A pot of vegetarian Coconut Noodle Soup can be prepared in just 20 minutes, and that makes for a perfect weeknight dinner. Cozy as can be!
I love Thai food — and more specifically their salads and curries. Inspired by one of their red curry noodle soups, I worked out this recipe for a One Pot Coconut Noodle Soup that can be prepared in just 20 minutes. My family is highly glad that I did… and so am I.
It features sauteed onions and garlic, red curry paste, coconut cream or milk, vegetable broth, lemon juice, rice noodles, and lots of vegetables… all cooked in a single pot. Don’t you just love mess-free meals?
If you are not a vegetarian, serve it with any protein of your choice — shrimp, ground chicken, or boiled eggs like I did.
In addition, you can also substitute ramen for rice noodles.
That means that one can come from a tiring day of work and still fix yourself or your family a very nice meal without all of the time and stress usually required.
This One Pot Coconut Noodle Soup is a healthy, no-fuss, dairy-free and gluten-free meal, and we want to keep it that way, right?
Making your life (and mine) simple is my mission. ? And that is why we have many more quick and easy weeknight dinner ideas awaiting for you here.
I hope you enjoy our One Pot Coconut Noodle Soup and get some well-deserved rest. This soup is an ace in the hole for those who work hard on a daily basis but would not like to neglect healthy eating.
If you prefer a less soupy/saucy dish, you can use half the amount of coconut cream (or milk) and half of the amount of vegetable broth. However, in that case it is best to precook the noodles in water separately, because otherwise more liquids would be needed (since the noodles tend to absorb most of the liquids).
- 1 tbsp coconut oil or vegetable oil
- ¼ red onion, thinly sliced
- 3 garlic cloves, minced
- 2-3 tbsp Thai red curry paste
- ½ tsp turmeric (optional)
- 3½ cups canned coconut cream or milk unsweetened
- 2 cups vegetable coconut broth
- 2 tbsp soy sauce
- 2½ tsp sugar
- 7 oz dry rice noodles (or ramen if desired)
- 1 cup frozen or fresh snap peas
- 4 mini sweet red peppers, sliced
- 1 cup matchstick carrots
- 1 lime, juiced
- Thai basil and/or cilantro
- Heat a medium no stick pot over medium heat. Add oil and cook onion for about 2 minutes, and then garlic for 1 minute, stirring occasionally. Do NOT let brown!
- Stir in Thai red curry paste, turmeric if desired, canned coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring to a simmer and add noodles. Let cook for about 4 minutes.
- Add snap peas, bell pepper, and carrot and let cook for about 3-4 minutes or until both noodles and vegetables are fully cooked.
- Remove from heat, and stir in lime juice as well as Thai basil and/or cilantro.
- Serve immediately by itself or with a protein of your choice. I served mine with soft-boiled eggs. Enjoy!
To cook soft boiled eggs, boil water (enough to cover eggs) and gently place eggs into the pot. Let cook for about 6½ to 8 minutes. Then, remove eggs from the pot and place them into a bowl filled with ice water. Let cool and peel them.
Substitutions: You can replace coconut oil with vegetable oil. Ramen (not gluten-free) can be substituted for rice noodles (gluten-free).
COOKING TIP: If you prefer a less soupy/saucy dish, you can use half the amount of coconut cream (or milk) and half of the amount of vegetable broth. However, in that case it is best to precook the noodles in water separately, because otherwise more liquid would be needed (since the noodles tend to absorb most of the liquids).
Love comforting vegetarian soups? Try our Quick Lentil Coconut Curry.