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Thaï Glass Noodle Soup With Coconut And Red Curry

4.50 from 2 votes
This slightly spicy Thaï glass noodle soup is super easy to make and comes together in one pot. You can make it with glass or rice noodles.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse Jennes


  • Cutting board
  • Sharp knife
  • Dutch oven, wok pan or large pot


  • 1 small yellow onion
  • 1 red bell pepper
  • 2 medium carrots
  • 2 tablespoons coconut oil
  • 3 teaspoons red curry paste more to taste
  • 0.8 inch (2 cm) fresh ginger or ¼ teaspoon ground ginger
  • 28 ounces (800 ml) full-fat coconut milk 2 cans
  • 3 cups (700 ml) vegetable broth more as needed
  • 8.8 ounces (250 g) glass noodles or rice noodles


  • Finely mince the onion.
  • Peel the carrots. Remove the core of the red peppers. Cut the carrots and the bell pepper in thin stripes (see step-by-step pictures in post above).
  • In a wok pan or large pot, heat the coconut oil. When hot, add the onion and sauté until soft.
  • Add the vegetables to the wok and sauté for 5 minutes over medium-high heat.
  • Add in the curry paste, grated ginger and a splash of veggies broth. Cook for 2 minutes until fragrant.
  • Pour in the rest of the vegetable broth and the cans of coconut milk. Cover with a lid and simmer for 10 minutes.
  • Add the rice noodles to the soup and cover with a lid again. Cook for 5 minutes.
  • In the mean time, chop the spring onions. Serve them with the soup.


Calories: 300kcal | Carbohydrates: 12g | Protein: 3g | Fat: 29g | Saturated Fat: 25g | Fiber: 3g | Sugar: 5g
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