Thai Red Curry Noodle Soup

By Leozette Roode

Pulse pastas are trending in the foodie scene. Not only are they gluten, egg and wheat-free, but they are also packed with protein, making it an easy way to get in your three-a-day.

I adore cooking with pasta and using Happy Earth People’s red lentil or chickpea Fusilli is a great, guilt-free way to indulge in my favourite food. This curry creation is a hybrid between Italian and Thai cuisine. It is super quick and easy to whip up – but be warned, it’s not for the faint-hearted! Red curry paste is usually really spicy, so I would suggest making your own  or using green or yellow curry paste if you prefer your spice level mellow and mild.

Preparation Guidelines

Serves 6
Time: 30 minutes


• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 3 tablespoons red curry paste
• 4 cups vegetable stock
• 250 grams Happy Earth People red lentil pasta
• 2 cup mushrooms, sliced
• 2 cups baby marrow, sliced
• ½ head broccoli, chopped into bite-sized pieces
• 1 red pepper, cored and sliced
• 1 can (2 ½ cups) coconut milk
• 4 – 5 dried kaffir lime leaves
• Salt and freshly ground black pepper, to taste
• ¼ cup chopped cilantro
• ½ lemon, juiced


1. In a non-stick pot or wok, heat the oil over high heat.
2. Add the chopped onion and lower the heat. Cook the onion until translucent.
3. Add the ginger and garlic and mix through.
4. Add the curry paste and coat the mixture.
5. Pour in the vegetable stock and bring to a boil.
6. Add the red lentil pasta and cook for 3 minutes.
7. Add the rest of the vegetables, the coconut milk and kaffir lime leaves and cook for another 5 minutes until the vegetables are cooked, but still crunchy.
8. Stir in the chopped coriander and lemon juice and season with salt and pepper.
9. Remove kaffir lime leaves and serve with added coriander on top.

Leo xx

About the author:

Leozette Roode is a consultant for Humane Society International, blogger, recipe developer and marketer for Green Monday. She regularly does cooking demonstrations and corporate cooking sessions at Ginger & Lime Food Studio and also appears regularly on Afternoon Expresso. Follow her blog for new vegan ideas and news. Author of “The South African Vegan Cookbook”, Loezette Roode celebrates the nutritional value, improved health and vitality that a life with botanicals bring. Equipped with this book, everyone can make delicious plant-based dishes part of their daily life.