Coconut Curry Soup

This post may contain affiliate links. Please read my disclosure policy.

A hearty bowl of rich, creamy, fragrant Coconut Curry Soup is the perfect meal any time of day.

A rich flavorful coconut curry broth is filled with fresh veggies, rice noodles, and either shrimp or chicken for a meal as pretty as it is delicious!

This recipe showcases some of our favorite flavors with fresh ginger, garlic, and curry in a coconut milk broth. Easy to make, nutritious, and delicious.

Prepared coconut curry soup topped with basil and lime wedges

A Favorite Coconut Curry Soup

  • Extra rich and flavorful, this is a delicious change from the usual.
  • This cozy soup is great with almost any kind of meat or vegetables, chicken and shrimp are our favorites.
  • The whole thing is made in just one-pot.
  • Meat, veggies, aromatic herbs are all simmered in a creamy coconut broth infused with amazing flavor.
  • To make this dish low carb, skip the rice noodles (add in some cauliflower florets in place).

Coconut Curry Soup Ingredients

Ingredients and Variations

While this isn’t a Thai coconut curry soup, the flavors in this recipe come from some of my favorite Thai ingredients.

BROTH: Red curry paste and fish sauce stirred into the broth and coconut milk give this soup its signature color and flavor. If you have never had fish sauce before it adds the most wonderful savory flavor to soups, sauces (like pad Thai sauce), and stir-fries. You can find all of these items at almost any grocery store or online (red curry paste here and fish sauce here).

Ensure you choose unsweetened coconut milk (full fat gives the best results). Fresh garlic and ginger are a must in this recipe and add so much flavor. Spice it up with a few dashes of Sriracha or Sambal or serve it on the side.

Curry paste and fish sauce used in coconut curry soup

SHRIMP OR CHICKEN: Choose peeled, deveined shrimp with the tails removed. Or use cooked chicken (leftover or rotisserie chicken is perfect here!).

VEGETABLES: Any kind of veggies can go in coconut curry soup! Aside from what’s in the recipe, experiment with broccoli, cabbage, diced carrots, or sweet potatoes.

RICE NOODLES: Rice noodles come in various widths, I prefer noodles that are a little bit thicker (and often labeled for pad Thai or stir fry).  Rice noodles are sometimes soaked in boiling water and not simmered but in this soup recipe, they are simmered for a few minutes and continue to cook through as the soup rests. If you plan on leftovers, the noodles can be soaked or simmered per the package directions and added to each serving individually.

VARIATIONS: Omit the meat altogether and stir in roasted butternut squash or sweet potato cubes. A drained can of lentils will add color, texture, and a healthy pop of protein!

4 images showing the steps to prepare Coconut Curry Soup

How to Make Coconut Curry Soup

It’s easy to make a restaurant-worthy soup:

  1. Soften the onion in oil. Add red curry paste, ginger, & garlic (per the recipe below).
  2. Stir in broth ingredients and scrape bits from the bottom of the pot. Simmer.
  3. Add bell pepper, then shrimp or chicken. Remove from heat, cover, & rest.
  4. Garnish with lime wedges & fresh herbs!

The noodles are simmered for a few minutes and will be undercooked. As you add the shrimp or chicken to the soup and let it rest, the noodles will continue to soften and cook through. The package I use suggests a 10 minute soaking time, if your noodles call for more or less time you may need to adjust when they are added to the broth.

What to Serve with Coconut Curry Soup?

This bright and bold soup is a meal within itself.

Garnishes: Fresh herbs like cilantro and Thai basil (regular basil will work if it is all you have). Fresh mint.

Salad: Cucumber Onion Salad, Tossed Salad with a light vinaigrette dressing.

A bowl of coconut curry soup topped with lime wedges and basil

Leftovers

Keep leftover coconut curry soup in a covered container in the refrigerator for up to 4 days. Reheat soup on the stove. Freeze portions in zippered bags with the date labeled on the outside for up to one month.

More Favorite Ways With Noodles

Did you make this Coconut Curry Soup? Be sure to leave a rating and a comment below! 

