Thai Red Curry Udon Noodle Soup (Vegan)

This easy Thai red curry udon noodle soup makes for a delicious and satisfying vegan meal you can whip up in under 30 minutes, perfect busy weeknight dinner! It combines red curry paste, coconut milk, mushrooms, garlic, ginger and chewy udon noodles. Great to customize to your preference with all the toppings and the yummy broth can be made ahead for quick lunches.

This easy Thai red curry udon soup is the BEST Asian-style comfort food recipe you can make at home without much effort. 

There is an unbelievable amount of deep umami flavor trapped in the speedy 30-minute broth, just as if it was simmering for hours. 

I regularly make miso-based soups for when I am looking for a strong flavored broth done quickly, such as this eggplant miso soup or this kimchi miso ramen soup. But using red curry paste is another convenient way to enhance the flavor of an Asian broth in a pinch, and this is what is highlighted in this recipe.

In this case, the strong aromatic ingredients, such as onion, garlic, fresh ginger, red curry paste and soy sauce, come together to infuse the broth with a harmonious amount of tangy, spicy and umami flavor.

The addition of coconut milk adds a nice creaminess and yummy tropical flavor that rounds up all the other strong flavors. And then I like to add just a little lime juice for some tang and maple syrup to adjust sweetness. The Thai curry broth has so much flavor and is highly addictive!

Plus, the incredible curry-coconut broth shares the spotlight with the thick and chewy udon noodles. The easy broth + udon noodles make for a perfect match!

I like to include mushrooms for texture + flavor and edamame for a boost in plant-based protein, but this soup is actually perfect to customize with your favorite veggies and protein.

Let me know if you gave it a try! ❤️

What noodles to use for this recipe

I used the FROZEN thick and chewy udon noodles for making this recipe. I'll have to admit that they are harder to find, but once you can get your hands on them, then there is no going back to other kinds of udon noodles. 

If you have an Asian market close by, then check it out, they will likely have some in the freezer section. 

In regular grocery stores, you can sometimes find pantry-friendly sealed packages of thick udon, but they are less chewy and not as satisfying, plus they break easily compared to frozen udon. But in a pinch, they will work.

You can also usually find thinner dry udon noodles in the Asian aisle. They would work well too, but would not give you that nice chewy bite you get from using thick udon noodles.

And if you don't have udon noodles, you can also use any other kind of Asian kind of noodles that you have or like. Rice noodles (the flat kind or vermicelli), ramen noodles, soba noodles or chow mein noodles would all be lovely in this dish.

What's to love about this recipe

• One-pot easy recipe that can be done in 20-30 minutes
• Very versatile and perfect to adapt with your favorite veggies
• Great weeknight cozy meat-free meal
• Features a satisfying Thai curry coconut broth packed with flavor
• Wholesome meal filled with healthy vegetable 
• Naturally vegan and vegetarian

Ingredients you will need

(See below in the recipe card for the measurements)

• Udon noodles: I used the frozen udon noodles that I find in my local Asian store. See above for more details.
• Thai red curry paste: Any brand of curry paste will work for this recipe. Some are spicier than others, so start with less and add more as you go for the desired heat level. I used the red curry paste from the brand Mekhala that I found at Whole Foods Market.
• Onion: adds lots of flavor to the broth, I used a yellow onion, but red onion or sweet onion are fine too.
• Garlic: you will need 3-4 garlic cloves to add lots of flavor.
• Mushrooms: I use cremini mushrooms because that's what I had, but shiitake mushrooms would be even better. I love how they add a chewy bite and more umami flavor to the soup. 
• Fresh ginger: adding fresh ginger makes a huge difference in the flavor of the Thai broth. Try not to omit and do not swap for powdered ginger.
• Soy sauce: add to taste, you can start with 2 tablespoons. Soy sauce is great for bringing a salty umami flavor to an Asian broth.
• Maple syrup: or brown sugar. Depending on how spicy the red curry paste is, you can add more or less of the sweetener.
• Lime: fresh lime juice is better than bottled lime juice. You can swap for lemon juice.
• Coconut milk: choose unsweetened and full-fat coconut milk if possible, although light coconut milk will work too.
• Spinach: or swap for baby kale.
• Vegetable broth: I used the vegetable broth from concentrate (Better than Bouillon) for convenience.

