Name: Thai Coconut Curry Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 1 teaspoon freshly grated ginger; 2 tablespoons red curry paste (vegan); ½ red onion (3.5 g); 4 cloves garlic (minced); ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 2 tablespoons coconut sugar; 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce); 1 (13.5 ounce) can coconut milk (full fat or lite, 383 g); 3 cups vegetable broth; 1 lime; ½ tablespoon sambal oelek (or Sriracha, optional); handful Thai basil (finely chopped); handful spinach (finely chopped); handful purple cabbage (optional, for topping); 8-12 ounces dry noodles (vermicelli, udon, soba, or preferred kind)

Nothing beats the comforting warmth and bright flavors of a bowl filled with this creamy, zesty Thai Coconut Curry Soup Recipe. It’s like a little escape to Thailand right in your kitchen, and I can’t wait for you to try it!

A white bowl filled with a reddish-orange creamy soup base topped with white flat noodles spread across the right side. On the left side, there is a thick layer of bright green sliced spinach and fresh basil leaves. Near the edge of the bowl on the left side sits a quarter slice of lime with a fresh green peel. Small pieces of thinly sliced purple cabbage are sprinkled near the center between the noodles and greens, and a single small slice of red chili pepper floats on top of the noodles. A white ceramic spoon rests inside the bowl at the right edge, partially submerged in the soup. The bowl is placed on a white marbled surface with scattered lime wedges in the background and part of a second bowl showing at the top left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Coconut Curry Soup Recipe
Top Tip
How to Serve Thai Coconut Curry Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Coconut Curry Soup Recipe

Why You'll Love This Recipe

This Thai Coconut Curry Soup is one of those recipes I keep coming back to, whether I need a quick meal or want to impress friends with minimal effort. The balance of creamy coconut, spicy red curry, and fresh herbs is just irresistible.

Flavor Fusion: The combination of red curry paste, ginger, and coconut milk gives it a rich yet bright flavor that wakes up your palate.
Easy to Customize: You can toss in your favorite veggies, switch up the noodles, or adjust the spice level effortlessly.
Comfort in a Bowl: It’s creamy and satisfying without feeling heavy or greasy, perfect for chilly nights or anytime you want something cozy.
Quick & Nourishing: Ready in about 35 minutes, this soup fits perfectly into a busy schedule and packs plenty of nutrients.

The image shows two white bowls filled with orange-red broth as the base layer, filled with white rice noodles floating inside. On one side of each bowl, there is a pile of chopped green spinach and purple cabbage, topped with a fresh green basil leaf. Thin slices of red chili peppers and a wedge of lime sit on the surface of the soup, adding color contrasts. Around the bowls, pieces of lime, green basil leaves, a small white bowl with red sauce, and a white plate with extra noodles are scattered on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together like they were made for each other. The richness of coconut milk softens the chili heat from the red curry paste, while fresh lime juice and herbs add that signature zing of Thai cuisine. Here’s why each piece of the puzzle matters:

Flat lay of a small white ceramic bowl with golden sesame oil, a small white bowl filled with freshly grated pale yellow ginger, a small white bowl holding vibrant red curry paste, a quarter of a glossy red onion, four whole uncracked garlic cloves, a small white bowl containing fine white sea salt, a small white bowl with ground black pepper, a small white bowl with light brown coconut sugar crystals, a small white bowl filled with dark amber liquid aminos, a small white ceramic bowl with creamy white coconut milk, a small white bowl of clear golden vegetable broth, a bright green whole lime, a small white bowl with bright red sambal oelek, a handful of fresh green Thai basil leaves, a handful of fresh dark green spinach leaves, a small mound of shredded vivid purple cabbage, and a nest of dry pale beige vermicelli noodles, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sesame oil: Offers a mild nuttiness that rounds out the soup’s base and helps bloom the spices.
Freshly grated ginger: Adds warmth and a zesty kick; fresh is best to keep the flavor vibrant.
Red curry paste: The heart of the spice—choose a good-quality one, vegan if preferred, for authentic flavor.
Red onion: Brings sweetness and texture, balancing the savory and spicy notes.
Garlic: Essential aromatics that deepen the flavor profile.
Sea salt and black pepper: Simple seasonings to bring everything together.
Coconut sugar: Adds a subtle sweetness to mellow the heat without overpowering.
Liquid aminos: A savory, umami-rich alternative to soy sauce, perfect for gluten-free cooking.
Coconut milk: The creamy base that gives this soup its luscious texture.
Vegetable broth: Lightens the richness of the coconut milk while adding depth.
Lime: The fresh squeeze brightens the whole dish with acidity.
Sambal oelek (optional): If you like it spicy, this chili paste amps up the heat even more.
Thai basil, spinach, purple cabbage: Fresh herbs and veggies add color, nutrition, and that authentic Thai flair.
Noodles: Use whatever you love—vermicelli, udon, soba—soaking them just right makes a big difference for texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable the Thai Coconut Curry Soup Recipe is. Personally, I often swap out the spinach for kale when I want a heartier green or toss in mushrooms for extra umami. Play with the spice too—start milder if you're new to curry flavors and build up from there.

