This Thai inspired Coconut Curry Noodle Soup is loaded with vegetables and made with a creamy coconut red curry broth and pad Thai rice noodles.
This post is sponsored by Annie Chun’s. All opinions are my own.
Raise your hand if you’re as obsessed with Thai food as I am! Thai is my favorite kind of cuisine to order for takeout, but I also really enjoy making Thai recipes at home when I have time.
If you’re a fan of Thai inspired curry recipes, I know you’re going to love this Coconut Curry Noodle Soup. Pair it with my Tofu with Thai Peanut Sauce for a homemade vegan Thai meal that’s even better than takeout!
Why you’ll love this Coconut Curry Noodle Soup:
- It features a creamy and flavorful vegan broth made with red curry paste, coconut milk and vegetable broth.
- Coconut sugar and lime juice give it a sweet/tart quality that’s characteristic of Thai cuisine.
- It’s absolutely loaded with fresh, vibrant vegetables.
- Annie Chun’s quick cooking Pad Thai Rice Noodles turn this soup into a hearty and satisfying dish.
Annie Chun’s Pad Thai Rice Noodles are gluten free, vegan and non-GMO verified. Made with simple ingredients (just rice flour and water!) and ready in only five minutes, they make a wonderful addition to this soup. This dish really wouldn’t be the same without some delicious, chewy noodles to slurp up!
Recipe Variations
- Feel free to use any fresh vegetables you might be wanting to use up for this coconut curry noodle soup. Broccoli, zucchini, asparagus, mushrooms and baby spinach are some good alternatives to the vegetables listed in this recipe.
- Swapping zucchini noodles for the pad Thai noodles is a great low-carb option.
- If you don’t have coconut sugar, brown sugar works just as well.
- If you like your Thai food on the spicier side, try adding sliced jalapeño or serrano pepper!
More vegan soup recipes from the blog:
- Easy Vegetable Udon Noodle Soup
- Butternut Squash and Apple Soup
- Golden Beet Gazpacho
- Farro & White Bean Posole Verde
Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this recipe don’t forget to share it using the hashtag #LePetitEats!
Coconut Curry Noodle Soup
This Thai inspired Coconut Curry Noodle Soup is loaded with vegetables and made with a creamy coconut red curry broth and pad Thai rice noodles.
Ingredients
- 1 pack Annie Chun Pad Thai Rice Noodles
- 1 tablespoon coconut oil
- 1 onion sliced
- 1 red bell pepper seeds removed and sliced
- ½ teaspoon freshly grated ginger
- 2 cloves garlic minced
- 2 tablespoons red curry paste
- 1 ½ cups vegetable broth
- 1 – 14 ounce can coconut milk
- 3 tablespoons coconut sugar or brown sugar
- 3 tablespoons soy sauce coconut aminos or vegan fish sauce
- 3 whole baby bok choy halved
- 1 cup cauliflower florets
- Juice of 1 lime
- Cilantro leaves for garnish
Instructions
- Cook rice noodles in a pot of boiling water according to package directions. Drain, rinse and set aside.
- Add coconut oil to a stockpot over medium heat. Add onion and bell pepper and cook until onions are translucent, about 5 minutes.
- Add garlic, ginger and red curry paste and cook for 1 minute. Stir in vegetable broth, coconut milk, coconut sugar and soy sauce and bring to a simmer.
- Add bok choy and cauliflower and continue to simmer for another 5-7 minutes or until cauliflower is cooked.
- Remove from heat and stir in lime juice. Taste and adjust seasoning by adding more sugar or soy sauce if needed.
- Divide rice noodles into four bowls. Ladle soup over noodles and garnish with cilantro.
Recipe Notes
Recipe Variations
- Feel free to use any fresh vegetables you might be wanting to use up for this coconut curry noodle soup. Broccoli, zucchini, asparagus, mushrooms and baby spinach are some good alternatives to the vegetables listed in this recipe.
- Swapping zucchini noodles for the pad Thai noodles is a great low-carb option.
- If you don’t have coconut sugar, brown sugar works just as well.
- If you like your Thai food on the spicier side, try adding sliced jalapeño or serrano pepper!
Made this the other night and it was amazing! Added some enoki mushrooms as well! Awesome recipe, thanks Denisse!
Super yummy – curious if you have thought of a way to add some protein (besides adding meat).
I have made it with tofu a couple of times and paneer once. I switch out vegetables and tried a few different things. It is my go to lunch prep soup. The noodles end up soaking up all the juice so Im going to try doubling the liquid this time but it the most delicious soup ever!