Thai Coconut Curry Noodle Soup

Dinner · Lunch

Thai Coconut Curry Noodle Soup

Creamy coconut milk and red curry paste make a warming broth for rice noodles, snap peas, peppers, and carrots. Lime and Thai basil add a fresh finish.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
6 servings

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About this recipe.

A Thai-inspired rice noodle soup with red curry paste, coconut milk, snap peas, sweet peppers, carrots, lime, and basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Coconut oil
  • ¼ Large Red Onion (thinly sliced)
  • 3 Cloves Garlic (Minced)
  • 3 tbsp Thai Red Curry Paste (heat varies by brand; use less for a milder soup)
  • ½ tsp Ground turmeric
  • 3½ Cups Coconut milk (canned, unsweetened; stir well before measuring)
  • 2 Cups Vegetable Broth (low-sodium)
  • 2 tbsp Soy Sauce
  • 2½ tsp sugar
  • 7 oz Dry Rice Noodles (medium-width rice sticks; check package timing)
  • 1 Cup Snap Peas (trimmed; fresh or frozen)
  • 4 Mini sweet red peppers (mini peppers, seeded and thinly sliced)
  • 1 Cup Matchstick Carrots
  • 1 Large Lime (Juiced)
  • Thai Basil (leaves, to taste, for serving)

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Watch the noodles

Rice noodles vary in thickness and cooking time. Check the package, taste early, and add quick-cooking noodles later. Thinly cut vegetables soften quickly while keeping some bite.

Adapted from Valentina Dimitrova at Easy and Delish.

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The cooking plan

How to make Thai Coconut Curry Noodle Soup.

  1. Heat coconut oil in a 4-quart pot over medium heat. Add sliced onion and cook about 2 minutes. Add garlic and stir for 1 minute, keeping it from browning.

  2. Stir in curry paste, turmeric, coconut milk, broth, soy sauce, and sugar until evenly combined. Bring to a gentle simmer, stirring occasionally.

  3. Add rice noodles and simmer about 4 minutes, separating gently. Stir in snap peas, sliced peppers, and carrots, then simmer another 3–4 minutes, until noodles are tender and vegetables are tender-crisp. Use the noodle package as a guide: add quick-cooking noodles later so they do not overcook.

  4. Remove from the heat. Stir in lime juice gradually to taste and add Thai basil leaves. Taste before adding any extra seasoning because curry paste and soy sauce vary in saltiness.

  5. Divide among six bowls and serve immediately. Noodles absorb broth as they stand; loosen with a little hot water if needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Thai Coconut Curry Noodle Soup

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A Thai-inspired rice noodle soup with red curry paste, coconut milk, snap peas, sweet peppers, carrots, lime, and basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    1 tbsp Coconut oil
  • ¼ Large Red Onion thinly sliced
  • 3 Cloves Garlic Minced
  •  
    3 tbsp Thai Red Curry Paste heat varies by brand; use less for a milder soup
  •  
    ½ tsp Ground turmeric
  •  
    3½ Cups Coconut milk canned, unsweetened; stir well before measuring
  • 2 Cups Vegetable Broth low-sodium
  • 2 tbsp Soy Sauce
  •  
    2½ tsp sugar
  •  
    7 oz Dry Rice Noodles medium-width rice sticks; check package timing
  •  
    1 Cup Snap Peas trimmed; fresh or frozen
  •  
    4 Mini sweet red peppers mini peppers, seeded and thinly sliced
  •  
    1 Cup Matchstick Carrots
  • 1 Large Lime Juiced
  •  
    Thai Basil leaves, to taste, for serving

Instructions
 

  1. Heat coconut oil in a 4-quart pot over medium heat. Add sliced onion and cook about 2 minutes. Add garlic and stir for 1 minute, keeping it from browning.
  2. Stir in curry paste, turmeric, coconut milk, broth, soy sauce, and sugar until evenly combined. Bring to a gentle simmer, stirring occasionally.
  3. Add rice noodles and simmer about 4 minutes, separating gently. Stir in snap peas, sliced peppers, and carrots, then simmer another 3–4 minutes, until noodles are tender and vegetables are tender-crisp. Use the noodle package as a guide: add quick-cooking noodles later so they do not overcook.
  4. Remove from the heat. Stir in lime juice gradually to taste and add Thai basil leaves. Taste before adding any extra seasoning because curry paste and soy sauce vary in saltiness.
  5. Divide among six bowls and serve immediately. Noodles absorb broth as they stand; loosen with a little hot water if needed.

Notes

Choose unsweetened canned coconut milk, rather than a sweetened coconut drink. Red curry paste varies in heat and may contain shrimp or fish; check its label if serving someone who avoids seafood. For planned leftovers, cook noodles separately according to the package and add to bowls before ladling over the soup.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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