Name: Coconut Curry Noodle Soup with Fresh Lime & Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 8 oz rice noodles or ramen noodles; 1 tbsp oil; 1 onion or 2 shallots, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp red or yellow curry paste; 4 cups vegetable or chicken broth; 1 can (14 oz) full-fat coconut milk; 1–2 tbsp soy sauce or fish sauce; Juice of 1 lime; Fresh herbs: cilantro, Thai basil, or mint; Optional toppings: chili flakes, bean sprouts, green onions

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This Coconut Curry Noodle Soup with Fresh Lime & Herbs is a fragrant, warming bowl full of bold flavor and creamy texture. With silky noodles swimming in a spiced coconut broth, brightened with lime and fresh herbs, it’s a dish I turn to when I need something comforting yet vibrant. It’s the perfect balance of cozy and refreshing, ready in under 30 minutes.

Why You’ll Love This Recipe

I love how this soup delivers such complex flavor with minimal effort. The creamy coconut milk blends beautifully with curry paste and garlic, while the noodles give it substance and heartiness. The finishing touch of lime juice, cilantro, and basil cuts through the richness, making each bite feel fresh and satisfying. It’s a complete one-bowl meal that’s endlessly customizable. Coconut Curry Noodle Soup with Fresh Lime & Herbs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice noodles or ramen noodles
Coconut milk (full-fat for richness)
Red or yellow curry paste
Garlic (minced)
Ginger (grated)
Onion or shallots (sliced)
Vegetable broth or chicken broth
Soy sauce or fish sauce
Fresh lime juice
Fresh herbs: cilantro, Thai basil, or mint
Optional toppings: chili flakes, bean sprouts, green onions

Directions

I begin by heating some oil in a large pot over medium heat. I sauté the onion, garlic, and ginger until fragrant and soft—about 3 minutes.
I stir in the curry paste and cook it for another minute to deepen the flavor.
I pour in the broth and coconut milk, stir everything together, and bring it to a gentle simmer.
While the broth simmers, I cook the noodles in a separate pot according to the package instructions, then rinse and set them aside.
I season the broth with soy sauce or fish sauce, and adjust the spice level with chili flakes if I want it hotter.
Once the broth is rich and flavorful, I squeeze in fresh lime juice and taste to adjust the seasoning.
To serve, I place a portion of noodles in a bowl, ladle the hot coconut curry broth over them, and top with plenty of fresh herbs and optional toppings like bean sprouts or green onions.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

I love adding protein to this soup—shredded rotisserie chicken, tofu, or shrimp all work beautifully. For more vegetables, I toss in baby spinach, mushrooms, or julienned carrots during the last few minutes of simmering. I sometimes swap in egg noodles or soba noodles depending on what I have. And if I’m out of curry paste, I’ve even used a bit of curry powder and extra garlic to build flavor.

Storage/reheating

I store the noodles and broth separately in the fridge for up to 3 days. This keeps the noodles from getting soggy. To reheat, I warm the broth gently on the stovetop and add fresh noodles when serving. If everything’s already combined, I reheat it on low and stir often to keep the coconut milk from separating. Coconut Curry Noodle Soup with Fresh Lime & Herbs

FAQs

Can I use light coconut milk?

Yes, but I find that full-fat coconut milk gives the soup a creamier, richer flavor. Light coconut milk works if I want a lighter version, though the broth will be thinner.

Is this soup spicy?

It depends on the curry paste I use. Red curry tends to be spicier, while yellow curry is milder. I adjust the heat by adding more or less paste, or using chili flakes if I want extra heat.

What’s the best type of noodle to use?

Rice noodles are my go-to for this soup—they’re gluten-free and soak up the broth perfectly. But ramen, udon, or even soba noodles work great too.

Can I make this soup ahead?

Yes, but I keep the noodles and broth separate until I’m ready to serve. This keeps the texture just right and makes reheating easier.

How can I make it vegan?

I use vegetable broth and soy sauce instead of fish sauce. For protein, I add tofu or edamame and load it up with veggies. It still tastes rich and satisfying.

Conclusion

This Coconut Curry Noodle Soup with Fresh Lime & Herbs is one of my favorite ways to warm up while still feeling fresh and light. The creamy broth, the silky noodles, and the hit of citrus and herbs make it a balanced, flavor-packed bowl I can’t get enough of. Whether I’m cooking for one or sharing with friends, this dish always brings comfort and a little bit of joy.