Name: Thai Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 6 oz rice vermicelli noodles; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red onion, thinly sliced; 2 celery stalks, thinly sliced; 2 carrots, thinly sliced; 2 tablespoons Thai red curry paste; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable or chicken broth; 1 (14 oz) can coconut milk; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro or parsley, chopped; Salt and pepper to taste; 1 tablespoon oil for cooking

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Thai Coconut Curry Soup is the ultimate comfort in a bowl. I love how the creamy coconut curry broth balances just the right amount of spice and sweetness. Loaded with fresh veggies and rice vermicelli noodles, this soup is vibrant, aromatic, and incredibly satisfying. It’s one of those meals I keep coming back to, especially when I need something cozy and flavorful in under 30 minutes.

Thai Coconut Curry Soup

Why You’ll Love This Recipe

I love this recipe because it’s:

Ready in just 30 minutes, making it ideal for weeknights
Rich and creamy without being heavy
Naturally vegetarian, vegan, and gluten-free
Customizable with whatever vegetables I have in the fridge
Perfectly balanced with the bold flavor of Thai red curry and the creaminess of coconut milk

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice vermicelli noodles
Red bell pepper, thinly sliced
Yellow bell pepper, thinly sliced
Red onion, thinly sliced
Celery, thinly sliced
Carrots, thinly sliced
Thai red curry paste
Garlic, minced
Fresh ginger, grated
Vegetable or chicken broth
Coconut milk
Cilantro or parsley, chopped
Fresh lime juice
Salt and pepper to taste
Oil for cooking

Directions

I start by heating a bit of oil in a large pot over medium heat.
I add the sliced bell peppers, red onion, celery, and carrots, and cook them for 3-4 minutes until they’re just tender.
Next, I stir in the Thai red curry paste, garlic, and ginger, letting them sauté for 1-2 minutes until fragrant.
I pour in the broth and bring everything to a boil. Then I reduce the heat and let it simmer for 10-15 minutes so the flavors can develop.
While the soup simmers, I cook the rice vermicelli noodles in a separate pot of boiling water for 1-2 minutes, then rinse them under cold water to stop the cooking process.
I stir the coconut milk into the soup and let it simmer again for about 10 minutes until slightly thickened.
I remove the soup from heat and stir in the lime juice and cilantro. Then I add the noodles to the pot.
I season the soup with salt and pepper to taste and serve immediately.

Servings and timing

This recipe makes 4 generous servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein twist: I sometimes add tofu or shredded rotisserie chicken for extra protein.
Spicy kick: I increase the amount of red curry paste or add a pinch of red chili flakes if I want more heat.
Low-carb: I replace the noodles with spiralized zucchini or serve it over cauliflower rice.
More veggies: I love adding bok choy, mushrooms, cabbage, or broccoli if I have them on hand.

storage/reheating

I let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days. For freezing, I recommend freezing the broth and veggies without the noodles, then adding freshly cooked noodles when reheating.
To reheat, I warm it on the stovetop over medium heat until hot or microwave it in 30-second intervals, stirring in between.

FAQs

How spicy is Thai coconut curry soup?

I find the spice level to be mild to medium. The Thai red curry paste has a gentle kick (about 3 out of 5 in heat), and the coconut milk balances it beautifully. I can always adjust the amount of curry paste to my taste.

Can I make this ahead of time?

Yes, I like making the broth and veggies ahead and cooking the noodles just before serving to keep them from getting too soft.

What if I can’t find rice vermicelli noodles?

I can use any thin rice noodle or even a pasta like angel hair or spaghettini if that’s what I have on hand.

Is this soup suitable for a vegan diet?

Absolutely. As long as I use vegetable broth and double-check my curry paste, it’s naturally vegan and vegetarian.

Can I freeze this soup?

Yes, but I freeze it without the noodles for best results. I cook fresh noodles when I reheat the soup so the texture stays perfect.

Conclusion

This Thai Coconut Curry Soup is one of my go-to recipes when I want something nourishing, flavorful, and easy to make. I love how flexible it is with ingredients, and it never fails to impress anyone I share it with. Whether I’m warming up on a cold night or craving something bright and bold, this soup always hits the spot.