Coconut Curry Vegetable Soup is the epitome of soul-warming food. This soup is made up of vegetables, curry spices, noodles, and coconut milk and it is delicious. It is perfect any time of year.
Why You'll Love This Coconut Curry Soup
This coconut curry soup is an all-vegetable coconut curry soup and it will definitely impress anyone who is skeptical about an all-vegetable dish.
This curry soup is delicious. I have been making this for years and with much trial and error, I think I have come up with the perfect blend of veggies and flavors.
One of the great parts of this coconut curry soup recipe is the lime that is added before serving. This coconut curry soup tastes amazing with the fresh lime juice squeezed on at the end and I highly recommend you do not skip this part.
It just works! It really tastes amazing with it.
The base of this coconut curry soup is almost all vegetable-based except for the stock, which is chicken stock. If you need a vegetarian coconut curry soup then you could easily substitute vegetable stock in place of chicken stock.
The ingredients you will need
- Chicken or vegetable stock
- ramen noodles
- curry powder (or curry paste)
- coconut milk
- snow peas
- red pepper
- fresh spinach
- salt and pepper
How to make
Making this coconut curry soup is so easy. Here are the steps:
- Saute veggies and aromatics.
- Add chicken stock and coconut milk.
- Add spices and veggies.
- Cook ramen.
- Taste for seasoning.
What is the difference between a stock and a broth?
Stocks are going to be a richer base for your soup compared to a broth. The broth is made with meat and bones while stocks are usually just the bones.
One would think that the broth is the better option because more ingredients should be more flavor right? For soup, the stock ends up being richer in body and we get all of our flavors from the ingredients we are adding.
I make all of my soups with stock instead of broth and I recommend that to everyone who makes soup. It just tastes better!
What type of ramen should I buy for this curry soup
There are usually two types of ramen at most grocery stores, a premium stand-alone ramen noodle pack or the instant ramen packs that come with seasoning. I have used both and both work just fine.
The premium ramen noodles that are sold are usually called Chinese noodles. These noodles look like ramen but are a yellowish color. This color will help you distinguish it from other types of Chinese noodles that are rice-based.
If you plan on having leftovers from this dish, cooking the ramen in a separate pot is the best idea. If the extra ramen is left in the soup overnight in the broth, it will drink up all the liquid and become mushy.
What I like to do is cook the ramen according to the instructions on the package. Once that is done I strain and place it back in the pot it cooked in.
I then coat the ramen with some coconut oil, toss it well, and put aside until serving. The soup will reheat the ramen so you don't have to worry about it being cold.
I also like to make peanut butter ramen from these noodles and use that as a base for stir-fried Asian vegetables. I love cooking those in coconut milk first and then tossing them in coconut oil like I do in this recipe.
I hope these tips help. This coconut curry soup is hands down one of my favorite soup recipes.
I hope it will become one of your favorites as well. If you love soup and love curry, you will love this coconut curry soup!
What our readers are saying
Forgot to take a picture, but OMG! It’s delicious and I will definitely make again! Only addition I made was that I added some red pepper flakes and shredded rotisserie chicken. I might add carrot next time!Debbie from Pinterest
This was so tasty. Made it vegetarian. Didn't have stock so just used water and the vegetable Ramen packet. I halved the recipe and it was so filling. I had a bowl right away and the rest a little later. It was better later. Had time for the flavors to blend. Will definitely make again.Terisa from Pinterest
Variations and Substitutions
Can I substitute some of the veggies in this curry soup?
Absolutely! Customize this soup with the vegetables you have on hand. Remove some or add more of what you like from the recipe.
How Long does this soup take to make?
This soup is ready in under 30 minutes making it a great weeknight dinner
For more healthy soup and stew recipes
We have so many delicious soup recipes! Here are some broken down by season:
- Our favorite winter soups are Winter Kale Minestrone and Pasta Fagioli or Carrot and Acorn Squash Soup and our Cabbage and Vegetable soup which I make on repeat.
- For more year-round soup recipes, we like to make our Creamy Tomato Basil Soup and lastly our Italian Minestrone
Don't forget with some of these soups, our beurre manie will really help thicken them.
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Coconut Curry Vegetable Soup
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 64 ounces low sodium chicken stock about 6 cups
- 16 ounces baby spinach
- 13 ounces coconut milk shaken well
- 10 ounces ramen noodles chinese noodles or 4 small instant ramen packages, seasoning discarded. Break your ramen noodles up so it is easier to eat with a spoon.
- 6 ounces snow peas rinsed and cleaned
- 2 red bell peppers chopped
- 1 small spanish onion diced fine
- 2 cloves garlic minced
- 2 tablespoon curry powder orange/yellow curry powder that you find in the grocery store's main spice section.
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt plus more to taste
- Lime wedges for squeezing over top of soup when serving I like to give 2 wedges per person
- In a large pot over medium heat add your oil.
- Once the oil is hot, add your onions, garlic, snow peas and red pepper and saute until the onions become translucent, about 4-5 minutes.
- Next, add your chicken stock and coconut milk and stir well.
- Now add your curry powder, your salt and your cilantro and mix well again.
- Add your fresh spinach stir and cover.
- Bring to a light simmer and reduce heat to medium low and let simmer for 5 minutes to let the flavors come together. While it is simmering, cut up your limes into wedges and put aside for later.
- After the soup has simmered for 5 minutes, increase the heat to medium and add your ramen noodles then mix well continuously so they do not stick.
- The ramen should only need about 3 minutes to cook.
- Once the ramen is cooked through, taste for seasoning.
- Add more salt if it needs it.
- Now, turn off the heat and ladle the soup with the ramen into bowls and serve with the lime wedges on the side for everyone to squeeze over top.
Nutrition Values are estimates only.See full nutrition disclaimer here