• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Recipes Cooked in 15 Minutes or Less

    May 15, 2022 by Becca Heyes · This post may contain affiliate links · 43 Comments

    Quick Red Thai Curry Noodle Soup

    62.2K shares
    • Share632
    • Tweet
    Total time: 15 minutes
    Servings: 3 people
    5 from 4 votes
    Jump to Recipe Rate this Recipe

    Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You'll need just 4 ingredients for this seriously flavourful dinner.

    A bowl of Thai curry noodle soup with a text overlay.

    You know what makes me feel like a superhero? Getting dinner on the table in 15 minutes… especially when it contains plenty of fresh veg! And that's just the case with this quick and easy red Thai curry noodle soup. It needs just 4 main ingredients, tossed together in a pan, to create a dinner that's full of flavour and full of goodness.

    Thai curry noodle soup in a wok with a ladle.

    Red Thai curry noodle soup

    Red Thai curry is one of my all-time favourite Asian dishes.

    It's got a nice amount of spice but it isn't overwhelming, and isn't overly heavy unlike some other types of curry. It's more of a sweet and fragrant spice, rather than anything too rich.

    Thai curry sauce is usually fairly thin, which is why it's so easy to adapt any Thai curry to serve it as a soup!

    A bowlful of Thai noodle soup with fresh vegetables and coriander.

    What are the 4 ingredients in this noodle soup?

    Okay, so I've taken a few liberties with counting the ingredients in this recipe, but here's what you'll need to make this insanely tasty soup:

    • fresh vegetables (I used a shop-bought mixture of stir fry veggies, so I could literally just empty the bag straight into the wok - no peeling or chopping required)
    • Thai curry paste (I always keep a jar in the cupboard as it's just the thing for a quick, tasty dinner!)
    • canned coconut milk
    • noodles (I used fresh egg noodles that don't require any pre-cooking)

    If you've got these 4 things, you can have this Thai curry noodle soup on the table within about 15 minutes. So, so easy!

    Close-up aerial shot of a bowl of Thai curry noodle soup topped with cilantro.

    Quick and easy dinner

    If you're one of those people who cooks everything from scratch, I know that my short cuts might make you raise an eyebrow at this recipe. I enjoy making things from scratch (e.g. my homemade enchilada sauce), but I'd be lying if I said I don't sometimes prefer the easier option.

    And to be honest, there are all sorts of benefits to using shop-bought ingredient short cuts:

    • it cuts down on prep time dramatically
    • it also helps to keep costs down (it's much cheaper to buy a £2 jar of curry paste than to buy the ingredients individually!)
    • it makes the end result more reliably delicious (why faff around with unfamiliar ingredients when someone who actually knows what they're doing has already done it?)
    • it makes me more likely to cook a veg-packed dinner, since I know it can be done quickly and easily
    A bowlful of red Thai curry noodle soup with a napkin and cutlery.

    Is this an authentic Thai recipe?

    No, it's not. I am not Thai, and I make no claims that this recipe is remotely traditional.

    But sometimes food doesn't need to be an authentic glimpse into another culture - sometimes it can just be something you enjoy eating. And I very much enjoy eating food that tastes incredible, is full of fresh veggies, and only takes 15 minutes to prepare.

    Mixed stir fry vegetables cooking in a wok.

    How to make red Thai curry noodle soup

    Step 1: Stir fry some mixed vegetables

    The bag of stir fry vegetables that I bought contained a mixture of cabbage, yellow pepper, red onion, and carrots - but any similar stir fry selection will do just fine.

    Of course, if you'd prefer to choose your vegetables individually, you can absolutely do this, but it will obviously take quite a bit longer to prepare them all one by one.

    Sometimes I use a combination of the two methods - I'll start with a bag of mixed vegetables to speed things along, but also add anything extra that I particularly want to include, like a handful of mushrooms or some baby corn.

    Stir fry the vegetables for just a few minutes to get them going - you still want them to retain some crunch.

    Stir fried vegetables in a wok with a dollop of red Thai curry paste.

    Step 2: Add the red Thai curry paste

    Add a few big dollops of Thai curry paste to the pan. It's up to you how much you add - if you want a milder, creamier noodle soup, just use one or two tablespoons. Or, if you really want your soup to pack a punch, use three or four.

    Some shop-bought curry pastes aren't vegetarian, as they contain fish sauce, so make sure you choose appropriately.

