Coconut Curry Soup

4.94 from 30 votes
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This coconut curry soup is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor. It’s ready in 30-minutes and perfect for leftover soup, too.

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Coconut curry soup with noodles in it.

Simple Coconut Curry Soup

There is nothing better than a big bowl of this coconut curry soup when you are in the mood for comfort food. Not only is it packed with vegetables and delicious noodles, but it’s also ready in only 30 minutes.

Why you’ll love it!

Reasons why you’ll love it.

It’s a one-pot meal!

This coconut curry soup makes a great soup to make for a group.

You get so many vegetables in one serving.

Vegetables simmering in a curry sauce.
  • Coconut milk and broth- the base of this coconut curry soup is coconut milk and broth. It gives the soup the creamiest and most delicious base.
  • Curry paste- red curry paste is whisked into the base of the soup for an easy way to add delicious curry flavor that makes this coconut curry soup perfectly flavored.
  • Vegetables- sweet potatoes, peppers, onions, and carrots are cooked together and simmered. Be careful not to overcook your vegetables.
  • Rice noodles- we used thin rice noodles, but you can always use any size of rice noodles, rice, or egg noodles.

Simple Instructions

  1. Cook the veggies. Sweet potatoes and carrots are harder vegetables so they must be cooked down a bit before simmering the soup together. Sauté the vegetables together for about 10 minutes. Add the garlic, onion, and red pepper and saute for another few minutes.
  2. Simmer everything together. Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. Bring the ingredients to a boil. Add the peas and simmer the soup for 15 minutes.
  3. Cook the noodles separately. Cook noodles to al dente and when the soup has simmered, serve the soup with the rice noodles and your favorite toppings.
Noodles in a coconut curry soup.

Top Tips

You can use red or green curry paste. We used red curry paste for this soup to add a bit of spice. If you would like a sweeter curry soup, use green curry paste.

Don’t simmer your soup for too long. This soup is designed to be ready in 30 minutes. If you simmer the soup for too long you will end up with mushy vegetables.

Be sure to wait to add the noodles. The noodles will continue to cook in the broth so be sure to add the noodles right before serving the soup. Be sure not to store the noodles in the broth.

dutch oven on plain background.

Great Jones

Dutch Oven

The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!

Rice noodles in a bowl.

FAQ

What is curry soup made of?

Curry soup is typically made with coconut milk and curry paste. The type of veggies and fixings vary by soup.

What else can I add to this curry soup?

You can add many different things to this soup. Feel free to change up the vegetables, add more spice, and use rice instead of noodles.

How can I add more protein to this soup?

Add more protein to this recipe by adding shrimp, shredded chicken, chunks of beef, or cubes of tofu.

Storage

Store the broth and vegetables separate from the noodles. If you leave the noodles in the broth they will soak up all of the broth.

To reheat: Heat the soup over medium/low heat. Add the noodles to the soup immediately before serving.

A bowl of soup with toppings.
4.94 from 30 votes

Coconut Thai Curry Soup

Coconut curry soup is the perfect comfort meal. It's made with coconut milk, vegetables, and rice noodles. Filling and flavorful!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
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Ingredients 

  • 1.5 tablespoons coconut oil
  • 1 large sweet potato, peeled and chopped
  • 4 large carrots, peeled and diced
  • 1 teaspoon sea salt
  • 4 cloves garlic, peeled and minced
  • 1 medium yellow onion, finely diced
  • 1 large red pepper, finely stripped
  • 15 oz. full-fat coconut milk
  • 5 tablespoons red curry paste
  • 4 cups beef broth, or vegetable broth
  • 1/2 tablespoon sriracha, or more, to taste
  • 2 tablespoons diced green onion
  • 2 tablespoons chopped cilantro
  • Juice of one large 1 lime, ~¼ cup
  • 8 oz. frozen green peas
  • 8.8 oz. thin rice noodles

Optional Toppings

  • 1 large jalapeño, sliced
  • fresh cilantro, chopped
  • green onions, chopped

Instructions 

  • Heat coconut oil in a large pot over medium/high heat. When the oil is melted and hot, add the sweet potatoes, carrots, and ¼ teaspoon of salt to the oil and toss. Let the vegetables cook for 7-10 minutes, stirring occasionally.
  • Next, add garlic, onion, and red pepper to the pot, toss, and cook for another 2-3 minutes.
  • Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. Bring the ingredients to a boil.
  • Turn the heat to low, add the frozen peas, and let the soup simmer for 10-15 minutes.
  • While the soup is simmering, prepare the rice noodles separately. Bring a large pot of salted water to a boil and then remove the pot from the heat. Add the rice noodles to the hot water and stir. Let the noodles sit in the hot water for 3-4 minutes. Make sure the noodles have a bite and are a bit undercooked as they will continue to cook in the soup. Strain the noodles and rinse with cold water. Set aside.
  • When the soup is hot and the peas are cooked, remove from heat and serve with rice noodles, cilantro, green onion, and jalapeño.

Tips & Notes

  • If you don’t have red curry paste you can use green curry paste. It will change the flavor slightly, but it will still be delicious.
  • Feel free to use Jasmine rice instead of rice noodles.

Nutrition

Calories: 438 kcal, Carbohydrates: 58 g, Protein: 8 g, Fat: 20 g, Fiber: 6 g, Sugar: 7 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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sharonKelly
January 9, 2019 5:51 pm
Recipe Rating :
     

5 stars
Super delish & easy. I bought a bag of sweet potato fries I diced. My husband wasn’t a fan of the name of the soup (scared!) but used his open mind & also loved!!

January 11, 2019 8:22 am
Reply to  sharonKelly

LOL. Such a dude thing 😛 Glad he loved it!

cacarr
October 10, 2018 8:31 pm

Needs fish sauce.

L M
November 14, 2017 12:02 pm

Looks great, totally going to try making it – but am I missing the roasted jalapeno part? Or is that just the chopped topping?

October 22, 2017 6:02 pm

OMG, a vegan Thai curry soup?! SIGN ME UP GIRL. I would love love love to have Thai soup again. I miss it already!

Shelly Elliott
October 16, 2017 7:09 am

This sounds delicious and I know my husband would love it. Do you know how many calories it has per serving?

Paige
October 10, 2017 2:30 pm

I added a can of chickpeas for some extra protein- it was an awesome addition! This soup is soooooo good especially on a cool MN day like today!

October 12, 2017 8:49 am
Reply to  Paige

Love the chickpea addition! We should have done that 🙂

Sarah Mertz
October 10, 2017 1:21 pm

I made this for dinner last night and LOVED it! I added broccoli, cauliflower, chicken, and fish sauce (not vegan) to mine to make it a little heartier so I didn’t need rice. So quick, easy, and adaptable to whatever veggies I have on hand. Thanks!

October 12, 2017 8:49 am
Reply to  Sarah Mertz

Love your additions!! Kitchen sink Thai curry soup 🙂

October 4, 2017 2:27 pm

This looks fantastic. One of the only ways I can consistently get veggies into my children is through curries! Thanks for putting this one together.

October 4, 2017 2:37 pm
Reply to  Julia Tan

I love that!!! I bet that’s going to be my kid one day 🙂

October 3, 2017 9:04 am

This looks awesome! Can’t wait to try it!

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October 3, 2017 8:13 am

I’ve been dreaming of a creamy, spicy soup and this sounds perfect! So thankful fall is here!!

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