Coconut Curry Soup
Published 10/22/2022 • Updated 10/16/2024
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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.
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.
Featured Ingredients
- 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.
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Simple Instructions
- 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.
- 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.
- 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.
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.
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!
FAQ
Curry soup is typically made with coconut milk and curry paste. The type of veggies and fixings vary by 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.
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.
Coconut Thai Curry Soup
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
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.
This is a wonderful and simple recipe. I had a lot of fun making the house smell amazing. Thank you for sharing this!!!!
I don’t ever really review recipes but this was *chef kiss* the only thing I changed was more garlic, more lime juice, less broth/more curry…. as I wanted it to be EXTRA spicy. It was too mild. But seriously SO good. Add as much or as little veggies you want (I prefer mine to almost be a stew with extra rice so I’m super full as I used it for lunches at work)
Thank you for your thoughtful review!
This was easy to make and delicious. I wanted to reduce the fat and calories (sorry – I know it tastes better the other way) – so I substituted coconut water for the broth and then used the boxed coconut milk substitute (vs. the full-fat stuff in the can.) I thought it was delicious. And, if anyone is interested, it made 12 C and had 167 calories for a 2 cup serving, which I thought was pretty good.
Third time making this soup and it’s been a hit every time! So warm, so hearty, and such a unique flavor that adds a yummy variety to my weekly meal plans. Will be be adding this to my regular rotation.
So good you can drink the broth 😛
We loved this! Who needs a Thai restaurant?! We were glad we made rice to have with it, and we did not add siracha sauce thinking it would have enough heat without it. Would also be good with rice noodles. Or adding cooked shrimp or chicken.
This soup is great, but there is something missing and I can’t tell what. Maybe some more coconut flavor? I added curry powder and garlic powder to mine. I was expecting it to be bold In flavor like in the Thai restaurants, could it be that theres no fish sauce in this one? Thanks!
I added 1 T of coconut palm sugar to mine which I thought was helpful.
This was my problem as well so I actually just added less broth, more curry… much more kick.
I added the zest of a whole lime peel (to the 3x recipe) near the end. It gave it a bit more punch without adding more heat. Yum! 🙂
Easy to follow and tasted great! Thnx
This recipe was awesome!
Made it and it was amazing!
I w made this twice, one as a vegan soup with vegetable broth, the other with chicken broth and chicken pieces. It has come out amazing both times!
YAY!! Glad you loved it!