Creamy and flavorful Thai Red Curry Noodle Soup that’s simple and easy to make.
This Thai Red Curry Noodle Soup is filled with flavorful roasted veggies, spicy Thai curry flavor, and creamy coconut milk.
A cozy, comforting, and flavorful soup to enjoy on a chilly day. This Thai Curry Noodle Soup is full of flavor from fresh lemongrass, high-quality Thai red curry paste, creamy coconut milk, and Thai basil.
This recipe can easily be made vegan by omitting the fish sauce. You can also add protein, such as shredded chicken or baked tofu!
How to make Thai Red Curry Noodle Soup:
- Preheat oven to 425°F. Add cauliflower, eggplant, and bell pepper to baking sheet. Toss with 1 tbsp olive oil and ½ tsp kosher salt. Bake for 25-30 minutes until golden brown and crispy.
- Meanwhile, heat 1 tbsp oil in a large skillet over medium-high. Add garlic, ginger, and lemongrass. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Add red curry paste and 2 tbsp coconut milk. Stir well to combine. Cook for 2 minutes until fragrant. This step will release flavors from the curry paste.
- Pour in the remaining coconut milk, vegetable broth, brown sugar, and fish sauce. Bring to a low simmer and cook for 10-15 minutes until slightly thickened.
- Meanwhile, prepare rice noodles according to pkg directions. Once curry is done simmering, Stir in roasted veggies, lime juice, and 1 tsp kosher salt (adjusting to your taste). At this point, stir in your protein of choice if you’re choosing to add it.
- Serve curry over cooked rice noodles. Garnish with Thai basil and lime wedge. Enjoy!
Why you’ll love this Thai Red Curry Noodle Soup:
- Filled with crispy roasted veggies and a creamy broth
- Packed with flavor from fresh lemongrass, Thai red curry paste, and creamy coconut milk
- Simple and easy to make
- Mostly plant-based and can easily be made vegan by omitting the fish sauce.
- Easily adaptable – add protein of choice, such as chicken or tofu!
- Oh so delicious!
If you’re looking for more yummy curry recipes, you’ll also love this Creamy Harissa Chickpea Curry, this Thai Yellow Curry with Tofu, and this Vegan Butternut Squash & Chickpea Coconut Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy and flavorful Thai Red Curry Noodle Soup that's simple and easy to make.
- 2 tbsp neutral-flavored oil, divided
- ½ large head cauliflower, cut into small florets
- ½ large eggplant, cut into 1" cubes
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp minced fresh lemongrass
- 2 ½ tbsp Thai red curry paste*
- 2 ½ cups (~21 oz.) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tsp brown sugar
- 1 tsp fish sauce (optional, omit or sub vegan fish sauce)
- Kosher salt
- Juice from ½ lime
- 8 oz rice noodles
- To serve: Thai basil, lime wedges
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Preheat oven to 425°F. Add cauliflower, eggplant, and bell pepper to baking sheet. Toss with 1 tbsp olive oil and ½ tsp kosher salt. Bake for 25-30 minutes until golden brown and crispy.
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Meanwhile, heat 1 tbsp oil in a large skillet over medium-high. Add garlic, ginger, and lemongrass. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
-
Add red curry paste and 2 tbsp coconut milk. Stir well to combine. Cook for 2 minutes until fragrant. This step will release flavors from the curry paste.
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Pour in the remaining coconut milk, vegetable broth, brown sugar, and fish sauce. Bring to a low simmer and cook for 10-15 minutes until slightly thickened.
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Meanwhile, prepare rice noodles according to pkg directions. Once curry is done simmering, Stir in roasted veggies, lime juice, and 1 tsp kosher salt (adjusting to your taste). At this point, stir in your protein of choice if you're choosing to add it.
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Serve curry over cooked rice noodles. Garnish with Thai basil and lime wedge. Enjoy!
*The quality of your red curry paste will make or break this recipe. I highly recommend not purchasing the generic Thai Kitchen one. My favorites are Mae Ploy and Aroy-D.
