Spicy Thai Noodle Curry Soup with Sweet Potato and Edamame

I love this recipe because it’s so flexible. You can add boneless meat pieces from a rotisserie chicken (readily available at your local Costco, Safeway, or Whole Foods) to it at the end to make it a non-vegetarian meal, or you can add whichever vegetables you are crazy about 🙂 or that are in season! I have denoted some optional ingredients with a (*) that you can easily omit to make the dish vegetarian or low-carb (i.e. no noodles!). If you feel experimental, you can even add lamb cubes, pieces of fish and make it a fish curry, or even frozen or fresh shrimp! If you love your carbs, feel free to serve this over brown or white rice for a different dimension of flavors.



Ingredients (Please note * denotes an optional ingredient – the dish is perfectly delicious without these too!)

2 tablespoons vegetable oil
3 tablespoons chopped shallots
4 garlic cloves, minced (or you can use store-bought chopped garlic)
1 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
1 tablespoons minced peeled ginger (I freeze peeled ginger pieces and when I need it, I zest it and it’s wonderful and convenient!)
1 tablespoons Thai yellow curry paste
1 tablespoons curry powder
1-1.5 cans unsweetened coconut milk (13.5-14 ounces each), divided
2 cups chicken broth (or vegetable broth to make it vegetarian – store bought or homemade!)
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
1 cups of 1/2-inch cubes peeled sweet potato or ‘yam’ (can be red-skinned or not)
1/2 can of baby corn, rinsed and drained
1/2 can of bamboo shoots, rinsed and drained
1 cups of shelled, frozen organic edamame / soy beans (available in your local asian market!)
1 bunch (or more, if desired) dried rice vermicelli noodles or rice stick noodles*

Garnish options:
thinly sliced red onion
thinly sliced green onions
chopped fresh cilantro
Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds (for added spice!)
1 lime, cut into 6 wedges


Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder. Stir for 30 seconds to let it cook. Now add all 3 cans of the coconut milk, chicken broth, fish sauce, and sugar. Using a whisk, incorporate everything together (sometimes coconut milk has thicker parts that need whisking), and bring to boil.

Add sweet potato and cook for about 7 minutes on low-medium heat, maintaining a simmer. Now add frozen edamame, baby corn, and raw noodles and cook for another 5-8 minutes.

Cover pot with lid and turn heat to lowest setting to keep warm until you serve. (Note: Make sure you taste a piece of your sweet potato before you serve it to make sure it’s cooked through – you should be able to easily prick it with a fork!).

Serve hot!

Garnish with options such as: chopped red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges, if desired, and serve.

5 thoughts on “Spicy Thai Noodle Curry Soup with Sweet Potato and Edamame

  1. Hi Priyanka,

    I spotted this on Twitter, and decided to make it the same day. The only ingredient I didn’t have on hand was noodles to I went out to get them, and then promptly forgot to include them. Oh well, I will add them for lunch tomorrow.

    Thanks for the tip on whisking in the coconut milk. So simple, but I’d never thought of it before.

    (Oh, it might be good to specify the size of the coconut milk cans.)

    Thanks for dinner!

    • Dear Nikki, thank you so much for your comment and trying out my recipe! 🙂 I am glad you enjoyed it! I will absolutely update the recipe with the size of the coconut milk cans (they are between 13.5-14 oz each, depending on the brand you buy). I realized that I also tend to cook larger serving sizes, so I will start updating my recipes to include how many servings my recipe yields so people can increase / decrease based on their needs. Thanks again for viewing my blog 🙂

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