vegan thai curry noodle soup
thai ingredients


2 Tbl Habanero Extra Virgin Olive Oil
1 yellow onion, minced
1 small red bell pepper, finely diced
3 cloves garlic, grated
1 Tbl fresh grated ginger
2 Tbl Thai Red Curry Powder
6 cups stock from Vegan Broth Powder
1 can full-fat coconut milk
1 Tbl Coconut Aminos
1 Tbl brown sugar
4 scallions, sliced
1 can chickpeas, drained
half of an 8oz package vermicelli rice noodles (rice stick)
chopped cilantro and basil for serving
Gochugaru Chile Flakes for serving
Lime wedges for serving

Thai Red Curry Powder gets its distinctive color from long red chiles, and while it may seem a little backwards, Thai red curries are milder than their green curry counterpart. We love what our Thai Red Curry Powder it does in this brothy soup. Such warm flavors in a big bowl of comfort. We added chickpeas for a protein pop and bumped the heat a little with our Habanero Extra Virgin Olive Oil. We love how coconut milk works to round everything out. What a satisfying and slurpable soup!


1.In a large pot, drizzle in the Habanero Extra Virgin Olive Oil to coat the bottom of the pot. Add in the onion and red bell pepper and saute until softened - about 6 mins.
2.Add in the garlic, ginger and shredded carrots. Saute for 2 minutes. Add in the Thai Red Curry Powder and stir to combine. The mixture will be pasty. You want to toast the spices but take care not to scorch them.
3.Add in the stock, coconut milk, coconut aminos and brown sugar. Add the chickpeas. Bring to a boil. Reduce to a simmer and cook for 15 mins. Add in the noodles and cook for an additional 15 mins.
4.Note: we used an entire package of rice noodles and it soaked up ALL the broth! Still delicious but if you want a brothy soup, use 1/2 package. Also, we like the small, vermicelli-style rice stick noodles in this soup versus a pad thai noodle.
5.Add in the lime juice and stir. Taste and adjust with salt and lime juice. Serve with wedges of lime and a sprinkling of Urfa Biber Chile flakes.

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