This Thai Coconut Curry Noodle Soup is loaded with veggies, vermicelli noodles and vibrant Thai flavors! It’s easy to make, vegan, and gluten-free! It’s so goo that you will want to eat it straight out of the pot!

What I love about curry dishes that they’re very customizable. Meaning, you can add any ingredients that you have on hand! I added carrots, red bell pepper, bok choy since I had all those in the fridge. But feel free to throw in some kale, mushrooms, cabbage, any pepper, bean sprouts, snow peas  or anything that you like!

I always like to keep a little jar of red curry paste in my fridge in case I crave curry dishes, which happens a lot. Plus I love everything rice noodles. Pad thai, stir-fry, soups. Anything! Vermicelli noodles are my favorite to use in soups!

Instead of soy sauce I used coconut aminos which has a salty taste, but it’s milder and sweeter than soy sauce. You can’t taste coconut at all. In my opinion it tastes so much better! Plus it’s gluten-free. I love this one and the one from Trader Joe’s!

OTHER INGREDIENTS YOU WILL NEED TO MAKE THIS COCONUT CURRY NOODLE SOUP 

 vermicelli noodles

red curry paste

 full-fat coconut milk

 vegetable broth

coconut sugar

coconut aminos

HOW TO MAKE COCONUT CURRY NOODLE SOUP

You can start with preparing rice noodles or cook them later in a broth. However, please note that  the noodles will absorb the liquid very quickly so make sure to eat the soup right away! 

First, cook the bok choy on a preheated pan for about 1-2 minutes. Set aside.

On the same pan, add remaining oil, scallions, garlic, ginger, carrots and red bell pepper. Stir fry for about 5-6 minutes or until tender.

Add in red curry paste, coconut milk, vegetable broth, coconut sugar, coconut aminos and salt. Stir well to combine and bring to a gentle simmer. (at this point you can add in vermicelli noodles and cook the soup for 5-10 minutes until cooked through). Taste and adjust the seasonings. Finish with adding fresh lime juice. Then add in bok choy.

If you cooked the noodles before, divide them between bowls, add the soup and garnish with chopped green onion, cilantro and lime wedges.

This coconut curry noodle soup is super cozy, comforting and fragrant. Topped with cilantro, green onions, and lime wedges. I like to adda little extra lime juice for that amazing fresh, zesty kick!

If you love thai inspired dishes, you need to check out some of my favorites

easy thai peanut noodles with crispy tofu

vegan thai coconut curry noodles

vegan thai yellow coconut curry with chickpeas

easy vegan coconut curry noodle bowls

This simple and quick recipe will become your favorite once you try it yourself! Don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Coconut Curry Noodle Soup (vegan + gluten-free)

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

6 oz vermicelli noodles

1 tbsp avocado oil

8 oz bok choy

1/3 cup scallions, chopped

2 garlic cloves, minced

1 tbsp fresh ginger, minced

1 cup carrots cut in matchsticks or chopped

1 red bell pepper, cut in thin strips

2 tbsp red curry paste

1 cup full-fat coconut milk

4 cups vegetable broth or more depending on the consistency you like

1 tbsp coconut sugar

4 tbsp coconut aminos (or soy sauce for not gf option)

1/2 tsp pink salt or to taste

juice of small lime

cilantro

 

Instructions

1. Prepare rice noodles according to the directions on the package and set aside. You can also cook them in a broth (see notes below).
2.  In a medium pot add one teaspoon of oil. Add bok choy and cook for about 1-2 minutes. Set aside.
3. To the same pan, add remaining oil, scallions, garlic, ginger, carrots and red bell pepper. Stir fry for about 5-6 minutes or until tender.
4. Add in red curry paste, coconut milk, vegetable broth, coconut sugar, coconut aminos and salt. Stir well to combine and bring to a gentle simmer. Taste and adjust the seasonings. Finish with adding fresh lime juice. Add in bok choy.
5. Divide cooked rice noodles between bowls, add the soup and garnish with chopped green onion, cilantro and lime wedges.

Notes

The noodles can be cooked separate or in a broth. However, they absorb the liquid very quickly so make sure to eat the soup right away! Place dry noodles into a boiling broth and cook for about 5-10 minutes until the noodles soften.

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