Vegan Panang curry soup is where it’s at!
I’m absolutely obsessed with Panang curry. So, I wanted to turn it into a simple, super fast, outrageously delicious soup. This vegan Panang curry soup is the very best. The base of this soup can be used with all kinds of different add ins. My favorite thing to do is add rice noodles, tofu and veggies. This is the perfect soup to add anything you want that you need to use up.
Panang curry paste should be fairly easy to find. I usually get mine in my favorite Asian market or Whole foods is a good place to find it. If you really can’t find any, you can order it, or make your own. Almost every Panang curry paste brands I’ve found are vegan, but I would just double check the packaging.
This vegan Panang curry soup is so flavorful, so comforting, you won’t be able to stop eating it. I literally have to force myself to stop eating it when I get full. Then I’m usually like “one more bite won’t hurt,right?”
7 basic ingredients make up the broth, then add some protein, some veggies, some noodles or anything else your heart desires. From now on, you may want to just keep Panang curry paste in your fridge so you can throw this together anytime. This soup is a bit spicy, but you can adjust that to your liking. Add only a bit of the curry paste if you can’t handle spicy foods, or a lot more if you are like me and are happy burning your tongue off. I decided to go somewhere in the middle with the recipe so that this would be perfect for most everyone!
Let’s talk Panang Curry Paste:
- Cans or jars of vegan Panang curry paste should be easy to find! I like to use Maesri brand.
- If you can’t find any in your local stores, you can order some, just make sure to check the ingredients to make sure it’s vegan.
- Or, if you don’t want to purchase some, there are some great homemade vegan Panang curry recipes that you can use.
This super quick and easy soup is possibly the most delicious soup. Spicy, comforting and amazing!
- 1 Tablespoon Vegetable oil
- 2 Tablespoons Panang curry paste*
- 1 Can(15oz.) Coconut cream or full fat coconut milk
- 6 Cups Vegetable broth
- 1 Tablespoon Coconut aminos or soy sauce
- 1 teaspoon Coconut sugar or agave syrup
- Juice of 2 Limes(about 1-1/2 Tbsp.)
- 5 oz. Rice noodles
- Fresh tofu(optional)
- Finely sliced and chopped veggies(optional)
Heat the oil on medium high in a large soup pot.
Add the Panang curry paste, and saute with the hot oil, reducing heat as needed, for about 2 minutes to help develop the flavor of the curry paste.
Now, pour the coconut milk, the vegetable broth, the coconut aminos or soy sauce and the coconut sugar or agave into the pot.
Whisk to combine everything, bring to a simmer, reduce heat to low and simmer for about 15 minutes.
Add the lime juice, stir. Taste and adjust seasoning.
Right before serving, add the noodles and simmer just until done, it should only be a 2-3 minutes. The longer they sit in the broth the softer they will get and they will thicken the soup if they sit too long. So make sure you add them to the broth right before eating.
Remove from heat and add finely chopped veggies and tofu, letting the residual heat cook them.
Serve immediately with extra lime and some chili paste if you want.
*I like to use Maesri Panang curry paste.