Coconut Curry Soup

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Coconut Curry Soup

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A green pot filled with vibrant soup topped with sliced red onions, jalapeños, and fresh cilantro. The soup is a rich orange color. In the background are stacked bowls and lime wedges. The setting is a light, rustic kitchen surface.

Prep

10 minutes

Cook

35 minutes

Yield

4

🥣 Transport yourself to Thailand with this vibrant coconut curry soup, featuring fresh vegetables, aromatic spices, and creamy coconut milk - ready in just 45 minutes!

When I traveled to Thailand, I was always in awe of how the locals could mix fresh ingredients in one pot and produce the most aromatic, flavorful dishes. With this easy Coconut Curry Soup, I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this, and I am instantly transported back to hot days and tropical beaches.

❤️ Why You’ll Love Coconut Curry Soup

  • Quick: This coconut Curry Soup only takes 10 minutes to prepare and 45 minutes to make.
  • Colorful: If you want a dish that will wow your family and friends, this is it! This coconut curry soup is so beautiful, with its colorful broth and toppings.
  • Flavorful: Curry is supposed to be jammed with flavor, and this does not fall short. This soup is so damn delicious!
A selection of ingredients on a light surface: a butternut squash, red and yellow onions, a red bell pepper, jalapeños, garlic, ginger, cilantro, limes, and small dishes containing spices.

🍲 Ingredients

Fresh Ingredients – Have you ever walked down the “ethnic” food aisle at the grocery store only to find pre-packaged and boxed curry and noodle bowls? Please, friends, quickly divert your eyes and get out of Aisle 10! Skip the packaged curry mixes and go straight for the produce section! Fresh vegetables, aromatics, and herbs are the secret to creating authentic depth and rich flavors in this coconut curry soup. The vibrant colors and textures of butternut squash, peppers, and fresh herbs create a bowl that’s as beautiful as it is delicious.

Nutritional Yeast – This nutty-tasting deactivated yeast is a plant-based eater’s cheesy dream, making its way to the main stage of trendy foods for good reason. It’s the perfect substitute for parmesan cheese. Sprinkle it on popcorn, mash it with potatoes, or add it anywhere you want that distinctive umami flavor. I keep my pantry stocked with Bob’s Red Mill nutritional yeast for all my vegan recipes. Beyond taste, this vegan superfood packs impressive nutrition: just 1/4 cup provides 8g of protein, 3g of fiber, and substantial B vitamins, including B-1, B-2, B-6, and B-12 (11.85mg, 9.70mg, 5.90mg, and 17.60mcg, respectively).

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👩‍🍳 How to Make Coconut Curry Soup

A pot sautes onions, peppers and squash as a wooden spoon stirs.
  1. Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
  2. 2. Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry, and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn the heat to low, and pop the lid on for 5 minutes or until the squash is tender.
A person pours coconut milk from a can into a black pot filled with a red curry containing vegetables. The scene is set against a neutral background, emphasizing the creamy milk blending into the vibrant, simmering curry.

3. Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.

A hand places rice noodles into a pot of orange broth, surrounded by fresh ingredients like cilantro, onion, jalapeños, and limes on a light countertop.

4. Once bubbling, add your noodles and reduce heat.  Cook your noodles as per the package instructions.

A hand squeezes a lime wedge into a pot of vibrant soup with a creamy orange broth, topped with cilantro, sliced jalapeños, red onion, and chunks of a yellow vegetable, possibly squash or carrots.

5. Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!

🗒 Tips and Tricks

  • Flavor Development: Let the aromatics (garlic, ginger, curry) cook for 3-5 minutes – the longer they cook, the more fragrant your Coconut Curry Soup.
  • Squash: For tender butternut squash, cook it covered on low heat until it is just fork-tender.
  • Noodles: Add noodles at the very end to prevent them from becoming soggy.
A bowl of vibrant soup with a creamy orange broth, topped with cilantro, sliced jalapeños, red onion, and chunks of a yellow vegetable, possibly squash or carrots. Two lime wedges are beside the bowl on a light surface.


🗒 Substitutions

  • Coconut Oil: Swap coconut oil for any kind of cooking oil. I recommend using olive oil or avocado oil.
  • Coconut Milk: I promise this Coconut Curry Soup will not have a heavy coconut flavor, but you can always substitute another milk product.
  • Coconut Aminos: This can be swapped with soy sauce for a similar flavour profile.
  • Protein: If you aren’t on a vegetarian or vegan diet, swap for cooked chicken or beef.


🗒 Best served with

Two bowls of spicy chicken tortilla soup are garnished with sliced jalapeños, cilantro, and red onion. Lime wedges and a sprig of cilantro are placed beside the bowls on a white fabric surface.

👝 How to Store Leftovers

This will last for up to 5 days in a tight, sealed container in the fridge.

🤔 Common Questions

Do I really just need one pot for this recipe?

