20-Minute Coconut Noodle Soup

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).

20-Minute Coconut Noodle Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Denise Browning
• Total Time: 17 minutes
• Yield: Serves 2
• Diet: Vegan, Vegetarian

Print Recipe

Pin Recipe

Description

Ready in 20 minutes, this vibrant soup bursts with coconut cream, curry, and fresh veggies. Perfect for a weeknight meal!

---

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp coconut oil or vegetable oil
• 1/4 cup red onion
• 3 cloves garlic
• 2-3 tbsp Thai red curry paste
• 1/4 tsp turmeric
• 7 cups (1660 ml) canned coconut cream or milk unsweetened
• 2 cups (473 ml) vegetable coconut broth
• 2 tbsp soy sauce
• 2 tsp sugar
• 7 oz (198 g) dry rice noodles
• 1 cups (237 ml) frozen or fresh snap peas
• 4 mini sweet red peppers
• 1 cups (237 ml) matchstick carrots
• 1 lime
• Thai basil and/or cilantro

---

Instructions

1. Heat a medium nonstick pot over medium heat.
2. Add oil and cook onion for about 2 minutes, then garlic for 1 minute, stirring occasionally. Do not brown.
3. Stir in Thai red curry paste, turmeric (if desired), canned coconut cream or milk, vegetable broth, soy sauce, and sugar.
4. Bring to a simmer and add noodles. Cook for about 4 minutes.
5. Add snap peas, bell pepper, and carrot. Cook for about 3-4 minutes, or until noodles and vegetables are fully cooked.
6. Remove from heat and stir in lime juice, Thai basil, and/or cilantro.
7. Serve immediately.

Notes

• For a richer flavor, use full-fat coconut milk instead of light coconut milk.
• If you don’t have Thai red curry paste, you can substitute with a combination of red pepper flakes and curry powder to taste.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking down the noodles.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Thai-inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 15
• Sodium: 600
• Fat: 20
• Saturated Fat: 15
• Unsaturated Fat: 3
• Carbohydrates: 45
• Fiber: 5
• Protein: 8

If You Liked This Recipe, You’ll Love These

• Lamb Ragu Pappardelle Meets IGT Rosso Santa Cristina Wine
• Instant Pot: Pressure Cooker Split Pea Soup
• Tuscan Potato Soup