One Pot Coconut Curry Noodle Bowl


10 minutes


35 minutes



When I travelled to Thailand I was always in awe of how the locals could mix simple fresh ingredients all in one pot and  produce the most aromatic, flavourful dishes. With this super easy one pot Coconut Curry Noodle bowl I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this in the dead of winter and I am instantly transported back to hot days and tropical beaches.

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

Fresh is Best

Have you ever walked down the “ethnic” food aisle at the grocery store only to find prepackaged and boxed curries and noodle bowls? Please friends, quickly divert your eyes and get out of isle 10! The essence of most curries, rice dishes, or noodle bowls relies on real ingredients and fresh produce to achieve that punch of flavour we’ve come to love and crave. That’s why I wanted to make this one pot Coconut Curry Noodle Bowl to show you how easy it is to create depth and rich flavours in your own kitchen. The ingredient list is full of fresh produce and simple elements that you probably already have in your kitchen.

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

A Note on Nutritional Yeast

Nutritional yeast is definitely on its way to the main stage of trendy foods, and for good reason. This nutty tasting deactivated yeast is a plant-based eaters cheesy dream. It’s often used as a substitute for parmesan cheese, sprinkled on top of popcorn, mashed in with your potatoes, and mixed in anywhere else you’d like to add that distinctive umami taste. I usually keep my pantry stocked with Bob’s Red Mill nutritional yeast for just this type of occasion. Along with its many uses, this vegan superfood also has a lot of nutritional benefits, in just 1/4 of a cup you will be adding:

  • 8 grams (g) of protein
  • 3 g of fiber
  • 11.85 milligrams (mg) of thiamine, or vitamin B-1
  • 9.70 mg of riboflavin, or vitamin B-2
  • 5.90 mg of vitamin B-6
  • 17.60 micrograms (mcg) of vitamin B-12

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

Yes! Just One Pot

This vibrant Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot! You can have this simmering on the oven any day of the week or bust it out for friends and family. Trust me, even the most timid curry goer will enjoy this noodle bowl. If you’re feeling a little spicy and adventurous after making this bowl try some of my other curry inspired dishes:

If you’re looking for more super easy and quick one pot meal ideas head over here and sign up for my email newsletter. You will be the first to learn about my new free e-book download with 6 different one pot meals!

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

One pot on the oven and a mixture of fresh veggies, coconut milk, some pantry staples, and you’ve got yourself a deliciously easy meal. Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.


Coconut Curry Noodle Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Soup


  • 1 tbsp. coconut oil
  • 1 medium sized white onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 2 inch cube of ginger, grated or finely chopped – skin removed
  • 1 tbsp. curry powder
  • 1 tsp. cumin
  • 1 cup butternut squash, cubed
  • 3 tbsp. red curry paste
  • season to taste
  • 1/2 tsp chilli flakes – add as little or as much as you’d like
  • 1 can coconut milk
  • 4-6 cups boiling water (more if you find the soup is too thick)
  • 2 tsp. veggie stock paste
  • 2 tbsp. nutritional yeast – I used Bob’s Red Mill
  • 1 tbsp. coconut aminos
  • 1 cup cubed tofu (optional)
  • 45g uncooked vermicelli rice noodles
  • garnish with: fresh cilantro, lime, jalapeños pepper and red onion


Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.

Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.

Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.

Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.

Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!



This will last for up to 5 days in a tight sealed container in the fridge.


This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

Disclaimer: This post was sponsored by Bob’s Red Mill

Corrine B

Which red curry paste do you prefer? I tried this recipe using the Thai Kitchen brand that my local grocery store carries, and it came out a bit bland. Are there additional spices you might recommend?
Thank you!!

Hey Corrine! Good point. I used one from Israel so it was extremely fragrant and delicious. Let me double check now and I’ll see what updates I can suggest. Not to sound horrible but did you make sure there was enough salt in the dish? xxx

Dominique S

Wow! This recipe is surprisingly simple for how flavorful it ends up being. I was a little unsure of whether I needed to cook the noodles before adding them to the soup, I took a chance and added them without cooking them first. It turned out great! The broth thickened up a bit and if doing it this way maybe add a little more water . I’d never before thought of using “nootch” to bring umami, however now it is a trick I will be bringing to many dishes. Make sure you add the garnishes that are suggested, they really bring a great pop of color and freshness. Thanks Maria, you are a friggen goddess.

