Name: Golden Coconut Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 garlic cloves, finely minced; 1 1/2 teaspoons fresh ginger, grated or minced; 1 teaspoon lemongrass paste or purée; 1 red chilli, finely minced or grated; 1/2 teaspoon ground turmeric; 2 tablespoons cold water; 400 ml vegetable stock, plus extra if needed; 400 ml full-fat coconut milk; 100 g dried vermicelli rice noodles; Soy sauce or tamari, to taste; 1/2 lime, juiced; 200 g firm tofu, cooked until crispy; 100 g edamame beans, cooked; 100 g pak choi, finely shredded; 10 g fresh coriander leaves; 1 small red chilli, thinly sliced; Crispy chilli oil, for drizzling

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A comforting bowl of golden coconut noodle soup with a fragrant, gently spiced broth that feels soothing and nourishing. Creamy coconut milk, warming ginger, garlic, chilli, and turmeric come together to create a vibrant soup that is quick to make yet deeply satisfying, perfect for cosy evenings or when you want something light but flavourful. Golden Coconut Noodle Soup

Why You’ll Love This Recipe

This soup is fast, simple, and packed with bold, comforting flavours. It comes together in one pot, making it ideal for busy days. The coconut milk adds richness without heaviness, while turmeric gives the broth its beautiful golden colour. It is versatile, customisable with your favourite toppings, and feels both nourishing and indulgent at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 garlic cloves, finely minced
1 1/2 teaspoons fresh ginger, grated or minced
1 teaspoon lemongrass paste or purée
1 red chilli, finely minced or grated
1/2 teaspoon ground turmeric
2 tablespoons cold water
400 ml vegetable stock, plus extra if needed
400 ml full-fat coconut milk
100 g dried vermicelli rice noodles
Soy sauce or tamari, to taste
1/2 lime, juiced

For serving
200 g firm tofu, cooked until crispy
100 g edamame beans, cooked
100 g pak choi, finely shredded
10 g fresh coriander leaves
1 small red chilli, thinly sliced
Crispy chilli oil, for drizzling

Directions

Add the garlic, ginger, lemongrass, red chilli, turmeric, and cold water to a large pot. Place over low heat and stir gently for 2 minutes until fragrant.

Pour in the vegetable stock and coconut milk, stirring well to combine. Increase the heat slightly and bring the broth to a gentle simmer.

Add the dried vermicelli rice noodles to the pot. Cover with a lid and simmer for about 4 minutes, or until the noodles are tender. Stir occasionally and add extra vegetable stock if the broth becomes too thick.

Season the soup with soy sauce or tamari to taste. Add lime juice gradually, adjusting to your preference.

Divide the soup between bowls and top with crispy tofu, edamame, shredded pak choi, coriander, and sliced red chilli. Finish with a drizzle of crispy chilli oil before serving.

Servings and timing

This recipe makes 2 generous servings.
Preparation time is approximately 10 minutes.
Cooking time is about 15 minutes.
Total time is around 25 minutes.

Variations

For a heartier soup, add sliced mushrooms or tenderstem broccoli while the broth simmers.
Swap vermicelli rice noodles for flat rice noodles or wheat noodles, adjusting cooking time as needed.
Add a spoon of white or yellow miso to the broth for extra depth of flavour.
For a milder version, reduce the amount of fresh chilli or omit the chilli oil topping.
Add leafy greens like spinach or kale in the final minute of cooking for extra freshness.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 2 days. If possible, keep the noodles separate to prevent them from soaking up too much broth. Reheat gently on the stovetop over low heat, adding a splash of vegetable stock or water to loosen the soup. Avoid boiling to maintain the creamy texture of the coconut milk.

FAQs

Can I make this soup ahead of time?

Yes, the broth can be made in advance and stored in the fridge. Cook the noodles fresh when ready to serve for the best texture.

What noodles work best for this recipe?

Thin rice vermicelli noodles are ideal because they cook quickly, but other rice or wheat noodles can also be used.

Is this soup spicy?

It has a gentle warmth from the chilli, but you can easily adjust the heat level to suit your taste.

Can I freeze this soup?

The broth can be frozen, but it is best to add fresh noodles after reheating, as noodles do not freeze well.

What can I use instead of lemongrass paste?

You can use finely grated fresh lemongrass or a small amount of lemon zest for a similar aromatic note.

How do I make the soup more filling?

Add extra tofu, cooked legumes, or additional vegetables such as broccoli or mushrooms.

Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat coconut milk gives the best texture and flavour.

What toppings pair well with this soup?

Crispy tofu, edamame, pak choi, mushrooms, spring onions, and fresh herbs all work beautifully.

Can I make this soup gluten-free?

Yes, use rice noodles and ensure your soy sauce or tamari is gluten-free.

How can I enhance the flavour of the broth?

Let the aromatics cook gently at the beginning and adjust seasoning with lime juice and soy sauce to balance the flavours.

Conclusion

Golden coconut noodle soup is a simple yet comforting dish that delivers warmth, colour, and flavour in every spoonful. With its creamy coconut base, aromatic spices, and flexible toppings, it is a recipe you can return to again and again when you need something nourishing, cosy, and quick to prepare.