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 for heat, optional); 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 type)

There’s something about the warm, creamy, and vibrant flavors that instantly comfort me in this Thai Coconut Curry Soup Recipe. It’s a bowl of cozy, fragrant goodness that’s surprisingly simple to whip up and always hits the spot.

A white bowl filled with orange-red broth as the base layer, with thin white rice noodles partly submerged and tangled on one side. On top of one section, there are layers of fresh dark green spinach leaves, finely chopped bright purple cabbage, and fresh green basil leaves. A light green lime wedge rests on the edge of the bowl beside the greens. A white ceramic spoon lies in the broth among the noodles, and a single slice of red chili pepper floats near the spoon. The bowl sits on a white plate with speckled design, all placed on a white marbled surface with slices of lime nearby. 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 more times than I can count, always customizing it a bit, and it never disappoints. The balance of spice, creaminess from the coconut milk, and fresh herbs create such a satisfying bowlful of flavor that feels nourishing and indulgent at once.

Rich, Creamy Flavor: The coconut milk blends beautifully with red curry paste to provide deep flavor and luscious texture.
Quick and Simple: You can have this on the table in about 35 minutes, perfect for weeknight dinners.
Versatile and Customizable: Swap noodles, add your favorite veggies, or adjust the spice level to suit your mood.
Vibrant and Healthy: Packed with fresh basil, spinach, and optional cabbage for nutrients and color.

Two white bowls of reddish-orange broth soup with white noodles sitting in the soup. On top of the noodles are layers of bright green chopped leafy herbs, purple cabbage pieces, and slices of red chili, along with a wedge of lime resting on the edge of the soup. The bowls are placed on a white marbled surface, surrounded by scattered green basil leaves, lime wedges, a small dish of red sauce, and a plate piled with white noodles. The 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 special role—from creating layers of flavor to adding vibrant textures. It’s worth picking good quality coconut milk and fresh produce for the best results.

Flat lay of a small pool of golden sesame oil in a simple white ceramic bowl, a small white bowl filled with vibrant red curry paste, a small mound of freshly grated pale yellow ginger, one half of a small red onion with visible layers, four cloves of whole garlic with papery skins removed, a small white bowl containing fine white coconut sugar, a small white bowl with dark brown liquid aminos, a small white bowl filled with creamy white coconut milk, a small white bowl with clear golden vegetable broth, one whole bright green lime cut in half, a small white bowl with vivid red sambal oelek, a handful of fresh green Thai basil leaves, a handful of fresh dark green spinach leaves, a few thin strips of deep purple cabbage, and a neatly coiled nest of dry vermicelli noodles, all arranged in perfect symmetry on a clean white ceramic surface, 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: Adds a subtle nuttiness and depth when frying the curry paste and ginger.
Freshly grated ginger: Gives the soup a warm, zesty edge that’s essential for authentic taste.
Red curry paste: The flavor base that brings heat, herbs, and complexity. My go-to is a vegan version for friendly dining.
Red onion: Softens and sweetens as it simmers, balancing the spicy curry and creamy coconut milk.
Garlic: Brings savory aroma and depth to the broth.
Sea salt & black pepper: Simple seasoning to enhance the natural flavors.
Coconut sugar: Adds a gentle sweetness that rounds out the spice without overpowering.
Liquid aminos: A great soy sauce alternative that brings umami and saltiness.
Coconut milk: The soul of the soup, providing creaminess and a tropical richness.
Vegetable broth: A savory, light base that marries the ingredients without heaviness.
Lime: Brightens everything with a fresh, citrusy finish.
Sambal oelek (optional): Use for a spicy kick, or swap with Sriracha if you prefer.
Thai basil: Fresh, aromatic leaves that add a punch of herbal fragrance.
Spinach: Adds color, nutrients, and a tender bite.
Purple cabbage (optional): For crunch and vibrant presentation as a topping.
Noodles: I love using vermicelli, but udon or soba work beautifully too, soaking up the curry flavors.

📝

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 things I love most about this Thai Coconut Curry Soup Recipe is how easy it is to personalize. Whether you want it vegan, packed with protein, or milder in spice, it’s a breeze to tweak.

Variation: I sometimes throw in tofu cubes or chickpeas for extra protein, and it works wonders—so hearty and satisfying!
Milder Version: If heat isn’t your thing, dial down or skip the sambal oelek. You can always add a little at the table for those who want more zing.
Veggie Boost: Feel free to bulk it up with mushrooms, bell peppers, or baby corn for added texture and nutrients.

