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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.

30 Minute Coconut Curry Noodle 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.

30 Minute Coconut Curry Noodle 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.

30 Minute Coconut Curry Noodle Soup |

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.

30 Minute Coconut Curry Noodle Soup |

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.

30 Minute Coconut Curry Noodle Soup |

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.

30 Minute Coconut Curry Noodle Soup |

I really can’t begin to express just how good. If you loved my Thai ramen or my coconut milk braised chicken, I think you’ll also greatly enjoy this.

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.

30 Minute Coconut Curry Noodle Soup |

Looking for other dinners? Here are my favorites: 

30 Minute Spicy Indian Butter Chicken

30 Minute Butter Chicken Meatballs

Super Simple Coconut Chicken Tikka Masala

Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

Crockpot Creamy Coconut Chicken Tikka Masala

Weeknight Thai Chicken Meatball Khao Soi

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
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.


Chili Crisp Chickpeas


  • 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.
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30 Minute Coconut Curry Noodle Soup |

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  1. Am I missing something because with 2 cans of full fat coconut milk and a 1/4 c of chili oil there is no way this recipe is 515 calories— I’m calculating for 4 servings each serving to be around 975 calories!!!

    1. Hi Jess,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  2. 5 stars
    I’ve made this twice now and it is delicious. I add both the spinach and broccoli. I also add shredded rotisserie chicken.

    I’m also unsure on the olive oil – does the 2 Tablespoons get split between the chickpeas and the shallot/ginger/curry paste?

    1. Hi there,
      I appreciate you trying this recipe and your comment, so glad to hear it turned out well! You can use 1T of olive oil in step 2 and 1T of olive oil in step 3. Have a great weekend! xT

  3. Ditto. She doesn’t mention olive oil at all in the long description above the recipe, so I suspect that’s an error. I just added about a tablespoon and they didn’t come out crispy at all so I’m guessing there shouldn’t be any olive oil at all, just the oil at the end. 🙁

  4. Can you please clarify the olive oil quantity for the chickpeas? It’s mentioned in the narrative, but not in the chickpea ingredient list.

    1. Ditto. She doesn’t mention olive oil at all in the long description above the recipe, so I suspect that’s an error. I just added about a tablespoon and they didn’t come out crispy at all so I’m guessing there shouldn’t be any olive oil at all, just the oil at the end. 🙁

  5. 2 stars
    I found this to be much too salty (despite the lack of added salt.) My guess is there’s too much fish sauce. Other similar recipes I’ve used only call for 1 tbsp. for a six-serving soup vs. the 3 tbsp. in a four-serving soup here.
    It looks like other comments also noticed that chickpea recipe is missing a line for the olive oil and pepper. I assumed the olive oil/chili oil was a typo, used 1/4 cup prior to cooking, and ended up with a huge charred mess.

  6. Curious about the chickpea component… It mentions adding pepper in Step2 of the Instructions, but doesn’t list pepper as an ingredient?? Red pepper or black? The chickpeas also never got crispy for me, tips?

  7. 5 stars
    This recipe might be a new favorite! Packed with flavors! I added garlic and chicken, while keeping out the chili oil (small kids eating it) and veg (forgot 🤦🏽‍♀️) and it was amazing!! The fresh lime and the chickpeas were what took it over the top! Already sent it to my sister to try.

    1. Hi Cheryl,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT

    1. Hi Mariah,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT

  8. 5 stars
    This is the best thing I’ve ever made. And it’s easy! I used thin vermicelli noodles and had extra broccolini for the leftovers on day two. Yum!!!!

    1. Hi Emily,
      Fantastic!! I appreciate you making this dish and your comment, so glad it was a hit! xT