This coconut curry soup is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor. It’s ready in 30 minutes and perfect for leftover soup, too, making it a go-to of ours for busy weeks.
There is nothing better than a big bowl of this coconut curry soup when you are in the mood for comfort food. It’s so flavorful thanks to our homemade curry broth, and the veggies are easily exchangeable depending on what you have on hand.
“I have made this a couple times and it’s always perfect for the cold months. I used green curry paste since it’s what I had on hand and it tastes great! (Color is just a little less bright orange.)” – Elizabeth
Because the name of the game in home cooking is doing what works for you, here are some ingredient substitutions that we recommend and have tried first-hand:
Looking to amp up your protein intake? Us too! Add more protein to this recipe by adding cooked shrimp, shredded chicken or cubes of tofu.
- Cook the veggies: Sweet potatoes and carrots are harder vegetables so they must be cooked down a bit before simmering the soup together. Sauté the vegetables together for about 10 minutes. Add the garlic, onion, and red pepper and saute for another few minutes.
- Simmer everything together: Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. Bring the ingredients to a boil. Add the peas and simmer the soup for 15 minutes.
- Cook the noodles separately: Cook noodles to al dente and when the soup has simmered, serve the soup with the rice noodles and your favorite toppings.
Great Jones
Dutch Oven
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
Our Top Tips
We recommend storing the broth and vegetables separate from the noodles. If you leave the noodles in the broth they will soak up all of the broth. Use a metal tongs to remove any leftover rice noodles from the soup before storing in the fridge.
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Heat coconut oil in a large pot over medium/high heat. When the oil is melted and hot, add the sweet potatoes, carrots, and ¼ teaspoon of salt to the oil and toss. Let the vegetables cook for 7-10 minutes, stirring occasionally.
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Next, add garlic, onion, and red pepper to the pot, toss, and cook for another 2-3 minutes.
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Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. Bring the ingredients to a boil.
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Turn the heat to low, add the frozen peas, and let the soup simmer for 10-15 minutes.
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While the soup is simmering, prepare the rice noodles separately. Bring a large pot of salted water to a boil and then remove the pot from the heat. Add the rice noodles to the hot water and stir. Let the noodles sit in the hot water for 3-4 minutes. Make sure the noodles have a bite and are a bit undercooked as they will continue to cook in the soup. Strain the noodles and rinse with cold water. Set aside.
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When the soup is hot and the peas are cooked, remove from heat and serve with rice noodles, cilantro, green onion, and jalapeño.
- If you don’t have red curry paste you can use green curry paste. It will change the flavor slightly, but it will still be delicious.
- Feel free to use Jasmine rice instead of rice noodles.
Calories: 438 kcal, Carbohydrates: 58 g, Protein: 8 g, Fat: 20 g, Fiber: 6 g, Sugar: 7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
