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 (383 g, full fat or lite); 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 noodles, udon, soba, or preferred kind)

Nothing beats a warm bowl brimming with rich, comforting flavors like my Thai Coconut Curry Soup Recipe. Creamy coconut milk meets the gentle heat of red curry, creating this soul-soothing dish that feels like a big, flavorful hug after a long day.

A white bowl filled with a creamy orange soup base with visible oil specks, topped with smooth, white, flat rice noodles mostly on the right side, and a pile of shredded purple cabbage and chopped bright green leaves on the left side. A fresh lime wedge rests on top near the green leaves, and a sliced red chili piece floats among the noodles. A white spoon is tucked into the noodles on the right side of the bowl. The bowl sits on a white marbled surface with lime wedges in 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

I’ve made this Thai Coconut Curry Soup multiple times on chilly evenings and every single time, it fills the kitchen with an irresistible aroma. It's a quick recipe, packed with layers of flavor from the spicy curry to the sweetness of coconut sugar, and a fresh burst of lime at the end — you’ll be hooked!

Simple yet flavorful: Uses accessible ingredients but delivers authentic Thai-inspired tastes.
Comfort in a bowl: Creamy coconut broth with noodles and greens makes it filling and satisfying.
Customizable spice levels: You control the heat with sambal oelek or Sriracha — perfect for every palate.
Quick to prepare: From start to finish, it takes about 35 minutes, great for busy weeknights.

Two white bowls filled with red-orange soup with a smooth, creamy texture sit on a white marbled surface. In each bowl, a nest of white rice noodles lies submerged in the soup, topped with a layer of bright green fresh basil leaves and finely sliced deep purple cabbage on one side. There are thin slices of red chili scattered, and a lime wedge resting on the edge of the noodles in each bowl. Nearby, a small white bowl holds lime wedges, and another small white bowl contains red sauce. Additional rice noodles and fresh basil leaves are also scattered around the textured white marble surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Thai Coconut Curry Soup Recipe plays a specific role, melding textures and flavors for the perfect bowl. I love how the red curry paste and freshly grated ginger create that signature zing, complemented beautifully by creamy coconut milk and bright lime juice.

Flat lay of a small white ceramic bowl filled with golden sesame oil, a small white bowl holding freshly grated ginger, a small white bowl with vibrant red curry paste, a quarter of a red onion with deep purple skin and white flesh, four peeled garlic cloves, a small white bowl of coarse sea salt, a small white bowl of ground black pepper, a small white bowl containing golden brown coconut sugar, a small white bowl of dark liquid aminos, an opened coconut with creamy white coconut milk poured into a small white bowl, a simple white ceramic bowl filled with clear vegetable broth, a whole bright green lime, a small white bowl with bright red sambal oelek sauce, a handful of fresh Thai basil leaves, a handful of fresh spinach leaves, a small pile of shredded purple cabbage, and a neat bundle of dry vermicelli noodles arranged symmetrically, all ingredients fresh and natural, 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: Offers a subtle nutty base and helps bloom the curry paste flavors when sautéed.
Freshly grated ginger: Adds a warm, aromatic spice that wakes up the soup.
Red curry paste: The heart of the soup’s flavor; I use a vegan version to keep it plant-based and delicious.
Red onion: Provides mild sweetness and body to the broth.
Garlic: Essential for depth and savory richness.
Sea salt & black pepper: Balances and enhances the overall flavors.
Coconut sugar: Adds a gentle sweetness, balancing the heat and tang.
Liquid aminos (or tamari): Offers a savory umami kick without soy or gluten if you prefer alternatives.
Coconut milk (full fat or lite): The creamy base that gives richness and smooth texture.
Vegetable broth: Builds volume and deepens the soup’s savory character.
Lime: The finishing touch for bright acidity and freshness.
Sambal oelek or Sriracha: Adds heat—totally adjustable to your liking.
Thai basil, spinach, purple cabbage: Fresh herbs and greens give vibrant color and a burst of freshness.
Noodles: Any kind you like — vermicelli, udon, soba — soak up the broth and add satisfying bite.

📝

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

One of the best parts about this Thai Coconut Curry Soup Recipe is how easy it is to personalize. I often swap out the greens or try different noodles depending on what I have on hand, so don’t hesitate to experiment.

Variation: For a heartier soup, I sometimes toss in tofu cubes or cooked chickpeas — it adds protein and makes it a meal all on its own.
Spice level: Adjust the amount of sambal oelek based on your heat tolerance; you can even leave it out if you prefer mild.
Seasonal tweaks: In cooler months, I add shredded carrots or mushrooms to bulk it up; in summer, fresh herbs like cilantro or mint brighten it up.
Make it gluten-free: Use gluten-free noodles and tamari or coconut aminos to keep this dish totally friendly for gluten-sensitive folks.

