Name: Thai Curry Coconut Udon Noodle Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 teaspoons coconut oil; 1 piece fresh lemongrass (about 2 inches/5 cm); 1 1/2 teaspoons red Thai curry paste (or more, to taste); 1/2 thumb fresh ginger; 1 teaspoon onion powder; 1/2 teaspoon sea salt (or to taste); 2 cloves garlic (minced); 1 small red jalapeño pepper (or mini sweet bell pepper for less spice); 1 pinch freshly ground pepper (optional); 2 cups vegetable broth; 4 ounces button mushrooms (sliced with stems); 2 ounces shiitake mushrooms (stems removed, sliced); 1 baby bok choy (sliced or chopped); 14 ounces canned coconut milk (full fat); 12 ounces fresh udon noodles (pre-cooked and packaged); 1/2 lime (juice only); 1 teaspoon coconut sugar; 1/2 handful fresh cilantro leaves

Jump to Recipe· 4.4 from 79 reviews

If you love the vibrant flavors of Thai cuisine and crave a cozy bowl of noodles with a creamy, spicy twist, you are in for a treat with this Thai Curry Coconut Udon Noodle Soup Recipe. This dish is a perfect marriage of comforting textures and bold tastes — from the rich coconut milk and fragrant lemongrass to the tender udon noodles and fiery red curry paste. It’s a soul-satisfying soup that’s quick to make yet bursting with layers of flavor that will make you want to share this gem with everyone you know.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. There are three bowls: one white bowl with four small piles of different brown and beige spices, one orange bowl filled with white and brown mushrooms, and another orange bowl containing a tight square coil of thick white noodles. Surrounding the bowls are fresh green bok choy with leafy tops, bright green lime, clustered bunches of fresh cilantro tied with a blue band, three red chili peppers, a head of white garlic, a small piece of ginger, two pieces of lemongrass, a small pile of red chili powder, a small salt pile with coarse grains on a white spoon, and a glass filled with pale yellow liquid. The items are well spaced with vibrant natural colors against the light textured surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is straightforward, but each plays an essential role in building the complex and inviting flavors. From creamy coconut milk creating a luscious base to fresh herbs that brighten the whole dish, these ingredients combine perfectly to deliver a memorable meal every time.

Coconut oil: Provides a subtle tropical aroma and helps to gently cook the spices without burning.

Fresh lemongrass: Adds a citrusy brightness that cuts through the richness beautifully.
Red Thai curry paste: The star of the soup, this paste delivers the signature fragrant heat and depth.
Fresh ginger: Adds a zesty warmth and a touch of spice to complement the curry.

Onion powder: Enhances the savory base without overpowering the other spices.
Sea salt: Balances all the flavors and elevates each ingredient’s natural taste.
Garlic: Brings a pungent, savory punch that melds everything together harmoniously.

Red jalapeño pepper: Adds heat and a slight fruity undertone; can be swapped for a mini sweet bell pepper for less spice.
Vegetable broth: The flavorful liquid foundation that carries all the ingredients’ essences.
Button mushrooms: Offer an earthy, meaty texture that complements the coconut curry base.

Shiitake mushrooms: Add a deeper umami flavor and chewy bite for extra complexity.
Baby bok choy: Brings a tender crunch and fresh green notes to brighten the soup.
Canned full-fat coconut milk: Creates the creamy, dreamy broth that defines this soup.

Fresh udon noodles: Thick, soft noodles that soak up the curry broth for a filling bite.
Lime juice: Adds a tangy freshness that livens up the richness.
Coconut sugar: Balances the heat and acidity with a hint of sweetness.

Fresh cilantro leaves: Offers a fragrant herbaceous garnish that’s the perfect finishing touch.
Freshly ground pepper: Optional, but fantastic for adding a subtle extra kick.

How to Make Thai Curry Coconut Udon Noodle Soup Recipe

A blue pot with cream inside holds a bubbling mixture with visible layers of light brown broth, sliced white mushrooms, and thin slices of red chili floating and cooking. The broth looks hot and oily, creating shiny reflections on the mushroom pieces. The pot sits on a gas stove with silver grates. The photo is taken from above and slightly to the side. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare your aromatics and spice base

Begin by thinly slicing the lemongrass after peeling off the tough outer layers and trimming the ends. Mince the garlic and grate fresh ginger — using a small spoon or nutmeg grater works well for releasing that zingy fresh flavor. Slice the red jalapeño thinly for that perfect spicy kick. This prep ensures your soup has an intense, fragrant foundation that brings all other flavors along for the ride.

