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 (or any sugar); 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce); 1 (13.5 ounce) can coconut milk (383 g, full fat or lite); 3 cups vegetable broth; 1 lime (juiced); ½ tablespoon sambal oelek (or Sriracha, optional for heat); 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 comforting about a warm bowl of soup that just wraps you in a cozy hug. This Thai Coconut Curry Soup Recipe does exactly that with its rich, creamy coconut milk, vibrant spices, and fresh herbs that’ll make your kitchen smell incredible while you cook.

A white bowl holds a rich orange-red broth filled with white rice noodles that twist and float, topped on one side with fresh green spinach, torn basil leaves, and shredded purple cabbage. A wedge of lime rests on the edge of the bowl, with a few slices of red chili pepper visible among the noodles. A white ceramic spoon sits inside the bowl, partially submerged in the broth on the right side. The bowl is set on a white marbled surface with lime wedges scattered 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

This Thai Coconut Curry Soup Recipe has been one of those dishes I keep going back to, especially when I want something flavorful but fuss-free. It balances creamy coconut, spicy curry, and fresh greens so beautifully—plus, it’s a one-pot wonder that’s great on busy nights.

Simple to Make: You don’t need a ton of fancy ingredients or complicated steps to nail this soup.
Customizable: Whether you want it spicy or mild, with noodles or extra veggies, it adapts to your cravings.
Comforting and Nutritious: Loaded with fiber, protein, and healthy fats from coconut milk, it’s soul-warming and satisfying.
Vegan-friendly and Allergy-conscious: This recipe is naturally vegan, gluten-free (depending on the noodles), and made with wholesome ingredients.

Two white bowls filled with a reddish-orange creamy soup base are placed on a white marbled surface. Each bowl has a layer of white rice noodles submerged in the soup, topped with a mix of bright green chopped spinach leaves and fresh basil leaves on the left side. To the left of the greens is a cluster of shredded purple cabbage. Thin slices of red chili peppers are scattered on top of the noodles, and a wedge of fresh lime leans against the noodles on the right side, slightly submerged in the soup. Around the bowls, there are lime wedges in a small white bowl and scattered loose on the surface, with some fresh basil leaves and a small white bowl of reddish sauce nearby. A white plate with extra white rice noodles is seen at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in building layers of flavor and texture. The magic starts with fragrant red curry paste and fresh ginger, while the coconut milk gives the broth its silky richness. Plus, those veggies and noodles bring it all together into a hearty meal.

Flat lay of a small puddle of golden sesame oil on a simple white ceramic dish, a small mound of freshly grated pale yellow ginger, a dollop of vivid red curry paste on a white ceramic square plate, a quarter of a small red onion with visible layers, four whole cloves of fresh garlic with papery skins intact, a small white ceramic bowl containing fine white sea salt, another small bowl with coarse ground black pepper, a small pile of light golden coconut sugar crystals on white ceramic, a small white bowl filled with a clear amber liquid representing liquid aminos, a white ceramic bowl holding thick creamy white coconut milk, a simple white bowl with clear golden vegetable broth, a whole bright green lime, a small white bowl with bright red sambal oelek, a handful of fresh deep green Thai basil leaves, a small pile of fresh vibrant spinach leaves, a small cluster of thinly sliced vivid purple cabbage, and a neat bundle of uncooked pale beige vermicelli noodles arranged next to each other on a simple white ceramic plate, 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: Adds a toasty depth to the base without overpowering the other flavors.
Freshly Grated Ginger: Brings that zesty warmth and freshness that brightens the soup.
Red Curry Paste: The star of the show—a blend of spices that delivers authentic Thai taste.
Red Onion: Sweetness and texture that melt gently into the broth.
Garlic: Enhances savory notes and complements the curry perfectly.
Sea Salt & Black Pepper: Basic seasonings that elevate all the ingredients.
Coconut Sugar: Balances the heat and tartness with subtle sweetness.
Liquid Aminos: A savory umami boost that’s soy sauce alternative-friendly.
Coconut Milk: The creamy, fragrant base that makes this a comfort food classic.
Vegetable Broth: Lightens the soup just enough while adding body.
Lime: A splash of citrus brightness that cuts through richness beautifully.
Sambal Oelek (Optional): For those who like a little heat kick.
Thai Basil, Spinach, Purple Cabbage: Fresh herbs and veggies that add vibrant color and texture.
Dry Noodles: You can pick vermicelli, udon, or soba—whatever you have on hand or prefer.

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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 love tweaking this Thai Coconut Curry Soup Recipe depending on what’s in my fridge. Sometimes I add tofu for extra protein or swap out the spinach for kale for a sturdier green. Feel free to get creative—it’s so forgiving!

