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This vegan Curry Noodle Soupsimmers vegetables and rice noodles in an aromatic,creamy,and bold Thai red curry broth. It’s one of the best cold-weather comfort foods that’s ready in under 30 minutes!
If you’re a fan of quick and easy curry recipes,like my chickpea cauliflower curryor this healthy curry beef bowl,then you’re going to love this Red Curry Noodle Soup.
Everything you love about Thai red curry is in this irresistibly cozy and slurp-worthy soup. The red curry paste and coconut milk-infused broth is deeply flavorful with just the right amount of heat,while the chewy,bouncy rice noodles turn this into a satisfying meal. Go ahead and customize it with some tofu or extra veggies if you want. There’s lots of room for your favorite mix-ins!
The best part? It all comes together in one pot in less than 30 minutes! You know you can rely on it to conquer your curry cravings in a hurry or when you’re looking for a quick comfort food.
Recipe features
- Tender rice noodles are simmered in a red curry and coconut-infused creamy broth for a soul-warming meal.
- A 30-minute,one-pot comfort food that’s inherently vegan!
- Easy to customize with your favorite veggies,proteins,and flavors.
Ingredients
Aromatics–Sautéed onion,red bell pepper,ginger,and garlic cloves lend layers of savory and sweet flavors. I like red bell peppers best for their sweetness but any color of bell pepper will work here.
Red curry paste–The star ingredient that infuses the soup with its distinct fiery red curry flavor. My favorite red curry paste is by Thai Kitchen. It’s easy to find and the spice level is pretty mild;however,if you’re worried about the heat,make the soup with 1 or 2 tablespoons to start,then give it a taste and add more as needed.
Coconut milk–It makes the soup creamy and tones down the heat. If you have a coconut aversion,use an equal amount of cashew cream,oat milk,soy milk,or heavy cream instead.
Rice noodles–You can use any variety of rice noodles here. Thin vermicelli rice noodles are delicate and cook quickly,while wider rice noodles (like pad Thai noodles) are chewier. If you plan on saving the leftover soup for later,then I recommend opting for larger rice noodles since they hold up better in the broth.
Flavor boosters–To really amp up those Thai-inspired flavors,I stirred soy sauce,brown sugar,and fresh lime juice into the soup at the end. For a gluten-free option,substitute tamari or coconut aminos for the soy sauce.
Instructions
Step 1:Sauté the aromatics.Sauté the onion and bell pepper in a large pot until they start to soften. Stir in the ginger,garlic,salt,and curry powder,and sauté for one more minute.
Step 2:Add the curry paste.Stir in the red curry paste,then add the coconut milk and broth.
Step 3:Cook the noodles.Bring the soup to a boil,then reduce the heat to a simmer. Add the rice noodles and cook until they’re tender.
Step 4:Adjust the flavor,then serve.Stir in the soy sauce,brown sugar,and lime juice. Taste the soup and adjust the flavors as needed. Ladle the Thai curry noodle soup into bowls and top with your desired garnishes and toppings. Enjoy!
Tips and FAQs
- Taste the soup before serving and adjust as needed. Too salty? Add more lime juice. Too spicy? More brown sugar and lime juice can mellow out the heat. Lacking depth? Add an extra dash of soy sauce or a sprinkle of salt.
- “Blooming” the red curry paste is the key to developing the soup’s rich and complex flavors. Stir it into the aromatics and cook it in the hot pan for 1 or 2 minutes. You’ll know it’s been cooked long enough when it becomes fragrant and slightly darker in color.
Tip
Rice noodles cook quickly,usually in 5 minutes or less. To prevent them from overcooking and becoming mushy,always add them to the broth towards the end of cooking. Then,when they’re tender,immediately remove the pot from the heat.
Add-in ideas for curry noodle soup
Turn your curry soup into an indulgent meal with any of these delicious add-ins:
- Chicken–Stir pre-cooked shredded chickenin at the end to let it warm through.
- Shrimp –Add peeled,deveined shrimp in the last 3 to 4 minutes. Remove the soup from heat as soon as they turn pink.
- Fish –Add bite-size chunks of fresh cod,tilapia,or halibut in the last 5 minutes. Remove the soup from the heat as soon as the pieces turn opaque.
