Thai Coconut Curry Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Aromatic and warming coconut soup with vegetables and your choice of protein. This thai-inspired soups ready in about 35 minutes pairs 2 cans coconut milk, vegetable broth, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, 2 cans coconut milk
• 2 cups vegetable broth
• 3 tbsp red curry paste
• 1 lb, sliced thin chicken breast
• 8 oz, sliced mushrooms
• 1, sliced bell pepper
• 2 cups baby spinach
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• for garnish fresh cilantro
• 8 oz rice noodles

Instructions

1. Step 1: Heat 1 tbsp coconut cream (from the top of one can) in a large pot over medium heat until it shimmers and sizzles, about 1-2 minutes. Tip: Use the fat from the top of the can for richer flavor.
2. Step 2: Stir in 3 tbsp red curry paste, scraping the pot to release its aroma, and cook for 1 minute until the paste turns aromatic and slightly darker in color.
3. Step 3: Pour in the remaining 14 oz coconut milk (including the liquid from the second can) and 2 cups vegetable broth. Stir to combine, then bring to a gentle simmer, adjusting heat as needed, for 3-4 minutes until the liquid is fragrant and slightly thickened.
4. Step 4: Add 1 lb sliced thin chicken breast to the pot, stirring to coat in the curry mixture. Cook over medium heat for 5 minutes, stirring occasionally, until the chicken is nearly cooked through and no longer pink at the thickest part.
5. Step 5: Add 8 oz sliced mushrooms and 1 sliced bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and the bell pepper softens but retains some crunch.
6. Step 6: In a separate pot, bring 4 cups water to a boil. Add 8 oz rice noodles, stir, and cook according to package instructions (usually 8-10 minutes) until al dente. Drain thoroughly and set aside. Tip: Rinse noodles under cold water to stop the cooking process and prevent them from sticking.
7. Step 7: Stir in 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar into the curry pot. Cook for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon and the flavors meld.
8. Step 8: Add 2 cups baby spinach to the pot, stirring vigorously for 1-2 minutes until the spinach wilts and darkens, releasing its moisture into the soup.
9. Step 9: Ladle the curry soup into bowls, placing a portion of cooked rice noodles in each. Top with fresh cilantro and serve immediately, while the soup is hot and fragrant. Tip: For extra richness, drizzle a little extra coconut milk over the top before serving.