Coconut Curry Soup

3030-Min MealdfDairy-FreeefEgg-FreegfGluten-FreevVegetarian

By Linley Hanson

4.95 from 18 votes

Published 2/13/2025

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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, making it a go-to of ours for busy weeks.

There is nothing better than a big bowl of this coconut curry soup when you are in the mood for comfort food. It’s so flavorful thanks to our homemade curry broth, and the veggies are easily exchangeable depending on what you have on hand.

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Easy Ingredient Swaps

Because the name of the game in home cooking is doing what works for you, here are some ingredient substitutions that we recommend and have tried first-hand:

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. It will obviously impact the color of the soup, but is delicious nonetheless.

Rice Noodles: Any thickness of rice noodles will work for this recipe. We’ve also used egg noodles in a pinch, and that works great too. Want to use rice instead? Yum! We recommend jasmine rice.

Veggies: Feel free to substitute red bell peppers for any other color. Cubed squash is a great alternative to sweet potato. And onions? Red, yellow or white all work.

How can I add more protein to this soup?

Looking to amp up your protein intake? Us too! Add more protein to this recipe by adding cooked shrimp, shredded chicken or cubes of tofu.

Instructions At-A-Glance

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.

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Our Top Tips

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.

Storage

We recommend storing the broth and vegetables separate from the noodles. If you leave the noodles in the broth they will soak up all of the broth. Use a metal tongs to remove any leftover rice noodles from the soup before storing in the fridge.

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

4.95 from 18 votes

Coconut Curry Soup Recipe

This vegetarian coconut curry soup is the perfect comfort meal. It's made with coconut milk, vegetables, and rice noodles. Filling and flavorful!

By: Linley Hanson

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 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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