This Thai Curry Soup recipe has a great balance of hot, sweet, and sour flavors. It’s super easy to whip up on a weeknight in just 25 minutes, and very versatile, using whatever protein and vegetables you’re in the mood for.

Thai Coconut Curry Soup

Starve a cold, feed a flu. Wait…starve a flu, feed a cold? Or.. starve a cold, feed a fever? ACK. Who cares. You’re supposed to make soup! This Thai Curry Soup is wonderful when you’re feeling low. It’s so easy to throw together at the last minute made with red curry paste, chicken stock, coconut milk, lime juice, ramen noodles, and some other simple ingredients. It has a great balance of hot, sweet, and sour flavors. Perfect for clearing those sinuses!

Ingredients Needed

Here’s what you’ll need to make this Thai curry noodle soup recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Thai red curry paste – This curry paste has a sweet and savory taste that is rich and slightly salty. It provides a wonderful umami flavor. You can easily find it in the Asian section at most common grocery stores in a little jar.
• Vegetable oil – The red curry paste is sautéed in oil to release the flavor.
• Chicken broth – Use low-sodium to control the saltiness of the soup.
• Light coconut milk – Purchase a can of unsweetened coconut milk and make sure to shake it well before using.
• Lime juice – Fresh is best for optimal flavor.
• Worcestershire sauce – This adds depth of flavor.
• Vegetables and herbs – Snap peas, red bell pepper, and fresh basil all provide wonderful flavor and color.
• Ramen noodles – Just the noodles, discard the flavor packet.
• Shrimp – Peeled and deveined shrimp are included for a heartier soup.

Recipe Variations

• Use different vegetables – the bell pepper and snap peas can be replaced with other vegetables. Sliced mushrooms and/or shredded carrots are good. Alter the cooking time accordingly.
• Make it vegetarian – simply omit the shrimp and use vegetable stock, to make this vegetarian.
• Swap out the noodles for rice – if you don’t want to use ramen, you could use a different type of noodle or ladle the soup over cooked white rice.

How to Make Thai Curry Soup

This is crazy easy to make in just 25 minutes. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)

1. Make the ramen noodles and set aside, drizzling with a little oil to prevent sticking.
2. In a pot, sauté the curry paste in a little oil until fragrant.
3. Add in the chicken stock, coconut milk, lime juice, and Worcestershire sauce; bring to a simmer and cook for a few minutes.
4. Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente and shrimp is cooked through.
5. Divide noodles between individual serving bowls and ladle some soup on top, garnished with some sliced fresh basil.

What to Serve with Thai Curry Soup

Because of the noodles and shrimp, this soup is filling on its own, but crab rangoon or soy sauce eggs would be delicious on the side. And you can’t go wrong with homemade naan bread to mop up some of the broth.

Storing Leftovers

If you’ve got some soup left over, lucky you! Allow the soup to cool completely, then store the broth and noodles separately, each in their own airtight containers. It will keep in the fridge up to 3 days. Unfortunately coconut milk doesn’t freeze well, so I don’t recommend freezing this soup recipe.

More Easy Soup Recipes:

• Egg Drop Soup
• Matzo Ball Soup
• Stuffed Pepper Soup
• Zuppa Toscana
• Chicken Noodle Soup
• {15 Minute} Tortellini Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!