This Thai Coconut Curry Soup is a vibrant, nourishing dish that combines rich flavors with wholesome ingredients—making it a standout for everyday cooking.
With a base of creamy coconut milk and aromatic red curry paste, the soup boasts bold Thai-inspired flavors while remaining entirely plant-based.
Creamy Thai Coconut Curry Soup
Equipment
- 1 Nonstick Saucepan or Deep Skillet – for sautéing and simmering the soup base
- 1 Chef’s Knife – for chopping vegetables and herbs
- 1 Wooden Spoon or Silicone Spatula – for stirring ingredients during cooking
- 1 Large Mixing Bowl – to prepare and mix noodles separately
- 1 Set of Measuring Spoons and Cups – for precise ingredient measurement
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste use vegan-friendly if desired
- ½ medium red onion thinly sliced
- 4 cloves garlic finely minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar or any preferred sweetener
- 1 tablespoon liquid aminos or tamari/coconut aminos/lite soy sauce
- 1 can 13.5 oz / 383g full-fat or lite coconut milk
- 3 cups vegetable broth
- Juice of 1 lime
- ½ tablespoon sambal oelek or Sriracha optional for heat
- 1 handful Thai basil chopped (or substitute with mint/parsley)
- 1 handful spinach leaves chopped
- 1 handful shredded purple cabbage optional, for garnish
- 8 –12 ounces dry noodles vermicelli, soba, udon, or your choice
Instructions
- Build the Flavor Base: In a large saucepan or deep skillet, warm the sesame oil over medium-high heat. Add the grated ginger and red curry paste, stirring constantly for about 1 minute until fragrant and sizzling. This activates the spices and infuses the oil with bold curry flavor.
- Sauté Aromatics: Add the sliced red onion and minced garlic to the pan. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and slightly softened. Avoid browning the garlic to maintain its mellow sweetness.
- Season and Sweeten: Sprinkle in the sea salt and black pepper, then stir in the coconut sugar and liquid aminos. Mix well to coat the aromatics, allowing the sweet and savory notes to develop.
- Simmer the Soup Base: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10–12 minutes. Stir occasionally to keep the flavors well blended. Squeeze in the lime juice at the end for brightness.
- Cook the Noodles Separately: While the soup simmers, cook your chosen noodles according to the package instructions. Drain and set aside. If preparing for later, rinse them with cool water to prevent sticking.
- Assemble and Serve: Place a serving of noodles into each bowl. Add chopped spinach and shredded purple cabbage if using. Pour the hot curry soup over the top and allow it to sit for 2–3 minutes, letting the veggies slightly wilt. Top with fresh Thai basil and stir in sambal oelek or Sriracha if desired.
Notes
- Oil Swap: Coconut oil works well here, but sesame oil adds a nutty depth that enhances the Thai flavors.
- Herb Options: No Thai basil? Fresh mint or even flat-leaf parsley offers a refreshing alternative.
- Customizable Veggies: Use what you have on hand—bok choy, shredded carrots, mushrooms, or snap peas all work beautifully.
- For Meal Prep: Store the soup base separately from the noodles to prevent them from becoming too soft. Add freshly cooked noodles and veggies before serving.
- Noodle Choice Tips: Udon and soba hold up well in leftovers, while rice noodles or vermicelli are best added just before eating.
It’s low in saturated fat, thanks to heart-healthy coconut milk and sesame oil, and delivers plant-based protein from the noodles and vegetables.
Nutritionally, it’s a great source of fiber and micronutrients from ingredients like spinach, red cabbage, and Thai basil.
The flexibility to use any noodles and your choice of vegetables makes it incredibly customizable, while the quick 35-minute total prep and cook time ensures it’s doable even on the busiest weeknights.
It’s meal-prep friendly too—just keep the soup and noodles separate until ready to serve.
This recipe strikes the perfect balance between convenience, nutrition, and satisfying comfort.
Must-Have Tools for Perfect Results
Nonstick Saucepan or Deep Skillet
Essential for sautéing the ginger, onion, and garlic evenly and simmering the soup base without sticking. A reliable nonstick surface helps cook aromatic ingredients with minimal oil and effortless cleanup.
