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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.
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
Servings: 4
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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.
This post was originally published on January 30, 2023
This was great! Made it tonight. The picture in the email was so enticing the other day, I had all the ingredients and its freeeeezing here now, so this seemed perfect! I added dried mushrooms towards the end and did throw in some frozen peas. Love the versatility. Thank you!
Hey Audra,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Delicious! Thank you!
I think you left out the pepper in the ingredient list for the chickpeas.
I didn’t have basil so substituted pesto.
Thanks so much Yvonne! I love to hear that you enjoyed this dish, thanks for trying it out! xx
Hi, just making this right now
Is the recipe 14 Oz total coconut milk or two 14 Oz cans, so 28 Oz total? I used two cans and it is VERY light in color, not even close to the image in the recipe. I added more curry paste but it’s still really milky.
Hey Shannon,
Thanks for giving this recipe a try and sharing your feedback! 2 cans, for a total of 28 ounces is correct:) How does it taste? Let me know how I can help!! xx
Do you make your own chili oil? If so, can you share the recipe?
Hey Joni,
I sure do! You can find the recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions, I hope you love this recipe! xx
Love your recipes! I want to make this as a meal prep next week, did you use egg fettuccine noodles?
Hey Stacy,
Thanks so much!! I did, you can use any egg or rice noodle, whichever you prefer! Let me know if you give the recipe a try! xx
Yea for soups! This one is FABULOUS! I have been making HBH recipes 2&3 times a week for 6 months. Oh the flavors and goodness, all are winners. Tieghan, you are amazing!
Your fan in Colorado Springs, Beverly
Hey Beverly,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I just made this tonight and it was phenomenal! My grocery store was out of basil today so I didn’t get to put any on but it really didn’t matter, it was still delish!
Hey Meaghan,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I’ve been roasting chickpeas in the air fryer. LOVE them! Season up with whatever spices you desire,very simple. This soup looks delicious!
Such a great idea Paula!! Thanks for sharing:) xx
How would one go about making this with chicken?would it be good with chickpeas and chicken? Or substitute chicken? Would the chicken still be made crispy? Thanks, this recipe looks awesome.
Hey Giulia,
You could do the chicken and chickpeas, that would be delicious! You might also like one of these recipes:
https://fett-weg.today/coconut-chicken-curry/%3C/a%3E%3Cbr /> https://fett-weg.today/simple-coconut-chicken-curry/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
I’m excited to make this for dinner tonight! However, my husband insists on meat when we have meals together, so I will be resorting to the chicken version. Would you cook the chicken in the oven beforehand or just stir fry with the same toppings as the chickpeas and then cook with the shallot? Thanks for any advice on this!
Hey Jess,
You could really do either of those, I think both methods would work well for you! Your husband might also like this recipe:
https://fett-weg.today/coconut-chicken-curry/%3C/a%3E%3Cbr /> I hope this helps! Let me know if you have any other questions! xx
Jess, you should tell your husband to make his own chicken if he doesn’t like your vegetarian meals 🙂 Just kidding, that’s actually very sweet of you to accommodate his diet. I will say, I find that people in my life are much more receptive to vegetarian meals I make when I don’t point out that they’re vegetarian or vegan. If it’s just as tasty as a meal with meat (which I’m sure these noodles are), people don’t care about labels.
Making this for dinner tonight! Thanks for another vegetarian option.
You bet! I hope you love this dish Paula!! xT
Does any nut butter work or is there a substitute to the peanut putter if allergic to peanuts?
Hey Juliana,
Sure, any nut butter will work, sunbutter would be great! Please let me know if you have any other questions! xT
Soup anytime! I am not a fan of chick peas. Is there another vegetable substitution I could use? Thanks!
Hey Mary,
Totally, cauliflower would be delicious! Let me know if you give this recipe a try, I hope you love it! xx
Hi! I’d like to make this chickpea version. There’s still a little paragraph that mentions chicken and seems to repeat ingredients. Can the recipe be updated?
Hey Mary,
I talk about how I usually make this with chicken but wanted to do a vegetarian version:) You can follow the recipe as written! Let me know if you have any other questions! xx
I don’t see the “creamy coconut oil” in the ingredients? More comment baiting?
Its coconut milk?