Thai-Inspired Coconut Curry Noodle Soup

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A comforting bowl of rice noodles simmered in a fragrant coconut curry broth with fresh vegetables and aromatic herbs. This Thai-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs coconut milk, red curry paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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

• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 3 cups vegetable broth
• 6 oz rice noodles
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 2 heads, chopped baby bok choy
• 1 medium, julienned carrot
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1/4 cup chopped fresh cilantro
• 2 tbsp sliced green onions
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: In a large pot over medium heat, sauté 2 minced garlic cloves and 1 tbsp grated fresh ginger in 1 tbsp coconut milk from the can for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for another minute to deepen flavors.
3. Step 3: Add the remaining coconut milk (13 oz) and 3 cups vegetable broth. Bring to a simmer.
4. Step 4: Add 2 chopped baby bok choy heads and 1 julienned medium carrot. Simmer for 5 minutes until vegetables are tender.
5. Step 5: Meanwhile, cook 6 oz rice noodles according to package instructions, drain and set aside.
6. Step 6: Stir 2 tbsp lime juice, 2 tbsp soy sauce, and 1 tsp brown sugar into the soup. Adjust seasoning to taste.
7. Step 7: To serve, divide the cooked noodles into bowls and ladle the hot coconut curry broth with vegetables over them. Garnish each bowl with 1/4 cup chopped fresh cilantro, 2 tbsp sliced green onions, and a pinch of 1/4 tsp red chili flakes if desired.