Vegan Thai Red Curry

A bowl of Thai curry in a white bowl, garnished with a lime wedge.

Print Recipe

4.91 from 11 votes

In less than 30 minutes, you can have a vegan Thai red curry that tastes as if it’s been simmering all day. The secret is the Thai red curry paste, which brings all the flavor to the party with no work on your part, and can be found in most supermarkets. This delicious red curry broth combined with a mixture of vegetables—feel free to use whatever is in season—and rice noodles make for one slurp-worthy soup. Red curry noodle soup for the win!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Soup

Cuisine: Thai

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 567kcal

Author: Michelle Cehn

Ingredients

6 ounces rice vermicelli noodles or your favorite rice noodle (dry)
2 tablespoons vegetable oil for pan
4 ounces Thai red curry paste (or about 6 tablespoons, vegan)
3 cups vegetable broth (or the equivalent amount of bouillon and water)
1 14-ounce can full-fat coconut milk
2 cups broccoli cut into florets (you can also slice the broccoli stalk and add that in)
8 ounces green beans ends trimmed, sliced into three bite-sized pieces each
2 medium carrots peeled and sliced
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon lime juice
16 cherry tomatoes quartered (optional)
½ cup chopped cilantro
¼ cup roughly chopped peanuts
1 lime sliced into wedges, for garnish

Instructions

Bring a large pot of water to a boil, then turn off the heat. Add the rice vermicelli noodles and let them soak for 3–5 minutes, until softened. Drain in a colander and rinse under cold water to stop the cooking. Set aside.
In a large saucepan, add the oil and heat it up over medium heat. Add the red curry paste and cook, stirring often, for about 5 minutes, until it deepens in color and becomes fragrant. If it starts sticking to the bottom, add a small splash of vegetable broth to loosen it up.
Stir in the vegetable broth, coconut milk, broccoli, green beans, and carrots. Increase the heat to bring everything to a gentle boil, then lower to a simmer. Cook for 5–10 minutes, or until the vegetables are tender but still bright.
Season with soy sauce, sugar, and lime juice. Taste and adjust as needed—more lime for brightness, more soy for depth, or a pinch of sugar if you want extra balance.
To serve, divide the noodles into bowls and ladle the hot Thai red curry soup over top. Finish with fresh cherry tomatoes, chopped peanuts, cilantro, and a wedge of lime for garnish.

Notes

Leftovers - Store leftover vegan curry in an airtight container in the refrigerator for up to 5 days.

Nutrition