How to make red curry udon noodle soup

(See below in the recipe card for the full recipe)

Cook the aromatics

Warm up a large pot with a little sesame oil (or olive oil) and then add the onion with a pinch of salt. Cook for 5 minutes stirring often.

Add the garlic and ginger, then stir and cook for 1-2 more minutes. Add the red curry paste and stir to cover all the onion.

Simmer

Add the vegetable broth, coconut milk, soy sauce, maple syrup, lime juice and mushrooms. Stir to combine, cover and simmer on medium heat for 10-15 minutes.

At this point, you can taste and add more soy sauce and red curry paste depending on how spicy you want it to be.

Add udon and serve

Once the broth is done simmering, then add the spinach and frozen udon to the pot, and keep simmering until the noodles are tender but not too soft. Try to keep the udon al dente as they will keep cooking in the warm broth even after serving.

Helpful tips

• The cooking process goes pretty fast once you start. For this reason, I recommend having everything ready to go before getting starting, such as crushing the garlic and grating the ginger, and have the broth close by in case the pot gets too hot to add moisture.
• You don't have to cook the noodles right into the broth, you can also cook them apart, transfer them into your bowls and then ladle the broth over when serving. This would be a better option if you think you will have more broth than you need for one meal since the leftovers are better with the noodles kept apart.

Serving suggestions

This Thai curry soup makes for a great meal to garnish with all your favorite toppings. Here are a few ideas:

• Sesame seeds
• Sriracha sauce
• Enoki mushrooms (pour the warm broth over to help soften them)
• Finely sliced red onion or green onions
• Kimchi
• Fresh Thai basil or cilantro
• Roasted peanuts or cashews

You can also add more plant-based protein for a super filling meal. 

• Edamame: I use frozen shelled edamame that I cover with water in a small bowl and then warm up for 2-3 minutes in the microwave. Then drain and add them over your bowl of soup when serving.
• Tofu: while the broth is simmering, you can roast some tofu slices or cubes with a little oil and salt. This sticky tofu would be such a great addition! You can also buy already marinated tofu to make things easier, such as this baked teriyaki tofu.
• Tempeh: we love and make this super easy pan-fried tempeh all the time, and it would work great here to add texture and a nice boost of protein.
• Greens: leafy greens and broccoli surprisingly carry lots of protein, which would be amazing in this bowl. You can add more spinach, which also has lots of protein, or also include some kale or Chinese broccoli (gai lan).

Variations

You can tweak the broth as you wish, this recipe is so versatile. The main flavor profile is focused on the red curry paste, coconut milk and aromatics, such as garlic, ginger and soy sauce. But here are other fun ways you can customize the broth:

• Gochujang paste: spicy and smoky in flavor, add sparingly.
• Chili oil: for a spicy soup. Be careful as it can also make your soup oily.
• Miso paste: dissolve in a small amount of warm broth first to remove the clumps and add at the end so it does not simmer for too long.
• Peanut butter: amazing to add flavor and creaminess (plus some extra protein too). Just add 1-2 spoonfuls when you add the broth and coconut milk.

You can also include all sorts of fresh vegetables, which is a great meal to use up veggies that have been hanging out in the fridge for a few days. Try adding:

• Carrots
• Broccoli or cauliflower
• Zucchini
• Baby bok choy or sliced green cabbage
• Eggplant
• Red bell pepper

Storage tips

This soup is best enjoyed right away once combined so the noodles stay chewy and the toppings stay fresh and crunchy. I like to cook the noodles right into the broth when I know we will eat it all. 

If you expect some leftovers, then you can cook the noodles in boiling water apart (according to the packaging) and combine the noodles and broth in bowls when serving. That way, you will be able to store the extra broth in an airtight container in the fridge for up to 4-5 days. The flavors get even better after 1-2 days.

To reheat, you can use the stove or the microwave. I like to reheat the leftover broth in a pot on the stove and then cook the noodles right in the broth. Yum!

More vegan Asian noodle dishes you might like

• Vegan garlic udon noodles
• Vegan satay noodles
• Easy miso ramen soup
• Teriyaki udon noodles
• Spicy garlic ramen
• Vegan vermicelli noodles bowl
• Creamy miso udon
• Vegan peanut noodles
• Cabbage miso soup

I hope you like this curry coconut udon soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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📖 Recipe

Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

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