Coconut Curry Soup


This coconut curry soup is the right weeknight meal. It’s full of veggies, wholesome fat, and a ton of taste. It’s prepared in 30-minutes and excellent for leftover soup, too.

Coconut curry soup with noodles in it.

Easy Coconut Curry Soup

There may be nothing higher than a giant bowl of this coconut curry soup if you end up within the temper for consolation meals. Not solely is it full of greens and scrumptious noodles, but it surely’s additionally prepared in solely half-hour.

Why you’ll like it!

Explanation why you’ll like it.

It’s a one-pot meal!

This coconut curry soup makes an awesome soup to make for a bunch.

You get so many greens in a single serving.

Vegetables simmering in a curry sauce.

Featured Substances

  • Coconut milk and broth- the bottom of this coconut curry soup is coconut milk and broth. It offers the soup the creamiest and most scrumptious base.
  • Curry paste- pink curry paste is whisked into the bottom of the soup for a simple means so as to add scrumptious curry taste that makes this coconut curry soup completely flavored.
  • Greens- candy potatoes, peppers, onions, and carrots are cooked collectively and simmered. Watch out to not overcook your greens.
  • Rice noodles- we used skinny rice noodles, however you possibly can at all times use any measurement of rice noodles, rice, or egg noodles.

Newest Soup Substances


Easy Directions

  1. Prepare dinner the veggies. Candy potatoes and carrots are more durable greens so that they should be cooked down a bit earlier than simmering the soup collectively. Sauté the greens collectively for about 10 minutes. Add the garlic, onion, and pink pepper and saute for one more couple of minutes.
  2. Simmer every little thing collectively. Add the coconut milk and curry paste to the pot and whisk the substances collectively till the curry paste is mixed with the coconut milk. Then, add the broth, sriracha, inexperienced onion, cilantro, and lime juice to the pot and stir to mix. Deliver the substances to a boil. Add the peas and simmer the soup for Quarter-hour.
  3. Prepare dinner the noodles individually. Prepare dinner noodles to al dente and when the soup has simmered, serve the soup with the rice noodles and your favourite toppings.
Noodles in a coconut curry soup.

Prime Suggestions

You need to use pink or inexperienced curry paste. We used pink curry paste for this soup so as to add a little bit of spice. If you want a sweeter curry soup, use inexperienced curry paste.

Don’t simmer your soup for too lengthy. This soup is designed to be prepared in half-hour. If you happen to simmer the soup for too lengthy you’ll find yourself with mushy greens.

Remember to wait so as to add the noodles. The noodles will proceed to cook dinner within the broth so you’ll want to add the noodles proper earlier than serving the soup. Make sure to not retailer the noodles within the broth.

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Rice noodles in a bowl.


What’s curry soup fabricated from?

Curry soup is usually made with coconut milk and curry paste. The kind of veggies and fixings fluctuate by soup.

What else can I add to this curry soup?

You may add many alternative issues to this soup. Be happy to vary up the greens, add extra spice, and use rice as a substitute of noodles.

How can I add extra protein to this soup?

Add extra protein to this recipe by including shrimp, shredded hen, chunks of beef, or cubes of tofu.


Retailer the broth and greens separate from the noodles. If you happen to depart the noodles within the broth they’ll take in the entire broth.

To reheat: Warmth the soup over medium/low warmth. Add the noodles to the soup instantly earlier than serving.

A bowl of soup with toppings.


  • 1.5 tablespoons coconut oil
  • 1 giant candy potato peeled and chopped
  • 4 giant carrots peeled and diced
  • 1 teaspoon sea salt
  • 4 cloves garlic peeled and minced
  • 1 medium yellow onion finely diced
  • 1 giant pink pepper finely stripped
  • 15 oz. full-fat coconut milk
  • 5 tablespoons pink curry paste
  • 4 cups beef broth or vegetable broth
  • 1/2 tablespoon sriracha or extra, to style
  • 2 tablespoons diced inexperienced onion
  • 2 tablespoons chopped cilantro
  • Juice of 1 giant 1 lime ~¼ cup
  • 8 oz. frozen inexperienced peas
  • 8.8 oz. skinny rice noodles

Elective Toppings

  • 1 giant jalapeño sliced
  • contemporary cilantro chopped
  • inexperienced onions chopped


  • Warmth coconut oil in a big pot over medium/excessive warmth. When the oil is melted and sizzling, add the candy potatoes, carrots, and ¼ teaspoon of salt to the oil and toss. Let the greens cook dinner for 7-10 minutes, stirring sometimes.

  • Subsequent, add garlic, onion, and pink pepper to the pot, toss, and cook dinner for one more 2-3 minutes.

  • Add the coconut milk and curry paste to the pot and whisk the substances collectively till the curry paste is mixed with the coconut milk. Then, add the broth, sriracha, inexperienced onion, cilantro, and lime juice to the pot and stir to mix. Deliver the substances to a boil.

  • Flip the warmth to low, add the frozen peas, and let the soup simmer for 10-Quarter-hour.

  • Whereas the soup is simmering, put together the rice noodles individually. Deliver a big pot of salted water to a boil after which take away the pot from the warmth. Add the rice noodles to the new water and stir. Let the noodles sit within the sizzling water for 3-4 minutes. Be sure that the noodles have a chunk and are a bit undercooked as they’ll proceed to cook dinner within the soup. Pressure the noodles and rinse with chilly water. Put aside.

  • When the soup is sizzling and the peas are cooked, take away from warmth and serve with rice noodles, cilantro, inexperienced onion, and jalapeño.

Suggestions & Notes

  • If you happen to don’t have pink curry paste you should utilize inexperienced curry paste. It is going to change the flavour barely, however it should nonetheless be scrumptious.
  • Be happy to make use of Jasmine rice as a substitute of rice noodles.

Diet details

Energy: 438kcal Carbohydrates: 58g Protein: 8g Fats: 20g Fiber: 6g Sugar: 7g

Images: photographs taken on this put up are by Ashley McGlaughlin from The Edible Perspective.

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