This Red Curry Thai Noodle Soup is a cozy vegan soup I love making when I want something creamy, flavorful, and comforting without spending too much time in the kitchen. I use red curry paste, coconut milk, tender vegetables, and rice noodles to create a warm bowl with mild heat and bright Thai-inspired flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (13.5 oz) full fat coconut milk
1 red onion, diced
3 cloves garlic, minced
1 inch ginger, peeled and minced
3 tablespoons red curry paste
2 cups chopped cauliflower
1 zucchini, chopped
1 sweet bell pepper, chopped
6 cups vegetable broth
2 tablespoons coconut aminos
8 ounces rice noodles
Juice of 1 lime
1 to 2 teaspoons coconut sugar
2 green onions, sliced
2 to 3 tablespoons chopped cilantro
Salt and pepper to taste
Directions
I add 1/4 cup of the coconut milk to a soup pot and heat it over medium heat. I add the diced onion and sauté it for 5 to 6 minutes, until it becomes soft and translucent.
Then I add the red curry paste and stir well to combine. I cook it for 1 to 2 minutes, until it smells fragrant.
Next I add the garlic, ginger, cauliflower, zucchini, and bell pepper. I stir everything well so the vegetables are coated in the curry mixture.
I pour in the vegetable broth, coconut aminos, and the remaining coconut milk. Then I stir well and simmer the soup for about 15 minutes, or until the vegetables are tender.
After that I add the rice noodles and cook them for 4 to 5 minutes, until tender.
Next I stir in the lime juice, coconut sugar, green onions, and cilantro. I taste the soup and adjust it with salt and pepper as needed.
I serve it hot.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 332 kcal per serving
Variations
I like adding mushrooms, broccoli, spinach, snap peas, or carrots when I want more vegetables. For extra protein, I add tofu, chickpeas, or edamame.
When I want more heat, I add extra red curry paste or a pinch of chili flakes. When I want a milder soup, I use less curry paste and add a little more coconut milk.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since rice noodles can absorb broth as they sit, I like adding a splash of vegetable broth or water before reheating.
I reheat the soup gently on the stove over medium-low heat, stirring often. I can also reheat it in the microwave in short intervals until warm.
FAQs
Can I make this soup gluten-free?
Yes, I can make it gluten-free by using gluten-free rice noodles and checking that the red curry paste and coconut aminos are certified gluten-free.
Can I use light coconut milk?
Yes, I can use light coconut milk, but the broth will be less creamy. I prefer full fat coconut milk for the richest texture.
Can I make this soup spicier?
Yes, I add more red curry paste, chili flakes, or a little chili oil when I want extra heat.
Can I prepare this soup ahead of time?
Yes, I can make the broth and vegetables ahead of time, then add the noodles when I reheat it so they stay tender and do not get too soft.
What can I serve with this soup?
I like serving it with lime wedges, extra cilantro, or a simple cucumber salad for a fresh side.
Conclusion
This Red Curry Thai Noodle Soup is creamy, colorful, and full of comforting flavor. I love how easy it is to make in one pot, and I like that I can adjust the vegetables, spice level, and toppings based on what I have available.
📖 Recipe:
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Red Curry Thai Noodle Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A creamy and comforting Red Curry Thai Noodle Soup made with coconut milk, tender vegetables, and rice noodles, infused with warm spice and bright lime flavor. Perfect for a quick and satisfying vegan meal.
Ingredients
1 can (13.5 oz) full fat coconut milk
1 red onion, diced
3 cloves garlic, minced
1 inch ginger, peeled and minced
3 tablespoons red curry paste
2 cups chopped cauliflower
1 zucchini, chopped
1 sweet bell pepper, chopped
6 cups vegetable broth
2 tablespoons coconut aminos
8 ounces rice noodles
Juice of 1 lime
1 to 2 teaspoons coconut sugar
2 green onions, sliced
2 to 3 tablespoons chopped cilantro
Salt and pepper to taste
Instructions
- Add 1/4 cup of coconut milk to a soup pot over medium heat. Add diced onion and sauté for 5 to 6 minutes until soft and translucent.
- Stir in red curry paste and cook for 1 to 2 minutes until fragrant.
- Add garlic, ginger, cauliflower, zucchini, and bell pepper. Stir well to coat vegetables in the curry mixture.
- Pour in vegetable broth, coconut aminos, and remaining coconut milk. Stir and simmer for about 15 minutes until vegetables are tender.
- Add rice noodles and cook for 4 to 5 minutes until tender.
- Stir in lime juice, coconut sugar, green onions, and cilantro. Adjust seasoning with salt and pepper to taste.
- Serve hot.
Notes
Add mushrooms, broccoli, spinach, snap peas, or carrots for more variety.
For extra protein, include tofu, chickpeas, or edamame.
Adjust spice by increasing or reducing red curry paste or adding chili flakes.
Use light coconut milk for a lighter broth, though it will be less creamy.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Add extra broth or water when reheating as noodles absorb liquid.
Reheat gently on the stove or in short microwave intervals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 332 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