Thank you so much for making it!!! I will add the time now about the water and the raw noodles. You’re amazing xxx


AMAZING! Made a few adjustments due to diet restrictions but it still turned out better than I could have imagined! I only added 4 cups of water but should have went with 6 since the noodles made it super thick! (I think I added wayyyy too many noodles though) My fave food by Maria recipe so far !! ❤️❤️

Hey girl hey!! So glad you liked this one!!! It’s so yummy and don’t worry about the water, that’s totally preference but I am so glad you played with it and now know how you like it. Thanks for the love babes xxx let me know what you make next!! 1 hint, my shepherds pie is unreal!!

JL Zahavich

I tried this recipe tonight for supper and it was simple and delicious! The cilantro, red onion, and lime (I skipped the jalapenos) on top elevated the whole thing. I didn’t add any addition spices, not even salt, and I used Thai kitchen red curry paste. Definitely adding this recipe to my regular soup rotation!

Hello beauty!!!! Thank you so much for the love here . I love this recipe so much and I am glad you did too. Your support means everything.


Such an authentic and delicious recipe!!! I loved it finished with a squeeze of lime! We will be making this soup again and again, thank you Maria!

Thank you so much Olivia!!! So glad you loved it!

Adrienne L

Made it for dinner tonight, but added mushrooms and zucchini to it – and used soy sauce instead of coconut aminos because I didn’t have that. It was so simple and delicious. I was so proud of myself, though I should probably be crediting you and the recipe instead. Will definitely be adding this one to the meal prep roster.

hahah YESSS! This is amazing. Oh, don’t worry about crediting me!! Give yourself all the credit. Thanks for making this recipe!!


Thank you so much food this recipe Maria! It is simply delicious. I’m going to make it again tomorrow. Just to practise the recipe 😉

Hey Monika!!! Yes, this makes me so happy!!! Enjoy practicing the recipe 😉

Lindsay Bean

This was one of the most delicious + easy curry dishes I have made. I couldn’t stop eating it! Didn’t have butternut squash, so I used baby potatoes- I pre roasted them, before added them to the dish, to keep cook time around the same.

Oh hey!!!!! Yes, this is amazing. That’s a great substitute. So glad you enjoyed it Lindsay!!!

Brittany R

This recipe was super easy– essentially chop the ingredients and put them in the pot. I’ve tried other curry recipes, but none of them compared to this one. So delicious, flavorful, creamy yet fresh tasting. My boyfriend even complimented me by saying it was better than our local, go-to Thai place! Will be using this recipe over and over again!

Hey Brittany! ok, wow, this makes me so damn happy!!! I can’t believe he liked it THAT much. I mean I knew it was incredible but that’s an amazing compliment. Thanks for all your support and trying all my recipes! You should try my “black bean meat balls” next!

Holly Samuel

I loved the flavor!!! It was so simple to make too. I’ll be adding this to my weekly rotation, the whole family really enjoyed it. Thank you so much!

Hello Holly!!! Oh thank you so much this makes me so happy!!! Thanks for your support.

isabel mason

We loved this as a whole family, had for our tea and even the littles lapped it up, saw that someone added a splash of lime, I think will do that next time 🙂 could I ask, will this freeze ? thank you and I’m looking forward to trying some more of your recipes 🙂 xxx

Hello beauty!!! Yes the recipe calls for lime with your garnish!!! Totally do it next time! Someone else asked me if it would freeze and Andrew and I ate it so fast the first time I don’t have an answer for you but I can remake it soon and let you know. If you try it please let us know too!!!!

Melanie P

I tried this recipe this week it was so delicious! Easy to make and took no time at all. I topped the soup with everything suggested, it took the soup to the next level! I used Thai kitchen red curry paste, I put a few extra tablespoons in. I will be making this again!!! Thank you Maria !

Hey Melanie!!! this is amazing, thanks for letting me know. So glad you loved it and thanks for your support on the recipe!


This recipe is YUMMY! I added sambal and some lemongrass to it and used soba noodles and it was delicious!

Oh wow, what great additions!! Thanks for the comment. This will hopefully inspire other to try some different versions of this recipe!!


Would it taste ok without the nutritional yeast?

Three words….”to DIE for!! “
I puréed it slightly before adding noodles just to make it creamier. My kids LOVED this!

Yes Elaine! That is brilliant and such a great tip to get kiddos eating more! What a win with the tough critics!


Extremely tasty one pot meal, about to make it again!

Hello Joanna! That’s great to hear. Glad you love it!


