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.
- 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.
- 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.
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.
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
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.
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.
- 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
- 1 large jalapeño sliced
- fresh cilantro chopped
- green onions chopped
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.
Calories: 438kcal Carbohydrates: 58g Protein: 8g Fat: 20g Fiber: 6g Sugar: 7g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.