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Spicy Red Curry Noodle Soup | World of Vegan | #curry #soup #red #noodles #spicy #indian #vegan #worldofvegan

Red Curry Noodle Soup

  • Author: Melissa Copeland
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Main Course, Soup
  • Cuisine: Thai
  • Diet: Vegan


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))


  1. 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.

  2. 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.

  3. 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.

  4. Add the soy sauce, sugar and lime juice. Taste and adjust the seasonings as necessary. Remove from the heat.

  5. 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