    In the UK at least, I find that the supermarket own brands are usually vegetarian, whereas more expensive brands aren't. I imagine this is because when they're trying to keep costs down, fish sauce is the first ingredient to go!

    Vegetables, fresh egg noodles and coconut milk in a wok.

    Step 3: Add fresh noodles and coconut milk

    You can use any kind of noodle you like - I used egg noodles, but of course you can choose a vegan noodle if needed. I prefer to use the ones that can be thrown straight into the wok, rather than dried noodles, which will need pre-boiling.

    Gently stir everything together until the coconut milk melts down, and combines with the curry paste to give a rich and creamy curry sauce. It's absolutely incredible.

    You can add a splash of water if you like, if you want to make your soup more... well, soupy. Otherwise, you're all done!

    Thai curry noodle soup in a wok.

    What vegetables can you use in Thai noodle soup?

    Honestly, there are so many vegetables that would work well in this sort of noodle soup that it might actually be quicker to list the veggies that wouldn't work so well. But here are some of my favourite vegetables to use:

    • cabbage
    • onion (red or white)
    • carrot
    • mange tout
    • baby corn
    • peppers (red, yellow or green)
    • mushrooms
    • pak choi
    • broccoli
    • courgette (zucchini)

    Choose as many different colours and textures as you can! I love the pre-prepared vegetable mixes, as you can get a lot of variety with very little effort.

    I like stir fries to retain a bit of crunch, so I try not to choose veggies that get too soft and soggy. They just need a few minutes in the pan to soften a little, while still having a great texture.

    A bowl of red Thai curry noodle soup topped with fresh cilantro.

    How else could you adapt the recipe?

    The brilliant thing about using such simple ingredients is that it's so easy to swap things in and out of the recipe.

    If you don't fancy noodles, throw in some leftover rice (or a sachet of pre-cooked rice) instead.

    Add a tin of chickpeas or some fried tofu for extra protein.

    Skip the additional water for a thicker, less soupy curry.

    There are all sorts of ways you can make this tasty soup your own, and it will always be quick to make, and absolutely delicious.

    A spoon taking a scoop of Thai curry noodle soup.

    Don't Miss A Recipe!

    If you like my recipes, don't forget to follow me on Facebook and Instagram, and subscribe to my newsletter to receive new recipes via email!

    Quick Red Thai Curry Noodle Soup

    Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You'll need just 4 ingredients for this seriously flavourful dinner.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 4 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 3 people
    Calories: 441kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • 300 g (~ ⅔ lb) mixed stir-fry vegetables (I used a shop-bought mix of cabbage, carrot, pepper and red onion, but you can use whatever combination you like)
    • 2 - 3 tablespoon red Thai curry paste (make sure it’s vegetarian)
    • 400 ml (~ 1 ½ cups) canned coconut milk
    • 300 g (~ ⅔ lb) fresh noodles (I used egg noodles)
    • ½ teaspoon black pepper
    • 250 ml (~ 1 cup) water or vegetable stock (optional)
    • Fresh coriander (cilantro), to garnish (optional)

    Instructions

    • Heat the oil in a large pan (a wok is ideal), and add the mixed vegetables. Cook over a medium heat, stirring regularly, for 4-5 minutes, until just beginning to soften.
    • Add the curry paste (the quantity can be adjusted depending on how spicy you'd like it), the coconut milk, and the fresh noodles. Season with plenty of black pepper, and stir gently until the ingredients come together to make a smooth sauce. Simmer for 5 more minutes, or until the sauce is piping hot, and the noodles and vegetables are cooked to your liking.
    • To make the dish more soupy, and to stretch it to feed more people, you can add some extra water or vegetable stock - or, serve it as is. You can serve topped with fresh coriander (cilantro), if you like.

    Notes

    You can select your vegetables separately if you prefer, rather than using a mix, but this will obviously add to the prep time.
    Green Thai curry paste would also work well.

