Vegan Red Curry Noodle Soup

Katy Beskow

Vegan Red Curry Noodle Soup

Luscious coconut milk and red Thai curry paste give this easy five-ingredient soup layers of flavor. 

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Red Thai curry paste packs a flavor punch in this simple, healthful soup from Katy Beskow’s Five Ingredient Vegan cookbook. Steam your favorite vegetables or wok-fry some tofu for an upgrade.

What you need:

1 (14-ounce) can full-fat coconut milk
1 tablespoon vegan red Thai curry paste
1 cup warm water
10 ounces rice noodles
2 scallions, finely chopped
⅓ cup cilantro, roughly torn

What you do:

  1. In a large pan over medium-high heat, warm coconut milk and curry paste for 10 minutes until simmering. Pour in water and continue to simmer.
  2. Into pan, add noodles and cook for 5 minutes. Ladle into serving bowls and garnish with scallions and cilantro. Serve immediately.
For more plant-based recipes like this, read:

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