Name: 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 can (14 ounces) chickpeas, drained and patted dry; 2 tablespoons extra-virgin olive oil; 1/4 cup tamari or soy sauce; 1 tablespoon pure maple syrup; 1/2 cup flaked unsweetened coconut; 3 tablespoons sesame seeds; 1/4 cup chili oil; 1 tablespoon extra-virgin olive oil; 1 shallot, chopped; 1 tablespoon fresh chopped ginger; 1/4 cup Thai red curry paste; 2 cans (14 ounces each) full-fat coconut milk; 2-3 cups low-sodium broth (vegetable or chicken); 3 tablespoons fish sauce (or soy sauce for vegetarian option); 3 tablespoons creamy peanut butter; 1 bunch broccolini (or 3 cups spinach); 1/4 cup fresh cilantro or Thai basil, chopped; 8 ounces egg or rice noodles; Limes, cut into wedges, for serving; Peanuts, chopped, for garnish

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If you love a vibrant bowl that’s packed with bold flavors and cozy textures, then you are going to adore this 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas Recipe. It’s the perfect blend of creamy coconut curry broth, tender noodles, and crunchy, spicy chickpeas that add a delightful kick in every bite. What’s truly amazing is how quickly it comes together—just 30 minutes to a warming, colorful meal that feels both indulgent and nourishing. Whether you’re craving something exotic after a long day or want to wow friends with your cooking skills, this recipe checks all the boxes.

Ingredients You’ll Need

A white plate with green shading holds three main layers: bright green lime wedges on the left front, fresh green mint leaves stacked thickly to the right, and a small white bowl with a rough textured, deep red paste near the back. Surrounding the plate, there are some lime wedges spread out on a white marbled surface, with a small white bowl of pale peanuts to the left and a rustic bowl filled with dark green broccolini and light green bok choy behind it. In the far background, a bowl with small onions and fresh ginger is visible. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each one layering flavor, texture, or vibrant color into the soup. Together, they create a harmony of creamy, spicy, and fresh notes that make this dish so irresistible.

Extra-virgin olive oil (2 tablespoons): Helps to crisp chickpeas and forms the flavor base when sautéing aromatics.
Fresh chopped ginger (1 tablespoon): Adds warmth and a slight zing that brightens the broth.
Shallot, chopped (1): Brings a subtle sweetness and depth to the curry paste.
Thai red curry paste (1/4 cup): The star spice blend delivering complex, vibrant curry flavor.
Full-fat coconut milk (2 cans, 14 ounces each): Creates a luxuriously creamy, smooth soup base.
Low-sodium broth (2-3 cups): Lightens the coconut milk for the perfect soup consistency.
Fish sauce (3 tablespoons) or soy sauce: Adds umami depth and salty balance.
Creamy peanut butter (3 tablespoons): Brings richness and subtle nuttiness to the curry broth.
Broccolini or spinach (1 bunch or 3 cups): Fresh green veggies for earthiness and added nutrients.
Fresh cilantro or Thai basil, chopped (1/4 cup): Bright herbal notes to finish the soup beautifully.
Egg or rice noodles (8 ounces): Silky noodles that soak up the flavorful broth perfectly.
Limes and peanuts: Essential garnishes for tang and crunch.
Chickpeas, drained and patted dry (1 can, 14 ounces): The base for irresistibly crispy, spicy topping.
Tamari or soy sauce (1/4 cup): For seasoning and glazing chickpeas.
Pure maple syrup (1 tablespoon): Balances the heat with a touch of natural sweetness.
Flaked unsweetened coconut (1/2 cup): Adds a toasty texture contrast in the chickpea topping.
Sesame seeds (3 tablespoons): Nutty crunch plus visual appeal on the chickpeas.
Chili oil (1/4 cup): Key for that addictive fiery kick swirling through the crispy chickpeas.

How to Make 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas Recipe

Step 1: Crisp the Chickpeas

Start by preheating your oven to 425°F—this high heat is critical for getting the chickpeas extra crispy. Toss the drained chickpeas with olive oil, tamari or soy sauce, maple syrup, and a bit of pepper. Spread them on a baking sheet and bake for 15 minutes, then sprinkle your flaked coconut and sesame seeds over them, toss gently, and bake for another 5-10 minutes until they crisp up gorgeously. Once out of the oven, toss the chickpeas with chili oil to coat them in spicy, fragrant heat. Trust me, these chickpeas are absolutely addictive and will bring your soup to life.

Step 2: Build the Flavorful Coconut Curry Broth

While the chickpeas roast, heat olive oil in a large pot over medium heat. Add the shallots and fresh ginger, cooking until fragrant, about 2 minutes. Stir in the Thai red curry paste, allowing it to toast just enough to release its incredible aroma. Next, pour in the coconut milk along with low-sodium broth to loosen the soup a bit. Add fish sauce for that umami punch and peanut butter for creamy richness. A gentle simmer for 5-8 minutes lets all the flavors meld into a perfectly balanced broth.

