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In the mood for a great bowl of Thai soup? Skip the delivery or carry out version that is loaded with sodium and oil and make your own. My Thai Red Curry Noodle Soup will hit the spot and it’s Vegetarian (I can’t call it Vegan because of the fish sauce)- I have not found a good fish sauce yet that is vegan but will continue the search. I did find a Vegan Oyster Sauce which in theory you could use, but I can’t vouch for the taste. This will be ready in 30 minutes flat, from start to finish and makes enough for a family of 6-8 or a smaller group with tons of leftovers.  You can vary the recipe with different vegetables – I used mushrooms and baby tomatoes as I had quite a bit of them on hand. Next time I am going to make a pot using carrots, green beans and fresh spinach.

First note – Red Curry is not the same as Indian Curry. Indian curry contains completely different ingredients like Turmeric, chili powder, garam masala, etc. Thai Red Curry incorporates cilantro, coconut milk, and lime flavors and is made from red chili paste. Thai curries are more soup-like, whereas Indian curries are thicker and mostly used for stews and has a much stronger taste. Quite honestly I love them both and was not clear of their differing tastes until I made this soup.

Another note – cook the rice noodles separately and do not add them directly to the broth in your stock pot. When the broth is piping hot, add some noodles to the bottom of a soup bowl and ladle the hot broth over the noodles and serve.  Rice noodles, unlike regular noodles, will soak up all of the broth if you keep them in the same pot. I learned this the hard way the first time I made this. I thought I had way too much broth, covered the pot, came back ten minutes later and the broth magically disappeared 🙂 Lesson learned. Let’s cook!

Vegetarian Thai Red Curry Noodle Soup (Gluten free) 

Ingredients

6 cups of Veggie Broth (my favorite as you all know is Zoup brand)

1 onion, diced

2 bell peppers, diced (I always use the orange or yellow for great color)

2-3 cups mushrooms, sliced into bite-sized pieces

1-2  cup of small tomatoes (I love the grape tomatoes) cut into thirds

1 can coconut milk (13.5 ounce) – use full fat or light. I used light.

4 Tablespoons Thai Red Curry Paste (My favorite brand is Thai Kitchen and it comes in small jars so there is no waste AND it’s gluten free. I used the whole jar!) You can find this at any grocery store and Amazon.

1 teaspoon garlic powder

1/4 teaspoon ginger powder (more or less, to taste)

1/2 teaspoon red pepper flakes

8 ounces of rice noodles (I love the thin noodles)

1-2 Tablespoons fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

1 cup fresh chopped cilantro

2-3 finely chopped fresh basil leaves

2-3 Tablespoons freshly squeezed lime juice

Directions:

First, prepare your rice noodles according to package directions. Rinse and set aside. I find that the thinner noodles make the best soups.

In a large soup pot or Dutch oven, add a few tablespoons of the veggie broth. Add onion, garlic, ginger and bell peppers and cook until tender, about 5 minutes.

Stir in red curry paste and cook for about a minute more.

Stir in Veggie broth, mushrooms, tomatoes and coconut milk (and any other vegetables you might be using).  Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until your veggies are soft, stirring occasionally.

Stir in fish sauce, brown sugar, green onions, cilantro, basil and lime juice. Remove from heat.

To serve your soup:

Add one cup of rice noodles to a soup bowl. Ladle in the piping hot broth. Top with extra cilantro, red pepper flakes and more basil if desired.

As you can see this recipe has a basic broth – but you can make it your own by adding what you love ♥

Enjoy!

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Vegetarian Thai Red Curry Noodle Soup (Gluten Free)

Servings: 6

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 6 cups of Veggie Broth my favorite as you all know is Zoup brand
• 1 onion diced
• 2 bell peppers diced (I always use the orange or yellow for great color)
• 2-3 cups mushrooms sliced into bite-sized pieces
• 1-2 cup of small tomatoes (I love the grape tomatoecut into thirds
• 1 can coconut milk (13.5 ounc– use full fat or light. I used light.
• 4 Tablespoons Thai Red Curry Paste My favorite brand is Thai Kitchen and it comes in small jars so there is no waste AND it’s gluten free. I used the whole jar! You can find this at any grocery store and Amazon.
• 1 teaspoon garlic powder
• 1/4 teaspoon ginger powder more or less, to taste
• 1/2 teaspoon red pepper flakes
• 8 ounces of rice noodles I love the thin noodles
• 1-2 Tablespoons fish sauce
• 2 teaspoons brown sugar
• 3 green onions thinly sliced
• 1 cup fresh chopped cilantro
• 2-3 finely chopped fresh basil leaves
• 2-3 Tablespoons freshly squeezed lime juice

Instructions

1. First, prepare your rice noodles according to package directions. Rinse and set aside. I find that the thinner noodles make the best soups.
2. In a large soup pot or Dutch oven, add a few tablespoons of the veggie broth. Add onion, garlic, ginger and bell peppers and cook until tender, about 5 minutes.
3. Stir in red curry paste and cook for about a minute more.
4. Stir in Veggie broth, mushrooms, tomatoes and coconut milk (and any other vegetables you might be using). Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until your veggies are soft, stirring occasionally.
5. Stir in fish sauce, brown sugar, green onions, cilantro, basil and lime juice. Remove from heat.
6. Add one cup of rice noodles to a soup bowl. Ladle in the piping hot broth. Top with extra cilantro, red pepper flakes and more basil if desired.
7. As you can see this recipe has a basic broth – but you can make it your own by adding what you love ♥