This creamy coconut curry noodle soup is an easy, comforting weeknight dinner recipe. Add some seared chicken for a boost of protein or keep it vegetarian and add a handful of greens for extra nutrients.

This is the kind of recipe I turn to when I need a super cozy, comforting dinner but I don’t want to wait hours for a slow braised dish. This coconut curry noodle soup is made with pantry staples and is versatile enough to add pretty much anything you have in the fridge or freezer to it.

Ingredients Needed

Oil. I used avocado oil but any oil will work.
Onion.
Fresh garlic cloves.
Fresh ginger.
Spices: turmeric, garam masala, chilli powder and ground cardamom. You can substitute with a good curry powder of your choice.
Chicken broth/chicken stock. Feel free to use vegetable stock if preferred.
Coconut cream. I love the creaminess coconut cream adds but coconut milk can be used as well.
Lemon juice. Lime juice can be substituted.
Noodles. I used egg noodles but instant ramen noodles, udon noodles or rice noodles can all be used too.
Salt, to taste.
To serve: I love topping the soup with plenty of fresh herbs. Fresh cilantro/coriander, basil/thai basil and finely chopped red chillies.
Optional: this soup is a great way to use up vegetables or protein you have in the fridge or freezer. Veggies like bell peppers, corn, broccoli, cauliflower, sweet potato, bok choy, mushrooms or sugar snap peas can all be added. Chicken, shrimp/prawns or tofu are good options if you want to add protein.

How To Make Curry Noodle Soup

Make the soup base: In a large Dutch oven/pot, heat the oil then sauté the onion, garlic and ginger for a few minutes until fragrant. Add the spices then pour in the broth and coconut cream. Bring to a simmer and allow to cook for 10 minutes.
Add the noodles: Add the noodles to the soup and cook until done – the time will depend on the type of noodles you use.
Serve: Serve the soup topped with plenty of fresh cilantro, basil and sliced chillies.
TIP: If adding vegetables, sauté them along with the onion mixture and allow to cook with the broth. I like to sear the chicken separately and add it to the soup right before serving but you can poach the chicken in the broth before adding the noodles too.

Can I Make This Ahead?

Yes, this soup is a great meal to prepare in advance. I like to make the soup base and freeze for up to 3 months or keep in an an airtight container in the refrigerator for up to 4 days then reheat and add the noodles to cook.

Noodle Soup Recipes

Thai Coconut Chicken Soup with noodles. — Thai Coconut Chicken Soup

Easy chicken noodle soup recipe — Thai Coconut Chicken Soup

Coconut Curry Noodle Soup

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: Asian, Indian

Keyword: chicken noodle soup, curry noodle soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Calories: 441kcal

Author: Alida Ryder

Servings:

Ingredients

2 tbsp oil I used avocado oil but any oil will work.
1 medium onion finely chopped
4 garlic cloves minced
2 tsp ginger minced
1 tsp ground turmeric
2 tsp garam masala
½ tsp chilli powder add more if you like spicy food
1 tsp ground cardamom
6 cups chicken broth/chicken stock
14 oz (400g) coconut cream I love the creaminess coconut cream adds but coconut milk can be used as well.
1-2 tsp lemon juice to taste
10 oz (300g) noodles I used egg noodles but instant ramen noodles, udon noodles or rice noodles can all be used too.
salt to taste
To serve: I love topping the soup with plenty of fresh herbs. Fresh cilantro/coriander, basil/thai basil and finely chopped red chillies.

Instructions

In a large Dutch oven/pot, heat the oil then sauté the onion, garlic and ginger for a few minutes until fragrant.
Add the spices then pour in the broth and coconut cream. Bring to a simmer and allow to cook for 10 minutes.
Add the noodles to the soup and cook until done – the time will depend on the type of noodles you use.
Serve the soup topped with plenty of fresh cilantro, basil and sliced chillies.

Notes

Optional: this soup is a great way to use up vegetables or protein you have in the fridge or freezer. Veggies like bell peppers, corn, broccoli, cauliflower, sweet potato, bok choy, mushrooms or sugar snap peas can all be added. Chicken, shrimp/prawns or tofu are good options if you want to add protein.

TIP: If adding vegetables, sauté them along with the onion mixture and allow to cook with the broth. I like to sear the chicken separately and add it to the soup right before serving but you can poach the chicken in the broth before adding the noodles too.

Nutrition

Table of Contents

1 Ingredients Needed
2 How To Make Curry Noodle Soup
- 2.1 Can I Make This Ahead?
- 2.2 Noodle Soup Recipes
3 Coconut Curry Noodle Soup