Can I make this Spicy Thai Red Curry Soup Recipe vegan?

Absolutely! This recipe is already vegetarian, and if you use vegetarian red curry paste and vegetable broth, it’s fully vegan. Just double-check your curry paste ingredients as some brands may contain shrimp paste.

What kind of rice noodles should I use?

Flat rice noodles work best here because they soak up the broth nicely and cook quickly. You can usually find them in Asian grocery stores or the international aisle—look for ones labeled 'rice stick' or 'rice vermicelli.'

Can I adjust the spice level in this soup?

Definitely! The red curry paste is where the heat comes from. Start with a smaller amount (like 2 tablespoons) if you prefer mild, and taste as you go. Adding more coconut milk or lime juice can also help balance out too much heat.

What’s the best way to reheat leftovers without ruining the noodles?

To keep noodles from getting mushy, I recommend reheating the soup base separately and adding freshly cooked or soaked noodles right before serving. This maintains the perfect texture without overcooking them.

Spicy Thai Red Curry Soup – Quick & Flavorful Comfort

Name: Delicious Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium carrots, peeled and diced (about 1 cup); 1 medium red bell pepper, diced (about 1 cup); 1 small onion, chopped; 3 garlic cloves, chopped; 1 teaspoon ginger, minced; 4 tablespoons red curry paste; 1 can, 15 ounces chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup full fat coconut milk; 7 ounces rice noodles; Sea salt, to taste; Ground black pepper, to taste; Juice of 1/2 a lime; 1/2 cup cilantro, loosely packed; Lime quarters

Description

This Thai Red Curry Soup is a vibrant and creamy dish packed with warm spices, fresh vegetables, and comforting coconut milk. Featuring tender chickpeas and rice noodles, it offers a wholesome and satisfying meal that's easy to prepare in under 30 minutes, perfect for a cozy weeknight dinner.

Ingredients

Scale

Main Ingredients

2 tablespoons extra virgin olive oil
2 medium carrots, peeled and diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
1 small onion, chopped
3 garlic cloves, chopped
1 teaspoon ginger, minced
4 tablespoons red curry paste
1 can, 15 ounces chickpeas, drained and rinsed
4 cups vegetable broth
1 cup full fat coconut milk
7 ounces rice noodles
Sea salt, to taste
Ground black pepper, to taste
Juice of 1/2 a lime

For Garnish

1/2 cup cilantro, loosely packed
Lime quarters

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Instructions

Heat the oil: In a large heavy pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 diced carrots and cook for about 2 minutes until they begin to soften.
Sauté vegetables: Add 1 diced red bell pepper, 1 chopped small onion, 3 chopped garlic cloves, and 1 teaspoon minced ginger. Stir frequently and cook for 1 minute to release their aromas.
Add curry paste and chickpeas: Stir in 4 tablespoons red curry paste followed by 1 can (15 ounces) of drained and rinsed chickpeas. Pour in 4 cups vegetable broth and stir well. Bring the mixture to a gentle simmer.
Incorporate coconut milk: Pour 1 cup of full fat coconut milk into the pot. Continue cooking on a medium simmer for 2 to 3 minutes until the vegetables are softened but still retain some texture.
Cook the noodles and season: Add 7 ounces of rice noodles, stirring continuously to prevent clumping and to help break them up in the liquid. Squeeze in the juice of half a lime and season with sea salt and ground black pepper to taste.
Serve and garnish: Remove the soup from heat. Ladle into bowls and garnish each with roughly 1/2 cup loosely packed fresh cilantro and lime wedges. Serve immediately for best flavor and texture.

Notes

Use gluten-free rice noodles to keep the recipe gluten free.
For a spicier soup, increase the amount of red curry paste or add fresh chili slices.
Full fat coconut milk adds richness, but light coconut milk can be used for a lighter version.
If rice noodles are unavailable, thin rice vermicelli or even thin pasta like angel hair can be substituted.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent noodles from overcooking.

Nutrition

Serving Size: 1 bowl (approximately 1 1/4 cups)
Calories: 350 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 15 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 0 mg