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 (or any 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 for heat); 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)

There's something truly comforting about the rich, aromatic flavors in this Thai Coconut Curry Soup Recipe. It’s a vibrant mix of creamy coconut milk, fragrant spices, and fresh veggies that warms you up any day of the week. Trust me, it’s a bowl full of happiness!

A white bowl filled with rich orange-red broth, holding white flat rice noodles that curve gently across the soup. On one side of the bowl, there is a layered pile of fresh green spinach leaves and chopped purple cabbage, topped with a small cluster of bright green basil leaves. A wedge of pale green lime rests against the greens, adding a fresh touch. A slice of red chili floats near the noodles. A white spoon is partially submerged in the broth on the right side. The bowl sits on a white marbled surface with lime wedges nearby and a glimpse of another bowl in the background. 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 has become one of my go-to recipes, especially when I want something quick, nutritious, and packed with flavor. The balance of spicy, sweet, and savory notes makes it truly special—and super satisfying. Let me share why this one’s a keeper.

Rich and Creamy Flavor: The coconut milk makes the soup luxuriously smooth without feeling heavy.
Simple Ingredients: Everyday pantry staples come together brilliantly for a standout taste.
Customizable Heat Level: Add as much or as little spice from the curry paste or sambal oelek to suit your mood.
Perfect Meal for Any Season: It’s light enough for warm days but cozy enough when it’s chilly outside.

The image shows two white bowls filled with bright orange soup as the base layer, with white rice noodles floating on top. On one side of each bowl, there is a layer of fresh green basil leaves and chopped purple cabbage, adding color and texture. Thin slices of red chili are scattered on the noodles for a bright red accent. A wedge of lime sits on the edge of the soup in each bowl. The bowls are placed on a white marbled surface, surrounded by small bowls with lime wedges, fresh basil, red sauce, and extra rice noodles. The scene captures a fresh and colorful dish with a clean, bright background photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Here’s why the ingredients in this Thai Coconut Curry Soup Recipe come together so well—the balance of creamy coconut milk, zesty lime, and the warmth and complexity of red curry paste is just magic. I always recommend grabbing fresh ginger and good quality coconut milk for the best results.

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 holding vibrant red curry paste, a few small slices of bright purple-red onion, four whole uncracked brown garlic cloves, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of golden coconut sugar, a small white ceramic bowl with dark amber liquid aminos, a small white ceramic bowl containing creamy white coconut milk, a small white ceramic bowl of clear vegetable broth, one whole fresh green lime, a small white ceramic bowl with bright red sambal oelek, a handful of fresh deep green Thai basil leaves, a handful of fresh bright green spinach leaves, a small pile of thin dry white vermicelli noodles, and a small handful of shredded vivid purple cabbage, all arranged symmetrically and balanced 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: Provides a subtle nutty base and helps bloom the spices beautifully.
Freshly grated ginger: Adds a zingy warmth that’s essential to Thai cooking.
Red curry paste: The star of the show, bringing deep, complex flavors; I especially love the vegan version for extra depth.
Red onion: Gives a gentle sweetness that balances the spicy curry.
Garlic: Adds savory punch and rounds out the flavor.
Sea salt & black pepper: Season everything just right.
Coconut sugar: A hint of sweetness that mellows the heat and acidity.
Liquid aminos (or tamari/soy sauce): Brings umami and saltiness.
Coconut milk: Makes the broth creamy and fragrant—full fat if you want richness, lite if you prefer lighter.
Vegetable broth: Adds depth and balances the creaminess.
Lime: The fresh squeeze at the end adds the perfect bright, citrusy contrast.
Sambal oelek (optional): For an extra kick of heat; adjust to taste.
Thai basil: Offers fresh herbal notes that elevate the soup.
Spinach: Adds color, nutrition, and a touch of earthiness.
Purple cabbage (optional): A crunchy, colorful topping that makes each bowl pop.
Dry noodles: Your choice—vermicelli, udon, soba, or any noodle you love will soak up the broth wonderfully.

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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 flexible this Thai Coconut Curry Soup Recipe is—you can easily tweak it to fit your taste or what’s in your fridge. Whether you want to make it vegan, add your favorite proteins, or swap veggies, it’s all fair game.

Variation: I sometimes add tofu or chickpeas to boost protein, and it absorbs the curry flavors so well. It’s actually fantastic for meal prep.
Dietary Modifications: For a gluten-free bowl, just check your curry paste and soy substitute; many brands now cater to this.
Seasonal Swaps: Swap out spinach for kale in winter, or toss in sliced bell peppers or snap peas in summer for freshness.
Mild or Spicy: If you’re picky about heat, start with less sambal oelek and add gradually—you’ll have more control than ordering out.

