This coconut curry soup is an ideal weeknight meal—bright, comforting, and ready in about 30 minutes. It’s loaded with vegetables, healthy fats from full‑fat coconut milk, and bold curry flavor. The broth is simple to make and the vegetables are flexible so you can adapt the recipe to what you have on hand. Leftovers refrigerate well when you store the noodles separately.

When you want a cozy bowl of soup with a little heat and lots of depth, this recipe delivers. The curry-infused coconut broth pairs perfectly with sweet potato, carrots, peppers, peas and rice noodles for a filling, easy dish the whole family can enjoy.

Easy Ingredient Swaps

Adapt this soup to suit your pantry or taste. Here are some tested swaps:

• Curry paste: Red curry paste brings a warm spice and deep color. Swap in green curry paste for a slightly different, sweeter profile—flavor remains delicious though the color will shift.
• Noodles and grains: Thin rice noodles work best here, but any rice noodle thickness is fine. Egg noodles or jasmine rice are good alternatives if you prefer.
• Vegetables: Red bell pepper can be swapped for yellow or orange, cubed squash can replace sweet potato, and any onion (red, yellow or white) works.

How to Add More Protein

If you want extra protein, stir in cooked shrimp, shredded chicken, or cubed tofu near the end of cooking so they stay tender and flavorful.

Instructions At-A-Glance

1. Cook the firm vegetables: Sauté sweet potatoes and carrots in coconut oil until they begin to soften (about 7–10 minutes). Add garlic, onion and red pepper and sauté another 2–3 minutes.
2. Make the curry broth: Whisk coconut milk and curry paste together in the pot, then add broth, sriracha, green onion, cilantro and lime juice. Bring to a boil.
3. Simmer: Reduce heat, add frozen peas and simmer 10–15 minutes until vegetables are tender but not mushy.
4. Prepare the noodles separately: Soak or cook rice noodles to al dente in hot water, drain and rinse with cold water. Add noodles to individual bowls and ladle hot soup over them just before serving.

Our Top Tips

• Don’t over‑simmer: The soup is designed to be ready in about 30 minutes. Overcooking will make the vegetables mushy.
• Add noodles at the end: Rice noodles will absorb broth and continue to soften, so add them to bowls just before serving rather than leaving them in the pot.

Storage

Store the broth and vegetables separately from the noodles. If noodles remain in the broth they will soak up liquid and become soft. Use tongs to lift any leftover noodles out of the soup before refrigerating.

To reheat: Warm the soup gently over medium‑low heat, then add fresh or previously cooked noodles right before serving.

Coconut Curry Soup Recipe

Summary: This vegetarian coconut curry soup combines full‑fat coconut milk, vegetables and rice noodles for a filling, flavorful meal. Serves about 6.

By: Linley Hanson

Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Servings: 6

Ingredients

• 1.5 tablespoons coconut oil
• 1 large sweet potato, peeled and chopped
• 4 large carrots, peeled and diced
• 1 teaspoon sea salt
• 4 cloves garlic, peeled and minced
• 1 medium yellow onion, finely diced
• 1 large red pepper, thinly sliced
• 15 oz full‑fat coconut milk
• 5 tablespoons red curry paste
• 4 cups beef or vegetable broth
• 1/2 tablespoon sriracha, or to taste
• 2 tablespoons diced green onion
• 2 tablespoons chopped cilantro
• Juice of one large lime (~1/4 cup)
• 8 oz frozen green peas
• 8.8 oz thin rice noodles

Optional Toppings

• 1 large jalapeño, sliced
• Fresh cilantro, chopped
• Green onions, chopped

Instructions

1. Heat the coconut oil in a large pot over medium‑high heat. Add the sweet potatoes, carrots and 1/4 teaspoon salt and toss. Cook for 7–10 minutes, stirring occasionally, until the vegetables begin to soften.
   

   

2. Add the garlic, onion and red pepper. Cook 2–3 minutes more until fragrant and slightly softened.
   

   

3. Whisk the coconut milk and curry paste together in the pot until combined. Add the broth, sriracha, green onion, cilantro and lime juice and stir. Bring to a boil.
4. Lower the heat, add the frozen peas and simmer for 10–15 minutes until the vegetables are tender.
   

   

5. While the soup simmers, prepare the rice noodles in a separate pot: bring salted water to a boil, remove from heat, add the noodles and let them sit 3–4 minutes until just undercooked. Drain, rinse with cold water and set aside.
   

   

6. When the soup is hot and the peas are cooked, remove from heat. Serve over the prepared rice noodles and top with cilantro, green onions and jalapeño if desired.
   

   

Tips & Notes

• If you don’t have red curry paste, green curry paste can be used instead—the flavor will vary but remain excellent.
• Jasmine rice is a nice alternative to rice noodles if you prefer a grain base.

Nutrition

Calories: 438 kcal • Carbohydrates: 58 g • Protein: 8 g • Fat: 20 g • Fiber: 6 g • Sugar: 7 g

Nutrition information is automatically calculated and should be used as an approximation.