Coconut Curry Vegetable Soup is the epitome of soul warming food. Although it is made up of all vegetables, (excluding the chicken stock) all of the flavors from the warm spices and coconut milk make it taste so amazing and not boring at all. This is my favorite recipe for curry soup and it will be yours too once you give it a try.
About 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.
I promise you! This is one of my most popular recipes on the blog and for good reason, this curry soup is delicious.
This coconut curry soup has some Thai influence with how it is made and it is amazing eaten during the winter months when you need your meals to keep you warm. We will actually eat this soup all year round, even in the summer heat.
One of the great parts about this coconut curry soup recipe is the lime that is added before serving. This curry soup tastes so 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.
For the base of this Thai coconut soup, this soup is almost all vegetable based except for the base, which is chicken stock. If you are needing an all vegetarian coconut curry soup then you could easily substitute vegetable stock in place of the chicken stock.
The ingredients you will need to make this recipe for curry soup
- Chicken or vegetable stock
- ramen noodles
- curry powder (or curry paste)
- coconut milk
- snow peas
- red pepper
- fresh spinach
- salt and pepper
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. 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 flavor 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!
Another tip about store bought stock is to find one that you really like and stick to it. I make a lot of soup and if I ever deviate from my usual brand of stock, the whole soup is thrown off.
Sometimes it is nice to buy what is on sale but for consistency, using the same brand is always going to help your cooking in the kitchen. You won't be left wondering what did I do wrong after cooking a recipe for the second time after loving the first time around.
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.
Helpful tip when cooking the ramen
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 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 a 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 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
Delicious hearty vegetarian dish! And super easy to make. I used vegetable stock in mine and wholewheat rice noodles. Will definitely make this again!Claire from Pinterest
More Tips when making this soup
Can I substitute some of the veggies in this curry soup?
Absolutely! Customize this soup with 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 recipes
- Farro and Kale Minestrone
- Cabbage and vegetable soup
- Pasta e fagioli
- Chicken Pozole
- Italian Wedding Soup
- Creamy Tomato Basil Soup
- Italian Minestrone
- Indian Garlic Soup
- Sausage and Tortellini Soup
- Carrot and Acorn Squash Soup
Coconut Curry Vegetable Soup
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 tablespoon vegetable oil
- 1 small spanish onion diced fine
- 2 red bell peppers chopped
- 2 cloves garlic minced
- 2 tablespoon curry powder orange/yellow curry powder that you find in the grocery store's main spice section.
- 1 teaspoon kosher salt plus more to taste
- 1 13 fl oz. can coconut milk shaken well
- 2 boxes of 32 oz no sodium chicken stock about 6 cups
- 2 tablespoon of fresh cilantro chopped
- 1 small bag of snow peas rinsed and cleaned
- 1 large bag or container of fresh baby spinach (about 16 oz)
- 1 large package ramen noodles (about 10 oz) chinese noodles or 4 small instant ramen packages, seasoning discarded. Break your ramen noodles up so it is easier to eat with a spoon.
- 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 broth 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