Thai Coconut Soup with Chickpeas is creamy, cozy, and bursting with feel-good flavor. This comforting noodle soup is filled with rice noodles, tender vegetables, and crispy roasted chickpeas for the perfect protein crunch. All of it simmers together in a fragrant, coconut curry broth that's both spicy and soothing - and seriously hard to stop sipping. It's the perfect one-bowl meal for those busy weeknights when you're craving something warm, nourishing, and delicious.
Inspired by classic Thai coconut soup (Tom Kha), this twist takes all those iconic sweet, savory, and tangy flavors and makes them heartier with noodles and crunchy chickpeas. Creamy coconut milk, fiery red curry paste, and a squeeze of fresh lime juice bring that dreamy balance of spice and brightness, while cilantro, Thai basil, and mint keep each bite fresh and vibrant. Basically, it's sunshine in soup form.
This easy, one-pot dinner was inspired by my One Pot Thai Red Curry Noodle Soup and pairs beautifully with Crispy Spring Rolls or Thai Mango Salad for a fresh, vibrant meal that tastes better than takeout.
Why You'll Love This Recipe
- Creamy, rich, and full of flavor. Coconut milk, curry paste, and lime juice combine for a creamy broth that's spicy, tangy, and deeply aromatic.
- Protein-packed and filling. Roasted chickpeas add crunch and plant-based protein, transforming this soup into a full, satisfying meal.
- Quick and easy to make. With just 40 minutes and a few simple steps, you'll have a steaming bowl of comfort ready to serve.
- Customizable for any diet. Keep it vegetarian with soy sauce or make it vegan by skipping the fish sauce entirely.
- A vibrant, colorful bowl. Loaded with red bell peppers, mushrooms, and herbs, this soup looks as good as it tastes - perfect for sharing on Instagram.
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Ingredients and Substitutions
To make this delicious Thai coconut noodle soup, you will need the following ingredients (see recipe card below for quantities):
- avocado oil - A light, neutral oil that helps sauté aromatics without overpowering the flavor. Substitute with olive oil or coconut oil.
- shallot - Adds subtle sweetness. You can replace it with red onion or yellow onion if needed.
- garlic - Fresh garlic builds the base flavor. Add a pinch of garlic powder for extra depth.
- ginger - Fresh ginger adds warmth and brightness, similar to galangal, which is used in authentic Tom Kha Gai but can be harder to find.Ground ginger works in a pinch (use ¼ teaspoon if substituting).
- Thai red curry paste - The key to that signature Thai flavor. Adjust the amount depending on your spice preference.
- coconut milk - Full-fat coconut milk makes the broth rich and creamy. Light coconut milk can be used for a lighter version.
- vegetable stock - Adds body and balances the coconut milk. Use veggie broth for a vegetarian version or swap for chicken stock for a richer base.
- fish sauce - Adds umami depth. For a vegetarian option, use soy sauce or tamari instead.
- lime juice - Freshly squeezed lime juice brightens the soup and balances the curry's heat.
- brown sugar - Optional, but adds a subtle sweetness that complements the spice. For a more traditional flavor, substitute with coconut sugar, which adds a subtle caramel note that pairs beautifully with curry paste.
- noodles - Ramen noodles or rice noodles both work well. Rice noodles keep the soup gluten-free.
- red bell pepper - Adds color, sweetness, and crunch. You can use yellow or orange bell pepper too.
- enoki mushrooms - Offer delicate texture. Substitute with button mushrooms or shiitake mushrooms.
- edamame - Adds protein and texture. Frozen peas or snap peas also work.
- salt - Seasoning essential for the soup.
- chickpeas - Roasted with smoked paprika, garlic powder, and salt for a crunchy topping. Use canned drained chickpeas or make your own using dried beans that are soaked overnight.
- cilantro - Freshly chopped cilantro adds brightness at the end.
- Thai basil or mint - Optional garnish for fragrance and color.
- lime wedges - For serving and an extra hit of acidity.
Equipment
You'll also need measuring cups and spoons, a large pot for the soup, a baking sheet for roasting chickpeas, a medium bowl for tossing ingredients, and a small saucepan or kettle for boiling noodles.
Instructions
Step 1: Roast the chickpeas
Pat the chickpeas dry with a paper towel. Spread on a baking sheet, toss with olive oil, smoked paprika, garlic powder, and salt until evenly coated. Roast in a 400°F preheated oven for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside.
