Effortless Vegan Thai Red Curry Noodle Soup

If you are looking for the ultimate easy and tasty vegan meal then don’t look any further than this effortless vegan Thai red curry noodle soup.

Fragrant Thai red curry noodle soup in blue and white bowl. served with a cauliflower steak and chopsticks resting in the bowl

Everyone loves noodle night and this truly effortless vegan Thai red curry noodle soup recipe is an absolute firm favourite with my family. It has beautifully spiced aromatic flavours and takes minimal effort to get on the table so is ideal when you have little time to spare. All this dish requires is just a little chopping, boiling of the kettle and a little oven-time for the roasted cauliflower steak

What I particularly love about this dish is that not only is it absolutely delicious, but it is healthy and easy to prepare. It is also incredibly versatile so you can change the veggies you use and if you don’t have any cauliflower then maybe add in some tofu or roasted aubergine instead.

If you are looking for a different version of this noodle soup then take a look at the 20 Minute Thai Red Curry Noodle Soup

Fragrant Thai inspired noodle soup in blue and white bowl. served with Prawns and chopsticks holding up some rice noodles

However, don’t be put off by the fact that the main ingredient that needs to be carb counted is mixed into the dish. Read the diabetes note for my foolproof method to ensure that the correct amount of noodles are served per person to ensure accurate carb counting

What you will need for this Vegan Thai red curry noodle soup:

The Broth:

  • Vegetable Stock
    • Basis of any great soup or broth
    • I like the Knorr stock pots when making a noodle dish
  • Red Thai curry paste
    • Mild thai curry paste
    • A pre prepareed paste of red peppers, lemongrass, lime, chilli and spices
  • Coconut Milk
    • You can use full or reduced fat
  • Kaffir lime leaves
    • Offers a delicate spicy tang to the stock
  • Miso paste
    • Adds a wonderful umamami depth into the soup
  • Limes
    • Adds a zingy tartness to the broth which works brillaintly against the creamy coconut milk
    • Also gives you an extra hit of vitamin C

Ingredient saving tip:

You can buy Thai red curry kits which are perfect for this Thai inspired noodle soup, The packs usually include:

  • red curry paste
  • coconut milk
  • kaffir lime leaves
  • dried chillies
  • peppercorns

By buying a kit, which is widely available at supermarkets or using the affiliate link below, means you don’t have to buy and store a lot of the individual ingredients. However, I have found the kits do vary in flavour, spiciness and sometimes the dry ingredients are a little different. But they are brilliant when you have found the one you like.

This is my current favourite which also has the least amount of carbs per 100g is the Blue Dragon Thai Red Curry Kit (affiliate link)

The Carbohydrate

I use rice noodles as not only are they gluten-free, but as they only need to sit in boiling water to cook they make life so much easier for ensuring accurate carb counting.

Rice noodles are also relatively low on the glycemic index, meaning that they will not cause as quick an increase in blood sugars.

I love the Mama Instant Rice Noodles as they are ready in 2 minutes.

However, be aware though, that some rice noodles can take up to 10-15 minutes to soften, so follow the instructions on the packet. I have even had to boil some of them as they just don’t want to cook sitting in the boiling water!

The Roasted Cauliflower Steak

Roasted cauliflower steaks in an ovenproof dish

For the vegan option in this recipe, I simply add a cauliflower steak that has been lightly spiced and roasted.

  • Cauliflower
    • HIgh in fiber and B vitamins
    • Contains some of almost every vitamin and mineral that you need
  • Ground Corriander
    • Adds a warm very gentle spice to the cauliflower steaks

The Vegetables

  • Red peppers
    • You can of course use any colour pepper but I love the natural sweetness of a red pepper
    • High in iron and rich in Vitamin C
  • Baby corn
    • Good source of fiber and nutrient rich
    • A slightly lower carb vegetable than its larger counterpart
  • Watercress
    • Beautiful peppery flavour
    • Adds colour and is nutrient dense
    • A particulalrly good source of vitamin K

Diabetes Note

The main ingredient that has to be carb counted in this Vegan Thai red curry noodle soup, are the rice noodles. In order to ensure that I get this accurate I use the following method:

  • Place your serving of uncooked noodles in each bowl (we tend to have a serving and a half)
  • add boiling water to cover the noodles
  • Leave for as per packet instructions
  • Drain and place back into your bowl ready to serve the soup on top

You may also decide you want to count for the Red Thai curry paste as most include palm sugar. Obviously, the carb count varies depending on the paste you use and how much you like to add in. Based on the amount I used it was an additional 2g of carbs per serving. But, as always you know best what you need to count for.

Vegan Thai Red Curry Noodle Soup

Vegan Thai Red Curry Noodle Soup

If you’re looking for the ultimate easy and tasty vegan meal then don’t look any further than this vegan Thai red curry noodle soup.

0 from 0 votes
Course: MainsDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients for the Broth

  • 1 vegetable stock cube

  • 50 g red Thai curry paste or contents of the kit sachet

  • 200 ml coconut milk or contents of the kit sachet

  • 1000 ml boiling water

  • 2 kaffir lime leaves or contents of the kit sachet

  • 1/2 tsp miso paste

  • 1 lime, squeezed

  • Other Ingredients
  • 4 sheets instant rice noodles

  • 1 medium red pepper, sliced

  • 125 g baby corn, sliced in half

  • 1 small cauliflower

  • 1-2 tsp ground coriander

Directions for the Roasted Cauliflower Steaks

  • Preheat the oven to 200c fan / 220 c
  • Slice the cauliflower into 4 steaks, including the outer leaves and place in an ovenproof dish
  • Drizzle with a little oil and sprinkle over the ground coriander and season well.
  • Cook in the oven for 25-30 minutes
  • Directions for the Broth
  • While the cauliflower is cooking make the broth
    On a medium heat add the stock cube, curry paste and boiling water into a deep pan. Mix well.
  • Once simmering add the rest of the ingredients and stir.
  • Leave to gently bubble away while you prepare the rest of the ingredients
  • Directions for 5 minutes before serving
  • Place 2 sheets of noodles into each of your serving bowls and cover with boiling water
  • Leave to soften for a couple of minutes or as per packet instructions
  • Then drain and place the noodles back into your serving bowls
  • Add the baby corn to the Thai broth and cook for 2 minutes
  • In your bowls with the cooked noodles add the slices of red pepper and watercress
  • Ladle in your red Thai broth with the baby sweetcorn
  • Finally, add your beautifully roasted cauliflower steaks
  • Garnish with an extra squeeze of lime and some fresh coriander

Tips and Notes

  • Try to get instant noodles otherwise, the cooking time may vary
  • Diabetes Note – see above for the foolproof accurate method of carb counting for the noodles. Also, rice noodles are relatively low on the glycemic index, meaning that they will not cause as quick an increase in blood sugars.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Disclosure

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info.