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

Step 1: Infuse the Oil with Ginger and Curry Paste

Heat your sesame oil over medium-high heat in a large pan—this is where all the magic begins. Add freshly grated ginger and red curry paste, frying them gently while stirring for about a minute. This step wakes up the spices and helps them release their amazing aroma. Make sure you don’t burn it; just a gentle sizzle is perfect.

Step 2: Soften Onion and Garlic

Next, toss in the finely chopped red onion and minced garlic. Cook, stirring occasionally, until the onion turns translucent—roughly five minutes. You’re building layers of flavor here, so don’t rush this part. It also mellows out the garlic for a smooth taste that won’t overpower.

Step 3: Season and Add Liquids

Sprinkle in sea salt, black pepper, coconut sugar, and pour in your liquid aminos. Stir everything to combine well. Then, pour in the coconut milk and vegetable broth. Crank up the heat to bring the soup to a boil, then reduce to a simmer. Let it bubble away for at least 10 minutes, stirring occasionally so all that flavor blends beautifully.

Step 4: Finish with Fresh Lime and Herbs

Right before you take the soup off the heat, squeeze in fresh lime juice to brighten the flavors. Stir in finely chopped Thai basil and spinach for freshness and nutrition. If you like it spicy, add sambal oelek or Sriracha here, to taste. Meanwhile, cook your noodles according to package directions—these will soak up the broth perfectly.

Step 5: Assemble and Enjoy!

Serve your hot soup with noodles in bowls and top with purple cabbage if you want that satisfying crunch and color. Dig in and savor every spoonful—this is a bowl that hugs you from the inside out!

Top Tip

Over the years, I’ve learned a few small tricks that really elevate this Thai Coconut Curry Soup Recipe and make it almost foolproof—even if you're new to cooking Thai flavors.

Bloom Your Spices: Frying the ginger and curry paste in oil first unlocks their full depth—don’t skip this step.
Simmer Gently: Slow simmering helps the flavors meld without breaking down the coconut milk or making it greasy.
Fresh Lime is a Game-Changer: Add lime juice at the end, never while cooking—it keeps the brightness alive.
Choose Your Noodles Wisely: Thinner noodles soak up broth quickly, thicker ones add chew—pick based on your texture preference.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I love topping my soup with fresh purple cabbage for crunch and color, plus a handful of Thai basil to add that unmistakable fresh, slightly sweet aroma. A squeeze of extra lime and some chopped cilantro can also be fabulous. If you like a little heat on top, chili flakes or a drizzle of Sriracha are perfect finishes.

Side Dishes

This soup is hearty on its own, but I often pair it with light, refreshing sides like a crisp cucumber salad or simple spring rolls. Steamed jasmine rice or a side of grilled veggies also round out the meal beautifully.

Creative Ways to Present

For special occasions, I like to serve this soup in small bowls alongside a platter of toppings—like bean sprouts, lime wedges, chopped peanuts, and fresh herbs—so everyone can personalize their bowls. It turns dinner into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. If your noodles have soaked in a lot of liquid, I recommend storing them separately and adding fresh noodles when reheating to keep them from becoming mushy.

Freezing

This Thai Coconut Curry Soup Recipe freezes well without the noodles, so freeze the broth and veggies in portions. When ready to enjoy, thaw overnight in the fridge and warm gently on the stovetop. Add freshly cooked noodles before serving to keep texture just right.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of vegetable broth or water during reheating helps loosen up the soup if it thickened. Always add fresh noodles or re-cook them just before serving for the best texture.

Frequently Asked Questions:

Can I make this Thai Coconut Curry Soup Recipe vegan?

Absolutely! This recipe is naturally vegan since it uses vegetable broth and plant-based ingredients. Just be sure your red curry paste doesn’t contain shrimp paste and check the labels for the other sauces.

What noodles work best in this soup?

You can use any kind of noodles: vermicelli, udon, soba, or even rice noodles. I often choose vermicelli for its delicate texture that soaks up the broth nicely, but udon gives a chewier bite. Cook according to package instructions and add fresh just before serving.

Can I make this soup ahead of time?

Yes! You can make the broth portion up to 3 days ahead and store it in the fridge. Keep the noodles separate until you're ready to serve to prevent sogginess. Reheat gently and add fresh noodles when serving.

How spicy is this Thai Coconut Curry Soup Recipe?

The heat level comes mainly from the red curry paste and optional sambal oelek or Sriracha. You can easily adjust it by using less curry paste or omitting the sambal. It’s flavorful without being overpowering unless you want it extra spicy.

Final Thoughts

This Thai Coconut Curry Soup Recipe has become a staple in my kitchen because it’s not only delicious but also adaptable, quick, and comforting. I really encourage you to give it a try—you’ll find it’s such a satisfying bowl to whip up for yourself or to impress friends. It’s one of those gems I always go back to when I want a hug in a bowl.