Thai Coconut Curry Soup is comfort in a bowl! A rich, aromatic coconut curry broth with bell peppers, carrot, celery, and rice vermicelli noodles. A must try recipe for soup lovers.
Thai Coconut Curry Soup Recipe
This post may contain affiliate links. Read my disclosure policy.
A nice warm bowl of soup is one of the most comforting meals there is! Nothing beats the combination of a flavor packed broth, tender veggies, and noodles. Thai coconut curry soup is simply divine and so simple to make.
Skip the takeout and make your own Thai soup at home! It's so easy to make and comes together really quickly. Not only is this soup delicious, it is also vegetarian and vegan. It's a great option to have for entertaining and get togethers.
What is Thai Coconut Curry Soup
Thai Coconut Curry Soup is a classic Thai dish that features an aromatic coconut curry broth, vegetables and rice noodles. The rich broth is a coconut milk and red curry based broth that is flavor packed with a bit of spice!
The soup is packed with veggies - bell peppers, carrots, celery, and red onion. Rice vermicelli noodles are tender and soak up all the amazing flavors from the broth. Finished with cilantro and lime juice for a fresh pop of flavor this soup is so unique and delicious!
What to Serve with this Soup
- Bang Bang Shrimp Egg Rolls
- Crab Rangoons
- Jalapeno Popper Pinwheels
- Olive Garden Salad Copycat
- Dill Pickle Chopped Salad
- Olive Garden Breadsticks
Ingredients
- Broth - vegetable or chicken broth can be used. You can also use a bone broth for added nutrients and protein.
- Rice Vermicelli Noodles - you might find these called any of the following - rice stick vermicelli noodles, rice noodles, rice vermicelli, or vermicelli noodles. They are all the same thing. Rice noodles come in different thicknesses, vermicelli being the thinnest. You can use any rice noodle you prefer and if you can't find them you can use a thin pasta such as spaghettini, capellini, or spaghetti.
- Thai Red Curry Paste - this rich paste is found in the international aisle of most grocery stores. It has the most amazing flavor and a minimal amount of spice. It is about 3 out of 5 on the spice level.
- Coconut Milk - there is something so special about coconut curry. The coconut milk and curry paste pair perfectly together. It also gives the soup a rich creamy texture. Canned coconut milk and coconut cream are two different things. Do not use coconut cream, it is too thick for the soup.
- Cilantro - a classic ingredient in Thai cooking. We recommend using cilantro for a fresh pop of flavor, but you can also use parsley instead or just omit this from the recipe.
- Lime Juice - this is added just before serving and adds a great fresh tangy pop of flavor that compliments the broth.
- Vegetables
- Red & Yellow Bell Pepper - you can use any peppers you have on hand but the sweetness of red and yellow peppers pairs perfectly with the slightly spicy broth.
- Red Onion - any onion you have on hand can be used, we recommend and prefer red onion for the color and sweet flavor.
- Celery
- Carrot
- Garlic & Ginger - the two most aromatic and popular ingredients in Asian cooking.
- Salt and Pepper
How to Make Thai Coconut Curry Soup
Full Printable Recipe at Bottom of page
- On medium heat add a small amount of oil to a large pot.
- Add the bell peppers, onion, carrot and celery. Cook until just tender, about 3-4 minutes.
- Stir in red curry paste, ginger and garlic until fragrant. Sauté about 1-2 minutes.
- While the soup is simmering, bring another pot of water to a boil. Cook vermicelli noodles for 1-2 minutes until just cooked through. Drain noodles and rinse under cold water immediately to stop the cooking process. Tip: use a fork or tongs to stir the noodles to prevent them from sticking together while they cook.
- Add in the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer, about 10-15 minutes. The soup will darken in color as the soup simmers and flavors develop.
- Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Tips for the Best Thai Coconut Curry Soup
- Noodles - this soup is traditionally made with rice vermicelli noodles. They are very thin and are perfect for soup. You can use wide rice noodles too if you prefer. If you cannot find rice noodles, you can use thin spaghetti or any thin noodles you prefer. You can also make this soup with rice instead of noodles. Just cook jasmine rice stove top or in a rice cooker and add to the soup just before serving.
- Broth - homemade or store bought broth can be used for the soup. For a vegetarian and vegan soup, use vegetable broth, or else you can use chicken broth or chicken bone broth for added nutrients and protein. The coconut milk is a signature ingredient in this soup. If you don't like coconut, or you are allergic, you can use milk, cream or any plant based milk of choice (ex. almond milk, soy milk, etc.).
- Vegetables - for this soup is usually made with red bell pepper, celery and carrots. However, the possibilities are endless! Soup is amazing because just about any veggies can be used. It's a great way to use up any leftover veggies you have in the fridge. More great additions include - Bok Choy, broccoli, cabbage, cauliflower, and mushrooms.
FAQ
Reheat stove top in a pot on medium heat for about 5 minutes, or until warmed through. Or microwave in 30 second intervals (stirring after each) until warmed through.
Allow the soup to cool completely and refrigerate in an airtight container for up to 3-4 days.
Yes, this soup is great for make ahead. Follow the recipe as usual but do not cook the vermicelli noodles yet. Just before serving boil the noodles (they only take 3-5 minutes to cook) and then add them into the soup.
Freeze the soup in a freezer safe container for up to 3 months. Thaw in the fridge overnight and reheat stove top or microwave the thawed soup. We recommend freezing the soup without the noodles for best results. Just before serving boil the noodles (they only take 3-5 minutes to cook) and then add them into the reheated soup.
This soup is vegetarian and vegan.
This recipe is gluten free. The vermicelli noodles are made with rice flour and are gluten free (be sure to double check the package when purchasing).
This recipe is dairy free as it uses coconut milk.
More Easy Soup Recipes
- Loaded Baked Potato Soup
- Turkey Meatball Orzo Soup
- Wonton Soup
- Lasagna Soup
- Cream of Mushroom Soup
- Creamy Tortellini Soup
- Hamburger Soup
Enjoy!
- Sab
Thai Coconut Curry Soup
Ingredients
- 1 pack vermicelli noodles (400-500 grams, rice vermicelli, or noodles of choice)
- 1 large red bell pepper (thinly sliced)
- 1 large yellow bell pepper (thinly sliced)
- 1 medium red onion (thinly sliced)
- 2 stalks celery (thinly sliced)
- 2 carrots (medium, thinly sliced)
- 6 tablespoons Thai red curry paste (found in international aisle)
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- ¼ cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Salt and pepper to taste
- Oil (for cooking)
Instructions
- On medium heat add a small amount of oil to a large pot.
- Add the bell peppers, onion, carrot and celery. Cook until just tender, about 3-4 minutes.
- Stir in red curry paste, ginger and garlic until fragrant. Sauté about 1-2 minutes.
- Add in the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer, about 10-15 minutes. The soup will darken in color as the soup simmers and flavors develop.
- While the soup is simmering, bring another pot of water to a boil. Cook vermicelli noodles for 1-2 minutes until just cooked through. Drain noodles and rinse under cold water immediately to stop the cooking process. Tip: use a fork or tongs to stir the noodles to prevent them from sticking together while they cook.
- Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Video
Nutrition
Tony says
Best recipe I've made so far! Thanks 🙂