A creamy, fragrant soup made with coconut milk, Thai curry paste, noodles, and fresh vegetables. Perfectly comforting yet full of vibrant flavor.

Scale

1 tablespoon oil (coconut or vegetable)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai red curry paste

1 can (13.5 oz) coconut milk

4 cups vegetable or chicken broth

1 tablespoon soy sauce

1 teaspoon brown sugar

Juice of 1 lime

6 oz rice noodles

1 cup sliced vegetables (carrots, bell peppers, mushrooms, or snow peas)

Fresh cilantro for garnish

Chili flakes for garnish (optional)

Heat oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute.

Stir in curry paste and cook for 1–2 minutes.

Add coconut milk and broth, stirring until combined.

Mix in soy sauce and brown sugar. Simmer gently.

Add vegetables and cook until tender, about 5–6 minutes.

Add noodles and cook according to package instructions.

Remove from heat, stir in lime juice, and adjust seasoning.

Serve hot with cilantro and chili flakes.

Use yellow curry paste for a milder flavor.

For vegan, use vegetable broth and tofu for protein.

Add vegetables like bok choy or spinach for extra nutrition.

Keywords: Thai coconut curry soup, creamy Thai noodle soup, coconut milk soup, easy Thai soup recipe, spicy curry soup