Vegan Thai Red Curry
This vegan Thai red curry is a quick, one-pot noodle soup made with coconut milk, red curry paste, and vegetables. It’s ready in under 30 minutes and delivers a rich, spicy, and creamy broth with minimal effort.
For even more tempting Thai recipes, make sure to take a peek at this delicious Thai salad with tofu and peanut sauce, classic pad Thai with a plant-based twist, and our cozy Thai-inspired noodle soup!
Why This Thai Curry Soup Works
- Coconut milk balances the heat of the curry paste for a smooth, creamy broth
- Cooking the curry paste first deepens flavor and removes raw bitterness
- Vermicelli noodles absorb the broth quickly without overcooking
- Crisp-tender vegetables keep texture instead of turning mushy
Key Ingredients
Here’s a quick glance at what you’ll need to make this vegan Thai red curry recipe:
- Rice Vermicelli Noodles – These noodles are thin and cook quickly—perfect for this quick curry. Sometimes they’re also called Maifun noodles if you can’t find vermicelli.
- Thai Red Curry Paste – A flavorful melody of red chili peppers, garlic, sea salt, lemongrass, and turmeric, this paste is the star ingredient of this Thai red curry. Make sure to check the ingredients because some red curry paste contains shrimp paste.
- Coconut Milk – Use full-fat for a thicker, richer broth. Light coconut milk will result in a noticeably thinner, less creamy curry.
- Tons of Vegetables – In this vegan curry we use broccoli, green beans, carrots and cherry tomatoes. Some other vegetables that go great in curries are bell peppers, zucchini, snap peas, bok choy, and cauliflower.
- Sugar – Helps to balance the heat. Or if you’re feeling up for it, go all in with spicy maple syrup instead of sugar to double down on the spicy flavor.
How To Make This Curry
Are you a visual learner? We’ve got the step-by-step process with photos right here!
Step 1: Make Soup Noodles – 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. Do not over-soak the noodles—they will continue softening in the hot broth and can become mushy. Transfer to a colander over the sink to drain and rinse with cold water to stop the cooking process.
Step 2: Prepare Curry Paste – 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: Create Curry Broth for Soup – 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: Finish Curry Broth – Add the soy sauce, sugar and lime juice and stir well. Taste and adjust the seasonings as necessary. Remove from the heat.
Step 5: Portion Out and Serve – 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!
Expert Tips
- Cook the curry paste before adding liquid to develop deeper flavor
- Don’t overcook vermicelli noodles—they soften quickly and can become mushy
- Add lime juice at the end to keep the flavor bright and fresh
- Use full-fat coconut milk for proper texture—low-fat versions dilute the broth
- Taste before serving—curry paste brands vary widely in salt and spice
Serving Tips and Suggestions
This vegan Thai red 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!
- Adjust the Heat to Your Taste – Serve with sliced fresh chilies, chili flakes, or a drizzle of chili oil on the side. This way, everyone can control how spicy they want their bowl to be.
- Add Extra Veggies or Protein – Toss in sautéed tofu, mushrooms, or extra steamed veggies like bok choy (such as in this bok choy soup) or bell peppers. This makes the soup more filling while keeping it balanced and colorful.
- Serve with Steamed Rice – A great way to make the meal more filling and satisfying. You can enjoy the soup as a noodle dish and also add spoonfuls of steamed sticky rice into the broth for an extra hearty, comforting bite.
FAQs
Red curry is a Thai curry made with red chili peppers, herbs, spices, and coconut milk, which gives it a rich, creamy texture and a bold, slightly spicy flavor. It’s commonly used in soups, sauces, and stir-fries and is known for being more vibrant and a bit spicier than milder curries like yellow curry.
This red curry soup with vegetables will last about 3–4 days in the fridge when stored in an airtight container. For best results, let it cool completely before storing and reheat gently on the stove or in the microwave.
Yes! Start by using light coconut milk or replacing part of the coconut milk with a lower-fat plant-based milk or vegetable broth. You can also reduce the overall amount of oil used and load up on extra veggies and broth to keep it filling while keeping the richness lighter.
More Vegan Curries and Soups
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!
If you make this vegan Thai red curry recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Thai Red Curry
Ingredients
- 6 ounces rice vermicelli noodles, or your favorite rice noodle (dry)
- 2 tablespoons vegetable oil, for pan
- 4 ounces Thai red curry paste, (or about 6 tablespoons, vegan)
- 3 cups vegetable broth, (or the equivalent amount of bouillon and water)
- 1 14-ounce can full-fat coconut milk
- 2 cups broccoli, cut into florets (you can also slice the broccoli stalk and add that in)
- 8 ounces green beans, ends trimmed, sliced into three bite-sized pieces each
- 2 medium carrots, peeled and sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 16 cherry tomatoes, quartered (optional)
- ½ cup chopped cilantro
- ¼ cup roughly chopped peanuts
- 1 lime , sliced into wedges, for garnish
Instructions
- Bring a large pot of water to a boil, then turn off the heat. Add the rice vermicelli noodles and let them soak for 3–5 minutes, until softened. Drain in a colander and rinse under cold water to stop the cooking. Set aside.
- In a large saucepan, add the oil and heat it up over medium heat. Add the red curry paste and cook, stirring often, for about 5 minutes, until it deepens in color and becomes fragrant. If it starts sticking to the bottom, add a small splash of vegetable broth to loosen it up.
- Stir in the vegetable broth, coconut milk, broccoli, green beans, and carrots. Increase the heat to bring everything to a gentle boil, then lower to a simmer. Cook for 5–10 minutes, or until the vegetables are tender but still bright.
- Season with soy sauce, sugar, and lime juice. Taste and adjust as needed—more lime for brightness, more soy for depth, or a pinch of sugar if you want extra balance.
- To serve, divide the noodles into bowls and ladle the hot Thai red curry soup over top. Finish with fresh cherry tomatoes, chopped peanuts, cilantro, and a wedge of lime for garnish.
Notes
- Leftovers – This vegan Thai red curry soup will last about 3–4 days in the fridge when stored in an airtight container. For best results, let it cool completely before storing and reheat gently on the stove or in the microwave.
Nutrition
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Leave a Comment
This vegan Thai red curry is a delicious and comforting dish that’s packed with flavor. The coconut milk and red curry paste give it a rich and creamy texture while the vegetables and tofu provide a good source of vitamins and protein. The cilantro gives it a refreshing taste. You could also add some chickpeas or lentils to make it more filling.
Incredible curry noodle soup recipe! It’s tasty and easy to make, I’m obsessed!
It looks so yummy. I can’t wait to try it soon!
I love curries and am always so happy to try out a new recipe. This one is delicious and is definitely a keeper. Thank you for sharing.
I absolutely adore the warmth, flavor combinations, and noodle-y goodness of this dish!! I keep red curry paste and vermicelli noodles on hand in my pantry all the time because of this recipe 🙂 SO good!
I love Thai food! These noodles look incredible! 😀
Love the rich curry flavor… delicious noodle soup!
What a delicious meal!
This soup looks amazing! Love that it’s a quick recipe too!
A go-to dish for me!
Love making curries at home, and this was delish!