Name: Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.5 tablespoons coconut oil; 1 large sweet potato, peeled and chopped; 4 large carrots, peeled and diced; 1 teaspoon sea salt (divided); 4 cloves garlic, peeled and minced; 1 medium yellow onion, finely diced; 1 large red pepper, finely sliced; 15 oz full-fat coconut milk; 5 tablespoons red curry paste; 4 cups beef broth or vegetable broth; 0.5 tablespoon sriracha (adjust to taste); 2 tablespoons diced green onion; 2 tablespoons chopped cilantro; Juice of 1 large lime (~¼ cup); 8 oz frozen green peas; 8.8 oz thin rice noodles; 1 large jalapeño, sliced; Fresh cilantro, chopped, for garnish; Green onions, chopped, for garnish

If you’re craving a vibrant dish that is as comforting as it is flavorful, then you absolutely must try the Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe. This bowl of goodness is a beautiful harmony of creamy coconut milk, spicy red curry, and hearty vegetables, rounded out by silky rice noodles that bring a satisfying texture to every spoonful. It’s an uplifting meal perfect for any time of the year and delights with a fresh burst of lime and herbs that keep every bite bright and exciting.

Ingredients You’ll Need

Inside a white enamel pot with a blue handle, there is a mix of chunky orange sweet potatoes, thin red bell pepper strips, and chopped white onions. These ingredients sit in a light orange sauce that partially covers them. The sweet potatoes are in medium-sized cubes, the red bell peppers are in long strips, and the onions are chopped into small pieces scattered throughout. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe is a breeze, but each one plays an essential role. The sweet potatoes and carrots offer natural sweetness and vibrant color, while the coconut milk and red curry paste supply that rich, creamy, and aromatic foundation everyone loves. Let’s explore exactly what you’ll need.

Coconut oil: The perfect cooking fat that adds a subtle tropical hint and smooth texture to the soup.
Sweet potato: Adds a natural sweetness and hearty bite with a beautiful orange color.
Carrots: Provide earthiness and a pop of brightness while boosting the soup’s nutrition.
Sea salt: Essential for bringing out all the flavors in every ingredient.
Garlic: Adds pungent depth, balancing the sweetness with a savory kick.
Yellow onion: Builds the aromatic base and adds subtle sweetness when sautéed.
Red pepper: Contributes a crunchy texture and lovely red hue to the mix.
Full-fat coconut milk: Creates the creamy, luscious soup body with tropical richness.
Red curry paste: Packs vibrant heat and complex spices, making the soup irresistibly flavorful.
Beef or vegetable broth: Forms the savory liquid base that ties all the flavors together.
Sriracha: Adds a customizable spicy punch to brighten the soup.
Diced green onion: Freshens the soup with mild bite and bright color.
Chopped cilantro: Injects freshness and herbal zing in every spoonful.
Lime juice: Brings essential acidity and brightness, balancing the creamy richness.
Frozen green peas: Adds quick-cooking sweetness and a pop of green vibrancy.
Thin rice noodles: Provide a silky texture that perfectly complements the soup’s broth.
Jalapeño: Finishes the dish with fresh heat and crunch as a garnish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe

Step 1: Sauté the Root Vegetables

Start by heating the coconut oil in a large pot over medium-high heat until it’s melted and hot. Add the peeled and chopped sweet potato along with diced carrots and a pinch of salt. Toss them in the oil, allowing their natural sweetness to shine through as they cook for 7 to 10 minutes, stirring occasionally so everything softens evenly. This step really unlocks the full flavor potential of your vegetables.

Step 2: Build the Aromatic Base

Next, toss in minced garlic, finely diced yellow onion, and strips of red pepper. These ingredients add layers of savory sweetness and a subtle crunch. Let them cook for around 2 to 3 minutes, stirring occasionally to make sure the onions become translucent and fragrant without browning too much.

Step 3: Combine Coconut Milk with Curry Paste

Pour in the full-fat coconut milk, then add the red curry paste. Whisk these together in the pot until the curry paste blends beautifully into the creamy coconut, releasing its vibrant spices. This rich mixture becomes the heart of your soup, offering depth and that signature curry flavor everyone craves.

