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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 with tons of flavor.
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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, with so much flavor. This was the very first soup that came to mind. It’s inspired by my favorite noodle soup recipes, 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, vegetable 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.
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.
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
Ingredients
- 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
Chili Crisp Chickpeas
- 1 can (14 ounces) chickpeas, drained, plus patted dry
- 1/4 cup tamari/soy sauce
- 1 tablespoon pure maple syrup
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons sesame seeds
- 1/4 cup chili oil
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was yummy, but a few things I’d recommend: 1) I botched the chickpeas the first try because I used a standard baking sheet and it was too large, so the sauce burned in places, looking like a thick tar. I tried again with my toaster oven pan, and the results were much better. 2) The chickpeas were too salty for my taste; I would suggest either using a “less sodium” soy sauce or doubling the chickpeas in the recipe and cooking on a standard cookie sheet; 3) there isn’t any olive oil sited in the ingredients list for the chickpeas, so I just did 1/4 cup in place of the chili oil.
Overall, this was really tasty, and with a few small changes will be part of my regular round of recipes.
Hey Caitlin,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Sorry to hear about the burning!! xx
If I wanted to add chicken to this, do you have a recommendation on the best way to do that? Should I cook the chicken ahead of time, or just add it to the soup along with the rest of the ingredients? Thank you!
Hey Brooklyn,
I would cook it on the side and then add to the soup when you are ready to serve:) I hope you love this recipe, please let me know if you give it a try! xx
I made this for my family last week (and LOVED it), and now I am making it a birthday luncheon at work… I am curious to know the most successful way to save the rice noodles overnight so they are not sticky tomorrow when I put them out as a side. Should I coat them with olive oil so they don’t clump all together? Can I refrigerate them tonight or just leave them out in an air tight container at room temperature… Any suggestions will be helpful.
Hey Sue,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! I would wait to cook the rice noodles until you are ready to serve:) xT
The instructions on my box of rice noodles said to soak them in cold water if you don’t eat them right away. The only downside would be that they would be cold and would cool the soup down pretty fast.
No mention of how much olive oil or pepper (what kind?) to coat chick peas. What did I miss?
Never mind I scrolled down further and found your response.
Hey Dottie,
Just a drizzle of olive oil and a sprinkle of pepper to your liking will do! Let me know if you give this recipe a try! xT
Hi! I can’t find chilli oil in my grocery store. Can I use chilli sauce instead?
Hey Claudia,
I like to make mine, it’s just sesame oil heated with minced garlic and chili flakes:) Please let me know if you have any other questions, I hope you love this recipe! xT
The crispy chickpeas are the best of this recipe, love them and now we make them all the time to add to salads, on top of any soup and as snack for the kids. The soup though, its extremely heavy to our taste. I even put an extra cup of broth and still was very heavy. If you don’t like heavy, fatty soups like us I would make it with just one can of coconut milk and 2 or 3 cups of broth. The taste is fantastic!
Hey Marce,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
This was soooo good. And those chili crisp chickpeas are AMAZING. I’ve made this soup twice now because it brings such joy. The second time around, to save time, I did the chickpeas in my air fryer. My oven takes forever to heat up. I followed the same directions with my air fyer and they turned out perfect! This ones a keeper! Thanks Tieghan!
Hey Margo,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
I made this last night – it is soooo delicious. My chickpeas burned on the outside and never got crispy so next time I will toss them in oil and bake until crisp then I will add the tamari and maple syrup, coconut and sesame seeds and bake an additional five minutes.
I added bok choy, baby corn and sweet orange bell pepper. This will be on repeat in my house. Thank you Tieghan!
Hey Rene,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
What a comforting soup. Made this tonight, personal preference changes : left out the chili oil and decreased amount of red curry sauce because my hubs doesn’t like too spicy and added shredded carrots with the broccoli. Great flavor, warming and honestly comforted the soul on this chili night.
Hey there,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
The recipe doesn’t read well. How much olive oil with the chickpeas
Hey Kim,
A drizzle of olive oil is great! Please let me know if I can help in any other way, I hope you love this dish! xT
On the chilli chick peas you indicate olive oil and pepper in the instructions
No measurements shown
Hey Vicky,
Just a drizzle of olive oil and then a pinch or more of pepper to your liking:) Let me know if you give this recipe a try, I hope you love it! xx
Made this yesterday, exactly as written, stored in fridge overnight and enjoying today!! So yummy! I used regular broccoli as my store was out of broccolini. Thanks, Tieghan! XOXO
Hey Betsy,
Amazing!! Thanks so much for trying this dish, I love to hear that it was tasty for you! xT
So delicious! I have a child with
a peanut allergy so I left that out and it was so still so flavorful. Also added shrimp. It was a hit with our family. My son asked to have it added to the dinner rotation so you know it was good!!
Hey Chantal,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Wow, what a winner recipe! Full of flavor, I had to make a few adjustments for what I had on hand, kale for broccolini, pesto for basil/cilantro, but absolutely delicious! Thanks Tieghan!
Thanks so much for your kind message Trudy! I am so glad this dish was enjoyed and appreciate you making it! xT
Made this for dinner tonight. It packs a ton of flavor for minimal effort. It will definitely be a part of our weeknight rotation. Thank you!
Hey Laura,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
I’m making this right now !! Yum yum. All ingredients up my alley and if it truly is 30 minutes then I’ll be thrilled even more so! Thank you!!!
Thanks so much Mandy! I hope it’s delish!! xT