Gluten-Free Vegan Thai Coconut Curry Noodle Soup

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A comforting and fragrant Thai-inspired noodle soup made with creamy coconut milk, fresh vegetables, and gluten-free rice noodles, perfect for a vegan diet. This Thai-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs gluten-free rice noodles, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz gluten-free rice noodles
• 1 can (14 oz), full fat coconut milk
• 4 cups vegetable broth
• 2 tbsp red curry paste
• 1 tbsp, grated fresh ginger
• 3 cloves, minced garlic cloves
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 cups baby spinach
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1 tbsp sesame oil
• 1 tsp salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 6 oz gluten-free rice noodles according to package instructions until tender, drain and set aside.
2. Step 2: In a large pot, heat 1 tbsp sesame oil over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 more minute to release aromas.
4. Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 4 cups vegetable broth, stirring to combine.
5. Step 5: Bring the soup to a gentle boil, then add 1 julienned carrot and 1 thinly sliced red bell pepper. Simmer for 5 minutes until vegetables soften.
6. Step 6: Add 2 cups baby spinach and cooked rice noodles to the pot, stirring gently until spinach wilts.
7. Step 7: Remove from heat and stir in 2 tbsp fresh lime juice, 1 tsp salt, and 1/4 cup chopped fresh cilantro.
8. Step 8: Ladle the soup into bowls and serve immediately, garnished with additional cilantro if desired.