Looking for the perfect red curry noodle soup? This is the one, sweet friend! This spicy red curry noodle soup is made with vermicelli rice noodles, Thai red curry paste, coconut milk, and loads of veggies. It’s delicious, simple, and perfect for a chilly day. It’s also vegetarian, vegan, dairy-free, and plant-based!
Sometimes a rare and delicious recipe comes along that combines all your favorite dishes in one! This super comforting Thai-inspired red curry noodle soup from the 30-Minute Frugal Vegan Recipes cookbook is one of those. It has the savory deliciousness of red curry, the hot kick of spicy soup, and the yumminess of noodles. That sounds pretty perfect, doesn’t it?
What Is Red Curry?
If you’ve never tried red curry before, then you’re in for a treat! From the curry family, I would say that the yellow one is the most known, followed by green, so what exactly is a red curry? What does it taste like? These incredible Thai flavors are so special it makes them hard to describe, but let’s give it a go!
Let’s begin by stating that it is hot. I know, duh! But it’s definitely hotter than yellow curry (which is the mildest curry), so beware!
The color of the curry is determined by their predominant ingredients. Yellow curry has turmeric, green curry has a series of green leaves (like coriander), and red curry can have up to 20 different varieties of red chilies! Now don’t panic, these intense and spicy flavors go so well with coconut milk. It makes them milder and creamy and a true crowd favorite.
Modify This Curry Noodle Soup to Your Liking!
This red curry noodle soup recipe is so good. But if you’re not into super spicy food, then I encourage you not to give up on this recipe. Just modify it a bit!
Like we discussed already, this recipe has so many fantastic elements you can play around with to suit your taste. How? Just reduce the amount of red curry paste or simply use some powdered yellow curry instead. Also, add some more coconut milk or a dollop of coconut cream to make it creamier and reduce the intensity of the spices. We love it when you tune into your intuition in the kitchen to make our recipes your own.
On a Vegan Soup Frenzy?
And don’t miss our round-up of the best vegan soups we’ve ever made!Print
In less than 30 minutes, you can have a soup that tastes as if it’s been simmering all day. The secret is the Thai red curry paste, which brings all the flavor to the party with no work on your part, and can be found in most supermarkets. This delicious broth combined with a mixture of vegetables— feel free to use whatever is in season—and rice noodles make for one slurp-worthy soup. Red curry noodle soup for the win!
- 6 ounces of dried rice vermicelli noodles
- 2 tablespoons of vegetable oil (for pan)
- 3 tablespoons of vegan Thai red curry paste
- 3 cups of vegetable broth ((or the equivalent amount of bouillon and water))
- 1 can of coconut milk (14 oz)
- ½ of a head of broccoli (cut into florets)
- 12 green beans (ends trimmed, sliced into three bite-sized pieces each)
- 2 medium carrots (peeled and sliced)
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 tablespoon of fresh lime juice
- 16 cherry tomatoes (quartered )
- ½ cup of fresh cilantro (chopped (optional))
- ¼ cup peanuts (roughly chopped (optional))
- lime wedges (for garnish (optional))
Bring a pot of water to a boil, then turn off the heat. Add the rice vermicelli and soak until soft, 3 to 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
In a saucepan, heat the oil over medium heat. Add the curry paste and fry, stirring frequently, until it has darkened in color and is very fragrant about 5 minutes. If it starts to stick on the bottom of the pot, add a few splashes of vegetable stock.
Add the vegetable broth (or bouillon and water), coconut milk, broccoli, green beans, and carrots. Increase the heat to bring to a boil, then lower to a gentle simmer. Simmer until the veggies are crisp-tender, 5 to 10 minutes.
Add the soy sauce, sugar and lime juice. Taste and adjust the seasonings as necessary. Remove from the heat.
Divide the noodles among 4 bowls and ladle the soup over them. Garnish each bowl with cherry tomatoes, chopped peanuts, lime wedges, and your choice of other garnishes.
Keywords: vegan, thai, asian, soup, dinner, recipe, easy
About The Cookbook
Melissa Copeland is on a mission to prove that eating a plant-based diet doesn’t have to be expensive! She is the creator of the blog The Stingy Vegan and is committed to helping us eat delicious food while staying on budget. This book is amazing! You’ll be tempted by recipes like smoky mushroom fajitas, beans on garlic toast and berry yogurt parfaits.
If you’re looking for a great resource to help you eat vegan on a budget, the 30-Minute Frugal Vegan Recipes cookbook will be your friend!
This vegan Thai red curry noodle soup recipe is reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copelan. All rights reserved. Please note that this article contains affiliate links which support our work at World of Vegan!