Name: Thai Coconut Curry Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 1 teaspoon freshly grated ginger; 2 tablespoons red curry paste (vegan); ½ red onion (3.5 g), chopped; 4 cloves garlic, minced; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 2 tablespoons coconut sugar; 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce); 1 (13.5 ounce) can coconut milk (full fat or lite, 383 g); 3 cups vegetable broth; ½ tablespoon sambal oelek (or Sriracha, optional); 1 lime, juiced; Handful Thai basil, finely chopped; Handful spinach, finely chopped; Handful purple cabbage (optional, for topping); 8-12 ounces dry noodles (vermicelli, udon, soba, or preferred kind)

There’s something so comforting about the creamy, spicy blend of coconut and curry in this Thai Coconut Curry Soup Recipe. It’s vibrant, cozy, and just the right balance of heat and sweetness that fills your kitchen with amazing aromas.

A white bowl filled with an orange broth topped with white rice noodles sitting mostly in the broth on the right side; on the left side, a layer of bright green fresh spinach leaves, with some purple cabbage shreds above them; a fresh green basil leaf cluster stands in the middle of the greens; a pale green lime wedge rests on the border between the noodles and the spinach; a thin red chili slice floats on the noodles near the center; a white ceramic spoon lies inside the bowl on the right side; the bowl sits on a white marbled surface with lime wedges and another bowl of soup partially visible nearby photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Coconut Curry Soup Recipe
Top Tip
How to Serve Thai Coconut Curry Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Coconut Curry Soup Recipe

Why You'll Love This Recipe

I keep coming back to this Thai Coconut Curry Soup Recipe because it’s so easy yet feels fancy—perfect for weeknights or impressing friends without stress. The flavors just come together like magic, and everyone always asks for seconds.

Simple, accessible ingredients: No crazy hard-to-find items here, making it a breeze to whip up anytime.
Flavor explosion: The creamy coconut and spicy red curry paste dance perfectly, giving it depth and warmth.
One pot wonder: Minimal cleanup means more time to relax and enjoy.
Flexible and customizable: Easily swap proteins, add veggies, or change noodles depending on what you have.

Two white bowls of spicy noodle soup sit on a white marbled surface. Each bowl has four main layers: at the bottom is a smooth, rich orange-red broth; on top are white rice noodles folded softly; next is a mix of fresh leafy basil, chopped dark green spinach, and small pieces of bright purple cabbage piled on one side; bright red slices of chili pepper and a wedge of lime rest on the surface for color and freshness. Around the bowls are lime wedges in a small white bowl, loose basil leaves, and a small dish of thick red sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Thai Coconut Curry Soup Recipe shines because each ingredient plays its part to create layers of flavor and texture. From the fragrance of fresh ginger to the richness of coconut milk, everything blends into a harmonious bowl of goodness.

Flat lay of sesame oil in a small white ceramic bowl, freshly grated ginger root with some loose grated pieces beside it, a simple mound of vibrant red curry paste on a white plate, a quarter of a red onion with deep purple skin and white flesh, four whole garlic cloves with papery skins intact, small white ceramic bowls holding sea salt and ground black pepper, a small heap of golden coconut sugar on a white plate, liquid aminos in a small white ceramic bowl, a fresh halved lime showing juicy bright green flesh, a small white bowl of sambal oelek bright red chili paste, a handful of fresh Thai basil leaves, a handful of vibrant green spinach leaves, a small pile of shredded purple cabbage, and neatly coiled dry vermicelli noodles all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sesame oil: Brings a subtle nutty aroma that’s perfect for sautéing the spices.
Fresh ginger: Adds a bright, zesty freshness that cuts through the richness.
Red curry paste: The heart of the soup’s bold flavor; I love using a vegan one to keep it plant-based.
Red onion: Sweetens and softens as it cooks, building a savory base.
Garlic: For that irresistible savory punch we all crave.
Sea salt & black pepper: Essential seasonings that elevate everything.
Coconut sugar: Balances the spice with a gentle sweetness.
Liquid aminos: Adds umami and saltiness, plus it’s gluten-free and healthier than regular soy sauce.
Coconut milk: Full fat or lite—the creamy base that ties all flavors together.
Vegetable broth: Adds depth without overpowering the coconut flavor.
Lime: Brightens and cuts through the richness with fresh acidity.
Sambal oelek (optional): For a spicy kick if you like heat.
Thai basil & spinach: Fresh greens to add herbal brightness and nutrition.
Purple cabbage (optional): Gives a crunchy, colorful topping.
Noodles: Any kind you prefer—I’ve used vermicelli, udon, and soba, all fantastic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often mix it up depending on my mood or what’s in the fridge. You can easily add tofu or shredded chicken, throw in extra veggies, or swap noodles for rice if you prefer. The idea is to make this soup yours.

