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; Handful Thai basil (finely chopped); Handful spinach (finely chopped); Handful purple cabbage (optional, for topping); 1 lime; ½ tablespoon sambal oelek (or Sriracha, optional for heat); 8-12 ounces dry noodles (any variety: vermicelli, udon, soba, or preferred type)

Warm, spicy, and unmistakably comforting, this Thai Coconut Curry Soup Recipe is like a hug in a bowl. The creamy coconut milk combined with fragrant red curry and fresh herbs delivers a flavor explosion that’s easy to make but feels special every time.

A white bowl filled with orange-red broth, layered with long white noodles mostly on the right side. On the left side, there is a layer of chopped green spinach and fresh basil leaves on top. Thin slices of purple cabbage add a pop of color just above the greens. A wedge of lime sits on the edge of the bowl above the spinach. A white soup spoon rests inside the bowl on the right side, slightly submerged in the broth. The bowl is placed on a white marbled surface with lime wedges visible near the top right corner. 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

There’s just something about the blend of creamy coconut and spicy red curry that keeps me coming back to this Thai Coconut Curry Soup Recipe. It’s quick, adaptable, and perfect for cozy nights or impressing friends with simple ingredients.

Bold flavors with minimal effort: You get rich, complex taste from a handful of pantry staples.
Flexible and forgiving: Swap noodles, adjust heat, or toss in your favorite greens without fuss.
Comfort meets nutrition: It’s creamy but also packed with veggies and plant-based protein from the broth and noodles.
Perfect for any season: I love it as a refreshing lunch or a warming dinner in cooler months.

The image shows two white bowls filled with bright orange-red soup at the bottom, topped with layers of white rice noodles that are curly and thin. On one side of each bowl, there is a cluster of freshly chopped purple cabbage and green leafy basil, with a few basil leaves placed on top as garnish. Thin slices of red chili peppers and a wedge of light green lime rest on the surface of the soup near the noodles. The bowls are set on a white marbled surface with additional garnishes around, including lime wedges on a white plate, fresh green basil leaves, a small white bowl of red sauce, and a plate of plain white noodles. The setting is bright and clean, with fresh and vivid colors standing out. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Thai Coconut Curry Soup Recipe really comes down to well-balanced ingredients that layer flavor and texture. Here’s a quick run-down on why each one earns its spot and some shopping pointers to help you pick the best.

Flat lay of a small white ceramic bowl of golden sesame oil, a small white ceramic bowl with freshly grated pale yellow ginger, a small white ceramic bowl with vivid red curry paste, a quarter of a fresh red onion with deep purple skin and white interior, four whole cloves of garlic with smooth white skins, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl holding light brown coconut sugar, a small white ceramic bowl of dark amber liquid aminos, a small white ceramic bowl filled with rich, creamy white coconut milk, a small white ceramic bowl of clear golden vegetable broth, a fresh green lime cut in half showing juicy segments, a small white ceramic bowl with bright red sambal oelek, a handful of fresh green Thai basil leaves, a handful of fresh dark green spinach leaves, a small pile of vibrant purple shredded cabbage, and a neat bundle of dry pale beige vermicelli noodles arranged symmetrically, placed 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: Adds a toasty, nutty base flavor that’s richer than regular oils.
Fresh ginger: Its bright zing brightens the soup and cuts through the creaminess.
Red curry paste: My favorite store-bought vegan brand packs intense, authentic heat and depth.
Red onion: Sweetness and a slight bite that mellows beautifully when sautéed.
Garlic: Classic aromatic that boosts the soup’s overall savory profile.
Sea salt and black pepper: Essential to balance and enhance all the flavors.
Coconut sugar: Adds just a hint of natural sweetness—perfect against that spice.
Liquid aminos: A salty, umami-rich alternative to soy sauce that keeps this recipe gluten-free.
Coconut milk (full fat or lite): The creamy heart of the soup, full fat gives richness, lite keeps it lighter.
Vegetable broth: Creates a flavorful, nourishing soup base without overpowering other flavors.
Lime: The fresh citrus finish that lifts every spoonful.
Sambal oelek or Sriracha: Optional but highly recommended for a spicy kick.
Thai basil: Authentic herb that adds a fresh, slightly peppery and sweet flavor.
Spinach: Adds nutrition and a fresh green pop without strong flavor.
Purple cabbage (optional): Great for crunch and color contrast if you want extra texture.
Noodles: Vermicelli, udon, or soba work well—choose whatever you love or have on hand.

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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 versatile this Thai Coconut Curry Soup Recipe is — it’s truly a blank canvas to tweak depending on what’s in your fridge or how you’re feeling. Don’t hesitate to experiment while keeping the core flavors intact.

