Vegan Red Curry Soup


This vegan red curry soup recipe was courtesy of the Manitoba Messenger with permissions to share it with you here. Their Hemp Bliss non-dairy milk alternative is sold in Canada. If you can’t find a hemp milk in your area, coconut milk beverage or light cocont milk will make a nice substitute in this dish.

Thai Red Curry

Special Diet Notes: Vegan Red Curry Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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