Overhead view of Red Curry Noodles in a white bowl and chopsticks on the side.

Vegan Thai Red Curry Noodle bowl

This Thai Red Curry Noodle Bowl is filled with veggies, brown rice noodles, and zoodles for a meal that's Vegan + Gluten Free.

Keyword Red Curry Noodle Bowl
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Renee Fuentes


  • 1 Tbsp Coconut Oil
  • 2 Tbsp Red Curry Paste
  • 1 Cup Vegetable Broth
  • 1 Can Coconut Milk
  • 2 Zucchini Shredded, zoodled, or chopped
  • 1 Cup Broccoli Florets
  • 1/2 Cup Shredded Carrots
  • 1 Red Bell Pepper Sliced
  • 2 Squares Brown Rice Ramen Noodles Cooked to package directions
  • Salt, Sugar, or Lime Add if needed


  1. Cook Brown Rice Ramen Noodles according to package, drain, and set aside. If making zucchini noodles, spiralize, and set aside.

  2. In a large saucepan over medium heat, add coconut oil and curry paste. Keep stirring to break up the curry paste. Add broth and bring to a low boil. Once curry paste has dissolved, add vegetables and coconut milk. Cover and simmer for about 5 minutes or until vegetables have softened a little but still crunchy.

  3. Taste curry broth and see if any sugar, salt, or lime juice is needed.  Add cooked noodles, and zucchini noodles to a bowl for serving and ladle curry on top.