many more!
The only real differences I've been making are to simmer the broth for a little while before adding the noodles to extract more flavor out of all the nice seasonings and adding in some more veggies (whatever I have on hand) with the tofu to make it into a hearty meal. (And I don't worry about going out to buy fresh limes, I just use the bottled stuff in my fridge!) Like others here have said, I'd recommend seasoning with the curry paste to taste, (I assume that I used more than the recipe because of differences in various commercial pastes.). I think it will work well with a lot of different veggies, and different garnishes.
Thank you!
I’m very interested in cooking this soup, but I want to add Tofu. What type of Tofu (firm, extra firm, etc) Also do I cook the Tofu beforehand…if so can u guide me through this process. Thanks!
Michael,
For soup, in general, you can use any kind of tofu. A soft tofu can be scooped out of its package and into the simmering stock towards the end of cooking. (be gentle once it's in the broth, as it breaks apart easily). A firmer tofu (such as firm or extra firm) can be browned and then added to the soup. It's not the traditional way of doing it, but I've taken to cutting a block of tofu (firm or extra firm) into blocks (I no longer bother with squeezing water out of it), adding it to a sheet pan, sprinkling it with some salt, and baking it (about 350) until it's just golden brown. It's so much easier than pan frying it, which most recipes recommend, and I think it comes out better.
I hope this helps!
Elana
Mine came out so gummy. Do you rinse the rice noodles first or cook separate? they drank up all the liquid.
I don't cook separately but some brands do soak up more than others. You can absolutely cook separately and then add it into the soup
Added ground pork, miso paste, extra curry paste, all the recommended garnishes, and my partner claims it was top 5 favorite meals ever! Thank you for this gem - will definitely be a repeat in our household!