Thai Red Curry Udon Noodle Soup (Vegan)

There is a spoon taking some red curry broth from a udon noodle soup bowl.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: asian-inspired

Keyword: asian soup, healthy, soup, Vegan, vegetarian

Servings:

Calories: 440kcal

Author: Jessica Laroche

Ingredients

1 small yellow onion finely chopped
3 cloves garlic crushed
1 inch fresh ginger grated
2-4 tbsp red curry paste
4 cups vegetable broth
1 lime juiced
15 oz coconut milk unsweetened
2 tbsp soy sauce
1 tbsp maple syrup or brown sugar
4 oz mushrooms cremini or shiitake
large handful of baby spinach or baby kale
16 oz frozen udon noodles
sesame oil optional, to cook the vegetables

Toppings (choose your favorites)

red onion finely sliced
edamame thawed
fresh cilantro or Thai basil
sesame seeds
sriracha sauce

Instructions

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 5-7 minutes stirring often.
Then add the garlic and ginger and cook for 1-2 minutes stirring often. Add the red curry paste and stir to coat the onion.
Add the vegetable broth, coconut milk, soy sauce, maple syrup and lime juice. Then, add the mushrooms, stir to combine, cover and simmer for 10-15 minutes or until the mushrooms are tender.
Add the spinach and frozen udon, cover and simmer for a few minutes or until the udon are done (keep them chewy, they don't need much cooking). Taste the broth and add more soy sauce or red curry paste if desired.
Serve warm with your topping of choice. Enjoy!

Video

Notes

Storage tips: this soup is best when enjoyed right away once the broth and noodles are combined. If you know you will have leftovers, then it might be best to cook the noodles apart. You can keep the broth in an airtight container in the fridge for up to 4-5 days.
You can use other kind of noodles if you prefer. I used frozen udon noodles that I found in my local Asian market (they are the most chewy kind). You might be able to find pantry-friendly thick udon in your regular grocery, although they are usually less chewy and they break easily. The thin and dry udon noodles also work, but won't give you a nice chewy bite compared to thick udon noodles. In any case, read the packaging to know how to cook your noodles.
This soup recipe is very versatile! Feel free to add more veggies (broccoli, peppers, bok choy, etc) or protein (tofu, tempeh, etc). Check out the blog post for more ideas!

Nutrition