Creamy Vegan Coconut Curry Noodle Soup (One-Pot)

This soup started as a “what’s left in the fridge” situation on a rainy Tuesday night, and it turned into the recipe I make more than anything else all winter long. The coconut milk makes it so rich and creamy you’d swear there was dairy in it, and the curry paste gives it that warm hug-in-a-bowl feeling. I love that everything cooks in one pot — less cleanup means more couch time, and I’m all for that.

aka The Rainy Day Rescue Bowl

Ingredients

• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons red curry paste (check label for clean ingredients)
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth (clean, no “natural flavors”)
• 1 tablespoon coconut aminos
• 1 teaspoon coconut sugar
• 8 oz rice noodles
• 2 cups baby spinach
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• Fresh cilantro, Thai basil, sliced red chili, and lime wedges for serving

Instructions

1. Sauté the aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and ginger and stir for 30 seconds until fragrant.
2. Build the broth: Stir in the red curry paste and cook for 1 minute. Pour in the coconut milk, vegetable broth, coconut aminos, and coconut sugar. Stir well and bring to a simmer.
3. Cook the vegetables: Add the mushrooms and bell pepper. Simmer for 8-10 minutes until tender.
4. Add the noodles: Add the rice noodles directly to the pot and cook according to package directions (usually 4-6 minutes), stirring occasionally so they don’t stick together.
5. Finish and serve: Stir in the baby spinach and lime juice. Cook for 1 minute until the spinach wilts. Ladle into bowls and top with fresh cilantro, Thai basil, sliced chili, and a lime wedge.

Tips

• If you prefer a thinner broth, add an extra cup of vegetable broth. For thicker soup, use a bit less.
• Swap rice noodles for zucchini noodles or kelp noodles for a lower-carb version.
• This soup is best eaten fresh — the noodles absorb the broth as it sits. If meal prepping, store the noodles and broth separately.