This coconut curry soup is the ultimate comfort food filled with rich and creamy coconut milk, spicy Thai curry, healthy veggies, and slurpy rice noodles. It's quick and easy to make in less than 30 minutes on the stovetop or let the flavors blend all day in the crockpot.
I love Thai coconut curry and I can never get enough it. Every time my husband asks where I want to go to eat, I say "Thai," and I always order the green curry. (I know it's boring to get the same thing every time, but I always regret any other meal). The green curry soaked in a broth of creamy coconut milk is just so delicious, that I want to skip the rice and just drink the broth. So, in order to do just that, I created this coconut curry soup!
You'll love coconut curry soup because it's
- quick and easy to make.
- naturally vegan, gluten-free, dairy-free, and soy-free so nearly everyone can enjoy it.
- filled with authentic Thai herbs and spices that are bursting with flavor.
- it's made with simple Thai ingredients that you can find at most major grocery stores.
What should I add to coconut soup?
This soup is very versatile and can be made with either red, green, or even yellow curry paste. Adjust the amount of curry that you put in to control the level of spice - some brands tend to be very spicy!
You can add whatever veggies that you like to this soup, but personally, I love portabella mushrooms in it. They're a hearty almost meaty mushroom that has a nice texture that holds up well in soup. I add red pepper to balance out the flavor and give it a pretty color too. The mushrooms and red pepper stay firm in the soup and don't get mushy and overcooked if you let it simmer for a while or heat it up again the next day.
Ingredients and Substitutions
- Veggies - I like to use portabella mushrooms and red bell peppers, but you can use any veggies that you like in your curry.
- bell peppers, broccoli, cucumber, carrots, peas, spinach, and green beans also work well.
- Garlic - for flavor.
- Oil - to fry the veggies. Any neutral-flavored oil will work.
- Salt - for flavor.
- Canned Coconut Milk - a 13.5 oz can of full-fat coconut milk or coconut cream works best. You can use the low fat, but it just doesn't have the same flavor.
- Curry Paste - for flavor and spice. You can use either red, green, or yellow curry paste. You can find the Thai brand curry paste in the Asian section of most major grocery stores. (That brand tends not to be spicy enough for me, so I use Maesri curry paste that I find at my local Asian market).
- Rice Noodles - any rice noodles that you like will work. The different sizes will cook at different rates. I use about 1/2 of a 14 oz package of noodles.
- Basil - for a fresh flavor that pairs well with the curry.
- Lemongrass - (optional) for extra flavor. Use fresh lemongrass or chopped lemongrass that comes in a jar for the most flavor. (I find this chopped lemongrass in the frozen section of my local Asian market). If you can't find these ingredients, you can also use dried lemongrass. (If you don't have lemongrass, it's okay, it is already in the curry paste, I just like the flavor of extra lemongrass.)
How to make coconut curry soup
- Wash and dice portabella mushrooms and red bell peppers (or other veggies) into small bite-sized pieces.
- Saute the mushrooms and peppers in some oil for about 2 minutes.
- Add minced garlic and 1 tsp of salt and continue to cook for about 3 more minutes until the juices of the veggies release and they are tender.
- Add 1 can of coconut milk and 2-4 tsp of curry paste, 4 cups of water, and an additional teaspoon of salt to the soup and stir well.
- Simmer over medium-low heat for another 10 minutes stirring occasionally making sure the soup does not boil.
- Turn the heat to low and add the rice noodles to the soup.
- Continue to cook until the noodles are soft. - This time will vary depending on the type and size of noodles you use.
- Add fresh chopped basil.
Pro Tips
- Don't boil your soup. Just let it simmer to keep the flavors tasting their best.
- Add the rice noodles about 10-15 minutes before you are ready to eat so they don't overcook.
- Use full-fat coconut milk. The low-fat versions just don't taste as good.
- Adjust the amount of salt and curry paste that you use to suit your taste.
Crockpot Instructions
- Turn the crockpot to high and put in the oil, veggies, and a sprinkle of salt.
- Cook them on high for 20-25 minutes.
- Turn down to low and add coconut milk, 5 cups of water, curry paste, salt, and lemongrass. (I add an additional cup of water to account for evaporation).
- Heat on low for 3 hours
- Turn the crockpot to warm and then add the noodles 10-15 minutes before you are ready to eat.
- Toss in fresh basil and serve.
Can I make this soup ahead of time?
Yes, this soup just keeps getting better as the flavors sit and blend. You can easily make it a day before a party or holiday and just heat it up to serve. It's also great for meal prep! Make a pot of this soup and jump for joy when you have it for lunches all week!
Tip: Add some protein to this soup with the addition of some crispy fried tofu!
More Asian inspired vegan dishes
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
A Thai inspired vegetable soup with rice noodles in a rich coconut curry broth.
- 2 1/2 cups veggies (I use 2 large portabellas and 1 red bell pepper) mushrooms, bell peppers, broccoli, cucumber, carrots, peas, spinach, and green beans also work well.
- 1 tablespoon oil
- 1 clove garlic
- 2 teaspoons salt
- 13.5 oz. canned coconut milk
- 1-2 tablespoons curry paste use more or less to suit your taste.
- 4 cups water
- 7 oz. rice noodles
- 1/4 cup basil
- 1 tablespoon lemongrass chopped (optional)
-
Wash and dice portabella mushrooms and red bell peppers (or other veggies - 2 1/2 cups) into small bite-sized pieces.
-
Saute the mushrooms and peppers in some 1 tbsp of oil for about 2 minutes.
-
Add 1 clove of minced garlic and 1 tsp of salt and continue to cook for about 3 more minutes until the juices of the veggies release and they are tender.
-
Add 1 can of coconut milk and 1-2 tbsp of curry paste, 4 cups of water, and an additional teaspoon of salt to the soup and stir well.
-
Simmer over medium-low heat for another 10 minutes stirring occasionally making sure the soup does not boil.
-
Turn the heat to low and add 7 oz of rice noodles to the soup.
-
Continue to cook until the noodles are soft. - This time will vary depending on the type and size of noodles you use.
-
Add 1 tbsp of fresh chopped lemongrass. (optional)
Tips for a great coconut curry:
- Don't boil your soup. Just let it simmer to keep the flavors tasting their best.
- Add the rice noodles about 10-15 minutes before you are ready to eat so they don't overcook.
- Use full-fat coconut milk. The low-fat versions just don't taste as good.
- Adjust the amount of salt and curry paste that you use to suit your taste.
How to make coconut curry soup in the crockpot:
- Turn the crockpot to high and put in the oil, veggies, and a sprinkle of salt.
- Cook them on high for 20-25 minutes.
- Turn down to low and add coconut milk, 5 cups of water, curry paste, salt, and lemongrass. (I add an additional cup of water to account for evaporation).
- Heat on low for 3 hours.
- Turn the crockpot to warm and then add the noodles 10-15 minutes before you are ready to eat.
- Toss in fresh basil and serve.
