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    Home » Recipes » Recipes

    October 11, 2017 23 Comments

    Thai Red Curry Noodle Soup

    1.6K shares
    Jump to Recipe

    Just 6 days until my book Fuss-Free Vegan is released! I can't even control my excitement right now. Last night, I had a smashing good time at my book launch party... well at least I assume I will have a smashing good time, as I'm actually writing this post a few days before the party. Sam was a wee bit concerned that she might still be in bed the morning this post would go out, so she scheduled the recipe to get sent out all by itself. I am so smart, S-M-R-T!

    I will tell you all about the launch party in Sunday's post, but today I'm throwing Thai Red Curry Noodle Soup at you.

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    ...Well, no I'm not throwing this soup at you, that would be a bad idea and could result in injury and lawsuit. How about instead I share some rainbow coloured pictures and drool-worthy flavour descriptions. Agreed? Good.

    Slightly spicy coconut red curry broth, with slurpable thin rice noodles and bok choy, topped with crunchy sweet yellow bell pepper, thinly sliced red onion, fresh cilantro, roasted peanuts, spicy Thai red chili (if you are into that kinda thing), roasted peanuts, and a squeeze of lime. Yes, this soup tastes every bit as good as it looks. But it gets even better...

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    ... this gorgeous soup takes less than 30 minutes to make and is a one pot meal! Yeah I know, I bet you didn't see that coming. It looks and tastes so fancy for being so easy to whip up.

    The secret is using Thai red curry paste. This curry paste which can be found in almost any grocery store. It's so packed full of flavour, that it does most of the work for you. You can play around with the toppings if you like, but I highly recommend always opting for a generous squirt of fresh lime, and the roasted salted peanuts (or cashews). They really add that last little flourish that makes you go back for seconds. Soup's on!

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    To make Thai Red Curry Noodle Soup: heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 - 3 minutes until the bok choy starts to wilt.

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    Like so.

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

    Add the rice noodles and cook another 2 - 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.

    You may find that the noodles absorb too much of the broth, and if so, feel free to add water to the soup to thin as needed.

    30 minute Thai Red Curry Noodle Soup

    Divide the soup among bowls, and add the toppings to taste. I like to arrange my toppings in around the bowl because it works so wonderfully for food photography, but if looks don't matter, you can always just dump them all on top. You're gonna need a napkin for this one!

    Thai Red Curry Noodle Soup! 30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. #itdoesnttastelikechicken

     

    Print Recipe
    4.91 from 10 votes

    Thai Red Curry Noodle Soup

    30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good. 
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course : Soup
    Cuisine : Thai
    Servings: 6 servings (about 10 cups)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the soup:

    • 1 tablespoon light oil (such as peanut, canola, or vegetable)
    • ½ yellow onion
    • 2 cloves garlic, minced
    • 1 inch piece fresh ginger, minced
    • 3 tablespoons Thai red curry paste (make sure it's vegan)
    • 8 cups vegetable broth (2 litres)
    • 1 454g package baby bok choy (about 5 cups), roughly chopped
    • 225g rice vermicelli noodles (½ of a 454g package)
    • 1 cup full-fat coconut milk (the kind in a can)

    For the toppings:

    • 1 yellow bell pepper (or other colour pepper), thinly sliced
    • 1 handful cilantro, roughly chopped
    • ½ cup roasted salted peanuts
    • ¼ red onion, thinly sliced
    • 1 lime, cut into wedges
    • 1 red Thai chili pepper (or other hot pepper), thinly sliced (optional)
    • soy sauce, to taste
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    Instructions

    • Heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.
    • Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 – 3 minutes until the bok choy starts to wilt. Add the rice noodles and cook another 2 – 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.
    • Divide the soup among bowls, and add the toppings to taste.

    Notes

    If the noodles absorb too much broth, feel free to add water to thin out the soup as needed.

    Nutrition

    Calories: 359kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Bon appetegan!

    Sam.



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    Reader Interactions

    Comments

    1. Sophie says

      January 07, 2021 at 8:19 am

      5 stars
      Love this and make it often.
      To me the proportions are just right, so I don't see how some people say it lacks flavour and am guessing it's due to differences in curry pastes. Or personal taste, who knows. It gets the thumbs up from me anyways.

      Reply
    2. Barb says

      November 19, 2020 at 5:10 am

      4 stars
      Sam, made this last night and like some other readers, thought it was a little bland. I just KNEW that the base of it was good, so I ended up tripling the red curry, garlic and ginger, added a splash of lime juice, and then some maple syrup to round it out. O.M.G. My carnivore husband couldn't get enough of it and asked me to make it again next week. This one will for sure be on our regular rotation.

      Reply
    3. Gwen says

      October 21, 2020 at 12:50 am

      Looks pretty but not a great recipe. We made this for dinner but also found it disappointing due to lacking in flavor. We ended up adding every appropriate condiment we could find in our fridge to bring it to life.

