This vegan Thai red curry noodle soup is the ultimate cozy soup that’s bursting with vibrant flavors. Featuring a heavenly combination of creamy coconut milk, fragrant spices, and tender noodles, this soup is also super easy to make in just 30 minutes.
Few things are more satisfying than a creamy, spicy broth at the end of a busy day, and this Thai red curry noodle soup surely delivers on this front.
This warm and comforting soup is super easy to make and is just the kind of treat you need on those days when you’re super close to ordering a takeaway.
What’s even better is that this Thai curry soup is made in one pot — you don’t even need to cook the noodles separately!
Why you’ll love this Thai red curry noodle soup
- The rich and creamy broth makes it the perfect comfort food.
- The mix of spices and aromatics creates an amazingly delicious Thai-inspired taste.
- This curry noodle soup recipe is perfect for busy weeknight dinners as it comes together in just 30 minutes.
Ingredients and substitutions
Avocado oil — You can substitute avocado oil with coconut oil or any other neutral-tasting oil.
Onion — I used yellow onion in this Thai curry soup, but any type of onion would do.
Veggies — I made this soup with red bell peppers and zucchini but feel free to mix and match your favorite veggies. Carrots, snap peas, mushrooms or even spinach are all excellent choices.
Garlic + fresh ginger — I highly recommend using fresh garlic and ginger in this soup for the best flavor.
Coconut milk — Use full-fat coconut milk for the best texture in this Thai coconut curry soup.
Soy sauce — I used low-sodium soy sauce in this soup. You can use Tamari or coconut aminos as a gluten-free or soy-free alternative.
Rice noodles — Thin or medium rice noodles are perfect in this soup. You can use any type of noodles you like, such as udon or soba noodles.
Thai basil leaves — If you can't find Thai basil, you can use regular basil or cilantro (coriander).
How to make red curry noodle soup
Heat the avocado oil in a large pot or Dutch oven over medium heat and sauté the onion and red bell pepper for 4-5 minutes until softened.
Stir in the garlic and ginger and continue to cook for 1-2 minutes until fragrant.
Next, add the Thai red curry paste and cook for 1-2 minutes until it becomes fragrant and slightly darkens in color.
Add the sliced zucchini to the pot and stir to coat with the curry paste. Cook for an additional 2-3 minutes until the zucchini begins to soften.
Pour in the vegetable broth, coconut milk, soy sauce and light brown sugar. Mix well to combine and bring the soup to a simmer.
Stir in the lime juice, then add the rice noodles and cook for 5 minutes (or as instructed on the package).
Stir in the Thai basil leaves, adjust the seasoning and serve hot.
Leftovers and storage
- Store any leftover Thai red curry soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup gently over low heat on the stovetop or in the microwave. Add a splash of water or vegetable broth if it looks too thick.
- You can freeze this soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe notes and tips
- Customize the spiciness of the soup by adjusting the amount of Thai red curry paste.
- Feel free to add some tofu or chickpeas for extra protein.
- You can add some kaffir lime leaves for extra flavor.
- If you're short on time, use pre-cooked noodles. Add them to the soup during the last few minutes of cooking to heat them through.
If you liked this Thai curry noodle soup, you might also like some of my other easy vegan soups:
- Vegan Golden Soup
- Veggie Mulligatawny Soup
- Mushroom Barley Soup
- Instant Pot Red Lentil Soup
- Potato Kale Soup