Red Curry Thai Noodle Soup
A rich, warming Red Curry Thai Noodle Soup made with creamy coconut milk, red curry paste, fresh vegetables, and rice noodles — all in one pot in 45 minutes. Mild enough for kids, endlessly customizable with whatever vegetables you have on hand, and incredibly flavorful from the very first bite. Vegan, oil-free, and naturally gluten-free.
Servings: 6
Calories: 332kcal
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.
Video
Notes
~ 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 - the fat will help release the oils from the spices in the paste and make your finished dish more flavorful.
~ You can swap in most vegetables that you have in your fridge, but be sure to keep the total measurements the same.
~ 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.
Nutrition
Serving: 1.5cups | Calories: 332kcal | Carbohydrates: 41g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Sodium: 419mg | Potassium: 735mg | Fiber: 6g | Sugar: 10g