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 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?
It’s loaded with flavor and is very easy to make—you can make the whole thing in under 30 minutes! This recipe is adapted from the Thai red curry vermicelli noodle soup recipe in the 30-Minute Frugal Vegan Recipes cookbook by Melissa Copeland.
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. When speaking of curry this seems obvious, but it should be noted that 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.
Step 1: Start by cooking the rice vermicelli noodles first. Bring a pot of water to a boil, then turn off the heat. Add the rice vermicelli and soak for 3 to 5 minutes until soft. Transfer to a colander over the sink to drain and rinse with cold water to stop the cooking process.
Step 2: In a large 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. Add a few splashes of vegetable stock if it starts sticking to the bottom of the pan.
Step 3: Add the vegetable broth (or bouillon and water), coconut milk, broccoli, green beans, and carrots. Stir well to combine. 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.
Step 4: Add the soy sauce, sugar and lime juice and stir well. Taste and adjust the seasonings as necessary. Remove from the heat.
Step 5: Divide the noodles among 4 bowls and ladle the vegan curry over them. Garnish each bowl with cherry tomatoes, chopped peanuts, cilantro, and a lime wedge. Enjoy!
This vegan curry 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 yellow curry powder instead.
Also, you can 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.
And don’t miss our round-up of the best vegan soups we’ve ever made! If you’re searching for more Thai-inspired meals, make sure to take a peek at this terrific Tofu Satay appetizer. It’s super easy to make and oh-so-tasty!
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. Article written by Beatriz Buono-Core and edited by Rachel Lessenden. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.