Step 2: Make the soup base
- Sauté the aromatics. In a large pot, heat oil over medium-high heat until shimmering, about 1 minute. Add the shallot, garlic, ginger, and red curry paste. Mix well and cook until fragrant, about 2 minutes.
- Build the coconut broth. Stir in the coconut milk, vegetable stock, fish sauce, lime juice, and brown sugar (if using). Mix well, bring to a gentle boil, then reduce the heat to medium.
- Add the vegetables. Add the bell pepper, enoki mushrooms, and edamame. Simmer for 2-3 minutes until vegetables are just tender.
Step 3: Cook the noodles
In a separate pot, bring water to a boil and cook the noodles according to package instructions (usually 3-5 minutes) until al dente. Drain well.
Step 4: Assemble the soup and serve
- Divide the noodles into two large bowls. Ladle the hot coconut curry broth and vegetables over the noodles. Top generously with the roasted chickpeas.
- Finish with fresh cilantro and your choice of garnishes (ie. a drizzle of chili oil, a squeeze of lime, or a sprinkle of crispy shallots or peanuts). Serve immediately while hot.
Expert Tip: Roast the Chickpeas for Crunch and Protein
Don't skip the roasted chickpeas! They add a satisfying crunch and a boost of protein that makes this soup feel complete.
More Tips and Tricks
- Adjust the spice. Add more or less curry paste depending on your heat tolerance. A little goes a long way!
- Don't overcook the noodles. Cook them al dente so they hold their texture when added to the hot soup.
- Balance the flavors. Lime juice and a touch of brown sugar balance the spice and richness of the coconut milk.
- Use quality coconut milk. Full-fat brands produce the creamiest broth and prevent separation.
- Garnish generously. Cilantro, Thai basil, and a drizzle of chili oil elevate presentation and flavor.
- Authentic touch. Want to make your soup taste even closer to Tom Kha Gai? Toss in a couple of kaffir lime leaves, a few lemongrass stalks, or a few slices of galangal while simmering the broth. Remove them before serving for a perfectly infused, aromatic flavor.
- Spice it your way. Add extra chillies or a drizzle of chili oil to turn up the heat, or keep it mild for a cozy, comforting bowl.
Recipe Variations
- Make it vegan. Skip the fish sauce and use soy sauce or tamari for a 100% plant-based version.
- Add tofu or tempeh. Pan-fry cubes and add them to the soup in place of chickpeas for extra protein.
- Add shrimp. Stir in peeled shrimp during the last 3-4 minutes of simmering until they turn pink and opaque. The mild sweetness of shrimp pairs perfectly with the spicy coconut broth.
- Use chicken. Add thinly sliced boneless chicken breast or thigh to the simmering broth before the vegetables. It cooks quickly and soaks up the curry flavor beautifully.
- Try different noodles. Use soba, udon, or even spaghetti if that's what you have - just adjust cook times.
- Boost the veggies. Add spinach, bok choy, or broccoli for more texture and color.
- Make it creamy-spicy. Stir in a spoonful of peanut butter or add extra chillies or a drizzle of chili oil for a Thai-inspired twist.
- Add lemongrass. Simmer a couple fresh lemongrass stalks in the broth for extra authentic Thai aroma.
Storage
How to Store
Allow leftovers to cool completely, then transfer to an airtight container. Store the soup and noodles separately in the refrigerator for up to 3-4 days.
How to Reheat
Reheat gently on the stove over medium heat until warmed through. If the broth thickens, add a splash of coconut milk or stock to loosen it.
How to Freeze
Freeze the broth separately (without noodles) for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles before serving.
How to Serve
Thai Coconut Soup with Chickpeas is a full meal in one bowl. Serve it hot, topped with roasted chickpeas, cilantro, and a drizzle of chili oil for heat. Add a squeeze of lime and a sprinkle of toasted peanuts or crispy shallots for crunch. Pair with Spring Rolls, Thai Mango Salad, or Fried Tofu to round out your meal - it's pure comfort in every bite.
These are my favorite sides to pair with this coconut curry noodle soup:
FAQ
Thai coconut soup, also known as Tom Kha, is made with coconut milk, Thai curry paste, ginger, garlic, lime juice, and vegetable or chicken stock. These ingredients come together to create a creamy, fragrant, and slightly spicy broth that's both comforting and refreshing. Many versions also include vegetables like mushrooms, bell peppers, and herbs such as cilantro or Thai basil. This recipe adds noodles and roasted chickpeas for extra heartiness, turning the traditional soup into a complete, satisfying meal.
It can be! The spice level depends on how much Thai red curry paste you use. Start with less and adjust to taste. The coconut milk also balances the heat well.
