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–+ servings
Coconut curry soup in a bowl.
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
Fat 20
Carbs 58
Protein 8
Yield 6

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 Facts

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