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Vegetarian Thai Red Curry Noodle Soup (Gluten Free)
Servings: 6
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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 ♥