The Best Coconut Curry Noodle Soup

This Thai inspired Coconut Curry Noodle Soup is loaded with vegetables and made with a creamy coconut red curry broth and pad Thai rice noodles.

This post is sponsored by Annie Chun’s. All opinions are my own.

Coconut Red Curry Soup with vegetables

Raise your hand if you’re as obsessed with Thai food as I am! Thai is my favorite kind of cuisine to order for takeout, but I also really enjoy making Thai recipes at home when I have time.

If you’re a fan of Thai inspired curry recipes, I know you’re going to love this Coconut Curry Noodle Soup. Pair it with my Tofu with Thai Peanut Sauce for a homemade vegan Thai meal that’s even better than takeout!

Coconut Red Curry Soup with rice noodles, cauliflower, red bell pepper and bok choy

Why you’ll love this Coconut Curry Noodle Soup:

  • It features a creamy and flavorful vegan broth made with red curry paste, coconut milk and vegetable broth.
  • Coconut sugar and lime juice give it a sweet/tart quality that’s characteristic of Thai cuisine.
  • It’s absolutely loaded with fresh, vibrant vegetables.
  • Annie Chun’s quick cooking Pad Thai Rice Noodles turn this soup into a hearty and satisfying dish.
a bowl of coconut curry soup with vegetables and a box of pad thai noodles

Annie Chun’s Pad Thai Rice Noodles are gluten free, vegan and non-GMO verified. Made with simple ingredients (just rice flour and water!) and ready in only five minutes, they make a wonderful addition to this soup. This dish really wouldn’t be the same without some delicious, chewy noodles to slurp up!

coconut curry noodle soup in a grey ceramic bowl on a marble counter

Recipe Variations

  • Feel free to use any fresh vegetables you might be wanting to use up for this coconut curry noodle soup. Broccoli, zucchini, asparagus, mushrooms and baby spinach are some good alternatives to the vegetables listed in this recipe.
  • Swapping zucchini noodles for the pad Thai noodles is a great low-carb option.
  • If you don’t have coconut sugar, brown sugar works just as well.
  • If you like your Thai food on the spicier side, try adding sliced jalapeño or serrano pepper!
thai curry soup with cilantro and fresh lime wedges

More vegan soup recipes from the blog:

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5 from 1 vote
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Coconut Curry Noodle Soup

This Thai inspired Coconut Curry Noodle Soup is loaded with vegetables and made with a creamy coconut red curry broth and pad Thai rice noodles.

Course Main Course, Soup
Cuisine Asian, Thai, Vegan
Keyword Asian noodle soup recipe, asian soup, noodle soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 360 kcal
Author Denisse

Ingredients

  • 1 pack Annie Chun Pad Thai Rice Noodles
  • 1 tablespoon coconut oil
  • 1 onion sliced
  • 1 red bell pepper seeds removed and sliced
  • ½ teaspoon freshly grated ginger
  • 2 cloves garlic minced
  • 2 tablespoons red curry paste
  • 1 ½ cups vegetable broth
  • 1 – 14 ounce can coconut milk
  • 3 tablespoons coconut sugar or brown sugar
  • 3 tablespoons soy sauce coconut aminos or vegan fish sauce
  • 3 whole baby bok choy halved
  • 1 cup cauliflower florets
  • Juice of 1 lime
  • Cilantro leaves for garnish

Instructions

  1. Cook rice noodles in a pot of boiling water according to package directions. Drain, rinse and set aside.
  2. Add coconut oil to a stockpot over medium heat. Add onion and bell pepper and cook until onions are translucent, about 5 minutes.
  3. Add garlic, ginger and red curry paste and cook for 1 minute. Stir in vegetable broth, coconut milk, coconut sugar and soy sauce and bring to a simmer.
  4. Add bok choy and cauliflower and continue to simmer for another 5-7 minutes or until cauliflower is cooked.
  5. Remove from heat and stir in lime juice. Taste and adjust seasoning by adding more sugar or soy sauce if needed.
  6. Divide rice noodles into four bowls. Ladle soup over noodles and garnish with cilantro.

Recipe Notes

Recipe Variations

  • Feel free to use any fresh vegetables you might be wanting to use up for this coconut curry noodle soup. Broccoli, zucchini, asparagus, mushrooms and baby spinach are some good alternatives to the vegetables listed in this recipe.
  • Swapping zucchini noodles for the pad Thai noodles is a great low-carb option.
  • If you don’t have coconut sugar, brown sugar works just as well.
  • If you like your Thai food on the spicier side, try adding sliced jalapeño or serrano pepper!

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