Vegan Coconut Curry Soup (with Noodles)

By Jessica Hylton - - Updated

This Vegan Coconut Curry Soup is loaded with lots of divine Thai flavours and is so delicious! It takes only about 35 minutes from start to finish!

Overhead view of vegan coconut curry soup topped with red cabbage and a lime wedges.
How was your Super Bowl? I spent it catching old with a long time friend, then eating with my parents and the Mr. while watching This is Us and of course, naturally bawling my eyes out. It was such a different feel to the way I usually spend it and I loved it. I love that being on the road didn’t mean losing touch with sharing the day with loved ones.

That’s one of the reasons I love this Coconut Curry Soup!!! It has that delicious home-y feel while being just as fancy and beautiful as a takeout soup from your favourite restaurant. When I say that this soup HAS the flavours you’ve been looking for in a Coconut Curry Soup – it’s so real!

Side by side shot of noodles in a colander, on the left, and coconut curry soup on the right.

I based this soup loosely on my Thai Green Curry in that it has those signature red Thai flavours, coconut milk, and lots of divine Thai basil. The flavours of this soup also incorporate some sesame flavours alongside those plus the fresh ginger really enhances the flavours. The coconut curry soup itself isn’t spicy, so feel free to add some Sriracha on top (make sure it’s vegan because some have fish sauce) or what we did which was to add lots of my scotch bonnet pepper sauce into it. The way the carrot flavour of that hot sauce blends into this soup is truly fantastic.

Chopsticks lifting noodles out of coconut curry soup.

I wanted to go an extra step and add some noodles to the soup. Isn’t soup *always* better with noodles?! You could use vermicelli noodles but I had some yummy udon noodles on deck so I used those. This soup also works with soba noodles to keep it gluten free. Quite frankly, so would any of your favourite gluten-free Asian noodles. You guys know I’m not a stickler for *strict* recipes unless I say so, so feel free to even use up what you have!

Two bowls of coconut curry soup on a grey cloth.

Speaking of which, I used red cabbage not just because it was pretty, but because I had leftovers of it! If you have leftover carrots it would work beautifully here too. The trick is to place those ingredients in the bowl, then pour the really hot soup over them. This does two magical things. It softens them so you can eat them alongside the noodles whilst drinking the soup. It also allows them to soak up the flavours while the soup cools down a bit. Long story short, probably the most flavourful carrots you’ll ever have in soup, except for my carrot soup, of course!

Hands holding a bowl of coconut curry soup.

Now, how to store this beauty? Udon noodles stand up pretty strong, so we left ours in the soup and then reheated it with the noodles in there. The noodles had soaked up lots of flavour and tasted even better on day too. Even the cabbage faired well. Alternatively, you can always prep the soup base separately. Then, when you’re ready to eat and serve, cook the amount of noodles you’ll need and veggies you want to serve it with, place it in the bowl, and pour the hot soup over it. That way you could even have different veggies/noodles per person to leave the soup base “pure”.

I hope you enjoy this soup friends! It was really one of my favourites and something I can’t wait to make again when we are back home. Happy eating!

This Vegan Coconut Curry Soup is loaded with lots of divine Thai flavours and is so delicious! It takes only about 35 minutes from start to finish!
Top down shot of coconut curry soup in two bowls.

Vegan Coconut Curry Soup (with Noodles)

This Vegan Coconut Curry Soup is loaded with lots of divine Thai flavours and is so delicious! It takes only about 35 minutes from start to finish!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Course Dinner, Lunch, Soups
Cuisine Thai
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste - I use this vegan one
  • ½ red onion (3.5g)
  • 4 cloves garlic minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut sugar or any sugar
  • 1 tablespoon liquid aminos/gluten free tamari/coconut aminos or lite soy sauce
  • 1 13.5 ounce can of coconut milk (full fat or lite) (383g)
  • 3 cups vegetable broth
  • 1 lime
  • ½ tablespoon sambal oelek or Sriracha optional, for heat
  • handle of Thai basil finely chopped
  • handful of spinach finely chopped
  • handful purple cabbage optional, for topping


  • In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
  • Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
  • While the soup is simmering, prepare your noodles according to package directions.
  • Add the noodles to the soup bowl. Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
  • Enjoy!
You can definitely use coconut oil, I love the flavour the sesame oil gives this.
If you don’t have Thai basil, you can use a subtle mint, or parsley!


Calories: 136kcal | Carbohydrates: 9.5g | Protein: 3.2g | Fat: 9.4g | Fiber: 0.5g | Sugar: 5.4g

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. suzi says:

    This was so very yummy!! I make one up (throw everything in and its always good) all the time and it was nice to have a different take on a good bowl of curry soup. I will keep yours for sure and do this one again and often!! I added kale and carrots and tofu and ramen noodles. perfection 🙂

  2. Kelly W. says:

    I made this tonight and I almost passed out! It was AMAZING, hands down. I’ve tried many many vegan Thai curry recipes and this one hit home. Thank you so much!!

    • Gavin | Jessica in the Kitchen says:

      I hope you’re ok we meant no harm!!! lol Thank you for trying our recipe!!! We’re glad you enjoyed!

  3. Elaine says:

    Just made this last night but cooked the cabbage when simmering the rest of ingredients, also only used about 1/4 lb of rice noodles. I was missing Malaysian lakhsa soup that we used to easily get before we moved. This totally did it for me, it was excellent! Thank you!

    • Gavin | Jessica in the Kitchen says:

      Hi Eliane! These additions sound amazing! Thank you for all these kind words!!

  4. Melissa says:

    I love this recipe! Delicious and simple. Thank you! 🙂

  5. Diane says:

    Delicious recipe! I made it the other night 🙂

    Unfortunately, purple cabbage wasn’t on the ingredient list so by the time I got to that step in the recipe, I had none on hand! Can you add purple cabbage to the ingredient list? How much do you recommend?

    Thank you,

    • Jessica says:

      Hi Diane,

      So glad you enjoyed! Yes that must have been accidentally overlooked to add it, although it’s just a garnish and not essential! I’ll add it to the list. I honestly just chopped up a handful per bowl! Hope that helps.

  6. Candace says:

    5 stars
    This was my first time using udon noodles and OMG they were the perfect noodle for this dish. I really liked how they held onto the soup flavor when raising my fork instead of having everything run off. Will definitely be making this again.

    Is there a place you’d recommend for udon noodles. (My grocery store only had them in a 2-pack box)

  7. 5 stars
    jessica, thank you!

    • Gavin | Jessica in the Kitchen says:

      Hi Antwan Your welcome! Thank you so much for reading!

    • Gavin | Jessica in the Kitchen says:

      You’re welcome Antwan. Thank you so much for reading!

  8. Karina says:

    5 stars
    I made this one for dinner tonight and it is absolutely delicious!! Simple to make and rich of flavor, this will be a favorite in my kitchen for sure. Thanks for sharing it.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Karina! Thank you so much for reading and leaving such a nice comment!

  9. Christina says:

    5 stars
    Delicious recipe and easy to make! We especially liked the inclusion of the red cabbage at the end – added a nice texture and color! Will definitely make this one again:)

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Christina! Thanks so much for reading!

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