Step 3: Add Greens and Herbs

Once your broth is simmering, toss in your broccolini or spinach—both will wilt down beautifully and add fresh, bright notes to the soup. Don’t forget to stir in chopped cilantro or Thai basil for that burst of herbal brightness that cuts through the coconut richness perfectly.

Step 4: Cook the Noodles

While your soup simmers, cook your noodles according to the package directions until tender but still springy. Whether you choose egg noodles for a silky bite or rice noodles for a gluten-free option, these noodles soak up the curry broth spectacularly, turning every spoonful into pure comfort.

Step 5: Assemble and Serve

Divide the cooked noodles into bowls, then ladle the luscious coconut curry soup over them. Top each serving generously with your crispy chili crisp chickpeas, a squeeze of fresh lime juice, and a sprinkle of chopped herbs and peanuts. This is where all the layers come together in harmony—spicy, creamy, crunchy, fresh—a true flavor fiesta!

How to Serve 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas Recipe

A dark grey bowl holds thick orange soup with small green herb pieces mixed in. On top, there are light creamy noodles loosely coiled in the center, scattered round golden brown chickpeas, and browned bits that look roasted. Bright green fresh basil and cilantro leaves sit near the edge. Long black chopsticks rest on the bowl's right side, touching the soup lightly. In the background, half a squeezed lime rests on a black board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even further, fresh lime wedges are a game changer—just a squeeze wakes up the whole bowl with zesty brightness. Peanuts add that extra crunch and nutty dimension, while fresh chopped cilantro or basil brings herbal freshness that balances the rich curry beautifully. Don’t underestimate the power of these simple garnishes to transform your soup from great to unforgettable.

Side Dishes

This soup is quite filling and vibrant on its own, but if you want to round out your meal, light sides like crisp cucumber salad or pickled vegetables provide a refreshing contrast. Alternatively, serve with warm naan or crusty bread for dipping into every last drop of curry broth. A side of steamed jasmine rice also works wonderfully if you want to bulk it up and soak up the deliciousness.

Creative Ways to Present

For a dinner party, consider serving the soup in shallow bowls to showcase the colorful chickpeas and fresh herbs on top. You could also offer an array of garnishes on the side—extra chili oil, chopped peanuts, lime wedges—so guests can customize their bowls. Another fun idea is to layer noodles and broth separately in a glass jar or bowl for a striking presentation that highlights the vivid colors and textures before stirring everything together.

Make Ahead and Storage

Storing Leftovers

This soup keeps very well in the fridge for up to 3 days. To preserve the texture, store the broth and crispy chickpeas separately if possible—the chickpeas tend to lose their crunch when stored in liquid. When you’re ready to eat, simply reheat the soup and add the chickpeas on top freshly.

Freezing

The creamy coconut curry broth freezes beautifully, but the noodles and crispy chickpeas do not. If you want to freeze this meal, store the soup base in airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and heat gently on the stove, then cook fresh noodles and crisp chickpeas to serve alongside.

Reheating

Reheat the soup over medium heat on the stove, stirring occasionally until warm and smooth. Avoid boiling to maintain the peanut butter’s creamy texture. Add freshly cooked noodles and top with freshly tossed chili crisp chickpeas right before serving for the best texture and flavor experience.

FAQs

Can I substitute the chickpeas for another protein?

Absolutely! While crispy chili crisp chickpeas offer a fantastic texture and flavor contrast, you can swap them with tofu cubes, roasted cauliflower, or even cooked shrimp to suit your preferences or dietary needs.

Is this recipe vegan-friendly?

You can easily make this vegan by swapping fish sauce for soy sauce or tamari and ensuring your chili oil doesn’t contain animal products. The peanut butter adds richness so you won’t miss the fish sauce at all.

What type of noodles work best in this soup?

Both egg noodles and rice noodles work brilliantly. Egg noodles are silkier and have a bit more chew, while rice noodles are perfect for a gluten-free option. Choose based on your preference, but either soaks up the curry broth deliciously.

Can I prepare the broth in advance?

Yes, preparing the broth ahead of time is a great way to save time. Make the broth and store it in the fridge for up to 2 days. Reheat and add fresh greens, noodles, and chickpeas just before serving to keep everything vibrant and tasty.

How spicy is the soup with the chili crisp chickpeas?

The chili crisp chickpeas add a pleasant heat that is balanced by the creamy coconut and peanut butter. If you prefer milder heat, reduce the chili oil or serve it on the side so everyone can adjust the spice level to their liking.

Final Thoughts

This 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas Recipe is such a joyous meal to make and eat. It’s quick enough for a busy weeknight but flavorful and satisfying enough to impress guests. Every spoonful offers a beautiful balance of creamy, spicy, crunchy, and fresh that keeps you coming back for more. I hope you’ll give it a try soon—it might just become your new favorite comfort soup!