When soup season hits and I need something bold, warming, and on the table fast, Curry Coconut Noodle Soup is always the answer. The combination of fragrant curry and rich coconut broth is genuinely one of the best flavor pairings out there, and if you love that combo as much as I do, you already know about my Thai Chicken Coconut Curry and my Curry Lentil Soup. This one lands right in that same delicious universe but adds slurpy noodles to the situation, which honestly makes everything better. And if you are the kind of person who keeps a running list of soups to rotate through all fall and winter (same), you are going to want to bookmark the 25 Best Soup Recipes roundup while you are at it.
Curry Coconut Noodle Soup at a Glance
- 🕒 Total Time: 15 minutes
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Thai-Inspired
- 🧂 Flavor Profile: Rich and creamy coconut broth meets bold red curry paste and warming ginger, with tender rice noodles soaking up every bit of flavor and fresh herbs and lime brightening each bowl.
- 📖 Dietary Info: Dairy-free and egg-free. Can be vegetarian or vegan when made with vegetable broth and a curry paste that meets those dietary needs. Use certified gluten-free rice noodles and check the curry paste label if needed.
- 📦 Storage Notes: Store leftovers in the refrigerator for up to 3 days, keeping the noodles and broth in separate airtight containers so the noodles don't continue absorbing the broth and become too soft.
- ⭐ Why You'll Love It: This Curry Coconut Noodle Soup comes together in just 15 minutes, making it one of my go-to weeknight dinners when I need something fast but seriously satisfying. Coconut milk and red curry paste create a rich, flavorful broth, while rice noodles make it pure comfort food. Finish each bowl with fresh herbs, lime, and Fresno chiles, and keep it vegetarian or add shredded chicken or shrimp to make it even heartier.
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Why I Love This Recipe
There’s a Thai spot in LA called Jitlada, 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 Curry Coconut Noodle Soup 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 with rice noodles to soak up some of the sauce and thicken it, 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 & Swaps
🥥 Coconut Milk
- Light Coconut Milk - You can use light coconut milk for a lighter soup, although the finished broth won't be quite as rich and creamy as one made with full-fat coconut milk.
🍜 Rice Noodles
- Rice Vermicelli - Thin rice vermicelli cooks very quickly and works well with the coconut curry broth. Watch it closely so the noodles don't become too soft.
- Other Rice Noodles - Use your favorite rice noodle and adjust the cooking time according to the package directions.
🌶️ Red Curry Paste
- Green Curry Paste - Green curry paste can work in place of red curry paste, although it will give the finished soup a different, more herbaceous flavor.
- Yellow Curry Paste - Yellow curry paste is another option and will give the soup a milder, slightly different curry flavor.
🌶️ Fresno Chiles
- Jalapeño - Thinly sliced jalapeño works when Fresno chiles aren't available. Use as much or as little as you like depending on your preferred heat level.
- Skip Them - Leave the fresh chiles off entirely for a milder bowl.
🍗 Optional Protein
- Rotisserie Chicken - Stir shredded rotisserie chicken into the hot broth until warmed through for an easy protein boost.
- Shrimp - Add peeled shrimp to the hot broth and cook until opaque and cooked through before adding the noodles.
- Tofu - Add cubed tofu for a meat-free option that works well with the coconut curry broth.
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 to 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: Remove from the heat and add the noodles to the boiling broth. Let the noodles cook until tender, then season with salt and lime juice.
Step 5: Garnish with fresh cilantro, basil, Fresno chiles, and green onions.
🍜🥥🌶️ Tips & Tricks for the Best Curry Coconut Noodle Soup
Creamy, spicy, and on the table in 15 minutes, this is the kind of weeknight comfort food you'll want to make on repeat.
- Cook the curry paste and curry powder with the aromatics before adding the broth. Give the garlic, ginger, curry paste, and curry powder about a minute in the skillet until everything is fragrant before adding any liquid. This builds the flavor base for the entire soup.
- Use full-fat canned coconut milk for the creamiest broth. Full-fat coconut milk gives this soup its rich, silky texture. Light coconut milk will work, but the finished broth will be noticeably thinner.
- Add the rice noodles after removing the soup from the heat. The boiling broth has enough residual heat to cook the noodles without keeping them over direct heat, which helps prevent them from becoming too soft.
- Taste and adjust the broth before serving. Curry pastes can vary in both heat and saltiness, so taste the finished broth and adjust the salt, lime, and heat as needed.
- Finish the soup with fresh lime juice. The acidity from the lime balances the richness of the coconut milk and brightens the curry broth. Taste and add more as needed before serving.
- Store the noodles separately if you're planning for leftovers. Rice noodles continue absorbing broth as they sit and can become very soft. Cook only what you need or keep cooked noodles and broth in separate containers.
- Add a protein if you want to make it heartier. Shredded rotisserie chicken, shrimp, or tofu all work well with the coconut curry broth and turn this quick soup into an even more substantial dinner.
Curry Coconut Noodle Soup FAQs
What is Curry Coconut Noodle Soup?
