Honestly, I didn’t expect much the first time I threw this together. I had a half-used can of coconut milk, some frozen veggies, and let’s be real zero motivation to cook. But somehow, this little experiment turned into one of those accidental favorites. It’s warm, silky, and tastes like you tried harder than you did.
I won’t oversell it. It’s not going to change your life… but on a cold, tired night? It might make the next hour feel a whole lot better. It’s got that nostalgic “ramen-in-a-hurry” energy minus the MSG hangover and sodium regret.
You don’t need fresh herbs or ten types of spice. Just a few pantry staples, thin rice noodles (they matter trust me), and something vaguely resembling vegetables. That’s it.
And if it turns out slightly different every time? Even better. That’s the charm.
Table of Contents
Table of Contents
Ingredients for Vegan Curry Soup
No fancy grocery runs here. Everything in this list is either already in your kitchen or can live in your pantry for months. Keep it flexible if you don’t have something, improvise.
- 2 tbsp curry powder (mild or medium, depending on your heat preference)
- ½ tsp chili flakes (optional skip if you’re spice-sensitive)
- 1 tbsp neutral oil (like sunflower or vegetable)
- 300g frozen mixed vegetables (peas, carrots, sweetcorn, green beans or whatever you’ve got)
- 400ml can of full-fat coconut milk
- 400ml water (use the empty coconut milk can to measure less mess)
- 1–2 tbsp soy sauce (to taste)
- Juice of ½ lemon (fresh is best, but bottled works in a pinch)
- 100g thin rice noodles (the kind that soften quickly in hot liquid)
Pantry Swaps and Add-ons:
- No coconut milk? Use oat cream or cashew cream.
- Want protein? Toss in some tofu cubes or chickpeas.
- Prefer fresh veg? Go for it just sauté them a bit longer.
What kind of curry powder should I use?
Use whatever you’ve got but if you’re buying new, go for a blend labeled “mild” or “medium curry powder.” Madras is fine if you want more heat. Garam masala isn’t a straight swap it’s more aromatic and less savory.
Vegan Curry Soup
Ingredients
Equipment
Method
- Heat oil in a saucepan. Add curry powder and chili flakes (if using). Toast gently, stirring, until fragrant.
- Add frozen vegetables, coconut milk, and water. Stir and bring to a gentle boil.
- Simmer until vegetables are soft and soup is cohesive. Stir occasionally.
- Add rice noodles and soy sauce. Stir and cook for a few minutes until noodles are soft.
- Finish with lemon juice. Taste and adjust seasoning as needed.
- Serve hot. Garnish if desired. Enjoy immediately for best texture.
Notes
How to Make This Vegan Curry Soup
I won’t lie this isn’t a recipe that demands precision. In fact, it’s probably better if you wing it a little. That’s kind of the whole point of this vegan curry soup. It’s warm, forgiving, and slightly different every time (in a good way).
Here’s how I make it feel free to stray
Start with the spices.
Heat a splash of oil in a deep saucepan not too hot though, you don’t want to burn anything. Toss in the curry powder and (if you’re in the mood) the chili flakes. Stir it around until the smell hits you. If it starts sticking, just… deglaze it with a bit of water. No big deal.
Vegetables and creaminess go in.
Dump in a couple handfuls of frozen veg I usually don’t measure. Then pour in the coconut milk and refill that same tin with water and add that too. Stir it together. It’ll look a little chaotic at first. That’s fine.
Let it do its thing.
Bring it up to a gentle boil. Don’t rush this part. Let the veg soften and the flavors blend a bit. It doesn’t need your constant attention a few stirs here and there will do.
Noodles + depth.
Drop in the rice noodles and a generous splash of soy sauce. Stir gently they’ll soften fast. You might think it looks too soupy at first, but the noodles soak up more than you’d expect.
Brighten it up.
When it all looks unified creamy, soft, steamy squeeze in the lemon juice. Taste it. Adjust. Add a little more soy sauce if it feels flat. More chili if you’re brave. Don’t overthink it.
Serve. Eat. Maybe sigh a little.
That’s it. Bowl it up. Sit down. Let it warm you up from the inside. It’s one of those meals that feels like more than the sum of its parts.
What if I want leftovers?
Totally doable just cook the noodles separately and store the broth on its own. They get a little mushy otherwise. Still tastes good, though, if you don’t mind that.
Tips & Tricks for Making Vegan Curry Soup That Actually Hits
Let’s not pretend vegan curry soup is hard. It’s not. But the difference between meh and damn, that’s good? It’s in the details. Here’s what I’ve figured out after making this more times than I’ll admit.
Start with the noodles (or rather, don’t).
If you dump rice noodles in too early, your vegan curry soup becomes… well, a noodle stew. They keep soaking up liquid, even off the heat. So unless you’re eating right away, cook them separately and add them at the end. It’s an extra pot, yes but future you will be grateful.
The lemon is not optional.
I used to think it was. Tried skipping it once. Never again. That last-minute squeeze? It brightens the whole thing. Without it, your vegan curry soup tastes muted like the flavor’s hiding behind the coconut milk. Lemon says: come out and fight me.
Don’t fear frozen veg.
Somehow, we’ve convinced ourselves frozen equals inferior. But in vegan curry soup? Frozen mixed veg are the MVPs. No chopping, no spoilage. Just toss ’em in and move on with your life.
Make it yours.
There’s no single version of vegan curry soup. Add chickpeas if you’re hungry, tofu if you’ve got it, or fresh spinach right at the end. I’ve even thrown in leftover roasted potatoes. Weird? Maybe. Delicious? Definitely.