Step 2: Infuse the coconut oil with spices

Heat coconut oil in a medium-sized pot over medium heat and set your timer for 15 minutes to allow slow, gentle cooking. Add the lemongrass, ginger, garlic, curry paste, onion powder, jalapeño, and salt (start with a little – you can always add more later). Let these mingle and sizzle for 2 minutes so the spices bloom perfectly. This step is crucial for unlocking the full depth of the curry paste and fresh aromatics.

Step 3: Add broth and mushrooms

Pour in the vegetable broth and crank the heat up to high to bring the soup to a lively boil, which should take just a few minutes. Once boiling, add the sliced button and shiitake mushrooms, then lower the heat back to medium so the mushrooms cook slowly for about 7 minutes. This slow cooking extracts their rich, earthy flavors into the broth, marrying beautifully with the curry spices.

Step 4: Incorporate greens and coconut milk

Chop the baby bok choy roughly and add it straight into the pot along with the full-fat coconut milk. Bring the heat back to high and cook for 1 minute just to wilt the greens slightly and warm the coconut milk thoroughly. This phase adds creaminess and freshness simultaneously, creating that signature smooth yet vibrant Thai curry base.

Step 5: Add noodles and finish the soup

Finally, add your fresh udon noodles. They only need about 2 minutes to warm through since they’re already pre-cooked. Remove the pot from the heat and stir in the coconut sugar and lime juice, balancing the rich creaminess with a hint of sweetness and tang. Give it a good taste and add more salt or pepper if desired to suit your palate perfectly.

How to Serve Thai Curry Coconut Udon Noodle Soup Recipe

Garnishes

This soup shines when topped with fresh cilantro leaves and a pinch of freshly ground pepper. The cilantro adds a burst of herbaceous brightness that livens every spoonful, and a peppery kick can elevate the final flavor profile while complementing the heat from the curry.

Side Dishes

Serve this soup alongside a simple cucumber salad or a light jasmine rice to soak up any leftover curry broth. Crunchy spring rolls or a crisp papaya salad also make fantastic companions, giving a refreshing contrast to the warm and creamy noodle soup.

Creative Ways to Present

For a fun twist, serve the soup in individual coconut bowls or rustic ceramic bowls to amplify the tropical vibe. You can also artistically arrange more fresh herbs, thinly sliced chilies, or toasted coconut flakes on top for an extra special touch that will wow your friends when you share this recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Curry Coconut Udon Noodle Soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, though the noodles may soak up more liquid, so you might find the broth thicker the next day.

Freezing

Freezing this soup is possible but not ideal because the udon noodles tend to get mushy upon thawing. If you plan to freeze, store the broth and vegetables separately from the noodles and add the noodles fresh after reheating.

Reheating

To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally. If the broth has thickened too much, add a splash of vegetable broth or water to loosen it back up. Add fresh noodles or garnishes right before serving for the best texture and flavor.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms like shiitake can be a great alternative. Just soak them in warm water beforehand to rehydrate, then slice and add them with the fresh mushrooms to keep the soup’s texture balanced.

How spicy is this recipe?

The spice level is moderate and can be easily adjusted by varying the amount of red Thai curry paste and jalapeño you use. For a milder soup, swap the jalapeño for a sweet mini bell pepper and start with less curry paste.

Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and no animal products. Just double-check your curry paste to ensure it doesn’t contain shrimp paste or fish sauce if you want to keep it fully plant-based.

What can I substitute if I can’t find udon noodles?

If udon noodles aren’t available, thick rice noodles or even soba noodles can work well. Just keep in mind that cooking times may vary slightly, so adjust accordingly.

Is it possible to make this soup gluten-free?

Yes! Use gluten-free udon alternatives such as rice-based noodles, and verify that the red Thai curry paste and broth are gluten-free. This way, you can enjoy the full flavor without worry.

Final Thoughts

This Thai Curry Coconut Udon Noodle Soup Recipe is a wonderful culinary adventure that brings warmth, comfort, and a touch of exotic flair to your table in under 20 minutes. The harmony of spicy, creamy, and fresh ingredients creates a bowl so satisfying that it quickly becomes a favorite go-to recipe. I encourage you to whip up this delicious soup soon — it’s perfect for cozy nights or whenever you need a little flavorful escape.