Prepared coconut curry soup topped with basil and lime wedges
4.89 from 18 votes
Review Recipe

Coconut Curry Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Made with shrimp, veggies, Thai red curry paste, and coconut milk, this soup is bursting with Asian-inspired flavors!

Equipment

Ingredients

  • 2 teaspoons vegetable oil
  • 1 lime divided use
  • 1 medium onion sliced
  • 2 tablespoons Thai red curry paste
  • 1 ½ tablespoons fresh ginger minced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 14 ounces coconut milk do not use light or low fat
  • 1 ½ tablespoons fish sauce
  • ¾ cup mushrooms thinly sliced
  • 1 red bell pepper thinly sliced
  • 8 ounces uncooked peeled medium shrimp or 2 cups cooked chicken
  • 4 ounces medium rice noodles cooked
  • fresh herbs for serving, optional cilantro, Thai basil, fresh mint

Follow Spend with Pennies on Pinterest

Instructions

  • Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the rest for serving.
  • Heat vegetable oil in a large saucepan over medium heat. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes.
  • Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
  • Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
  • Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.
  • Stir in raw shrimp or cooked chicken, turn off the heat, and cover. Let rest 5-6 minutes or until shrimp is cooked through or chicken is heated through and the noodles have softened.
  • Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.

Recipe Notes

To zest the lime, use a zester or fine grater to remove just the green part of the peel. You do not want to include the white part (the pith) as it is bitter.
If using shrimp, be sure not to overcook. The heat from the soup will cook them quickly.
Fresh garlic and ginger are recommended for this soup.
If you'd prefer a thicker soup, add 2 teaspoons of cornstarch to 2 teaspoons of cold water. Stir into the simmering broth before adding the noodles.
*NOODLE NOTES
The noodles are simmered for a few minutes and will be undercooked. As you add the shrimp or chicken to the soup and let it rest, the noodles will continue to soften and cook through. The package I use suggests a 10 minute soaking time, if your noodles call for more or less time you may need to adjust when they are added to the broth.
If left in the fridge and stored overnight, rice noodles can become mushy. If you plan on leftovers, the noodles can be soaked or boiled per the package directions instead of cooking in the soup. Add noodles to each serving individually.

Nutrition Information

Serving: 1.5cups, Calories: 383, Carbohydrates: 37g, Protein: 7g, Fat: 25g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 1907mg, Potassium: 510mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2130IU, Vitamin C: 48mg, Calcium: 71mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner, Lunch, Seafood, Soup
Cuisine American, Asian
bowl of Coconut Curry Soup with a title
close up of cooked Coconut Curry Soup in the pot with a title

 

bowls of Coconut Curry Soup with writing
Coconut Curry Soup cooked in the pot and plated with writing
About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. This coconut curry soup is so comforting and full of flavor. Also very easy to make. I doubled it to eat it for days!5 stars

  2. We really enjoyed this curry! I found it to be perfectly hearty, and that broth was so flavorful and delicious.5 stars

  3. I made the coconut curry soup for the family and they LOVED it. I thought it may be a bit too spicy but the coconut milk really smoothed it out. The curry was so flavorful every spoonful was sheer pleasure. This recipe is definitely going to go on our regular menu rotation.5 stars

  4. This curry soup was really delicious! I used shrimp and our family thoroughly enjoyed it! I was hoping for leftovers but didn’t end up having any haha5 stars

    1. It’s always a great sign when there are no leftovers, luckily it’s an easy recipe to make again!

  5. This was absolutely fantastic! Great for a light lunch and easy to make. I’ll definately be making this again!5 stars

  6. Loved the addition of rice noodles to this coconut curry soup. Would love to make this for weeknight dinners.5 stars

  7. I made this soup for my family 3 days ago and it was runner up ,super delicious !
    Thanks for sharing the recipe5 stars

  8. Followed this recipe with the exception of adding extra veggies (thin slices of carrot, broccoli and cauliflower). The broth needed salt (none listed in the ingredients) and the addition of red pepper flakes for a little kick. I was hoping it would be filling enough for dinner but it was very light and would have been better as an appetizer. I will make it again but would add a teaspoon of salt, the red pepper flakes and possibly another tablespoon of red curry paste.3 stars