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

Step 1: Sauté the aromatics and curry paste

Heat sesame oil in a pan over medium-high heat. Add freshly grated ginger and red curry paste, frying gently for about one minute. This releases the curry’s fragrance and infuses the oil. Be sure to stir frequently so nothing burns—it’ll taste bitter if overheated.

Step 2: Cook the onion and garlic

Add the chopped red onion and minced garlic, cooking until the onions become translucent—about 5 minutes. This step softens the veggies and deepens flavor. I usually stir gently but constantly to avoid sticking, which helps build a flavorful base.

Step 3: Season and simmer

Sprinkle in sea salt, black pepper, coconut sugar, and liquid aminos, stirring everything together. Then pour in coconut milk and vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer for at least 10 minutes. It’s tempting to rush this step, but the slow simmer deepens the curry’s taste beautifully.

Step 4: Add fresh finishings

While the soup is simmering, prepare your noodles as per their package instructions. Before turning off the heat, squeeze fresh lime juice into the broth for brightness and sprinkle in finely chopped Thai basil and spinach. These fresh herbs bring a lovely pop of color and fragrance that’s essential in this recipe.

Top Tip

From my experience cooking this Thai Coconut Curry Soup Recipe, these tips have made a big difference in getting it just right every time.

Fry the curry paste gently: Don’t rush this—allow it to bloom in the oil for a minute to unlock the depth of flavor.
Use good coconut milk: Full-fat gives richness, but lite works fine if you want fewer calories.
Simmer long enough: Ten minutes minimum helps flavors marry, but a bit longer only intensifies the taste.
Add lime at the end: It brightens the entire soup without turning the flavors sharp or sour.

How to Serve Thai Coconut Curry Soup Recipe

Garnishes

I love topping this soup with a handful of finely shredded purple cabbage for crunch and a few fresh Thai basil leaves for an extra herbaceous kick. A wedge of lime on the side lets everyone squeeze in extra brightness at the table. Sometimes I drizzle a little extra sambal oelek or Sriracha on top if we want more heat.

Side Dishes

A simple cucumber salad or papaya salad works wonderfully alongside this soup, offering fresh, crisp contrast. I also like serving it with steamed jasmine rice or light, crispy Asian-style spring rolls to make it a more substantial meal.

Creative Ways to Present

For special occasions, I’ve served this soup in coconut shell bowls, which adds a tropical flair that guests really enjoy. You can also layer noodles and veggies neatly in clear bowls before ladling the soup over, so you get a beautiful swirl of colors that makes the dish even more inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftover Thai Coconut Curry Soup in an airtight container in the fridge for up to 3 days. It actually tastes better the next day because the flavors have had more time to meld. Just be sure to store noodles separately if possible—otherwise, they can get gummy.

Freezing

I’ve frozen the soup broth successfully—just without the fresh herbs and noodles. When thawing, I add fresh spinach, basil, and cooked noodles just before serving. This keeps everything tasting fresh and lively.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling again as it can split the coconut milk. Adding a splash of broth or coconut milk helps loosen the soup if it thickens too much. Stir in fresh herbs and lime juice right before serving.

Frequently Asked Questions:

Can I make this Thai Coconut Curry Soup Recipe vegan?

Absolutely! This recipe is naturally vegan as long as your red curry paste contains no shrimp paste or fish sauce. Using liquid aminos instead of soy sauce also keeps it gluten-free and vegan-friendly.

How spicy is this soup and can I adjust it?

The red curry paste provides a moderate level of heat, but the soup is quite mellowed out by the coconut milk. You can easily adjust the spice level by adding more or less sambal oelek (or Sriracha), or by using a milder or hotter curry paste depending on your preference.

What noodles work best in this Thai Coconut Curry Soup Recipe?

Almost any noodle works here! Vermicelli, udon, soba, or even rice noodles make great choices. I pick based on what I have on hand or the texture I want — thinner noodles soak up the broth quickly, while thicker noodles like udon add a chewy bite.

Can I prepare this soup ahead of time?

Yes! You can make the broth up to 2 days ahead and refrigerate it. Add fresh vegetables, herbs, and noodles just before serving to keep everything fresh and flavorful. This makes it perfect for busy weeknights or entertaining guests.

Final Thoughts

This Thai Coconut Curry Soup Recipe has become one of my kitchen staples because it’s easy, comforting, and endlessly adaptable. Sharing it with you feels like inviting you into my home to enjoy a hug in a bowl. Give it a try—you’ll be surprised how quickly it becomes a favorite in your rotation, too!