Absolutely delish! One pot of perfect! Thanks so much for the easy recipe. Its a fun twist on butternut squash soup. It was so good that I had to make another one of your recipes, the night after making this one. I went with the shepherds pie… and my heavens I loved that too. BEST part… my meat lovin’ hubby obsessed over both recipes. You mean I didn’t have to make us separate dinners two nights in a row…. life saver. Now Maria, what to make for dinner tonight? ( but seriously 😉 )

Hello!!! Oh my gosh, I am so excited for you!! Thanks so much for your support. Have you tried my grandmas pasta sauce yet? Do you have my cookbook? The mushroom soup is out of this world!!!


Literally beyond delicious!! Flavour amazing, so easy to make. One pot meals are my favourite kind of meal.

You are inspiring me everyday to be more creative on plant based meals and for that Thankyou!!

HEY!! Thank you so much!! Of course, I love my job, messages like this make me so happy. Thanks for your support! Please let me know what you make next!!!


Beyond incredible! One pot deliciousness is so easy. Thankyou again for opening my eyes to more plant based meals for all my family:-)

Hello beauty! Of course, thank you so much for your support. SO happy I can help you and your family eat more plants!!

Anna Kjemhus

Oh. My. God. Maria, you are magical. This recipe is AMAZING. I added bean sprouts to add some crunch and in place of cilantro + jalapeños and I was NOT dissappointed. It was PACKED with flavour. My boyfriend was amazed. Oh, and I didn’t miss meat at all! I can’t wait to make it again!! Thanks Maria!

Hello!!! Thank you so much for the love here girl and thanks for sharing your substitutions!! That sounds so delicious. I honestly love this soup and I am so pumped you and your man did too!!!

Bjarney Ingibjörg Gunnlaugsdóttir

Brilliant!! Tasty, easy and delicious 🙂 Totaly love this. I was home alone and wanted to make me some comfort food and then I rembemberd this recipe. So happy I did!!
Thank you Maria for your amazing food, pictures and easy recipe to follow.
Kærar þakkkir – as we say in Icelandic.

Thank you so much beauty! Glad you loved it!


Great recipe and super simple to make! The toppings you add at the end make a great difference to the dish. I use Thai Kitchen Red Curry Paste and the soup came out as bright as Maria’s photos show. I exactly followed the recipe and it was perfect. The flavours were amazing and rich. I did not need to add any salt. I added tofu to the recipe and it made it super nutritious.
Thank you Maria for this recipe.

Thank you so much Alexia! This is such a great recipe, I am glad you loved it too!

MEgan SHirk

This is absolutely my favorite new recipe. So good and tasty. I actually enjoyed just a little more the second day! We’re making it again this weekend! Thank you so much for sharing.

Yesss!! This is amazing. Everyone seems to be liking the soup more the next day which is amazing. So pumped you’re going to make it again!!!

Alex Wadey

This recipe was EVERYTHING. I didn’t have squash around so I subbed in mushrooms and zucchini and it was so good.
If you’re the type to follow recipes to the letter, this will give you the perfect soul soothing soup. If you’re the type to put your own spin on it, this is the perfect base to get creative with what you put in. Either way, DELICIOUS!

Thank you so much beauty! This makes me so happy!


Loved this recipe!! It was a hit with vegetarians and meat lovers! I will definitely be keeping this one in my regular rotation of recipes!

Yay, thanks Andrea! That makes me super happy.

Sienna Trautman

I made a few modifications to make this in the instant pot since the normal pot I have is too small, it still turned out great! I am wondering how to make the tofu- did you cook before hand or just add as normal? It was quite bland when I just added it but the rest of the soup was full of flavour. I will definitely make again!

Hey! Exactly how stated in the recipe is how it was made. The tofu would have soaked up all the flavours from the soup. When I went it the tofu was the furthest from bland but I am sure you’ll agree if you have any for leftovers. Thanks for the love x


This is my absolute favorite from Maria! I had made it so many times already that I recently started to experiment and substitute with other veggies. This recipe works basically with ANYTHING. Love it!

Emma Kloster

I absolutely love love it!! Have nothing bad to say about it. It is super simple, and it is easy to add whatever vegetables you have left in the fridge

thank you so much emma, glad you love it!


I did the recipe and it tasted great! I did not have every ingredient at home so I swapped the butternut squash with potatoes and left out the nutritional yeast and it worked perfectly!

Oh yes yes yes Mia! This is awesome. Thanks for the love and for your kind words!!

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