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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.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 686kcal


  • 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.


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


Calories: 686kcal | Carbohydrates: 29g | Protein: 25g | Fat: 58g | Saturated Fat: 41g | Cholesterol: 164mg | Sodium: 1148mg | Potassium: 2176mg | Fiber: 9g | Sugar: 9g | Vitamin A: 20364IU | Vitamin C: 204mg | Calcium: 580mg | Iron: 13mg