Coconut Noodle Soup with Mushroom & Edamame

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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

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…

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

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.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 686kcal

Author: Amy Fulwood

Ingredients

• 2 tbsp Red Curry Paste
• 2 tbsp Sesame Oil
• 3 cloves Garlic crushed
• 2 tbsp 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 tbsp Soy Sauce
• 2 Pak Choi chopped
• 200 g Edamame
• 4 Eggs boiled to your liking
• Lime Wedges and Chopped Spring Onion for topping

UK Measures - US Measures

Instructions

• 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.

Nutrition Facts

Coconut Noodle Soup with Mushroom & Edamame

Amount Per Serving

Calories 686 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 41g205%

Cholesterol 164mg55%

Sodium 1148mg48%

Potassium 2176mg62%

Carbohydrates 29g10%

Fiber 9g36%

Sugar 9g10%

Protein 25g50%

Vitamin A 20364IU407%

Vitamin C 204mg247%

Calcium 580mg58%

Iron 13mg72%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

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