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    Home » Recipes » Autumn Recipes

    Coconut Noodle Soup with Mushroom & Edamame

    Author: Amy Fulwood | Published: Sep 20, 2019 | Modified: Aug 23, 2023

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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 😎

    Overhead shot of a white pot of coconut noodle soup on a blue surface

    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.

    White pot of coconut ramen with pak choi on a dark blue background
    Blue bowl of noodle soup topped with a boiled egg

    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

    Overhead shot of two bowls of coconut curry soup with chopsticks
    Blue bowl of curry ramen with chopsticks on a dark blue surface

    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

    Overhead shot of Thai curry soup with a wooden spoon on a blue background
    Bowl of spicy noodle soup with chopsticks on a dark background

    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.

    Overhead shot of coconut curry ramen with chopsticks in a blue bowl
    Bowl of noodle soup with lime and edamame and chopsticks

    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
    • Leftover Turkey Soup with Noodles
    • 15 Minute Soy Peanut Noodles
    • Peanut Salmon Noodles with Pak Choi

    Recipe

    Overhead shot of coconut curry ramen with chopsticks in a blue bowl

    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 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 686kcal
    Author: Amy Fulwood

    Ingredients

    • 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
    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.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for coconut noodle soup with text overlay

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    Comments

    1. Julie says

      January 13, 2025 at 5:05 pm

      5 stars
      Absolutely LOVE this soup recipe, now on my rotation for go to soups and quick easy meals, absolutely flavourful and filling

      Reply
    2. Matt Ivan says

      September 20, 2019 at 8:58 pm

      5 stars
      This looks amazing and I’m drooling just reading this. Love how simple it is!

      Reply
    3. Jamie says

      September 20, 2019 at 8:36 pm

      Looks so delicious! A hearty, comforting soup for sure!

      Reply
    4. Kushigalu says

      September 20, 2019 at 8:27 pm

      5 stars
      What a flavorful soup with yummy combination of ingredients. Loved it 🙂

      Reply
    5. Dannii says

      September 20, 2019 at 8:16 pm

      5 stars
      This looks like such a comforting bowl. Perfect for autumn.

      Reply
    5 from 7 votes (3 ratings without comment)

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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