Variation: When I’m craving something lighter, I use lite coconut milk and add extra broth to keep it soupy but less rich.
Protein boost: Grilled tofu or chickpeas stirred in make it a filling meal for vegetarians.
Make it gluten-free: Just pick gluten-free noodles or skip noodles for a low-carb version.
Seasonal tweaks: Feel free to add bell peppers or carrots for crunch and color.

Step-by-Step: How I Make Thai Coconut Curry Soup Recipe

Step 1: Infuse the Oil with Ginger and Curry Paste

Start by warming sesame oil over medium-high heat until fragrant. Toss in the freshly grated ginger and red curry paste. Fry them together for about a minute, stirring constantly so the flavors really bloom without burning. This step creates the aromatic foundation you'll love.

Step 2: Cook Aromatics till Soft

Add the chopped red onion and minced garlic to the pan. Sauté until the onions become slightly translucent, roughly 5 minutes. This slows down their bite and sweetens the soup naturally. Be patient—don’t rush or the garlic may burn, which turns bitter.

Step 3: Season and Simmer

Sprinkle in the sea salt, black pepper, and coconut sugar. Pour in the liquid aminos, coconut milk, and vegetable broth. Stir everything well and bring your soup to a boil. Lower the heat to a gentle simmer and let it cook for about 10 minutes. This lets the flavors meld together beautifully. If you want it more intense, simmer a bit longer while stirring occasionally.

Step 4: Finish with Lime and Freshness

Right before turning off the heat, squeeze the juice of a fresh lime into the soup and stir. This bright note balances the creamy richness perfectly. Stir in chopped Thai basil and spinach for that fresh herbaceous pop and subtle leafy texture. Now, your soup tastes like a warm hug!

Step 5: Cook Noodles Separately

While your soup is simmering, cook your noodles according to package directions. Drain and rinse with cold water to stop the cooking process and keep them from clumping, which gives you perfectly al dente noodles ready to soak up all that curry goodness.

Top Tip

From countless times making this Thai Coconut Curry Soup Recipe, I’ve learned a handful of little hacks that make a big difference and ensure you get that vibrant, fresh flavor and perfect texture every time.

Blooming the curry paste: Don’t skip frying the curry paste in oil first—it deepens and rounds out the flavor so much more than just stirring it in later.
Fresh lime at the end: Always add lime juice last so it retains its bright acidity—it can get dull if cooked too long.
Noodles last-minute: Cook noodles separately and add to bowls just before serving to avoid sogginess and keep them springy.
Customize the heat: Adjust chili pastes and sambal oelek to your spice tolerance here; you can always add more at the end!

How to Serve Thai Coconut Curry Soup Recipe

thai coconut curry soup - Serving Suggestion

Garnishes

I usually top mine with extra Thai basil because it adds a fresh herbal kick, plus a handful of purple cabbage for crunch and color contrast. A sprinkle of chopped peanuts or toasted sesame seeds is a nice touch when I’m feeling fancy, adding texture and a nutty flavor.

Side Dishes

Pairing this with a simple cucumber salad or some fresh spring rolls makes a wonderfully balanced meal. Or keep it cozy with a side of jasmine rice if you want to stretch the soup even further.

Creative Ways to Present

For special dinners, I like serving this soup in small bowls stacked on bamboo steamers lined with banana leaves. Garnishing with edible flowers like nasturtiums brings an elegant, authentic street-food vibe that gets lots of compliments.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Thai Coconut Curry Soup in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, so leftovers often taste even better the next day. Just store noodles separately if you want to avoid them soaking up too much broth.

Freezing

This soup freezes surprisingly well, especially if you leave out the fresh greens and add them fresh when reheating. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before warming gently.

Reheating

I usually reheat leftovers on the stove over low heat, stirring gently. If it looks too thick, I add a splash of broth or water to loosen it back up. Add fresh spinach or herbs after reheating to revive their freshness.

Frequently Asked Questions:

Can I make this Thai Coconut Curry Soup Recipe vegan?

Absolutely! Just make sure your red curry paste is vegan, and use vegetable broth along with liquid aminos or tamari instead of fish sauce. This recipe as-is is already vegan friendly.

What types of noodles work best in this soup?

You can use almost any noodles you prefer — vermicelli, udon, soba, rice noodles, or even ramen. I recommend cooking them separately so they don’t get soggy before serving.

How spicy is this soup and can I adjust it?

It has a gentle to moderate heat from the red curry paste and optional sambal oelek. You can tone down the spice by using less curry paste or omit the chilies altogether. Or add more for a spicy kick.

Can I prepare the soup in advance?

Yes! The soup base can be made a day ahead and stored in the fridge. Add fresh herbs and veggies just before serving to keep them bright and crisp. Noodles are best cooked fresh or stored separately.

Final Thoughts

This Thai Coconut Curry Soup Recipe has a special place in my kitchen rotation because it’s reliable, flavorful, and endlessly customizable. It’s the kind of dish that feels like a warm hug but also an exciting flavor adventure each time you make it. I hope you enjoy making it as much as I do and that it becomes a comforting staple for you, too. Trust me—once you try it, you’ll want to keep it on your go-to list for a quick, satisfying meal!