Thai Coconut Curry Noodle Soup
A fragrant, restaurant-style Thai coconut curry noodle soup made with silky coconut milk, tender noodles, fresh veggies, and bold red curry. This easy 30-minute soup is perfect for weeknights and packed with nutrients and flavor!
Benefits of This Thai Coconut Curry Noodle Soup:
High in antioxidants from ginger, garlic, and red curry paste
Dairy-free & naturally gluten-free when using rice noodles
Rich in healthy fats from coconut milk for long-lasting energy
Vegan option with simple swaps
Perfect for meal prep flavors get even better the next day
Warm, comforting, and immune-supportive, ideal for cooler days
Ingredients (Serves 4):
1 tablespoon coconut oil
1 onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon lime juice
1 red bell pepper, sliced
1 cup mushrooms, sliced
½ pound rice noodles (or preferred noodles)
½ cup fresh cilantro or basil, for garnish
Lime wedges, for serving
Instructions:
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3 minutes until softened and fragrant.
Stir in the red curry paste and cook for 1–2 minutes to deepen the flavor.
Pour in coconut milk, vegetable broth, soy sauce, and lime juice. Mix well and bring to a gentle simmer.
Add red bell pepper and mushrooms. Let them simmer for about 5 minutes until tender.
Place rice noodles into the pot and cook according to package instructions until soft and infused with the curry broth.
Ladle soup into bowls and top with cilantro or basil. Add lime wedges for a bright, citrusy finish.
Time Breakdown:
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Calories: ~350 kcal per serving
Servings: 4
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Creamy Thai coconut curry noodle soup made with coconut milk, red curry, fresh veggies, and rice noodles. A quick, flavorful 30-minute comfort meal everyone will love.
