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This Green Coconut Curry Soup is hearty, flavorful, and creamy without any dairy. A filling meatless main course, it comes together in one pot and is ready to eat with a total time of just 30 minutes!
Packed with nutrients and so much flavor, this coconut curry ramen soup recipe is gluten-free, dairy-free, egg-free, and Paleo to suit a variety of dietary needs!
Homemade Coconut Curry Soup Recipe
I love curry recipes of all kinds like slow cooker chicken curry, easy shrimp curry, and chickpea and cauliflower curry. The bold flavors never disappoint! And this Thai coconut curry soup recipe is the perfect comforting option for any season.
With minimal prep time and a quick cook time, I find myself making it week after week, meaning it’s definitely a winner! Even picky eaters can’t get enough, which is saying a lot, given that it’s full of veggies.
Whether you’re looking for a new Meatless Monday option or just want something a little extra nourishing, you really can’t go wrong with this ramen soup recipe!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Sesame Oil: This adds a delicious nutty flavor. Use a light hand, though, because a little goes a long way!
- Aromatics and Veggies: Ginger, garlic, leeks, shallots, portobello mushrooms, red pepper, baby bok choy, bean sprouts, snow peas, and carrots form the bulk of the soup, creating a savory, tangy flavor and adding lots of fiber and nutrients.
- Green Curry Paste: This is very spicy! So, start with 1/4 teaspoon, and add more to taste.
- Chili Sauce: You can typically find this in the Asian section of your local grocery store. Or, make a homemade chili sauce recipe instead.
- Spices: Salt, pepper, and curry powder add depth to the soup and enhance the savory, spicy flavors.
- Vegetable Broth: I use Pacific Foods vegetable broth, but any kind will work! You can also substitute chicken broth if preferred.
- Full-Fat Coconut Milk: Only use the thick coconut cream at the top of the can. Save the liquid for blending smoothie freezer packs!
- Fish Sauce: Adds a salty, umami taste.
- Lime Juice: The acidity brightens the soup, creating a well-rounded taste. Freshly squeezed is best!
- Rice Noodles: Cook the noodles according to the package instructions before adding them to the soup.
How to Make This Coconut Curry Soup Recipe
- Serve: Portion the soup into bowls with cooked rice noodles, and add garnishes like cilantro, chopped onions, red pepper flakes, lime wedges, fresh lime juice, and Thai basil. Enjoy warm!
- Cook: Heat the sesame oil in a medium Dutch oven over medium-high heat. Add the ginger, garlic, leeks, shallots, mushrooms, and red bell pepper. Cook until the pepper begins to soften and the mushrooms caramelize.
- Season: Stir in the curry paste, chili sauce, salt, pepper, and curry powder.
- Simmer: Add the vegetable broth, coconut milk, fish sauce, and lime juice. Bring the liquid to a boil over medium-high heat. Then, reduce the temperature to low, and simmer.
- Add the remaining ingredients: Season to taste. Then, add the baby bok choy, bean sprouts, snap peas, and carrots, and cook to wilt the bok choy.
Helpful Tools
Possible Variations
- Noodles: Feel free to omit the noodles completely, or swap them out for whatever you like best! Soba noodles, vermicelli noodles, udon noodles, and pad Thai noodles all work great.
- Curry: I love the spiciness of green curry, but you can create a slightly warmer flavor by using red curry paste instead.
- Protein: Add protein like tofu, shrimp, or shredded chicken to make this coconut and curry soup even more filling.
- Veggies: Mix and match any veggies you like best. Cabbage, zucchini noodles, sweet potatoes, or butternut squash would make great additions!
FAQs
Indian and Thai coconut curry recipes differ in several ways including the ingredients used, the liquid, and the consistency. For example, Thai curry recipes often start with curry paste, fresh veggies, and coconut milk.
On the other hand, Indian curry recipes begin with a base of dry spices, tomatoes, and cream or yogurt. As a result, Thai curries are typically creamier and milder in flavor with brighter more refreshing notes.
For the best results, store leftover soup and noodles in separate airtight containers. Otherwise, the noodles will soak up too much liquid and become soggy. The soup will stay fresh in the refrigerator for up to 4 days.
Yes, you can freeze the broth without the noodles. It will stay fresh in an airtight container in the freezer for up to 3 months! Thaw it in the fridge overnight, and reheat leftovers in the microwave or on the stovetop over medium heat.
More Soup Recipes To Try
Ramen Coconut Curry Soup Recipe
Ingredients
- 1 tablespoon sesame oil*
- 1 small knob ginger minced
- 3 cloves garlic minced
- 1 cup leeks diced
- 2 shallots chopped lengthwise
- 2 portobello mushrooms sliced
- 1 red pepper thinly sliced
- 1/4 teaspoons green curry paste taste and add more based on desire
- 1/2 teaspoon chili sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons curry powder
- 1 carton of Pacific Foods Vegetable Broth
- 1 14.5 ounce can coconut milk only the coconut cream at the top and save the coconut water for smoothies.
- 1/2 teaspoon fish sauce
- 1 teaspoon fresh lime juice use the rest as garnish
- 1 scallion thinly sliced
- 1 small baby bok chop ends removed and sliced in half
- 1 cup bean sprouts
- 1/2 cup snow peas
- 2 carrots ribboned using a vegetable peeler
- 1 package thin rice noodles of choice cooked according to package instructions
Instructions
- In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.1 tablespoon sesame oil*, 1 small knob ginger, 3 cloves garlic, 1 cup leeks, 2 shallots, 2 portobello mushrooms sliced, 1 red pepper
- Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.1/4 teaspoons green curry paste, 1/2 teaspoon chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons curry powder
- Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.1 carton of Pacific Foods Vegetable Broth, 1 14.5 ounce can coconut milk, 1/2 teaspoon fish sauce, 1 teaspoon fresh lime juice
- Taste and adjust spices as needed. If it is too spicy, add more lime juice.
- Add baby bok choy, bean sprouts, snow peas, carrots, and scallion, and cook just until bok choy is wilted.1 small baby bok chop, 1 cup bean sprouts, 1/2 cup snow peas, 2 carrots, 1 scallion
- Serve warm in bowls of choice with rice noodles! The rice noodles soak up a lot of the broth, so only add in when ready to eat.1 package thin rice noodles of choice
Fantastic! I find a lot of recipes not using enough curry and I am always having to use more, but not with this one, it’s the perfect amount! I had to use baby Bella’s in place of the portobello’s. Yum!!
I made this for dinner tonight!!!! It was amazing!!!!! We ate our green curry noodles with boiled eggs. Thanks for the recipe Lexi!!!!
Can you use red curry paste in lieu of the green since it’s not as spicy? (and I have it one hand 😉 )
Yes 🙂
Family loved this. Better than restaurant they said 🙂 good too see teenagers tucking into vegetables so happily.
Amazing. I am so glad!
Love this great dish!!! So healthy and colorful. Thanks for sharing that beautiful combination with us:)
I hope you love!
This looks amazing, Lexi!! I want it now!!