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overhead shot of blue bowl filled with thai coconut curry soup with a spoon
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5 from 3 votes

Thai Coconut Curry Soup

Thai coconut curry soup is full of delicious Thai curry flavors in a creamy coconut broth. With chickpeas, fresh veggies, cilantro, lime and noodles, it's a filling and delicious meal that will warm you to the tips of your toes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Thai
Servings: 4
Calories: 467kcal


  • 1 tablespoon olive oil
  • 3 shallots (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (finely grated)
  • 1 tablespoon Thai red curry paste (green also works great)
  • 3 cups vegetable stock
  • 1.5 tablespoons brown sugar (or coconut sugar)
  • 3 tablespoons soy sauce (I use reduced sodium)
  • 1 carrot (shredded)
  • 1 bell pepper (thinly sliced)
  • 1 bundle thin egg noodles (3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
  • 13.5 oz coconut milk
  • 15 oz chickpeas (540 mL; drained and rinsed)
  • 1 tablespoon lime juice


  • bean sprouts
  • cilantro leaves
  • lime wedges


  • In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
  • Add the garlic and ginger and cook for one minute.
  • Add the Thai curry paste and cook, stirring frequently for one minute.
  • Add one cup of stock and stir until the curry paste is dissolved, then add the remaining stock, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
  • Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
  • Stir in the coconut milk, lime juice and chickpeas.
  • Serve, topping with bean sprouts and cilantro.


  • This soup can be kept in the fridge for up to 24 hours after cooking. Reheat, stirring gently so as not to break the noodles.
  • If you keep the noodles separate, this soup can be stored in the fridge for up to 4 days and the freezer for up to 3 months.



*soba noodles or rice noodles may be subbed but we preferred the texture of the egg noodles.


Serving: 1/4 of batch | Calories: 467kcal | Carbohydrates: 47g | Protein: 14g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 1495mg | Potassium: 723mg | Fiber: 10g | Sugar: 15g | Vitamin A: 4474IU | Vitamin C: 45mg | Calcium: 96mg | Iron: 7mg