Thai Coconut Noodle Soup

A delicious Thai style soup, with all the flavours of the orient. Great served on its own, or with added prawns or chicken.Β  You could even use this as a base for a Thai curry… Just add vegetables and meat or fish!

I love Thai food, the fragrant freshness of these flavours set off all of my senses… This is a recipe that I am sure I will try again and again. The creamy coconut milk balances out the fiery chillies to make this noodle soup, simply sensational!

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Thai Coconut Noodle Soup

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  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


A northern style Thai curry soup packed with flavour and noodles



1 onion, roughly chopped

4 garlic cloves, crushed

1 tsp ginger

1 tbsp Thai red curry paste

2 tsp curry powder

1/2 tsp turmeric

1 litre veg stock

360 ml coconut milk

3 tsp soy sauce

2 tsp sugar

Juice of half a lime

Half a pack rice noodles


  1. Cook the onion on a medium heat for 2-3 minutes until translucent
  2. Then add garlic and ginger and cook for a further 1 minute
  3. Add Thai red curry paste, curry powder, turmeric, vegetables stock and coconut milk
  4. Bring to the boil stirring everything together, then lower the heat to medium and simmer for 5 minutes
  5. Add the soy sauce, sugar and lime juice, stirring together
  6. Reduce heat to low and let the soup simmer for another 5 minutes
  7. Cook the rice noodles according to packet then add to soup

Serve and enjoy!


Serves 4 people

  • Prep Time: 10
  • Cook Time: 20


  • Serving Size: 1
  • Calories: 268

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