This vibrant curry noodle soup comes together so easily, and just like the street vendors in Thailand, all you need is one pot! You can have this simmering in the oven any day of the week, or you can bust it out for friends and family. Trust me, even the most timid curry-goer will enjoy this noodle bowl.

Is this coconut curry soup spicy?

It does have a bit of a kick. If you like it less spicy, use less red curry paste and chili flakes.

Can I use frozen butternut squash instead of fresh?

Yes! Frozen butternut squash is a great time-saver and works perfectly in this Coconut Curry Soup. Add it directly to the pot without thawing—just adjust the cooking time slightly, as it may cook faster than fresh squash.

What type of noodles work best in this Coconut Curry Soup?

Rice noodles are traditional and hold up well in the broth, but you can also use ramen, udon, or even vermicelli. For a lower-carb option, try shirataki noodles or spiralized zucchini.

Why does this recipe use both curry powder and curry paste?

The combination creates complex flavor layers – curry powder provides aromatic spice notes while red curry paste adds depth, color, and authentic Thai flavor. Together, they create a more well-rounded and rich curry experience than either would alone.

Coconut Curry Soup

5 from 1 vote
🥣 Transport yourself to Thailand with this vibrant coconut curry soup, featuring fresh vegetables, aromatic spices, and creamy coconut milk – ready in just 45 minutes!
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Servings 4

Ingredients
  

Shop Ingredients on Jupiter

Instructions
 

  • Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
  • Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
  • Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos, brown sugar and tofu. Stir till everything is well combined and then bring mixture to a boil.
  • Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.
  • Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
  • Enjoy!!

Notes

This will last for up to 5 days in a tight sealed container in the fridge.
Review This Recipe Let us know how it was!

Disclaimer: This post was sponsored by Bob’s Red Mill

Sydney

This is my go to soup. I’ve made it 7 times during quarantine. I just cannot get enough of it. I don’t even like curry’s, yet this is my fav soup.

Maria Koutsogiannis

YES!!! thank you so much, Sydney!

Suzanne

Easy to make and you can swap out some things if you need to (I used pumpkin instead of butternut because that’s what I had). It’s also the first time I’ve cooked tofu that actually tastes good! Really, really tasty. This will be a go-to meal for me.

Maria Koutsogiannis

Thank you so much for the love, Suzanne! So glad you loved this recipe as much as we do!

Jessica Manantan

I am so in love with this dish. It’s going to be a regular for me for sure! I made it last week but put waaaayyyy too many noodles so it was definitely not a soup (but still so good)! Haha. Made it again tonight. My mouth and tummy are so satisfied. 🙂 I don’t like spicy food so I only used 2 Tbsp of the red curry paste (plus the kind I bought was mild) and it was perfect. Thank you, Maria!!

Maria Koutsogiannis

So glad you love it, Jessica. This is one of our favourites too!

Kim

Made this last night. Super easy. Super
tasty. I used sweet potato instead of butternut squash. Will make again!

Maria Koutsogiannis

This makes me so happy!! Thank you, Kim!!!

Suzanne

Easy to make and you can swap out some things if you need to (I used pumpkin instead of butternut because that’s what I had). It’s also the first time I’ve cooked tofu that actually tastes good! Really, really tasty. This will be a go-to meal for me.

Sydney

Very delicious, not too spicy. Ended up playing around with the spice ratio, but overall definitely recommend.

Maria Koutsogiannis

This makes me so happy, I love this one!

Audrey

This is the best curry recipe I’ve made at home and I will definitely be making again! I skipped the tofu and loaded up on extra squash and also added mushrooms and broccoli!

Maria Koutsogiannis

This sounds so lovely, the curry soup is my favourite.

Pilar Manau

Great recipe!! Everyone in the family love it!! Thanks for sharing the recipe Maria!!!

Maria Koutsogiannis

YESS! Thank you so much!

Chelsea Cole

So delicious!

Maria Koutsogiannis

Thank you so much, Chelsea!

Dana Markland

I made this soup the other day for friends. Feedback was ‘this is the best soup I’ve ever had’. I tend to agree it’s mighty good!!
Thanks for this and all of your amazing recipes.

Maria Koutsogiannis

YES!!!! Thanks so much for the love!

thatgrlhannah

I added too much water so added extra curry pasta and some leftover pho broth
Seriously
I was so excited to make this for months
It was AMAZING!
also made vegan spaghetti sauce and gluten free noodles last night for dinner, I have ibs so I’ve needed to try this out for 9+ years now.
Day 1 and already feel a difference
Thank you for the recipes you create! I NEVER use recipes and I mean that truly. It’s so out of my comfort zone. I prefer to cook how my mama and bubby have taught me.
But I’m blown away 2/2 recipes so far! This and the breakfast cookies. Love supporting such a badass woman, go Maria!

Maria Koutsogiannis

YASSS!!! So glad you love this one babes!

5 from 1 vote (1 rating without comment)
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