Vegan Thai Coconut Curry Soup with Noodles
If you’re looking for a soul-soothing bowl of comfort with a burst of flavor, this Vegan Thai Coconut Curry Soup is your perfect match. With its vibrant yellow hue, silky texture, and satisfying noodles, this soup is a delightful fusion of warmth and zest. Not too creamy but rich in flavor, it strikes a balance between hearty and light.
Whether you’re craving a quick meal or something to impress guests, this recipe will deliver. Let’s dive into the magic of creating this flavorful dish!

Ingredients:
Soup Base:
- 2 tbsp coconut oil or neutral oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai yellow curry paste (ensure it’s vegan)
- 4 cups vegetable broth
- 1 can (13.5 oz) light coconut milk
- 1 tbsp soy sauce or tamari
- 1 tbsp fresh lime juice
- 1 tsp sugar (optional, to balance flavors)
- 1 tsp turmeric powder (optional, for extra color and depth)
Vegetables and Noodles:
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 red bell pepper, thinly sliced
- 1 zucchini, spiralized or sliced (optional for extra veggies)
- 4 oz rice noodles or your favorite noodles
Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Lime wedges
- Sriracha, chili flakes, or Thai basil (optional, for extra heat and aroma)
Instructions:
- Prepare the Base:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the Thai yellow curry paste and turmeric powder. Stir well to coat the aromatics, letting it cook for 1-2 minutes to enhance the flavors and deepen the soup’s vibrant yellow color.
- Build the Broth:
- Pour in the vegetable broth and coconut milk, stirring to combine.
- Add soy sauce, lime juice, and sugar if desired. Bring the soup to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld together.
- Taste the broth at this stage and adjust the seasoning by adding more soy sauce for saltiness or lime juice for brightness.
- Add Vegetables and Noodles:
- Add the carrots, broccoli, snap peas, bell pepper, and zucchini (if using) to the simmering soup.
- Let the vegetables cook for 5-7 minutes, or until tender but still vibrant in color. The vegetables should retain a slight crunch for the best texture.
- Meanwhile, prepare your rice noodles according to the package instructions. Drain and set aside.
- Combine and Serve:
- Add the cooked noodles to the soup just before serving, stirring gently to combine. Alternatively, serve the soup over the noodles to maintain the broth’s consistency.
- Ladle the soup into bowls and garnish generously with fresh cilantro, sliced green onions, and a wedge of lime. For extra spice, add a drizzle of Sriracha, chili flakes, or a few Thai basil leaves for an aromatic finish.
Why You’ll Love This Recipe
- Vibrant Flavors: The blend of curry paste, coconut milk, and fresh lime creates a harmonious mix of spicy, tangy, and savory notes that tantalize the taste buds.
- Nutritious and Balanced: Packed with a rainbow of vegetables and wholesome noodles, this soup is as nourishing as it is delicious.
- Customizable: Don’t have all the veggies listed? No problem! Swap in what you have on hand, like spinach, mushrooms, or bok choy.
- Quick and Easy: Ready in under 35 minutes, this recipe is perfect for weeknights but impressive enough for special occasions.
- Comforting Yet Light: The soup is filling but doesn’t weigh you down, making it a great choice year-round.
Pro Tips for the Perfect Soup
- Don’t Overcook the Vegetables: Keep them slightly crisp to enjoy their natural flavors and textures.
- Taste and Adjust: Always taste your soup before serving and tweak the flavors. A touch more lime juice or soy sauce can make all the difference.
- Spice Level: Adjust the heat to your preference by adding more curry paste or a pinch of chili flakes. For a milder version, reduce the curry paste slightly.
- Storage and Reheating: This soup stores well in the fridge for up to 3 days. To avoid soggy noodles, store them separately and add them to the soup when reheating.
- Make It Creamier: For a richer texture, use full-fat coconut milk instead of light coconut milk.
A Meal for All Occasions
This Vegan Thai Coconut Curry Soup with Noodles is more than just a meal; it’s an experience. Perfect for cozy nights in, meal prepping for the week, or impressing dinner guests, this soup adapts to any setting.
Its vibrant colors, bold flavors, and wholesome ingredients make it a standout dish you’ll want to revisit time and time again.
Whether you’re a seasoned Thai cuisine enthusiast or trying it for the first time, this recipe will quickly earn a place in your rotation. The combination of noodles, veggies, and a spiced broth ensures every bite is satisfying and full of character. Grab your bowl, your spoon, and let’s get slurping—this soup is too good to resist!