Red Curry Soup


  • 2 teaspoons brown sugar
  • 1 tablespoon vegan fish sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 cups vegan chicken broth
  • 113.5-ounce can coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons freshly squeezed lime juice
  • 3 green onions, thinly sliced
  • ¼ cup chopped fresh basil leaves
  • 1 tablespoon freshly grated ginger
  • ½ cup chopped fresh cilantro leaves
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • Explore Cuisine Black Bean Spaghetti


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in vegan chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, vegan fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.
Red Curry Soup

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