Thai coconut soup is a beautiful balance of creamy, spicy, tangy, and slightly sweet. The coconut milk gives it richness, while red curry paste adds heat and depth. Lime juice brightens the broth, and fresh herbs bring a burst of freshness that ties everything together. It's the kind of soup that feels indulgent yet light enough to enjoy year-round.
While both Tom Yum and Thai coconut soup (Tom Kha) are beloved Thai dishes, they're quite different in flavor and texture. Tom Yum has a clear, tangy, and spicy broth made with lemongrass, lime leaves, and chili paste - it's light and zesty. Tom Kha, on the other hand, includes coconut milk, which makes the broth richer, creamier, and slightly sweet. Think of Tom Yum as bright and fiery, while Tom Kha is warm, mellow, and soothing with a hint of spice.
Yes! Thai coconut soup can be very nutritious, especially when made with wholesome ingredients. Coconut milk provides healthy fats, while vegetables and chickpeas add fiber, protein, and antioxidants. Using fresh herbs, lime juice, and ginger boosts the soup with anti-inflammatory and immune-supporting benefits. If you'd like to make it lighter, you can use light coconut milk or reduce the curry paste to lower the fat and sodium without losing flavor.
In Thai cuisine, soups like Tom Kha and Tom Yum are often served as part of a larger meal alongside rice, stir-fried dishes, or grilled meats. Thai people usually enjoy soup as a side or complementary dish rather than a standalone meal. It's common to eat soup with steamed jasmine rice, which helps balance the rich and spicy flavors of the broth. You might also find it paired with crispy spring rolls or green papaya salad for a balanced meal with different textures.
Yes, simply replace fish sauce with soy sauce or tamari and ensure your curry paste is vegan (some contain shrimp paste). The rest of the ingredients are naturally plant-based.
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Recipe
Thai Coconut Soup with Chickpeas
- Total Time: 35 minutes
- Yield: 2 large bowls (or 3-4 small) 1x
- Diet: Vegetarian
Description
Creamy Thai Coconut Soup with Chickpeas is a cozy, protein-packed vegetarian noodle soup with a rich coconut curry broth and bold flavor.
Ingredients
For the soup base:
- 1 tablespoon avocado oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste (adjust to taste for spice)
- 1 (13.5 ounce) can coconut milk
- 4-5 cups vegetable stock (depending on your consistency preference)
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon lime juice, freshly squeezed (to taste)
- ½ tablespoon brown sugar (optional, for balance)
- 8 ounces noodles, rice noodles or ramen noodles
For the vegetables:
- 1 red bell pepper, thinly sliced
- 1 pack (4 ounces) enoki mushrooms, ends trimmed
- 1 cup shelled edamame, frozen
- 2 tablespoons fresh cilantro, finely chopped
For the roasted chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Optional garnishes:
- fresh Thai basil or mint leaves
- lime wedges
- chili oil or sriracha (for heat)
- fried shallots or toasted peanuts (for crunch)
- scallions, thinly sliced
Instructions
Roast the chickpeas:
- Preheat oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Spread on a baking sheet, toss with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
- Roast for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside.
Make the coconut soup:
- In a large pot, heat oil over medium-high heat until shimmering, about 1 minute. Add the shallot, garlic, ginger, and red curry paste. Mix well and cook until fragrant, about 2 minutes.
- Stir in the coconut milk, vegetable stock, fish sauce, lime juice, and brown sugar (if using). Mix well, bring to a gentle boil, then reduce the heat to medium.
- Add the bell pepper, enoki mushrooms, and edamame. Simmer for 2-3 minutes until vegetables are just tender.
Cook the noodles:
- In a separate pot, bring water to a boil and cook the noodles according to package instructions (usually 3-5 minutes) until al dente. Drain well.
Assemble the soup:
- Divide the noodles into two large bowls. Ladle the hot coconut curry broth and vegetables over the noodles. Top generously with the roasted chickpeas.
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Finish with fresh cilantro and your choice of garnishes (ie. a drizzle of chili oil, a squeeze of lime, or a sprinkle of crispy shallots or peanuts). Serve immediately while hot.
Notes
How to store: Allow leftovers to cool completely, then transfer to an airtight container. Store the soup and noodles separately in the refrigerator for up to 3-4 days.
How to reheat: Reheat gently on the stove over medium heat until warmed through. If the broth thickens, add a splash of coconut milk or stock to loosen it.
How to freeze: Freeze the broth separately (without noodles) for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
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