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Thai Red Curry Noodle Soup

Creamy and flavorful Thai Red Curry Noodle Soup that's simple and easy to make.

Course Main Course
Keyword plant-based, soup recipe, Thai red curry noodle soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve curry over cooked rice noodles. Garnish with Thai basil and lime wedge. Enjoy!

Recipe Notes

*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.