Vegan Curry (Thai Red Curry with Vermicelli Noodles)
In less than 30 minutes, you can have a vegan curry 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 red curry 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!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: Thai
Servings: 4
Calories: 567kcal
Author: Adapted from Melissa Copeland's Recipe
Ingredients
6ouncesrice vermicelli noodles(dry)
2tablespoonsvegetable oilfor pan
4ouncesThai red curry paste(or about 6 tablespoons, vegan)
3cupsvegetable broth(or the equivalent amount of bouillon and water)
114-ounce canfull-fat coconut milk
½headbroccolicut into florets (you can also slice the broccoli stalk and add that in)
12green beansends trimmed, sliced into three bite-sized pieces each
2carrotspeeled and sliced
1tablespoonsoy sauce
1teaspoonsugar
1tablespoonlime juice
16cherry tomatoesquartered (optional)
½cupchopped cilantro
¼cuproughly chopped peanuts
1lime sliced into wedges, for garnish
Instructions
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 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. 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, cilantro, and a lime wedge.
Notes
The original recipe called for 3 tablespoons of Red Curry Paste. We increased the amount to a full small jar (4 ounces) because we preferred the stronger flavor. If you'd like a very lightly flavored and not-too-spicy soup, you can use as little as 3 tablespoons of curry paste. Leftovers - Store leftover vegan curry in an airtight container in the refrigerator for up to 5 days.