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Vegan curry soup bubbling in a pot on the stove with steam rising.
Susan Miller

Vegan Curry Soup

A cozy, creamy soup that comes together with pantry staples like coconut milk, frozen veg, curry powder, and rice noodles. This flexible vegan recipe is low-effort, deeply comforting, and endlessly customizable.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner, Soup
Cuisine: Asian-inspired, Vegan
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp curry powder (mild or medium)
  • 0.5 tsp chili flakes (optional)
  • 1 tbsp neutral oil (like sunflower or vegetable)
  • 300 g frozen mixed vegetables
  • 400 ml full-fat coconut milk
  • 400 ml water (use empty coconut milk can to measure)
  • 1–2 tbsp soy sauce (to taste)
  • 0.5 juice of a lemon (fresh preferred)
  • 100 g thin rice noodles

Equipment

  • deep saucepan
  • wooden spoon
  • measuring spoons
  • can opener
  • serving bowls

Method
 

  1. Heat oil in a saucepan. Add curry powder and chili flakes (if using). Toast gently, stirring, until fragrant.
  2. Add frozen vegetables, coconut milk, and water. Stir and bring to a gentle boil.
  3. Simmer until vegetables are soft and soup is cohesive. Stir occasionally.
  4. Add rice noodles and soy sauce. Stir and cook for a few minutes until noodles are soft.
  5. Finish with lemon juice. Taste and adjust seasoning as needed.
  6. Serve hot. Garnish if desired. Enjoy immediately for best texture.

Notes

To keep noodles from overcooking, cook and store them separately if you're planning leftovers. Add tofu, chickpeas, or spinach to boost protein. Don't skip the lemon — it's essential for brightness.