Curry Coconut Noodle Soup is a Thai-inspired noodle soup made with a creamy broth of coconut milk, vegetable broth, red curry paste, curry powder, garlic, and ginger. Rice noodles cook right in the hot broth, and each bowl is finished with lime, cilantro, basil, Fresno chiles, and green onions. It comes together in about 15 minutes for a fast, comforting weeknight dinner.
Why do the rice noodles get mushy in leftover soup?
Rice noodles continue absorbing broth as they sit, which can make them overly soft in leftovers. If you're planning to store the soup, keep the noodles and broth in separate airtight containers and combine them when reheating. You can also cook only as many noodles as you need for each serving.
Can I use a different curry paste in Curry Coconut Noodle Soup?
Yes. Red curry paste gives this recipe its intended flavor, but green or yellow curry paste can also work. Green curry paste will give the soup a more herbaceous flavor, while yellow curry paste will produce a milder and slightly different curry profile. Curry pastes vary by brand, so taste the broth and adjust the seasoning as needed.
Can I add protein to Curry Coconut Noodle Soup?
Yes. Shredded rotisserie chicken, shrimp, or tofu are all good additions. Stir cooked shredded chicken or tofu into the hot broth until warmed through. If using raw shrimp, cook it in the hot broth until opaque and cooked through before adding the rice noodles.
How can I make Curry Coconut Noodle Soup less spicy?
For a milder soup, start with less red curry paste and leave off the sliced Fresno chiles. Because curry pastes vary in heat depending on the brand, taste the broth before adding the noodles and adjust from there. You can always add more curry paste or fresh chile for additional heat.
What kind of coconut milk is best for Curry Coconut Noodle Soup?
Full-fat canned coconut milk is the best choice for a rich, creamy broth. Light coconut milk can also be used, but the finished soup will have a thinner texture. Avoid refrigerated coconut milk beverages, which are much more diluted than canned coconut milk and won't give the broth the same richness.
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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 chiles thinly sliced
- Green onions
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, ginger, curry paste, and curry powder to 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.
- Remove from the heat and add the noodles to the boiling broth. Let the noodles cook until tender, then season with salt and lime juice.
- Garnish with fresh cilantro, basil, Fresno chiles, and green onions.
Notes
-
- Cook the curry paste and curry powder with the aromatics before adding the broth. Give the garlic, ginger, curry paste, and curry powder about a minute in the skillet until everything is fragrant before adding any liquid. This builds the flavor base for the entire soup.
- Use full-fat canned coconut milk for the creamiest broth. Full-fat coconut milk gives this soup its rich, silky texture. Light coconut milk will work, but the finished broth will be noticeably thinner.
- Add the rice noodles after removing the soup from the heat. The boiling broth has enough residual heat to cook the noodles without keeping them over direct heat, which helps prevent them from becoming too soft.
- Taste and adjust the broth before serving. Curry pastes can vary in both heat and saltiness, so taste the finished broth and adjust the salt, lime, and heat as needed.
- Finish the soup with fresh lime juice. The acidity from the lime balances the richness of the coconut milk and brightens the curry broth. Taste and add more as needed before serving.
- Store the noodles separately if you're planning for leftovers. Rice noodles continue absorbing broth as they sit and can become very soft. Cook only what you need or keep cooked noodles and broth in separate containers.
- Add a protein if you want to make it heartier. Shredded rotisserie chicken, shrimp, or tofu all work well with the coconut curry broth and turn this quick soup into an even more substantial dinner.
Nutrition Information (estimated)
Delicious, fast,easy. Keeper
This recipe was amazing and so simple! Added a touch of fish sauce and it was delightful. Will definitely make again this winter!
This was so stinkin good!!! I added bok choy which was delish. Wasn't sure if I should use low fat or full fat coconut milk so I used a can of each. Also didn't have rice noodles so I used Udon which was good. Just added them dry to the boiling caldron. I can't find Fresno chili's here so I used a Serano. Needless to say, it was HOT! No kids in this house so it was perfect!!!
Great soup. And, an easy recipe to play around with. I sauteed cremini mushrooms with the onions. I also added a large handful of cilantro while the broth was simmering and a big scoop of white miso paste for umami. Boiled the rice noodles separately as I didn't want the broth to get too thick. Served in bowls with silken extra firm tofu, noodles, lots of broth, and all the toppings. Perfect meal for a cold night.
Can I substitute olive oil for the coconut oil?
sure
Amazing! So easy and so good!
For the curry powder, do you use the Indian curry powder, or the Thai curry powder?
I've done it with both - you cant go wrong with either!
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
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!
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.
Not as flavorful as most of Gaby’s recipes but found that adding fish sauce helped.
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!!
This soup was delicious! I added a bag of spinach and it added some nice flavor and color.
Do you have a favorite brand of red curry paste? There are so many to choose from!
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!
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!
this recipe calls for the one in the can! The difference is the texture and fat content. Can is far superior in my opinion