Variation: When I’m making it for family, I sometimes stir in shredded chicken or shrimp for a heartier meal without losing the vegan flavor base.
Heat Level: Adjust the amount of sambal oelek or Sriracha to your preferred spice tolerance. I usually start with less and add more at the table if needed.
Veggie Boost: Purple cabbage adds crunch and a pop of color, but you can also toss in mushrooms or carrots for more variety.
Noodle Choice: I often switch between rice vermicelli for a light touch or udon for a chewy bite.

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

Step 1: Sauté Ginger & Curry Paste

Start by heating sesame oil over medium-high heat. Toss in the freshly grated ginger and red curry paste, stirring them together for about a minute. This quick fry helps release all those aromatic oils—don't rush this step because the flavor foundation depends on it!

Step 2: Cook Onion & Garlic

Add your chopped red onion and minced garlic to the pan. Let them cook, stirring occasionally, until the onion turns slightly translucent—usually about 5 minutes. This softens the veggies and mellows their sharpness, blending beautifully with the curry base.

Step 3: Season & Add Liquids

Sprinkle in sea salt, black pepper, coconut sugar, and liquid aminos. Stir everything until combined. Pour in the coconut milk and vegetable broth, stirring again to mix all flavors. Bring this lovely mixture to a boil before lowering the heat to a gentle simmer for about 10 minutes. I usually taste at this point and adjust seasoning or simmer longer if I want the flavors even more developed.

Step 4: Prepare Noodles and Finish

While the soup simmers, cook your noodles according to package instructions—timing is key so they don’t get mushy. Just before serving, squeeze fresh lime juice over the soup and stir in chopped Thai basil and spinach for freshness. Remove from heat and ladle the soup over noodles, topping with purple cabbage if you like a crisp texture contrast.

Top Tip

From countless bowls of this soup, I’ve learned a few simple things that make a big difference to getting it just right, especially when cooking at home for casual weeknights or entertaining.

Fry the Paste Properly: Don’t skip sautéing the curry paste with ginger first—it unlocks full flavor instead of tasting like raw paste.
Adjust Coconut Milk Fat: Full-fat coconut milk makes the broth luxuriously creamy, but lite versions work fine if you want fewer calories.
Simmer Gently: Keep the soup at a low simmer once it boils—it helps the spices meld without curdling the coconut milk.
Fresh Herb Finish: Stirring in fresh Thai basil and squeeze of lime at the end gives the soup that vibrant “just made” feeling.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I always top my soup with finely chopped Thai basil because its fresh, slightly sweet flavor is the perfect counterpoint to the spicy curry. Sometimes, I add a handful of crunchy purple cabbage or a few slices of fresh chili for an extra pop—both add beautiful color and texture.

Side Dishes

To complete the meal, I love pairing this soup with simple steamed jasmine rice or crispy vegetable spring rolls. Light Asian-style cucumber salad also works great for added crunch and refreshment on the side.

Creative Ways to Present

For special occasions, I’ve served this soup in coconut shells—it’s fun, tropical, and instantly festive. You can also serve the soup components separately as a build-your-own bowl at dinner parties, letting guests add noodles, herbs, and spice levels to their liking.

Make Ahead and Storage

Storing Leftovers

I like to store leftover soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day since the flavors have more time to meld. Just keep the noodles separate if you plan to store them, so they don’t get mushy.

Freezing

This soup freezes pretty well without the noodles. Freeze the broth and veggies in freezer-safe containers or bags for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently.

Reheating

Reheat the soup on low-medium heat on the stove, stirring occasionally to avoid sticking and to reincorporate the coconut milk’s creaminess. Add fresh herbs and lime juice after reheating to revive that fresh, bright flavor.

Frequently Asked Questions:

Can I use chicken or shrimp instead of making it vegan?

Absolutely! While this Thai Coconut Curry Soup Recipe is naturally vegan, you can easily add cooked shredded chicken or sautéed shrimp to personalize it. Just add your protein towards the end of simmering to prevent overcooking.

What noodles work best in this soup?

This soup is versatile with noodles. I’ve loved it with rice vermicelli for a traditional touch and udon for a chewy texture, but soba or even gluten-free noodles currently on hand work great. Cook noodles separately and add just before serving for best texture.

How spicy is this soup and can I control the heat?

The red curry paste brings moderate heat, but the level can easily be adjusted by how much paste you use. Adding sambal oelek or Sriracha is optional and gives you control over the spice level. Start mild and add more heat at the table if needed.

Can I prep this soup ahead of time?

Yes! The soup base can be made a day or two ahead and refrigerated. Just keep the noodles separate until serving to avoid sogginess. Before serving, gently reheat the soup and add fresh herbs and lime juice for that signature fresh flavor.

Final Thoughts

This Thai Coconut Curry Soup Recipe holds a special place in my kitchen because it’s such a simple yet satisfying meal that never fails to impress. I hope you find yourself making it over and over, enjoying its warm, fragrant flavors as much as I do. It’s like a little flavor vacation in a bowl—give it a try and see how it brightens your day!