Curry Coconut Noodle Soup

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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!

Coconut Curry Noodle Soup from (@whatsgabycookin)


There's a local Thai restaurant in LA called Jitalda. For those of you who don’t live in LA, it’s easily one of the best Thai restaurants in the city and it’s WAY out there in East Hollywood. It's a trek to make it out there, but it’s worth every minute of fighting traffic. Their menu is extensive and their food will knock your socks off. It's packed with so much flavor and heat, there is absolutely not chance you leave without sweating a little. Their curry noodles are other worldly in my opinion and I crave them on a regular basis during these winter months. The recipe below for Curry Coconut Noodle Soup is a very easy interpretation of their noodles and I'm HOOKED.

I've been making this Curry Coconut Noodle Soup for years and everyone loves it, including my 2 year old (I just skip the Fresno peppers for her as a garnish!)

Coconut Curry Noodle Soup from (@whatsgabycookin)

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!

Coconut Curry Noodle Soup from (@whatsgabycookin)

Here are a few of my other curry inspired 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!

Coconut Curry Noodle Soup from (@whatsgabycookin)

Curry Coconut Noodle Soup

Author: Gaby Dalkin
4.8 from 62 votes
The most delicious Curry Coconut Noodle Soup loaded with rice noodles, tons of delicious curry and creamy coconut milk
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Thai
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.


This is the perfect vegan recipe! If you aren't vegan/vegetarian, feel free to use any other type of broth you have on hand.

Nutrition Information

Calories: 587kcal | Carbohydrates: 55g | Protein: 6g | Fat: 41g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1288mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1823IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!



  1. I've been snowed into my house for a week and this was the perfect way to use up some leftover ingredients. Substitutions I made due to my situation: red onion instead of white, a teaspoon of apple cider vinegar instead of lime wedges. I added in some bamboo shoots, a little golden mountain sauce, and a little maple syrup

    1. 5 stars
      My husband and I loved it. I did add some cayenne to spice up the broth (we ❤️ a-lot of heat!). So easy and flavors were great!

  2. 5 stars
    Delicious! Didn’t have red curry paste and used green, still wonderful. We shredded some chicken and thinly sliced some red pepper to make a hearty soup for a cold night.

  3. The gift that keeps on giving!!! Amazing!!! Don’t skip the lime. I substituted jalapeño, added shrimp, and it was delicious. Exceeded our expectations and will be on heavy rotation for the rest of my life!!

  4. 5 stars
    First of all, my brother took me to Jitlada when I visited him in LA and I still dream about it. Second of all, I pretty much only want to eat this soup forever and ever. I added browned ground pork for protein, but otherwise made exactly as written and it was phenomenal!

  5. Hi Gaby!! Can you please tell me the difference between coconut in the can versus getting it in a carton in the milk section. Just trying to figure out which is best to cook with. Thank you!

    1. this recipe calls for the one in the can! The difference is the texture and fat content. Can is far superior in my opinion

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