This noodle soup is made with Thai curry paste and coconut milk for a creamy and warming Asian inspired coconut ramen. Leave the egg off to make this coconut curry soup vegan.
This is such a warming and spicy bowl of deliciousness 😎
I love this soup. It's warm, spicy and full of flavour. Plus there's topping galore and all the vegetables you could want so it's a healthy autumn meal which will never get boring.
You can add any veggies you like to it but for this version I went with mushrooms and pak choi. The soup broth is made from a mixture of vegetable stock and coconut milk with loads of garlic, ginger and Thai red curry paste.
Despite all the amazing flavour, it's actually so quick to make this soup. As long as you're organised you can get the whole thing on the table in less than 20 minutes.
Why we love this coconut noodle soup...
It's vegetarian and you can make it vegan by simply leaving off the egg which I love for a weeknight
This recipe is quick and easy to make and takes just 15 minutes to get ready so it's perfect for when you're super busy
You can add any vegetables you like to this soup which makes it a great clean out the fridge recipe
Coconut Curry Soup Ingredients
Red Curry Paste: I use a store bought one but feel free to make your own if you like
Sesame Oil: For that wonderful nutty taste
Garlic & Ginger: Vital additions to any Asian recipe
Vegetable Stock: Again, store bought or homemade is fine
Coconut Milk: I prefer full fat for added creaminess
Spring Onions: The white parts are cooked in the soup and the green parts are added as garnish
Ramen Noodles: I just use the quick cook ones and get rid of the seasoning packets
Veggies: I added chestnut mushrooms, pak choi and edamame
Eggs: Boiled to your liking
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How to make spicy noodle soup
Fry the curry paste and aromatics: Add the curry paste, sesame oil, garlic and ginger to a big soup pot and heat over a medium heat until sizzling.
Add the vegetables and liquids: Pour in the vegetable stock and coconut milk and add the white parts of the spring onions and the mushroom along with the noodles, pak choi, soy sauce and lime juice and bring to a boil.
Cook the edamame: Add the edamame and cook for another 2 minutes then serve topped with a boiled egg.
Equipment you need to make this recipe...
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Expert tips for making coconut curry soup
Adjust how spicy the soup is by using more or less curry paste
I like to use frozen edamame and add them to the soup straight from the freezer but you're welcome to use fresh if you prefer
You can add any vegetables you like to this soup, spinach or broccoli would work well
If you want to make this recipe vegan simply leave off the boiled egg
Alternatively, you can add meat to this recipe by stirring through some cooked chicken or up the protein by adding some fried tofu
Want more? Try these other noodle recipes!
- Goan Coconut Shrimp Rice Noodles
- Spicy Noodles with Crispy Tofu
- Street Food Style Chicken Noodles
- Leftover Turkey Soup with Noodles
- 15 Minute Soy Peanut Noodles
- Peanut Salmon Noodles with Pak Choi
Coconut Noodle Soup with Mushroom & Edamame
- 2 tablespoon Red Curry Paste
- 2 tablespoon Sesame Oil
- 3 cloves Garlic crushed
- 2 tablespoon Ginger grated
- 1.5 litres Vegetable Stock
- 2 400g tins Coconut Milk
- 6 Spring Onions
- 4 nests Ramen Noodle
- 250 g Chestnut Mushrooms sliced
- 1 Lime
- 3 tablespoon Soy Sauce
- 2 Pak Choi chopped
- 200 g Edamame
- 4 Eggs boiled to your liking
- Lime Wedges and Chopped Spring Onion for topping
- Put water on to boil for the eggs if using. Add the curry paste, sesame oil, garlic and ginger to a large pot and heat over a medium heat for a couple of minutes until starting to sizzle and get fragrant.
- You'll want to put your eggs in the boiling water at this point. Pour in the stock, coconut milk, white parts of the spring onions, ramen noodles, mushrooms, lime juice, soy sauce and pak choi and bring to a boil.
- After a couple of minutes, when the noodles are nearly cooked, add the edamame and cook for another 2 minutes then serve topped with a boiled egg if desired and the chopped green parts of the spring onion plus lime wedges.
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