    Nutrition

    Serving: 1 bowl - Calories: 441 kcal - Carbohydrates: 36.1 g - Protein: 7.6 g - Fat: 29.8 g - Saturated Fat: 18.8 g - Cholesterol: 29 mg - Sodium: 184 mg - Potassium: 255 mg - Fiber: 3.3 g - Sugar: 5.1 g - Calcium: 43 mg - Iron: 1 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    More Recipes Cooked in 15 Minutes or Less

    • Creamy spinach dip in a bowl.
      Cold Spinach Dip (with Greek Yogurt)
    • Mushroom stroganoff in a bowl with rice and parsley.
      Slow Cooker Mushroom Stroganoff
    • Mediterranean scrambled eggs.
      Mediterranean Scrambled Eggs with Feta
    • White bean hummus topped with lemon wedges and crumbled feta cheese.
      White Bean Hummus with Feta Cheese (No Tahini)
    62.2K shares
    • Share632
    • Tweet

    Reader Interactions

    Comments

    1. Anita says

      November 07, 2014 at 7:14 pm

      Searched for a coconut milk & noodle soup recipe and stumbled upon this one! Just made it, only with indian curry powder instead of the curry paste and udon noodles. Thanks for the inspiration, it tastes delicious!

      Reply
    2. Janet Fazio says

      September 26, 2014 at 12:53 am

      we just had our first rain of the season and this looks like the perfect dinner to go with it. Thanks for sharing.

      Reply
    3. Nancy says

      April 24, 2014 at 2:09 am

      Found this via Pinterest and just made it. I didn't have the noodles on hand so added some sauteed broccoli and served it over rice like a curry. Great recipe! And really easy. Just the thing for a busy weeknight. Thanks!

      Reply
    4. Diane Roark says

      January 11, 2014 at 3:30 pm

      You pictures are truly beautiful. This soup looks really delicious. I pinned it!
      Thank you so much for linking up to Saturday Dishes.
      Blessings and have a wonderful weekend!
      Diane Roark

      Reply
    5. Shannon says

      December 28, 2013 at 6:21 pm

      We loved this recipe, Next time I think I will add some hot sauce but that is just a personal preference. Pretty cheap to make and easy and quick! 3 things I love about a recipe!

      Reply
      • Becca @ Amuse Your Bouche says

        December 28, 2013 at 6:36 pm

        Glad you enjoyed it Shannon! :)

        Reply
    6. Amanda E says

      October 21, 2013 at 8:53 pm

      this looks delicious - love the idea of serving red curry as a soup! Great for cold days or wet days or any day at all :-)

      Reply
      • Becca @ Amuse Your Bouche says

        October 21, 2013 at 9:46 pm

        Ha yeah I must say I don't necessarily wait for the rain ;)

        Reply
    7. yuri says

      October 03, 2013 at 10:36 pm

      This might be a tasty soup, but this is definitely not a Thai red curry soup.
      As one who is familiar with Thai dishes, this dish should be made differently.
      Anyway, this looks good.

      Reply
    8. Lou says

      September 14, 2013 at 10:08 pm

      Just made this and added Quorn pieces too (which I fried first in the saucepan after frying all the veg and putting them into a saucepan together) yum yum yum! I always find it hard to use all the stirfry veg you get in bags really cheaply as I don't want to eat 5 stir fries a week - this is perfect for that! xo

      Reply
      • [email protected] says

        September 14, 2013 at 10:12 pm

        Quorn sounds like a great addition! Glad you enjoyed it :)

        Reply
    9. Maureen | Orgasmic Chef says

      July 27, 2013 at 8:56 am

      I'm a fan of doing what I do well and letting others do what they do well and I'll always end up with a great dish to serve family and friends. This red curry looks smashing.

      Reply
    10. Ash- foodfashionparty says

      July 27, 2013 at 5:25 am

      Oh, this is perfect. I love using a good curry paste for this dish too. Easy and always turns out good. Your curry looks delish.

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Creamy mushrooms on toast, topped with fresh chives.
      Creamy Mushrooms On Toast
    • Bowl of tarka dal topped with fresh cilatro.
      Easy Tarka Dal (Vegan Red Lentil Curry)
    • A hand scooping creamy cowboy caviar with a tortilla chip.
      Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • A hand squeezing lemon juice over some roasted chickpeas and salad.
      10 Minute Lemon and Black Pepper Chickpeas
    • A portion of vegetarian shepherd's pie on a plate served with fresh arugula.
      Vegetarian Shepherd's Pie
    • 15 Minute Peanut and Sesame Noodles

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff
    • A portion of cheesy lentil pasta with peas in a bowl, served with garlic bread.
      Cheesy Lentil Pasta

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    62.2K shares