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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
Red Curry Paste
1/4 cup red curry paste
Natural Peanut Butter
2 tbsp natural peanut butter
Sesame Seeds
sesame seeds
Scallion
1 whole scallion
Ramen Noodles
1 pkg ramen noodles
Fresh Cilantro
fresh cilantro
Tamari
2 tbsp tamari
Sriracha Sauce
sriracha sauce
Red Bell Pepper
1 whole red bell pepper
Asparagus
1 bunch asparagus
Broccolini
2 bunches broccolini
Limes
2 whole limes
Shiitake Mushrooms
12 whole shiitake mushrooms
Water
1/4 cup water
Safflower Oil
1 tbsp safflower oil
Minced Garlic
1 tbsp minced garlic
Low-sodium Vegetable Broth
1 qt low-sodium vegetable broth
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?