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Thai Red Curry Soup

5 from 1 vote
This Thai red curry soup has everything we love about curry but in soup form. Make it your own by switching out the vegetables depending on what's in season or personal preference. This recipe is dairy-free, gluten-free, soy-free, and vegan.
Prep Time:20 mins
Cook Time:15 mins
Servings: 4
Author: Lindsey Jenkins


  • 8 oz rice noodles of choice
  • 1 tbsp olive or avocado oil
  • 2 large shallots, diced or 1 medium onion
  • 2 cloves garlic, crushed or minced
  • 1 tablespoon grated fresh ginger
  • 3-5 tablespoons red curry paste, to taste
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup carrots, coined
  • 3 cup veggie or chicken broth
  • 1 can full fat coconut milk (13.5 oz)
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut aminos or soy sauce
  • 1 large handful dino kale, cut into small strips
  • juice of ½ lime, plus more to taste
  • cooked protein of choice: chicken, shrimp, tofu
  • salt, to taste


  • Cook noodles according to package directions, rinse thoroughly with cold water, and set aside.
  • Heat the oil in a large pot over medium heat. Add the shallots and cook about 2-3 minutes. Season with a pinch of salt.
  • Next add the crushed garlic and ginger and cook for another minute or so. Stir in the curry paste and add the chopped vegetables (minus the kale), broth, coconut milk, sugar, and coconut aminos/soy sauce.
  • Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes or until vegetables are fork-tender. In the last 2-3 minutes, add in the cooked protein, kale, and lime juice. Taste and adjust the seasonings as needed.
  • Add the cooked noodles to your serving bowls, spoon over the red curry soup and serve with lime wedges, cilantro and/or basil.


  • How can you make this red curry soup using what you already have? Here are some ideas
    • No shallots? ➝ use 1 medium yellow or white onion instead
    • No kale? ➝ leave it out
    • No coconut sugar? ➝ brown sugar or cane sugar also works
    • No lime juice? ➝ rice vinegar (also called rice wine vinegar) is great
    • No noodles? ➝ use rice instead
    • Swap out the vegetables ➝ you want about 3 cups
      • here are some ideas: broccoli, cauliflower, mushrooms, diced butternut squash or pumpkin, eggplant, potatoes, etc.
    • Add-ins ➝ fish sauce adds a really nice salty, umami flavor