Thai Vegetable Noodle Soup [Dairy-Free / Meatless]
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grab yourself some red curry paste and prepare for flavor town with this Thai Vegetable Noodle Soup!
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced into strips
  • 2 large carrots, roughly chopped small
  • ½ cup snap peas
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • ⅔ cup lite coconut milk
  • 6 oz. dried rice noodles
  • 1 lime, juiced
  • Optional Garnish:
  • Sliced red onion
  • red chilis
  • cilantro
  • scallions
  • lime
  1. In a stock pot over medium high heat, add the oil, garlic, ginger and curry paste. Cook for 5 minutes.
  2. Stir in the red bell peppers, snap peas and carrots and cook for 2 minutes or until the peppers begin to soften.
  3. Add the chicken broth, water, coconut milk and fish sauce and bring to a boil.
  4. Distribute rice noodles amongst 4 bowls. Pour boiling soup over the noodles. Let sit for a few minutes so that the noodles can soften.
  5. Serve each bowl with a squeeze of lime juice and desired garnishes.
Recipe by Katalyst Health at