Curry Coconut Noodle Soup

4.77 from 69 votes

The most delicious Curry Coconut Noodle Soup loaded with rice noodles, tons of delicious curry and creamy coconut milk

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Thai

Servings: people

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.

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.