This Coconut Noodle Soup is a creamy, flavour-packed bowl with tender dumplings, silky egg noodles, a rich coconut broth, and vibrant greens, made with simple pantry ingredients and ready in under 30 minutes. It delivers the perfect balance of heat, tang, and savoury depth, and works beautifully as a satisfying meal that can be enjoyed hot or cold.
Why You’ll Love This Recipe
This Coconut Noodle Soup delivers a full, deep flavour with minimal effort, using accessible ingredients that create a luxurious texture without needing any special techniques. The coconut broth is naturally creamy, the dumplings and egg noodles make it hearty, and the fresh lime and herbs cut through to keep it bright. The method is simple, everything cooks in one pot, and the final bowl feels elevated, comforting, and nourishing. It’s also highly adaptable: you can swap in different greens, add protein, adjust spice, or keep it exactly as is for the quickest satisfying soup.
Serving Ideas
- Add grilled chicken, prawns, tofu, or extra dumplings for more protein.
- Increase heat by adding chilli oil, chilli crisp, or fresh sliced chilli.
- Serve with steamed Asian greens for extra fibre and volume.
- Add an extra squeeze of lime before eating for more brightness.
Variations
- Swap bok choy for spinach, kale, or Chinese broccoli.
- Use green curry paste instead of red for a different flavour profile.
- Add mushrooms, bamboo shoots, or sliced capsicum for more texture.
- Replace egg noodles with rice noodles, soba, or glass noodles.
- Switch to vegetable stock to make it pescatarian.
Coconut Noodle Soup
Ingredients
- 2 tbsp red curry paste
- 2 tbsp peanut butter
- 2 cloves garlic crushed
- 1 inch ginger grated
- 1 can coconut milk 400 ml
- 800 ml chicken stock
- 1 stalk lemongrass optional
- 2 tbsp fish sauce
- Juice of 1 lime
- 6 frozen dumplings
- 200 g cooked egg noodles
- 2 handfuls bok choy leaves
- 2 boiled eggs halved
- A few coriander leaves
- Black sesame seeds to serve
- Chilli oil to serve
Instructions
- Add the curry paste, peanut butter, garlic, ginger, coconut milk, chicken stock, lemongrass if using, fish sauce, and lime juice to a pot. Bring it to a gentle boil over medium heat, whisking until the curry paste and peanut butter fully dissolve into the broth. Lower the heat, cover, and simmer for about 10 minutes so the flavours meld.
- Turn the heat up slightly so the broth is bubbling softly and add the frozen dumplings. Cover and cook for 5 to 6 minutes or until the dumplings float and are cooked through. Stir in the cooked egg noodles and bok choy and cook for 2 to 3 minutes until the noodles loosen and the greens wilt.
- Ladle the soup, noodles, and dumplings into bowls. Top with boiled eggs, coriander, black sesame seeds, and chilli oil. Serve immediately. This soup can be enjoyed hot or cold.
Notes
- You can swap egg noodles for konjac, rice, soba or udon noodles.
- Add extra lime juice at the end if you prefer more acidity.
- Use vegetable stock to make it pescatarian.
- For a thicker broth, simmer uncovered for a few extra minutes.
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