Vegan Panang curry soup is where it’s at!
I’m absolutely obsessed with Panang curry, so I transformed it into a simple, fast, and deeply satisfying soup. This vegan Panang curry soup is versatile and easy to customize. The flavorful broth works beautifully with rice noodles, tofu, and a variety of vegetables. It’s a great way to use up odds and ends from your fridge while delivering a rich, comforting meal.
Panang curry paste is usually available at Asian markets and many grocery stores; Whole Foods often carries it. If you can’t find it locally, you can order a vegan brand or make your own. Nearly all store-bought Panang pastes are vegan, but it’s wise to check the label if you’re unsure.
This soup is packed with bold Panang flavor and comforting coconut richness. It’s the kind of dish you keep coming back to — I often have to stop myself from taking another bite. The recipe intentionally keeps things simple: seven core ingredients for the broth, then whatever protein, noodles, and vegetables you prefer. Adjust the amount of curry paste to control the spice level: less for a milder soup, more if you like it fiery.
Keeping a jar of Panang curry paste in your fridge is a great idea — it makes tossing this soup together a breeze. Below you’ll find notes about the paste and a full recipe that serves four. The soup is quick to prepare and perfectly adaptable to your tastes.
Let’s talk Panang Curry Paste:
- Cans or jars of vegan Panang curry paste are widely available. I like Maesri brand.
- If you don’t find any at local stores, you can order a vegan variety; always check the ingredients to confirm it’s vegan.
- If you prefer not to buy it, there are reliable homemade vegan Panang curry paste recipes you can use instead.
Vegan Panang Curry Soup
Ingredients
- 1 Tablespoon Vegetable oil
- 2 Tablespoons Panang curry paste*
- 1 Can (15 oz.) 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 1–1½ Tbsp.)
- 5 oz. Rice noodles
- Fresh tofu (optional)
- Finely sliced or chopped vegetables (optional)
Instructions
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Heat the vegetable oil over medium-high heat in a large soup pot.
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Add the Panang curry paste and sauté with the hot oil for about 2 minutes, lowering the heat if needed, to release and deepen the flavors.
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Pour in the coconut milk, vegetable broth, coconut aminos or soy sauce, and coconut sugar or agave. Whisk to combine.
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Bring to a simmer, reduce the heat to low, and let the soup gently simmer for about 15 minutes to meld the flavors.
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Stir in the lime juice and taste; adjust seasoning as needed.
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Just before serving, add the rice noodles and simmer 2–3 minutes until tender. Add noodles at the last moment to prevent them from over-softening and thickening the broth.
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Remove from heat, add tofu and finely chopped vegetables if using, and let the residual heat gently warm them.
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Serve immediately with extra lime wedges and chili paste on the side if you like additional heat.
Notes
Nutrition
Enjoy this easy vegan Panang curry soup as a quick weeknight meal or a cozy weekend treat. It’s simple to prepare, highly adaptable, and full of bright, satisfying flavors.