Variation: Once, I added roasted sweet potatoes and it took the soup to next-level comfort food status—highly recommend trying that twist!
Spice level: Adjust the sambal oelek or Sriracha based on how much heat you want; start small and build up.
Protein boost: Tofu cubes or cooked shrimp are awesome if you want something more filling.

Step-by-Step: How I Make Thai Coconut Curry Soup Recipe

Step 1: Sauté the Aromatics

Heat sesame oil over medium-high and add freshly grated ginger and red curry paste. Stir it into the oil for about a minute to toast the spices and release those fragrant oils. Then toss in your chopped red onion and minced garlic; cook them until the onion looks translucent, about 5 minutes. This slow build of flavors is what sets your soup above the rest.

Step 2: Season and Simmer

Sprinkle in sea salt, ground black pepper, and coconut sugar, then pour in the liquid aminos. Give it a good stir to dissolve the sugar and combine everything. Next, add the coconut milk and vegetable broth. Bring the soup to a boil, then lower to a gentle simmer for about 10 minutes. This step gives the flavors time to meld beautifully—don't rush it. Just before taking it off the heat, squeeze fresh lime juice in for that perfect brightness.

Step 3: Cook your Noodles

While the soup simmers, prepare your noodles according to their package instructions. Whether you choose vermicelli, soba, or udon, cooking them separately keeps them from getting mushy when mixed into the soup later.

Step 4: Finish with Fresh Greens and Serve

Once your soup is ready and the noodles cooked, toss in the chopped spinach and Thai basil leaves to wilt just slightly in the hot broth. Serve the soup over noodles, garnish with purple cabbage for crunch, and add extra sambal oelek if you like it hotter. Enjoy immediately!

Top Tip

I’ve learned over the years that the key to nailing this Thai Coconut Curry Soup Recipe isn’t just the ingredients, but how you build the flavors gently. Taking the time to properly cook the aromatics and toasting the curry paste first creates a richer, deeper soup.

Toast Curry Paste: Fry it briefly in oil before adding anything else for that extra fragrant flavor burst.
Lime Juice Last: Adding lime at the end keeps the soup fresh and bright instead of dulling the acidity.
No overcooked noodles: Cook them separately and add just before serving to keep the perfect texture.
Don’t rush simmering: Give the soup at least 10 minutes on low heat to let all flavors marry — it really makes a difference.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I always finish with a handful of fresh Thai basil—it adds a punch of herbal brightness that pairs beautifully with the creamy soup. A sprinkle of purple cabbage on top gives a great crunch and pretty color. Sometimes I add crushed peanuts or a wedge of lime on the side for extra zing.

Side Dishes

To round out the meal, I like simple sides like steamed jasmine rice or a fresh cucumber salad with a light, tangy dressing. Spring rolls are also delicious with this soup, especially if you want to amp up the Thai vibes.

Creative Ways to Present

For special occasions, I’ve served this soup in coconut shells for fun presentation, and paired it with edible flowers and extra fresh herbs scattered on top. It makes for a visually stunning and memorable meal that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. Because of the coconut milk, it might thicken a bit, so just reheat gently and stir in a bit of water or broth to loosen it back up.

Freezing

This soup freezes surprisingly well. I freeze it without noodles—that way when you’re ready to eat, simply thaw the broth and add freshly cooked noodles for the best texture.

Reheating

Reheat gently on the stovetop or in the microwave, stirring occasionally. Adding a splash of broth or water helps maintain the creamy consistency. Always add fresh herbs and lime juice after reheating for that fresh pop.

Frequently Asked Questions:

Can I use chicken or shrimp instead of keeping this soup vegan?

Absolutely! This Thai Coconut Curry Soup Recipe works beautifully with cooked chicken, shrimp, or tofu added in. Just toss them in during the last few minutes to warm through.

What type of noodles is best for this soup?

You can use almost any noodles you like! Vermicelli, udon, soba, or rice noodles all work well. Cook them separately and add just before serving to keep their texture perfect.

Is it possible to make this soup less spicy?

Definitely! Simply reduce or omit the sambal oelek or Sriracha. You can always serve hot sauce on the side for anyone who wants extra heat.

Can I prepare this soup ahead of time?

Yes! You can make the soup base a day ahead and refrigerate. Reheat gently and add freshly cooked noodles and herbs just before serving for the best texture and flavor.

Final Thoughts

This Thai Coconut Curry Soup Recipe is hands down one of my favorites to cozy up with anytime. It’s simple enough to make during a busy week but still impressive with all its bold, layered flavors. I’m always excited when I get to share it because it feels like a warm hug in a bowl that anyone can master. Give it a try—you’ll see why I’m such a fan.