This Thai Red Curry Vegetable Soup combines fragrant red curry paste, creamy coconut milk, and tender vegetables in a 30-minute meal. It's a spicy, satisfying broth loaded with sweet potato, bok choy, and rice noodles.
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Prepare the vegetables for the soup and garnishes first, if you haven't already. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop; add noodles fresh or stir in cooked noodles just before serving.
Yes. Prepare the broth and vegetables up to 2 days ahead and store in an airtight container in the refrigerator. Cook the rice noodles fresh just before serving to prevent them from becoming mushy.
Red curry paste is a wet blend of chilies, garlic, and spices that dissolves into broths for deeper, spicier flavor. Curry powder is dried and milder. They're not 1:1 substitutes; use less curry powder if swapping.
It's vegetarian if made with vegetable broth. Fish sauce adds umami depth but can be omitted for vegan; replace broth with vegetable stock to keep it fully plant-based.
Reduce curry paste to 2 Tbsp for mild heat, or add up to 4 Tbsp for extra kick. Stir in a squeeze of lime juice and extra brown sugar to balance intense spice.
Yes. Swap sweet potato for carrots or potatoes, and bok choy for spinach, bell peppers, or snap peas. Keep cooking times similar (tender vegetables in 10–15 minutes).
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