I love this soup because it’s a complete, one-bowl meal that feels exotic yet comforting. The lemongrass gives it a bright, citrusy aroma, while the coconut milk creates a luscious, creamy base that tames the heat from the chilies. It’s highly adaptable — I can add shrimp, tofu, or chicken for extra protein or keep it fully vegetarian. Best of all, it comes together in about 40 minutes, making it ideal for weeknight dinners when I want something nourishing but full of personality.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Soup Base: 1 tbsp vegetable oil or coconut oil 3 stalks lemongrass, tough outer layers removed, tender inner stalks finely chopped or smashed 1 medium onion, thinly sliced 4 cloves garlic, minced 1 tbsp ginger or galangal, grated 1–2 red chilies, sliced (adjust to taste) 1–2 tbsp Thai red curry paste 4 cups vegetable broth or chicken broth 1 (14 oz) can coconut milk (full-fat for creamier soup) 1 tbsp soy sauce or fish sauce (for umami) 1 tsp brown sugar or palm sugar Juice of 1 lime
For the Noodles & Toppings: 8 oz rice noodles (or ramen or soba) 1 cup mushrooms (shiitake, oyster, or button), sliced 1 cup baby bok choy or spinach 1 small carrot, julienned (optional) Fresh cilantro, Thai basil, or mint (for garnish) Lime wedges, sliced chili, and green onions for serving
Directions
Prepare the Aromatics: I heat oil in a large pot over medium heat. I add the chopped lemongrass, onion, garlic, ginger, and chilies, then sauté for 3–5 minutes until everything smells fragrant and the onions soften.
Add Curry Paste & Broth: I stir in the red curry paste and let it cook for about 1 minute to bring out its flavor. Then, I pour in the broth and bring it to a gentle boil.
Add Coconut Milk & Seasoning: I stir in the coconut milk, soy or fish sauce, and sugar. I reduce the heat and let the soup simmer uncovered for 10–15 minutes so the flavors can deepen. Then I add the mushrooms and carrots, cooking for another 5 minutes. Finally, I add the bok choy or spinach and cook until wilted. To finish, I squeeze in the lime juice to brighten the soup.
Prepare the Noodles: While the soup simmers, I cook the rice noodles according to the package directions. Once done, I drain them and set them aside.
Assemble & Serve: I divide the noodles among serving bowls and ladle the hot soup over them. I top each bowl with fresh herbs, green onions, lime wedges, and extra chilies for garnish.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I like switching things up depending on my mood. For extra protein, I sometimes add pan-fried tofu, shredded chicken, or shrimp. When I want a lighter version, I use light coconut milk and more broth. If I’m craving a bit more zest, I add a splash of fish sauce or an extra squeeze of lime. To make it mild, I cut back on the curry paste and chilies. Occasionally, I toss in noodles like soba or egg noodles for a slightly different texture.
Storage/Reheating
I store leftover soup (without noodles) in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat until hot, then add freshly cooked noodles before serving. If I’ve already combined the noodles, I add a splash of broth or coconut milk while reheating to loosen them up. This soup can also be frozen for up to a month—just leave out the noodles until I’m ready to serve.
FAQs
Can I make this soup vegan?
Yes, I use vegetable broth, soy sauce instead of fish sauce, and skip any animal protein.
What kind of noodles work best?
I love using rice noodles for their silky texture, but ramen, soba, or even glass noodles also work well.
How spicy is this soup?
It depends on how much curry paste and chili I use. I start mild and adjust to taste.
Can I use dried lemongrass?
Fresh lemongrass gives the best flavor, but dried or lemongrass paste can work in a pinch — I just adjust the amount to taste.
Can I add protein?
Absolutely! Tofu, shrimp, or shredded chicken all pair beautifully with the flavors in this soup.
How can I make the broth creamier?
I use full-fat coconut milk and let it simmer a few extra minutes to thicken slightly.
Can I make it ahead of time?
Yes, the broth tastes even better the next day. I just store the noodles separately and combine them when reheating.
What can I use instead of Thai curry paste?
I can blend red chilies, garlic, ginger, lemongrass, and a bit of soy sauce or miso for a homemade alternative.
What if my soup is too spicy?
A splash of coconut milk or a squeeze of lime helps tone down the heat.
Can I freeze the leftovers?
Yes, I freeze the broth (without noodles) in portions and reheat it later for a quick meal.
Conclusion
I find this spicy lemongrass coconut noodle soup to be one of the most comforting and flavorful dishes I make. The blend of creamy coconut, citrusy lemongrass, and bold curry creates a balance that’s both soothing and exciting. It’s a meal that feels like a warm hug with a kick of spice — perfect for chilly nights or anytime I crave something nourishing and vibrant.
This Spicy Lemongrass Coconut Noodle Soup is a fragrant, creamy, and satisfying Southeast Asian-inspired dish. Infused with lemongrass, red curry, and coconut milk, it’s a perfect balance of spicy, tangy, and comforting flavors. Ready in about 40 minutes, it’s ideal for cozy weeknights or whenever you crave a vibrant, soul-warming meal.
Ingredients
1 tbsp vegetable or coconut oil
3 stalks lemongrass, tough outer layers removed and inner stalks finely chopped or smashed
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tbsp ginger or galangal, grated
1–2 red chilies, sliced (adjust to taste)
1–2 tbsp Thai red curry paste
4 cups vegetable or chicken broth
1 (14 oz) can full-fat coconut milk
1 tbsp soy sauce or fish sauce
1 tsp brown sugar or palm sugar
Juice of 1 lime
8 oz rice noodles (or ramen or soba)
1 cup mushrooms (shiitake, oyster, or button), sliced
1 cup baby bok choy or spinach
1 small carrot, julienned (optional)
Fresh cilantro, Thai basil, or mint, for garnish
Lime wedges, sliced chili, and green onions for serving
Instructions
Heat oil in a large pot over medium heat. Add lemongrass, onion, garlic, ginger, and chilies. Sauté 3–5 minutes until fragrant and onions soften.
Stir in red curry paste and cook for 1 minute to release flavor. Pour in broth and bring to a gentle boil.
Add coconut milk, soy or fish sauce, and sugar. Simmer uncovered for 10–15 minutes to deepen flavor.
Add mushrooms and carrots; cook 5 minutes. Add bok choy or spinach and cook until wilted. Stir in lime juice to finish.
Meanwhile, cook noodles according to package instructions. Drain and set aside.
Divide noodles into serving bowls and ladle hot soup over them.
Top with fresh herbs, green onions, lime wedges, and extra chili if desired. Serve hot.
Notes
Use full-fat coconut milk for a rich, creamy broth.
For a vegan version, use vegetable broth and soy sauce instead of fish sauce.
Add tofu, shrimp, or shredded chicken for extra protein.
Adjust spice level by using more or less curry paste and chili.
Store soup and noodles separately to prevent the noodles from absorbing too much broth.
