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 vegetable curry soup 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. It is on of my easy quick meals to make and it tastes amazing!
This coconut curry soup 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 neat parts of this recipe is the lime that is added. The soup calls for 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 vegetable curry soup, this soup is almost all vegetable based except for the base, which is chicken stock. If you are needing an all vegetarian dish then you could easily substitute vegetable stock in place of the chicken stock.
The ingredients for this Coconut Curry Vegetable Soup are:
- 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?
Everything! 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 dish?
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 coconut 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. Below is a video that shows all the steps to making this delicious soup. 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 curry noodle soup!
Some Questions from Readers
This soup is ready in under 30 minutes making it a great weeknight dinner
Absolutely! Customize this soup with vegetables you have on hand. Remove some or add more of what you like from the recipe.
For more healthy soup recipes:
Curry Coconut Vegetable Soup With Ramen Noodles
- 1 tbsp vegetable oil
- 1 small spanish onion diced fine
- 2 red bell peppers chopped
- 2 cloves garlic minced
- 2 tbsp curry powder orange/yellow curry powder that you find in the grocery store's main spice section.
- 1 tsp 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 tbsp 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.
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