Description
This vibrant vegan curry noodle soup combines bold flavors of red curry, aromatic ginger, creamy coconut milk, fresh Thai basil, and your choice of noodles. Simple to prepare in just one pot, it’s a cozy, nourishing meal that’s loaded with veggies and customizable toppings.
Ingredients
Units
Scale
For the Soup Base
- 1 tablespoon sesame oil (or coconut oil)
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste (vegan preferred)
- 1/2 red onion (about 3.5g), chopped
- 4 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons coconut sugar (or any sugar)
- 1 tablespoon liquid aminos (or gluten-free tamari, coconut aminos, lite soy sauce)
- 1 (13.5 ounce / 383g) can coconut milk (full-fat or lite)
- 3 cups vegetable broth
- 1 lime, juiced
- 1/2 tablespoon sambal oelek or sriracha (optional, for heat)
Veggies & Herbs
- Handful Thai basil, finely chopped (or mint/parsley as substitute)
- Handful spinach, finely chopped
- Handful purple cabbage (optional, for topping)
Noodles
- 8–12 ounces dry noodles (such as vermicelli, udon, soba, or preferred kind)
Instructions
- Prepare Aromatics: In a pan over medium-high heat, add the sesame oil. Stir in the freshly grated ginger and red curry paste, frying them for about 1 minute to release their aromas.
- Sauté Veggies: Add the chopped red onion and minced garlic to the pan. Cook until the onion becomes slightly translucent, about 5 minutes, stirring occasionally to prevent burning.
- Season & Simmer: Sprinkle in the sea salt, ground black pepper, coconut sugar, and liquid aminos. Mix well. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally. Squeeze in the juice of 1 lime and stir well before removing from heat.
- Prepare Noodles: While the soup simmers, cook the dry noodles according to the package instructions. Drain and set aside.
- Garnish & Serve: Stir in the Thai basil and spinach into the hot soup. Ladle the soup over the cooked noodles in bowls. Top with extra herbs and purple cabbage if desired. Add sambal oelek or sriracha for extra heat, as preferred.
Notes
- Sesame oil adds a lovely flavor, but coconut oil works as a substitute.
- If you don’t have Thai basil, use mint or parsley for a fresh twist.
- For best texture, store noodles and soup base separately; combine and heat just before serving.
- Udon noodles hold up well for leftovers, soaking up even more flavor by the next day.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th recipe)
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg