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Thai Curry Chickpea Noodle Soup

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Thai Curry Chickpea Noodle Soup is a creamy, comforting, and flavorful dish made with coconut milk, curry paste, chickpeas, noodles, and vegetables. It’s a quick, nourishing meal with bold Thai-inspired flavors.

Ingredients

  1. 2 tablespoons olive oil or coconut oil
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 1 tablespoon fresh ginger, grated
  5. 2–3 tablespoons red curry paste
  6. 1 can (15 oz) chickpeas, rinsed and drained
  7. 1 can (14 oz) full-fat coconut milk
  8. 4 cups vegetable broth
  9. 2 tablespoons soy sauce or tamari
  10. 2 tablespoons lime juice
  11. 6 oz rice noodles or ramen noodles
  12. 2 cups vegetables of choice (bell peppers, spinach, carrots, broccoli, etc.)
  13. Fresh cilantro or Thai basil, for garnish
  14. Lime wedges, for serving

Instructions

Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.

  1. Stir in garlic, ginger, and curry paste. Cook 1–2 minutes until fragrant.
  2. Add chickpeas, coconut milk, vegetable broth, and soy sauce. Bring to a gentle simmer.
  3. Add vegetables and cook 8–10 minutes until tender.
  4. Meanwhile, cook noodles according to package directions and drain.
  5. Add cooked noodles to the soup and stir to combine.
  6. Stir in lime juice and adjust seasoning to taste.
  7. Serve hot, garnished with cilantro or Thai basil and lime wedges.

Notes

  • For spicier soup, add chili flakes or Thai chilies.
  • Use green or yellow curry paste for different flavor variations.
  • Swap chickpeas with tofu, chicken, or shrimp.
  • Store noodles separately if making ahead to avoid sogginess.
  • Freeze soup without noodles and add fresh noodles when reheating.

Nutrition

Find it online: https://thefamilycooking.com/thai-curry-chickpea-noodle-soup/