Taste. Adjust. Trust your mouth.
Look, this isn’t a recipe that punishes you for going rogue. Too salty? Water it down. Boring? More spice. Your version of vegan curry soup should reflect whatever you’re craving or, honestly, whatever needs using up.
Can I use other noodles in vegan curry soup?
Sure but cook them separately. Anything thicker than rice noodles will take longer and could mess with the soup’s balance. Udon works, but watch the texture.
Substitutions & Variations for Vegan Curry Soup
There’s no such thing as a “correct” vegan curry soup. What works one night might feel totally wrong the next and that’s the beauty of it. This isn’t about rules. It’s about using what you’ve got and trusting that, somehow, it’ll still taste good.
No coconut milk?
Okay, yeah it’s a major part of what makes this vegan curry soup so creamy. But if you’re out, don’t panic. Oat cream, unsweetened almond milk, or cashew cream can pinch-hit. The texture might change a bit, but the comfort? Still there.
Different noodles? Go for it (with one caveat).
Not everyone has thin rice noodles sitting in their pantry. If all you’ve got is soba, ramen, or even spaghetti fine. Just boil them separately. Otherwise, your vegan curry soup turns into starchy chaos. Learned that the hard way.
Spice level: you’re the boss.
Can’t handle heat? Skip the chili flakes. Want fire? Add fresh chopped chili or a dab of sambal. The base of this vegan curry soup is mild enough to lean either way which is kind of the point. Build it to match your mood.
Protein boosters.
Vegan curry soup on its own is filling, but if you want more substance: chickpeas, pan-fried tofu, or even a spoonful of peanut butter (yes, really) can round it out. I’ve tossed in lentils before. It worked.
Veggie freedom.
Got half a zucchini? A lonely carrot? Use them. This vegan curry soup doesn’t care if your veg are fresh, frozen, or slightly sad. Chop ’em, throw ’em in, let the curry magic happen.
Can I make this vegan curry soup into a full meal?
Absolutely. Add rice on the side, bulk it up with legumes, or go wild and top it with crispy onions. It’s yours build your bowl.
Frequently Asked Questions About Vegan Curry Soup
We all have those little questions mid-recipe the ones we either Google with sticky fingers or just wing and hope for the best. Here are the ones I get asked (or have asked myself) when making vegan curry soup.
Can I freeze it?
Technically, yes. But and this is a big but noodles don’t bounce back the same. The soup base? Totally freezer-friendly. But if you’ve already mixed in the noodles, expect them to come out a little… limp. Not inedible, just not ideal. Best bet? Freeze the broth solo and add fresh noodles when you reheat.
How long will vegan curry soup keep?
Three days, give or take. If your fridge runs cold and you stored it properly, maybe a bit longer. That said, if the noodles are in the soup, they’ll keep absorbing liquid and getting squishier. If you’re thinking ahead, store them separately. It’s one of those small things that makes a big difference later.
Reheating — stove or microwave?
If you’ve got five minutes, go with the stove. It coaxes the flavor back to life gently. Microwave works in a pinch, but be prepared to stir halfway through and possibly add a splash of water. Vegan curry soup thickens as it sits totally normal.
No oil — still doable?
Definitely. Just toast the spices dry at the beginning, then add a splash of water to keep things from sticking. The flavor will shift a little less richness, maybe but your vegan curry soup will still be comforting. I’ve done it both ways, and honestly, sometimes I don’t even notice the difference.
Will picky eaters like it?
Probably especially if you keep it mild. Most kids (and let’s be real, some adults too) love creamy soups. Just ease up on the spice, and maybe don’t mention the word “curry” right away if you’ve got a suspicious eater on your hands.
Nutrition Breakdown (for One Serving of Vegan Curry Soup)
Okay, let’s break this down loosely. I’m not a dietitian, but based on common ingredients and serving sizes, here’s a general idea of what you’re getting in one hearty bowl of this vegan curry soup:
- Calories: ~420–470 kcal
(Depends mostly on how much coconut milk you use and what veggies go in.) - Protein: ~10–12g
(Want more? Toss in tofu or chickpeas easy win.) - Fat: ~18–22g
(Thanks, coconut milk. It’s what makes this vegan curry soup creamy and satisfying.) - Carbs: ~50–60g
(Noodles + veggies = comfort food math.) - Fiber: ~7–9g
(Depends on the veg. Lentils or spinach = fiber bump.) - Sodium: Varies wildly
(Between soy sauce and added salt, this one’s worth adjusting to taste.)
Is vegan curry soup healthy?
That depends on what you mean by “healthy.” It’s plant-based, full of fiber, and pretty balanced if you go easy on the sodium. It’s not a low-fat dish, but it’s satisfying in a way that keeps you full and warm which, on certain nights, is exactly what your body needs. Healthy isn’t always about numbers. Sometimes it’s about how food makes you feel. And this soup? It feels like a win.
Give It a Go — And Make It Yours
If you’ve made it this far, you’re probably halfway to pulling out a pot and eyeing that can of coconut milk. And honestly? That’s the move. Vegan curry soup isn’t just easy it’s forgiving, flexible, and weirdly comforting in a way that feels personal. Like a quiet win after a long day.
No pressure to follow it to the letter. Use what you’ve got. Skip what you don’t. And if it turns out slightly different every time? Even better that’s kind of the point.
So go ahead give it a try. Then, if you feel like it, come back and tell me how it turned out. Or don’t. Just eat it and enjoy the moment. That works too.