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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.
So I completely failed the instructions and it turned out GREAT. Like a coconut curry pasta… sounds strange but the flavors were YUM. I only had one can of coconut milk. And boiled the egg noodles right in the sauce. It was creamy and I mixed the chickpeas right in! Fun, diff, easy, and my kids thought it was just noodles 😉
Hey Brittany,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
How would you suggest adding chicken to this? Simple shredded pre-cooked rotisserie chicken, or make your own (and with what recipe)?
Hey Jordan,
Sure, pre-cooked and shredded rotisserie chicken would be a quick and easy option for this recipe! Let me know if you have any other questions, I hope this turns out well for you! xx
Love this soup- so yummy, quick and easy and can customize to add other veggies you like! 5 stars!!
Hey Loreen,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Bomb dot com!!!
A pro tip —- I’m a huge Trader Joe’s shopper and opted to add their chili garlic crisp in lieu of chili oil. 10/10.
This recipe truly hits the marks on spice/umami but FYI to make it in the time allotted, pre set the oven early!
Hi Laryssa,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
Such an easy and quick recipe to pull out! Love that you can really customize it and add different vegetables depending on what you have on hand.
Hey Cecilia,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Really really yummy broth! I wouldn’t have added so much soy sauce to the chickpeas, I thought they were a little sour. But maybe that’s because I didn’t use tamari. Either way it was still very tasty, made it for my friends and it was a big hit.
Hey Jen,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Made this tonight and it was delicious! Forgot to add the 2nd can of coconut milk – which didn’t give me as much broth to work with, but was in a hurry so I just went with it. And it still came out great! Used rice noodles and broccoli because I didn’t have broccolini. Threw in rotisserie shredded chicken. Delicious! Next time I may try some sliced mushrooms, sliced carrots, or chopped up bok choy. The flavor is great and the whole dish has a lot of flexibility to customize. Thanks Tieghan!
Hey Lady,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Made for dinner this weekend and makes excellent leftovers! I just realized I forgot the lime and peanuts (dang), and I chose to forgo the chili oil. Other than that I followed directions precisely and it turned out so yummy. I used egg noodles this time, but next time I want to try rice noodles. Thanks HBH!
Hey Jenna,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
Loving this recipe, adding whatever veggies are in the fridge, chicken sometimes and lots of cilantro. delicious, making on repeat in our house! Thank you!
Hey Christy,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Is it possible to make this in the slow cooker?
Hey Erika,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it’s delish! xx
A bit one dimensional. Wouldn’t remake.
Hi Annie,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Let me know if there is anything that I can help with! xx
Really really great coconut curry! I used to use another recipe that was too tame, and I am so glad I found this. I didn’t have all the ingredients on hand so I switched out some things. Since I didn’t have red chili paste, I used gochujang sauce and red pepper flakes to add the spice. Since I was out of fish oil, I used soy sauce. Still tastes amazing. I let the soup cook longer to get creamy and only used 2 cups of broth so it was thicker. This would be great over rice as well if you don’t have noodles. My husband really loved the recipe and so did I so I think this one is a keeper!
Hey Elizabeth,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
I would please clarify the coconut milk. A standard can is 14 oz, but the recipe reads as follows: 2 cans (14 ounces). I wasn’t sure if that meant each can should be 14 oz (as standard), or if the total amount of milk should be 14 oz.
My sad story goes as me pouring 28 oz of coconut milk… needless to say, combined with the peanut butter, that this soup is too rich. However, the flavors were amazing. I added tofu, gluten free spiral noodles, and spinach and it’s been amazing with rice (28 oz of coconut milk makes this thing turn into decadent sludge).
Hi Morgana,
Thanks for making this recipe and sharing your feedback! Yes, you will want to use 2 cans of the coconut milk for a total of 28 ounces. Please let me know if there is anything that I can help with! xx
I made this soup for dinner, and it was incredibly delicious! I changed a few things but it came out so well, and I’m not much of a cook.
I taught you in first grade, Teighan, and now you’re teaching me!
Hey Cindy,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
Can you make the chickpeas early? What is the best way to warm them up?
Hi Lindsay,
Sure, I wouldn’t reheat them, they should be fine once added to the soup. Please let me know if you have any other questions! xT