Curry Coconut Noodle Soup


Total Time:

15 minutes



Easily the best way to warm up – Curry Coconut Noodle Soup

Curry Coconut Noodle Soup from (@Whatsgabycookin)

Last week before jetting off to NYC, we went out to my favorite Thai restaurant Jitalda. For those of you who don’t live in LA, it’s the best Thai in the city and it’s WAY out there in East Hollywood. AKA it’s a trek to make it out there, but it’s worth every minute of fighting traffic.

We always go to town when we get there and order a handful of things to split. This past time we had a coconut curry soup that was spicy AF. I must have downed 4 glasses of water but it was worth it. I’ve taken some liberty with what I think the recipe might have been and put my own Gaby spin on it. AKA it’s not going to burn your face off and I added noodles because it’s always the right thing to do. It’s an incredible broth that doesn’t take too long to whip up, and then you just load it up 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.

Curry Coconut Noodle Soup

The most delicious Curry Coconut Noodle Soup loaded with rice noodles, tons of delicious curry and creamy coconut milk
4.8 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 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
  • 5 cups vegetable broth
  • 3 cups coconut milk
  • 6.75 ounces of rice noodles


  • Limes
  • Fresh cilantro
  • Basil
  • Fresno chili’s thinly sliced
  • Green onions


  • 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 boil. 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.

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Recipe Rating


  1. Danita

    This looks very good and I’m menu planning for the week. Is the coconut milk listed in the recipe the typical unsweetened canned coconut milk?

  2. Tracy

    This looks great – I’m going to try it this week!
    I think something got deleted in the instructions. #1 just says “Green onions”

  3. Abby Gritz

    I made this two nights ago and it was beyond yummy!!! I had all the ingredients except I didn’t have coconut milk but substituted with almond milk and it was still yummy!! Thank you for the recipe:)

  4. Shilpa

    What brand of curry paste do you use? I have been using the Thai Kitchen brand but I don’t feel like it packs a lot of punch.

    • Chrisssy KG

      following this….
      agree re: Thai Kitchen. mine was not very spicy. But good. Shrimp was a must add to make it a meal for us!

  5. Sandra

    If you wanted to incorporate tofu for some vegan protein, at what point would I add it/how would I cook it? Or would I cook it separately?

    • Gaby

      it you wanted to saute some tofu separately, I’d just toss it in at the end before serving!

  6. Emily Bridge

    Hi—big fan of your recipes! I’m a CA girl living in the NW too. Question: At my grocery store, there is canned coconut milk in the Asian food section and there is coconut milk sold in a carton w/ the refrigerated dairy. Which product do you recommend using?

  7. Liz

    I’ve been eyeing this recipe, and finally got the ingredients to make it for dinner tonight—so excited! I am planning on adding a red bell pepper and baby bella mushrooms to bump up the veggies a bit, we will see how it turns out 🙂

  8. Whitney

    This was simply incredible!!! I sautéed thinly sliced chicken with curry powder and removed from the pot before doing the onions (adding back in at the end). I didn’t have rice noodles, so I subbed ramen and zucchini noodles. Delicious, Gaby! Thanks!!

  9. Kelly

    This was good, was hoping for a wee bit more complexity of flavors. But, this way was a nice comfort food. Only bummer was that the noodles absorbed all of the liquid. I may have to double liquid and reserve half to pour over the noodles just before serving. Or, I could half the amount of noodles or even probably drop in a small bit of couscous in place of noodles without having to double the recipe. Will try again.

  10. Christina

    3 tablespoons ginger? Paste, shredded, chopped, sliced? What’s best for the soup? Thanks!

    • Gaby

      that’s tough!! Maybe extra ginger and skip the onions and add mushrooms and peppers

  11. Lauren

    How many servings does this make? Thinking of preparing it for my book club but debating if I should double the recipe

  12. Becky

    Will it be ok to use a cup of whole milk with 1 can of coconut milk? Don’t want to go back to grocery store ‍♀️

  13. kelsey

    4 stars
    This was quick, easy, and delicious. I added some red pepper and mushrooms with the onion at the beginning. YUM!

  14. Alan

    5 stars
    Just made this and it was absolutely delicious! Perfect on a cold winter night.

    • Gaby

      I’m sure you can but I haven’t tried it so I don’t know timing

  15. Sand

    Just wanted to know if I can substitute anything for the veg broth and curry paste. Thanks in advance!

    • Gaby

      you can use chicken stock if you prefer – not really a good substitute for curry paste except for curry powder!

  16. Samantha

    The soup was tasty but when i added the rice noodles they soaked everything up 🙁 and then became this paste almost curry mac and cheese which tasted goopy. What brand of rice noodles do you use? I was so dissapointed after I added the noodles.

    • Gaby

      Hey Samantha!! That happens to me sometimes too if I let the noodles sit for too long before serving. They can just keep on absorbing the liquid!! I usually use the Thai Kitchen noodles, but if they soak up too much, I add more liquid and just re-season as needed

  17. Michelle

    5 stars
    So so good! I love curry so much and this was a simple quick and delicious dinner! Don’t skimp on the fresh herbs and lime! They really bring it together. We‘ve made it as is a ton of times and have also shredded chicken and added at the end for some protein, and if we have bell peppers or broccoli on hand I’ll add that as well. It’s amazing as written and super easy to add to and has been awesome every way we have done it!

  18. Isabel

    I’ve just been introduced to curry, turned it down for years n then on a plea I tried it and let me tell you I can’t get enough of it, only regret is that I didn’t true it sooner, never made it but I have made your recipes, so what brand of curry powder n paste should I use, I bought one before n it was yukky not yummy I