How long does one-pot red curry noodle soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze one-pot red curry noodle soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make one-pot red curry noodle soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is one-pot red curry noodle soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does one-pot red curry noodle soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9.5K Views 10 years ago

One-Pot Red Curry Noodle Soup
[Vegan]

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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One-Pot Red Curry Noodle Soup [Vegan]

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Dairy Free

This red curry soup will bring you to flavor paradise! As the rice noodles cook, they soak up the creamy red curry flavor. One of the best things about soup is that it is a one pot wonder, making it an easy clean-up. Sauté the vegetables, add some spices and... Read More

Ingredients You Need for One-Pot Red Curry Noodle Soup [Vegan]

2 tablespoons olive oil
1 small yellow onion, roughly chopped
1 cup baby carrots, chopped in half
1 green or red bell pepper, thinly sliced
1/2 cup snow peas
3-4 tablespoon red curry paste, depending on preferred level of spice
1 13.66-ounce can lite coconut milk
4 cups vegetable broth
4 ounces thin brown rice noodles
Squeeze of half a lime
1/2 cup green onion and cilantro leaves, for garnish

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How to Prepare One-Pot Red Curry Noodle Soup [Vegan]

Drizzle 2 tablespoons of olive oil in a large pot, then sauté yellow onion until golden. Add in baby carrots, red bell pepper, and snow peas.
Stir in 3-4 tablespoons of red curry paste and let it cook with the vegetables for a minute. Pour in coconut milk and vegetable broth and bring it to a boil.
Once it is boiling, add in the thin brown rice noodles and turn down to a simmer.
Let the noodles cook in the soup for 4-6 minutes, or until tender. Garnish with fresh lime juice, green onion, and cilantro leaves.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.