Sharp Chef’s Knife
Used to finely chop onions, ginger, Thai basil, and spinach. A well-balanced, sharp chef’s knife ensures efficient prep work and precision cuts—crucial for bringing out the flavors of fresh herbs and vegetables.
Wooden Spoon or Silicone Spatula
Perfect for stirring the curry paste and soup as it simmers. These tools are gentle on cookware and provide better control when mixing sauces or delicate ingredients like coconut milk.
Large Mixing Bowl (for noodles)
Ideal for preparing and draining the noodles separately. A versatile bowl can also be used for tossing salads, mixing dough, or marinating veggies.
Measuring Spoons and Cups Set
Accurately portion sesame oil, curry paste, and seasonings to maintain flavor balance. A full set saves time and ensures consistency across every cooking session.
Chef’s Secrets to Maximum Flavor
To bring out the most in this Thai Coconut Curry Soup, start by properly blooming the curry paste in sesame oil.
This quick fry releases the essential oils in the spices, creating a rich, aromatic base that sets the tone for the entire dish.
Fresh ginger and garlic should be finely minced to ensure they evenly disperse their flavors throughout the soup.
Don’t rush the sautéing step—let the onions turn translucent and mellow, as this softens their bite and enhances their natural sweetness.
For extra depth, consider adding a dash of fish sauce (if not strictly vegan) or a few dried lime leaves during the simmer for authentic Thai flavor.
When using coconut milk, opt for full-fat if you want a creamier texture, or lite if you’re watching calories.
Finally, squeeze in the lime juice after the heat is off to preserve its brightness—it’s a small touch that adds a huge lift.
Serving Ideas to Elevate Experience
This soup is incredibly versatile and can be enjoyed as a cozy main dish or a vibrant side to a Thai-inspired meal.
Serve it over freshly cooked rice noodles or soba for a hearty, slurpable experience. Garnish with shredded purple cabbage, bean sprouts, or thinly sliced radishes for added texture and visual appeal.
Craving protein? Add tofu cubes, tempeh, or even cooked chickpeas for an extra boost. Fresh herbs like Thai basil or cilantro give a pop of color and a refreshing finish.
For a well-rounded dinner, serve alongside crispy spring rolls or a cucumber salad.
And don’t forget a side of lime wedges and chili oil for guests to adjust the flavor to their liking. It’s a dish that’s as customizable as it is comforting.
Storage and Leftover Tips That Work
Storing this soup is a breeze, especially if you keep the noodles and soup base separate.
The broth can be refrigerated for up to 4 days in an airtight container, and the flavor only deepens over time.
For meal prep, cook a batch of noodles and keep them in a separate container, rinsed and lightly tossed with oil to prevent clumping.
When ready to serve, reheat the soup on the stovetop and pour it over the noodles and vegetables for a freshly assembled feel.
If the noodles are already mixed in, try to reheat gently over medium heat to prevent them from breaking down.
This soup also freezes well—just omit the noodles and spinach, and add them fresh after thawing and reheating.
Frequently Asked Questions Answered
Can I use green or yellow curry paste instead of red?
Yes, absolutely! Each type of curry paste offers a different flavor profile. Green curry will be more herbal and spicy, while yellow curry is milder and more aromatic. Feel free to experiment based on your spice preference.
Is this soup spicy? Can I make it mild?
The heat level is customizable. As written, it’s mildly spiced thanks to the curry paste and optional sambal oelek. For a gentler version, skip the sambal and use less curry paste. For more heat, add Sriracha or crushed chili flakes to taste.
What type of noodles work best?
This recipe is very flexible—rice vermicelli, soba, udon, or even ramen noodles all work well. If storing leftovers, sturdier noodles like soba or udon are less likely to become mushy.
Can I add protein to the soup?
Definitely! Cubed tofu, tempeh, or edamame make excellent plant-based additions. If you’re not vegan, shredded chicken or shrimp also pair well with the coconut curry broth.
What can I use instead of Thai basil?
If you can’t find Thai basil, fresh mint or parsley adds a similar fresh note. Regular sweet basil is a decent substitute, though it has a slightly different flavor profile.
