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This Red Curry Thai Noodle Soup tastes like you ordered it from your favorite restaurant, but comes together in one pot in 45 minutes and costs a fraction of the price.
A rich, creamy coconut milk broth infused with red curry paste, fresh garlic, ginger, and a splash of coconut aminos creates a delicious base for tender vegetables and slurp-able rice noodles in a way that is genuinely hard to stop eating. Reader Celia called it “just addictive.” Reader Sue said it was “phenomenal” and immediately added it to her keeper file.
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The heat level is mild as written — Thai Kitchen red curry paste, which is what I use, is flavorful without being overwhelming. Want more heat? Add sliced Thai chiles, extra curry paste, or a few dashes of sriracha. Want to cool it down? A little extra coconut milk and a squeeze more lime does the trick.
It’s vegan, oil-free, and naturally gluten-free — and it works equally well as a cozy weeknight dinner and as something impressive enough to serve to guests.
Ingredients you need
Ingredient notes and substitutions
Don’t be deterred by the ingredient list. Some items can be swapped out for what you have on hand. And it all comes together easily.
- Red Curry Paste ~ This is obviously a necessity for a red curry soup. I use store-bought paste because it’s convenient. I prefer Thai Kitchen brand. It’s flavorful, yet mild in heat. Take note that some brands will be spicier than others. If you have a homemade red curry paste you love, feel free to use that.
If you have green curry paste, you can certainly make this into a green curry Thai noodle soup instead. Be aware that green curry tends to be spicier than red. - Aromatics ~ Fresh onions, garlic and ginger are really going to bring the curry flavors alive. Don’t be tempted to use powdered spices in place of fresh.
- Vegetables ~ I love cauliflower, zucchini and sweet bell pepper (any color is fine) in this dish. You could easily swap these out for what you have hanging out in your fridge. Broccoli, green beans, green peas, mushrooms or carrots would be delicious. Even winter squash or sweet potatoes would work, but note that they will take longer to cook. If you like it spicy, throw in some sliced hot Thai chiles.
- Coconut milk ~ Coconut milk is traditional in curry soup recipes. The flavors go so well together. It also helps make the Thai Noodle Soup creamy and balances out the heat. I suggest you go for full fat coconut milk from a can.
- Noodles ~ I typically use the Lotus Foods Organic Brown Rice and Millet Ramen. I get a big bag at Costco and use 3 of the “cakes” for this recipe. Any rice noodles will work. If you love ramen noodles, you’ll love my Vegan Instant Ramen Noodles recipe! Heck, you could even use traditional spaghetti noodles or any other noodle shape you like. It will certainly be far from traditional if you do that, but I am not one to stick to tradition while cooking anyway, so I say use what you have!
- Garnishes ~ Finish the soup with fresh lime juice, chopped cilantro, and green onions. You could use Thai basil if you hate cilantro. Other additions that would be delicious are chopped peanuts or a few dashes of hot sauce.
- Extras ~ I prefer the texture of this soup with veggies only. If you want to make it even heartier, you could add some baked tofu or a can of drained and rinsed chickpeas.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Start by chopping all the vegetables and aromatics so they are ready to go when called for. You can chop the garnishes, like green onions and cilantro while the soup is simmering.
- Step 1: Sauté the onions in a splash of coconut milk until soft and translucent.
- Step 2: Add the red curry paste and stir well to combine. Sauté for a minute or two until fragrant.
- Step 3: Add the garlic, ginger, bell pepper, cauliflower, and zucchini. Mix well to coat all the vegetables in the curry paste.
- Step 4: Add the broth, coconut aminos and remaining coconut milk and stir well to combine. Simmer for 15 to 20 minutes until the vegetables are tender.
- Step 5: Add the ramen noodles to the pot and simmer for 4 to 5 minutes until cooked through.
- Step 6: Add the green onions, lime juice, and cilantro. Stir well, taste and adjust seasonings as necessary.
Storage and freezing
Fridge: Leftovers of this vegan Thai Noodle Soup will last for several days in an airtight container in the fridge.
Freezer: I don’t recommend freezing this soup as the noodles will get too mushy after thawing and reheating.
Reheating tip: The noodles will continue to absorb the broth as the soup sits in the fridge — leftovers will be noticeably thicker than the freshly made soup. Add a splash of vegetable broth or water when reheating to loosen it back up. Taste and adjust seasoning after reheating, as the flavors can intensify overnight.
Pro tips and tricks
~ Chop all your veggies and aromatics before you begin cooking, so everything is ready when you need it.
~ Use a little of the coconut milk to sauté the red curry paste and aromatics. The fat will help release the fat-soluble compounds from the spices in the paste, garlic, and ginger and make your finished dish more flavorful without the need for added oil.
~ You can swap in most vegetables that you have in your fridge, but be sure to keep the total measurements the same.
~ The noodles will absorb liquid as the soup sits. If you’re making this for leftovers or a crowd, you can cook the noodles separately and add them to individual bowls rather than the whole pot. This prevents them from getting overly soft and keeps the broth from thickening too much overnight.
~ Don’t forget the garnishes! While I call them garnishes, they bring tons of flavor and the soup won’t feel finished without them.
~ Add a few dashes of hot sauce if you like more heat.
~ Add a bit more coconut milk, an extra sprinkle of sugar or another squeeze of lime, if you want to tame down the heat.
~ Always taste and adjust the seasoning to your liking before serving.