      Reply
    4. steph curry says

      April 24, 2018 at 6:05 pm

      5 stars
      Anything with coconut milk in it, I'm gonna love, and this was no exception. I"ve been cooking vegan for about 7 months now and so far this noodle bowl has been the most delicious dish so far. Okay, so I added a little more coconut milk to it....

      Reply
      • Sam Turnbull says

        April 25, 2018 at 2:03 pm

        Haha! That's awesome. I too am obsessed with coconut milk! So happy you enjoyed it so much!

        Reply
    5. Kristen says

      February 05, 2018 at 10:56 pm

      Hi Sam. I've made quite a few recipes from your website and they have all been great! This one seems to lack flavor and I ended up having to throw out the whole pot 🙁 I followed the recipe 100% and it came out very bland and neither my husband nor myself were a fan. It definitely needed both sweetness and saltiness so we added some soy sauce and Sriracha to our bowls but it just wasn't quite right. I'll probably stick to the Thai restaurants for this dish.

      Reply
      • Sam Turnbull says

        February 06, 2018 at 6:20 pm

        Oh no, sorry to hear that 🙁 I love this soup and enjoy it often. Different brands of Thai red curry paste can vary greatly in flavour. My go-to is Thai Kitchen brand. If that wasn't the problem for you then sorry you didn't enjoy the recipe.

        Reply
    6. Vicky says

      October 30, 2017 at 7:16 pm

      It's a cold day in Nebraska. I tried this tonight and my husband and I both loved it! So comforting. I switched out spinach for bok choy and sprinkled yellow pepper, peanuts, and cilantro on top. This is one I'll definitely make again!

      Reply
      • Sam Turnbull says

        October 31, 2017 at 9:19 am

        Yay! So happy you and your husband loved the soup, Vicky 🙂

        Reply
    7. Keri says

      October 16, 2017 at 10:18 am

      5 stars
      Made this yesterday.... added more veggies and used spaghetti squash for the noodles! It was fantastic!
      Thanks for the delicious recipe!
      (I forwarded/posted the recipe from your site to Facebook to share this great recipe with friends....it said that it was coming from social warfare..... kind of freaked me out so I deleted. )

      Reply
      • Sam Turnbull says

        October 17, 2017 at 9:09 am

        Yay! So happy you enjoyed it, Keri!! Haha, social warfare is the plugin I use to make my content easily shareable on social media... that said it sounds like there must have been a bit of a glitch, as it should just come from my site. Weird!

        Reply
        • keri says

          October 17, 2017 at 11:07 am

          thanks Sam.... I tried uploading it twice and it showed that way. Now that I know it's legit and not some freaky viral thing.... I'll upload it again.... this recipe is Awesome!

        • Sam Turnbull says

          October 19, 2017 at 9:16 am

          Soo weird!! There must be a bit of a glitch, but it is safe to share 🙂

    8. Gill says

      October 16, 2017 at 4:40 am

      OMG - just discovered (thanks to a tip-off from a friend, that I can adjust the recipe for serving-sizes! Brilliant! That's just terrific. I have a Thai Spiced Soup on my menu today.

      Reply
      • Sam Turnbull says

        October 16, 2017 at 9:09 am

        Hahaha yes you can! Not all of my recipes have this feature yet but I am working on going through and fixing them so they all will eventually. Enjoy!

        Reply
    9. Rick Shauntz says

      October 15, 2017 at 2:17 pm

      5 stars
      I made it this morning and it is good!

      Reply
      • Sam Turnbull says

        October 15, 2017 at 2:42 pm

        Yay!!!

        Reply
    10. Bethery says

      October 15, 2017 at 1:32 am

      Made this tonight. It's perfect on a chilly evening. Yum!

      Reply
      • Sam Turnbull says

        October 15, 2017 at 9:43 am

        Yay! So happy you enjoyed it, Bethery 😀

        Reply
    11. Trish says

      October 11, 2017 at 10:08 pm

      This is so up my alley! My local thai restaurant makes a great Thai red curry soup but a few years back they told me it wasn’t vegan. I just love Thai food. Thanks for the recipe! Will be making this over the weekend.

      Reply
      • Sam Turnbull says

        October 12, 2017 at 9:40 am

        Awesome! Yes, some red curry pastes contain fish, so just check the label on the one you purchase Thai Kitchen brand is what I use and it's good to go. I hope you love it!

        Reply
        • Ilana says

          October 21, 2017 at 7:36 pm

          Wish I had known that red curry paste contains fish! I live in a small town and was so excited to see they had red curry paste. I was in the middle of making this dish when my husband asked how the paste tasted, I said "here, have a taste." He said, "Is there fish in that?" I said I don't think so," but then I looked at the ingredients and there was shrimp! Yuk! Sure ruined our dinner.

        • Sam Turnbull says

          October 22, 2017 at 9:18 am

          Oh no! The brand I use is Thai Kitchen which is vegan, but I made a note on the recipe for people to check. Sorry, that happened to you!

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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