Thai Red Curry Soup
Prep time
Cook time
Total time
Shelled hemp seeds add a little extra protein to this vegetarian dish.
Serves: 4 servings
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • Asian chili oil, to taste, optional
  • 1 tablespoon red thai curry paste
  • 2 cups vegetable broth
  • 1-3/4 cups canned coconut milk
  • 1 cup dairy-free milk beverage (such as hemp milk)
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons sea salt
  • 8 ounces vermicelli rice noodles
  • ½ red pepper, julienned
  • 1 carrot julienned
  • 3 tablespoons lime juice
  • ⅓ cup cilantro, chopped
  • ¼ cup shelled hemp seeds (Hemp Hearts)
  1. In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.
  2. Add the red curry paste, stirring constantly for 30 seconds.
  3. Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.
  4. Turn the heat to low, and allow it to simmer for 10 minutes.
  5. While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.
  6. Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, add them to the pot, and cook for 5 minutes.
  7. Drain the noodles and rinse with cold water.
  8. Add the lime juice to the soup, and cook for a couple minutes more.
  9. Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.
  10. Sprinkle each serving with the cilantro and shelled hemp seeds.
Recipe by Go Dairy Free at