Weeknight 30 Minute Coconut Curry Noodle Soup with chili crisp chickpeas. This creamy Thai-inspired coconut noodle soup is the simplest weeknight dinner. Made with flavorful Thai curry paste, coconut milk, peanut butter, plenty of fresh herbs, and lime juice. Toss in extra crispy spicy chili garlic chickpeas and plenty of delicious egg noodles. It’s hard to beat this cozy weeknight soup.
Where are my die-hard soup people at?! It’s very much soup season and I’ve had many, many requests. I actually have a couple of new soup recipes I’ll be sharing soon! The funny thing about soup, for me anyway, is that my family isn’t huge on enjoying it as a meal.
My mom and Asher are obsessed and could live off of soup, but my brothers will not touch a bowl of soup unless it’s a meaty chili or a bowl of beef or chicken ramen. And my dad’s just never loved soup. Although, he did love the Zuppa Toscana, spicy buffalo white chicken chili, and baked potato soup.
The point is, I don’t feel like I’ve made enough soup! So I’m making up for it now. It’s been snowing all week long and nothing’s better than a creamy soup on a snowy day.
I really wanted to create something quick and simple, yet so flavorful. This was the very first soup that came to mind. It’s inspired by my favorite northern Thai soup, Khao Soi. The key to Khao is the chili paste, the use of creamy coconut oil, and of course the noodles!
I usually make it with chicken, but I wanted a simple, vegetarian noodle soup. I ended up replacing the chicken with crispy chickpeas that I tossed in a garlic chili crisp oil. They’re delicious.
Here are the details
Make the chickpeas first since they take the longest to cook. Toss a can of drained chickpeas with tamari and maple syrup, then bake until crisp. Add some flaked coconut and sesame seeds, then bake once more until toasted.
Immediately toss the chickpeas with your favorite chili oil. I make homemade garlic chili crisp oil by tossing together lots of garlic, chili flakes, and sesame seeds.
While the chickpeas cook, make the soup, it’s honestly so easy. Cook the curry paste with a shallot and some ginger. Add a couple of cans of coconut milk, some broth, then either fish sauce or more tamari, and then a touch of peanut butter. Let that simmer for a few minutes, add the veggies, and stir in the herbs.
That’s it, it only takes 15 or 20 minutes on the stove. So simple and quick.
The broth, the crispy chickpeas, the noodles, the toppings, everything all together, it’s the BEST. Creamy, hinted with ginger and garlic, a touch spicy, a touch sweet, herby, salty, and so perfect.
Looking for other dinners? Here are my favorites:
Lastly, if you make this 30 Minute Coconut Curry Noodle Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh chopped ginger
- 1 shallot, chopped
- 1/4 cup Thai red curry paste
- 2 cans (14 ounces) full-fat coconut milk
- 2-3 cups low-sodium broth
- 3 tablespoons fish sauce (or use soy sauce)
- 3 tablespoons creamy peanut butter
- 1 bunch broccolini (or 3 cups spinach)
- 1/4 cup fresh cilantro or Thai basil, chopped
- 8 ounces egg or rice noodles
- limes and peanuts, for serving
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- 1. To make the chickpeas. Preheat oven to 425° F.2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.4. Meanwhile, cook the noodles according to package directions. 5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.