Variation: Sometimes I swap the spinach for baby kale or include mushrooms for an earthier flavor. A squeeze more lime brightens it up if the spices feel muted.
Dietary tweaks: Using gluten-free noodles and tamari keeps it friendly for gluten-sensitive eaters without losing flavor.
Seasonal twists: Adding shredded carrots or bell peppers in late summer gives it a fresh crunch and sweetness.

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

Step 1: Sauté the Aromatics

Start by heating the sesame oil over medium-high heat. Toss in the freshly grated ginger and red curry paste, stirring and frying them together to release those amazing fragrant oils. This only takes about a minute, but it’s crucial for building flavor at the very start.

Step 2: Cook Onion & Garlic

Add the chopped red onion and minced garlic, then gently cook for around 5 minutes until the onion is just translucent. You want it soft but not caramelized—this brings out sweetness while keeping balance with the curry paste’s heat.

Step 3: Season & Simmer

Sprinkle in the sea salt, black pepper, and coconut sugar, then pour in liquid aminos. Stir until everything’s combined and glossy. Now add the coconut milk and vegetable broth, and bring the pot to a boil. Once boiling, reduce to a gentle simmer and let it bubble away for about 10 minutes—stirring occasionally to keep it smooth.

Step 4: Prep Noodles & Finish Soup

While the soup simmers, cook your noodles according to their package instructions. When the soup is done, squeeze in the fresh lime juice and stir through chopped Thai basil and spinach. If you’re feeling bold, stir in sambal oelek or Sriracha now.

Step 5: Assemble & Serve

Divide the noodles between bowls, pour over the hot soup, and garnish with purple cabbage for a pop of color and crunch. Then dig in and enjoy that beautiful balance of creamy, spicy, and fresh flavors.

Top Tip

I’ve made this Thai Coconut Curry Soup Recipe dozens of times, and a few tricks have made a big difference in getting the flavors just right. Here’s what I’ve learned so you won’t have to guess or worry.

Toast the curry paste well: Frying it gently in oil first really unlocks that deep, bold flavor you want. Don’t skip this step!
Use fresh lime at the end: The bright acidity from fresh lime juice is what lifts the whole soup—it’s simple but transformative.
Don’t overcook the greens: Stir them in last so they stay vibrant and fresh, instead of turning wilted and dull.
Adjust heat gradually: Start with just a little sambal oelek—it's easy to add more but impossible to take away if it gets too spicy.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I usually top my soup with finely shredded purple cabbage for that crunchy zing and a handful of extra Thai basil leaves to boost freshness. Sometimes I add a squeeze of fresh lime and a sprinkle of crushed peanuts for texture — those little touches really elevate the bowl.

Side Dishes

This soup pairs beautifully with crisp cucumber salad or a simple side of jasmine rice if you want to stretch the meal. Light, refreshing spring rolls work wonders too if you’re hosting and want to keep things light yet satisfying.

Creative Ways to Present

For gatherings, I’ve served this Thai Coconut Curry Soup Recipe in mini bowls garnished with edible flowers and a drizzle of coconut cream on top. It’s always a crowd-pleaser and looks so elegant on the table.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. I usually keep the noodles separate so they don’t get mushy and add them fresh when reheating. This way, everything tastes just like it’s freshly made.

Freezing

Freezing works well for the soup base without noodles. I pour it into freezer-safe containers and freeze for up to 3 months. When thawed, I reheat gently and cook fresh noodles to add in before serving to keep texture perfect.

Reheating

Reheat the soup gently on medium-low heat, stirring often to prevent coconut milk separating. Add a splash of broth or water if it feels too thick. Toss in freshly cooked noodles last to keep them tender but not soggy.

Frequently Asked Questions:

Can I make this Thai Coconut Curry Soup Recipe vegan?

Absolutely! This recipe as written is vegan-friendly, especially if you use vegan red curry paste and vegetable broth. Avoid fish sauce and use liquid aminos or tamari for the salty-umami flavor instead.

What types of noodles work best?

You can use any noodles you like here: vermicelli, udon, soba, rice noodles—whatever you have on hand or prefer. Just cook them separately according to package directions and add just before serving for the best texture.

Can I make this soup ahead of time?

Yes! You can prepare the soup base a day or two in advance. Store it separately from the noodles to keep everything fresh. When ready to eat, gently reheat the soup, cook the noodles fresh, and combine just before serving.

How spicy is this Thai Coconut Curry Soup Recipe?

The spice level can be adjusted easily. By default, it’s medium-spicy due to the red curry paste and optional sambal oelek. If you prefer mild, reduce or omit the sambal, and add more gradually to find your perfect heat.

Final Thoughts

This Thai Coconut Curry Soup Recipe holds a special spot in my kitchen because it’s so satisfying and straightforward. Every time I make it, I feel like I’m treating myself to a little trip to Thailand without the fuss or takeout. Give it a try—you’ll love how easy it is to whip up a bowl full of exciting flavors and textures that feel wonderfully homemade.