- Tofu–Bakeor air frypressed,extra-firm tofu until golden brown,then add it to the soup just before serving to keep it crispy.
- Vegetables –Love veggies? Consider sautéeing mushrooms with the onion and peppers or adding thinly sliced carrots,zucchini,or baby bok choy during the last few minutes. For extra greens,stir in fresh spinach or kale at the end.
Serving suggestions
Enjoy a bowl of Thai curry noodle soup for a light and flavorful lunch or dinner. Just don’t forget the toppings! They add color and more depth to every bowl. Here are some ideas:
- Keep things fresh with sliced green onions and herbs,like cilantro,Thai basil,curry leaves,or makrut lime leaves.
- If you like a little crunch,top your soup with crushed peanuts,crispy fried shallots,garlic chips,bean sprouts,or shredded cabbage.
- And for more heat,garnish with thinly sliced red chilis,chili flakes,or a drizzle of chili oil or sriracha.
To round out the meal,serve a spicy cucumber salador sesame tofu spring rollson the side to enhance the soup’s bold flavors. Or,to keep things simple,opt for a side of curry roasted cauliflower,Thai peanut cauliflower steaks,or steamed broccoliinstead.
Can I use green or yellow curry paste instead?
You can but the flavor profile will be different. Green curry paste is spicier and more herbaceous,with strong lemongrass and makrut lime flavors. Yellow curry paste is milder,with warm,earthy flavors from the turmeric.
What can I use instead of rice noodles?
Ramen or glass noodles (cellophane noodles) will work well as a substitute and can be simmered in the broth during the last few minutes,just like rice noodles. Dried udon,linguine,and spaghetti noodles are also good options but should be cooked separately and added to the soup at the end.
Is Thai red curry noodle soup vegan?
Yes,this soup is inherently vegan as long as it’s made with vegan-friendly red curry paste. Check the ingredients on the jar you buy to ensure it doesn’t contain shrimp paste or fish sauce. Thai Kitchen red curry paste is vegan-friendly!
Storage
Refrigerator:Transfer the leftover curry noodle soup to an airtight container and store it in the fridge for up to 4 days. Remember that the noodles will absorb the broth over time,so you’ll probably need to add another splash of broth before reheating.
Freezer:I recommend freezing the curry soup without the noodles because they become mushy when thawed. You can freeze the soup without the noodles for up to 3 months,then stir in some freshly cooked noodles while the leftovers are reheating.
Reheating:Warm the soup on the stovetop over medium heat or reheat it in the microwave in 30-second intervals,adding more broth as needed.
More soup recipes
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Curry Noodle Soup
This vegan Curry Noodle Soupsimmers vegetables and rice noodles in an aromatic,creamy,and bold Thai red curry broth. It’s one of the best cold-weather comfort foods that’s ready in under 30 minutes!
Servings:
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Instructions
Heat the oil in a dutch oven or large,heavy-bottomed pot over medium heat,then add the onion and bell pepper and sauté for 5 minutes. Then,add the ginger,garlic,salt,and curry powder and sauté for 1 minute.
Add the red curry paste and stir for 1-2 minutes,then pour in the coconut milk and broth.
Bring the soup to a boil,then reduce heat to a simmer and stir in the noodles. Simmer until the noodles are soft,about 5 minutes.
Add in the soy sauce,brown sugar and lime juice. Do a quick taste test and add more soy sauce/lime juice/salt as desired. Garnish with cilantro and Thai basil and enjoy!
Notes
*I recommend using Thai kitchen red curry paste. Other brands are much spicier,so 3 tablespoons might be too intense (it was for me anyway!);the soup is going to soak up a lot of the broth in the fridge,so you’ll probably need to add more when reheating.
Nutrition
Serving:1g| Calories:227kcal| Carbohydrates:27g| Protein:3g| Fat:13g| Saturated Fat:10g| Polyunsaturated Fat:0.4g| Monounsaturated Fat:2g| Sodium:1149mg| Potassium:190mg| Fiber:1g| Sugar:5g| Vitamin A:1730IU| Vitamin C:22mg| Calcium:31mg| Iron:2mg