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

Step 1: Toast the Flavors

Heat your sesame oil in a pan over medium-high heat. When fragrant, add freshly grated ginger and red curry paste. Fry them together for about a minute, stirring constantly so the paste doesn’t stick or burn. This step is key — it unlocks those rich, bold curry aromas you want in every spoonful.

Step 2: Build the Base

Next, toss in finely chopped red onion and minced garlic. Cook until the onions look translucent—about 5 minutes. This gentle sautéing softens the aromatics and deepens the soup’s flavors significantly.

Step 3: Add Sweetness and Savory Notes

Sprinkle in sea salt, black pepper, coconut sugar, and pour in the liquid aminos. Stir well so everything blends and the sugar dissolves. Then pour in the coconut milk and vegetable broth — these creamy and savory liquids form the heart of your soup.

Step 4: Simmer Slowly to Perfect

Raise the heat until the soup comes to a boil, then reduce it to a gentle simmer. Let it bubble away for at least 10 minutes, stirring occasionally. This melds all the flavors beautifully. Feel free to simmer longer if you want a deeper taste — I often let mine go for 15-20 minutes if time allows.

Step 5: Brighten and Finish

Right before turning off the heat, squeeze fresh lime juice over the soup and stir it in. The zestiness from the lime cuts through the richness, lifting the whole bowl to something special. Remove from heat and prepare your noodles according to package directions while the soup finishes.

Top Tip

I’ve found that to make the most flavorful Thai Coconut Curry Soup Recipe, gently frying the curry paste and ginger until fragrant is a non-negotiable step. It releases essential oils that make all the difference.

Bloom the Curry Paste: Never skip frying your curry paste; it transforms the flavor from flat to vibrant.
Slow Simmer: Let the soup simmer gently rather than rushing it — this lets flavors marry perfectly.
Fresh Citrus Finish: Always add fresh lime juice right at the end for brightness and balance.
Noodle Timing: Cook noodles separately to avoid overcooking and sogginess, then combine just before serving.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I usually top my soup with fresh Thai basil and sprinkle in finely chopped purple cabbage for a slight crunch and color pop. Sometimes, a wedge of lime on the side adds a zesty punch for anyone wanting extra brightness.

Side Dishes

Simple sticky rice pairs beautifully, or if you’re feeling indulgent, crispy vegetable spring rolls bring a nice textural contrast. For a quick lunch, I love it on its own because it’s got everything you need right in the bowl.

Creative Ways to Present

For dinner parties, I serve this soup in coconut shells or bright bowls and garnish with edible flowers or extra fresh herbs. Adding a swirl of chili oil on top makes it look as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually intensify overnight, making it even tastier the next day. Just keep the noodles separate to avoid mushiness.

Freezing

This soup freezes quite well if you leave out the noodles. Freeze the broth and veggies in a freezer-safe container for up to 2 months. Thaw completely before reheating and add freshly cooked noodles at serving time.

Reheating

Reheat gently on low heat on the stove, stirring to prevent coconut milk from separating. Add a splash of vegetable broth or water if it feels too thick. Then fold in freshly cooked noodles for the perfect warm bowl.

Frequently Asked Questions:

Can I use store-bought curry paste for this Thai Coconut Curry Soup Recipe?

Absolutely! Using store-bought red curry paste is totally fine and what I usually do. Just look for a vegan and gluten-free version if that matters to you, as some pastes contain shrimp paste or fish sauce.

What type of noodles works best in this soup?

Any noodle you enjoy works great — vermicelli, udon, soba, or even rice noodles. I recommend cooking the noodles separately and adding them just before serving to keep them from becoming mushy in the broth.

Can I make this Thai Coconut Curry Soup Recipe vegan?

Yes! This recipe is already vegan when you choose red curry paste without shrimp and use vegetable broth. The liquid aminos or tamari are great gluten-free soy sauce alternatives to keep it vegan-friendly.

How spicy is this Thai Coconut Curry Soup?

The heat depends on how much sambal oelek or Sriracha you add. I usually keep it mild to medium, but you can easily crank up the spice to suit your taste by increasing the amount or serving extra hot sauce on the side.

Final Thoughts

This Thai Coconut Curry Soup Recipe holds a special place in my kitchen rotation. It’s like a warm, satisfying hug, perfect for sharing with family or quietly savoring during some me-time. I can’t recommend it enough if you want a simple, cozy, and flavor-packed meal that feels both exotic and homey. Give it a try and I promise, it’ll become a favorite in your repertoire too.