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Vegetable Coconut Curry Soup with Rice Noodles 

Vegetable Coconut Curry Soup with Rice Noodles is sweet, slightly spicy, and a cinch to throw together. It’s packed with tender mushrooms, red bell peppers, onion, and the most delicious coconut curry broth you’ll want to drink. It’s served with plenty of thin brown rice noodles to slurp! 
Course Soup
Cuisine Asian
Keyword coconut curry soup, coconut curry noodles, rice noodles
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 6 people
Calories 271kcal
Author Nicole
Cost $25


  • Stock pot or dutch oven


  • 2 tsp coconut oil
  • 2 cups diced sweet potato
  • 1 medium red bell pepper, sliced (about 1 cup)
  • 1 1/4 tsp kosher salt, divided
  • 1/2 medium onion, sliced
  • 1 tbsp minced ginger
  • 3 large garlic cloves
  • 5 oz shiitake mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 2 1/2 tbsp red curry paste
  • 14 oz light coconut milk
  • 2 1/2 cups low-sodium chicken stock
  • 2 tbsp creamy peanut butter
  • 2 tbsp packed brown sugar
  • 4 oz brown rice noodles


  • Heat a large pot to a medium heat. Add coconut oil. Once the oil is hot, add sweet potatoes, peppers, onions, and 1/4 teaspoon salt. Saute the veggies until everything is slightly softened, about 5 minutes.
  • Add garlic, ginger, mushrooms and another 1/4 teaspoon salt. Toss with a wooden spoon. Continue to cook the veggies, while stirring occassionally until the mushrooms are softened, another 4-5 minutes.
  • Stir in red curry paste. Cook for 1-2 minutes. Stir in coocnut milk, chicken stock, peanut butter, brown sugar, and remaining 3/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until the sweet potatoes are completely cooked through, another 2-3 minutes.
  • Add the rice noodles to the veggies and broth. Use tons to seperate the noodles. Simmer the noodles until the are cooked through, about 4 minutes. Season to taste with salt and pepper.
  • To serve. Use tongs to evenly divide the noodles between all the bowls. (You sould get six smaller portions or four large.) Spoon the vegetables and broth around the noodles. Serve.


Serving: 1serving | Calories: 271kcal | Carbohydrates: 39g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Sodium: 629mg | Potassium: 571mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7895IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 1mg