Vegan Thai Red Curry Noodle Soup
A comforting soup with tender rice noodles and colorful mixed vegetables in a rich, aromatic coconut curry broth.
Ingredients
For the Soup Base
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth Ensure Halal compliant
- 1 can (13.5 oz) coconut milk
Vegetables and Noodles
- 2 cups mixed vegetables (like bell peppers, carrots, and broccoli)
- 8 ounces rice noodles
Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
Garnish
- to taste Fresh cilantro For garnish
Instructions
Preparation
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the red curry paste and cook for another minute.
- Add the vegetable broth and coconut milk, stirring well to combine. Bring this mixture to a gentle boil.
- Add the mixed vegetables and reduce the heat to a simmer. Cook for about 5-7 minutes, or until they are just tender.
- While the veggies are cooking, soak the rice noodles according to the package instructions (usually about 5 minutes). Drain and add them to the pot.
- Stir in the soy sauce and lime juice, adjusting to taste. Simmer for another 2-3 minutes.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
For substitutions, oat or almond milk can be used in place of coconut milk. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to maintain texture.