FAQs
Nope. Rice noodles cook in just a few minutes. Simply add them dry to the hot pot of soup and stir so they don’t clump.
Each brand is a little different. The Thai Kitchen brand I use contains red chili pepper, garlic, lemongrass, shallots, coriander, and lime peel.
If you want to make your own, try this recipe.
If you like your curry spicy, feel free to add a few dashes of hot sauce. You can also add chopped dried red chiles or slices of fresh red chiles.
While this particular curry has just a mild heat, if you are sensitive to spicy dishes and find it too much, you can add more coconut milk. More lime juice and another sprinkle of coconut sugar should also tame the heat a bit.
Yes — green curry paste works well in this recipe and gives you a slightly different flavor profile. Be aware that green curry tends to be spicier than red, so start with 2 tablespoons instead of 3 and taste before adding more. The finished soup will have a greener color and a brighter, more herbaceous flavor.
Light coconut milk works and will make the broth slightly thinner and less rich. Full-fat coconut milk gives you a creamier, more restaurant-style result, which is why I recommend it. If you use light coconut milk, you may want to reduce the amount of broth slightly to compensate for the thinner consistency.
The rice noodles continue absorbing the broth as the soup cools and sits in the fridge — this is completely normal. Simply add a splash of vegetable broth or water when reheating and stir well. If you know you’re making this for leftovers, consider cooking the noodles separately and adding them to individual bowls so they don’t absorb all the broth overnight.
More vegan curry recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Red Curry Thai Noodle Soup
Recommended Equipment
Ingredients
- 1 can (13.5 oz) full fat coconut milk divided
- 1 red onion diced
- 3 cloves garlic minced
- 1 inch ginger peeled and minced
- 3 tablespoons red curry paste I like Thai Kitchen
- 2 cups chopped cauliflower about ½ of a head
- 1 zucchini chopped
- 1 sweet bell pepper (any color) chopped
- 6 cups vegetable broth
- 2 tablespoons coconut aminos or tamari or soy sauce
- 8 ounces rice noodles or noodles of choice
- juice of 1 lime
- 1-2 teaspoons coconut sugar or brown sugar
- 2 green onions sliced
- 2-3 tablespoons chopped cilantro
- salt and pepper to taste
Instructions
- Add ¼ cup coconut milk to a soup pot and heat over medium heat. Add the onion and sauté 5 to 6 minutes, until soft and translucent.
- Add the red curry paste, stir well to combine, and sauté 1 to 2 minutes until fragrant.
- Add the garlic, ginger, cauliflower, zucchini, and bell pepper. Stir well to coat all the veggies in the curry paste.
- Add the broth, coconut aminos, and remaining coconut milk. Stir well. Simmer for 15 minutes or until the vegetables are tender.
- Add the noodles and cook for 4 to 5 minutes until cooked through.
- Add the lime juice, coconut sugar, green onions and cilantro. Stir well. Taste and adjust seasonings to your liking, adding salt and pepper or any additional seasoning as necessary.
- Serve hot.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Kyla
Really delicious and easy to make!
Jenn Sebestyen
Thank you, Kyla. I’m so happy to hear you enjoyed it!
Eva
Delicious soup. Made it today and for sure will make it again!
Jenn Sebestyen
I’m so glad you love it. Thank you, Eva!
Joanne
Made this tonight and it was delicious!!! Added some carrots and celery too. Not too spicy, just right. Thanks for this wonderful recipe.
Jenn Sebestyen
I’m so glad you loved it, Joanne! Thank you so much for your comment.
Julie
Great basic step by step! Even with some amendments it hit the spot for our family. A nice way to change it up and avoid having animal protein while still getting a satisfying meal. I added Sriracha but husband and 12yo didn’t. Bookmarked!
Jenn Sebestyen
Thanks, Julie! So glad you all enjoyed it!
Celia
so good. just addictive! i add lots of nooodles.
Jenn Sebestyen
So glad you enjoyed it. Thanks, Celia!
Elsie
I especially enjoyed making this recipe, it is super delicious . I haven’t added the noodles or lime juice yet and it’s so flavourful and warming.
Unlike many other Thai recipes, this one I doesn’t call for lemongrass for which I’m thankful because lemongrass is difficult to find and cut.
Jenn Sebestyen
I’m so glad you enjoy it, Elsie. Thank you for your feedback!
Kelli
I loved the flavor of this soup..couldn’t get my kids to try it but my husband and I enjoyed it. I added Bok Choy and some water chestnuts for crunch. I didn’t have red onion so I used a yellow one. I wonder how much different the flavor would be. I will definitely make this again!
Jenn Sebestyen
So glad you enjoyed it, Kelli!
Chris
This soup was awesome! I added a full head of cauliflower, a green pepper and a block of pressed cubed tofu! MAGIC! Mine was really thick, more like a stew. Of course more liquid could have been added.
Thanks Jenn!
Jenn Sebestyen
So glad you loved it, Chris. I’m sure it was thicker because you added extra ingredients. If you have leftovers, it will thicken up even more as the noodles continue soak up some of the liquid. You will probably need to add more broth when reheating. As always, thanks for your feedback!
Sue
This is phenomenal! Thanks for the wonderful recipe; it’s a keeper.
Jenn Sebestyen
So happy you love, Sue! Thank you!
Anne
Healthy and easy!
Jenn Sebestyen
So glad you loved it, Anne! Thank you!