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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.
Love this soup and the chickpeas add a nice protein punch!
Hi Carissa,
Happy Tuesday!! Thanks for giving this recipe a try, so glad to hear it turned out nicely for you!
I’ve made this soup quite a few times and plan to make it again this weekend. It’s become a family favorite! The flavor just seems to get better with each spoonful! Will be perfect for lunch with our son and his wife on a chilly, rainy day in North Georgia!
Hey Karen,
Wonderful! Thank you so much for making this recipe so often and your feedback, so glad to hear it always turns out well for you! xx
I came across this receipt and so glad I did…YUM!!! With all the different curry broths out there this one was so delish. I had green curry and used a little curry seasoning along with baby bak choy, and carrots. I like to throw any veggies I can into these dishes. It will be a recipe I return to often, very yummy. I never would have thought about the chick peas but they were an awesome addition adding a lot of texture and flavor. We all loved it, thank you!
Hi Vanessa,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Excellent recipe! I love Thai bold flavors. This will be added to the rotation this winter!
Hi Patricia,
Happy Sunday!! I’m so glad you enjoyed this recipe, thank you so much for making it and your feedback! xx
I took 3 bites and threw all of it out. Two cans of coconut milk, and 1/4 cup of red curry etc down the drain. I don’t get what went wrong because I followed the recipe, so I suspect it is just not a good recipe. Too many ingredients with strong flavors. Everything about this is excessive; too much coconut milk, too much peanut butter, too much fish sauce… I love Thai food but this is just not it. Thai food is flavorful, not excessive. I didn’t even think this was blah, to me it was yucky! Are all these 5 star reviews actually from people who tried the recipe? The other thing is that this isn’t an “easy” dish! It is way too much — so many dishes to use, steps to take… all of it is a big no.
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!!!
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
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?
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
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. 🙁
Can you please clarify the olive oil quantity for the chickpeas? It’s mentioned in the narrative, but not in the chickpea ingredient list.
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. 🙁
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.
Thank you for the feedback Amy! xT
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?
INSANE FLAVOR!!!😍😍😍
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.
Hi Cheryl,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
This was sooooo goood. Literally every recipe you have is amazing!
Hi Mariah,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
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!!!!
Thank you sooo much Marley! xT
Absolutely love this one!! Such a simple, heart-warming weeknight dinner.
Hi Emily,
Fantastic!! I appreciate you making this dish and your comment, so glad it was a hit! xT