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Herbivore's Kitchen

Thai Red Curry Soup

This Thai Red Curry Soup with Ramen Noodles recipe is an easy way to bring a healthy, vegan dinner to your table. This coconut milk infused vegan soup is loaded with vegetables and perfect, al dente rice ramen noodles.
63
30 min
TOTAL TIME
556
CALORIES
$6.48
PER SERVING
Thai Red Curry Soup
Ingredients
19 INGREDIENTS
4 SERVINGS
Coconut Milk
14 oz coconut milk
full-fat, unsweetened
Natural Peanut Butter
2 tbsp natural peanut butter
Scallion
1 whole scallion
Ramen Noodles
1 pkg ramen noodles
Fresh Cilantro
fresh cilantro
Sesame Seeds
sesame seeds
Tamari
2 tbsp tamari
Sriracha Sauce
sriracha sauce
Asparagus
1 bunch asparagus
Fresh Limes
2 whole fresh limes
Red Bell Pepper
1 whole red bell pepper
Broccolini
2 bunches broccolini
Red Curry Paste
1/4 cup red curry paste
Low-sodium Vegetable Broth
1 qt low-sodium vegetable broth
Shiitake Mushrooms
12 whole shiitake mushrooms
Water
1/4 cup water
Fresh Garlic
1 tbsp fresh garlic
minced
Safflower Oil
1 tbsp safflower oil
Fresh Ginger
1 tbsp fresh ginger
minced
Directions
18 STEPS
View Directions on Herbivore's Kitchen
Health Info
Macros
48g
CARBS
38g
FAT
16g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
PEANUTS
WHEAT
SOYBEANS
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Frequently Asked Questions
What is Thai Red Curry?
What ingredients do I need to make Thai Red Curry?
Can I make my own red curry paste?
What kind of meat or vegetables can I use?
How do I prevent my curry from being too spicy?
How do I make my curry thicker or thinner?
What are common mistakes to avoid when making Thai Red Curry?
How do I store leftover Thai Red Curry?