Step 4: Add Broth and Flavor Enhancers

Stir in the beef or vegetable broth, sriracha to taste, diced green onion, chopped cilantro, and the juice from a fresh lime. Bring this combination to a boil, letting all the flavors mingle and wake up your taste buds. The broth thins the mixture to a perfect soup consistency while amplifying the overall seasoning.

Step 5: Simmer with Sweet Peas

Reduce the heat and add frozen green peas, letting the soup simmer gently for 10 to 15 minutes. This simmering step ensures that all the ingredients meld together, the sweet peas soften, and the flavors deepen into one irresistible bowl of goodness.

Step 6: Prepare the Rice Noodles

While the soup simmers, bring a large pot of salted water to a boil, then remove from heat. Add the thin rice noodles and gently stir, letting them soak in the hot water for 3 to 4 minutes. The noodles should still have a slight bite since they’ll finish cooking once added to your soup. Drain and rinse with cold water to stop the cooking process, setting them aside.

Step 7: Serve and Garnish

Once your soup is ready and piping hot, remove it from the heat. Serve it in bowls topped with the rice noodles, fresh chopped cilantro, sliced green onion, and a few slices of jalapeño for that final burst of flavor and texture. This finishing touch takes your Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe from cozy to absolutely dazzling!

How to Serve Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe

A large white pot filled with a creamy orange soup that has chunks of orange vegetables like sweet potatoes and red bell peppers scattered throughout. On top of the soup, there is a nest of thin, white noodles spread evenly across the surface, creating a delicate, tangled layer. The pot is set on a white marbled surface with a gray and white striped cloth nearby. The inside edges of the pot show some splashes of the orange soup, adding a natural, home-cooked feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro and green onions are non-negotiable for their bright, uplifting kick. Thin slices of jalapeño add that perfect little heat contrast. A wedge of lime on the side invites diners to customize the zing. Don’t skimp on these! Their freshness truly elevates the soup experience.

Side Dishes

This soup shines on its own but pairs beautifully with crunchy flatbreads, crispy spring rolls, or a simple cucumber salad to contrast the creamy texture and complement the Asian-inspired flavors.

Creative Ways to Present

For an elegant twist, serve the soup in small bowls as an appetizer at dinner parties, garnished with edible flowers or toasted coconut flakes. Alternatively, layer rice noodles at the bottom of deep bowls and ladle soup over for a vibrant visual effect that also keeps noodles perfectly tender.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe into airtight containers and refrigerate for up to 3 days. Keep the noodles separate if possible to avoid them becoming overly soft.

Freezing

This soup freezes well without the noodles. Freeze the soup base in a sealed container for up to 2 months. When ready, thaw overnight in the fridge and reheat gently on the stove before adding freshly cooked noodles.

Reheating

Reheat on medium-low heat, stirring occasionally to prevent sticking. Add fresh rice noodles and garnishes after warming the soup to maintain their texture and vibrancy.

FAQs

Can I use other types of noodles?

Absolutely! Rice noodles are traditional here because of their light texture, but you can swap in udon, soba, or even spiralized veggies like zucchini noodles for a low-carb version.

What if I don’t want the soup spicy?

You can reduce or omit the sriracha and jalapeño slices. The soup still offers plenty of flavor from the curry paste and lime without the heat.

Is this recipe vegan?

Yes! Just use vegetable broth instead of beef broth, and it’s completely plant-based while remaining rich and comforting.

Can I make this soup in a slow cooker?

Yes, cook the vegetables and aromatics first, then add everything to a slow cooker and cook on low for 4 to 6 hours. Add noodles and peas near the end to prevent overcooking.

How thick is the soup?

This Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe has a broth-like consistency but with creamy richness from the coconut milk, making it perfect for sipping or spooning up with noodles.

Final Thoughts

Once you try this Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe, you’ll wonder how you ever lived without it. It’s a radiant bowl of warmth and vibrant flavors, so easy to make and endlessly satisfying. Cozy up with a steaming mug of this soup and enjoy the layers of comfort and spice working their magic—your taste buds will thank you!