Picture this: It’s a chilly evening, and you’re craving something warm, comforting, and just a little out of the ordinary. Enter Vegan Red Curry Lasagna Soup—a dish that combines the best of two worlds: the hearty, slurpable goodness of lasagna and the bold, zesty kick of Thai red curry.
I’m all about taking classic comfort foods and giving them a colorful, plant-based twist. This soup is no exception! It’s packed with layers of flavor—aromatic ginger and garlic, creamy coconut milk, a hint of sweetness, and that unmistakable zing of lime. Plus, it’s ready in under 40 minutes, making it perfect for weeknights when you want something satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
- It’s a flavor bomb! The Chef’s Choice red curry paste brings the heat, while the coconut milk balances everything out with its creamy sweetness, the Nature’s Charm vegan fish sauce adds the perfect umami touch!
- It’s vegan and hearty. With vegan ground beef and lasagna noodles, this soup has the satisfying chew and richness of a traditional lasagna without the dairy or meat.
- It’s versatile. Don’t have lasagna noodles? Try it with rice noodles or even regular pasta. Want to add more veggies? Toss in spinach or mushrooms!
A Few Quick Tips
- Don’t overcook the noodles. Boil them 2-3 minutes shy of the package instructions—they’ll finish cooking in the soup and soak up all that amazing flavor.
- Balance is key. Taste as you go and adjust the fish sauce, sugar, and lime juice until it’s just right for you.
- Double up! This soup is freezer-friendly, so make a big batch and save some for later.
The Carrots & Flowers Twist
This recipe was born out of a love for blending the unexpected. Traditional lasagna soup is cozy and nostalgic, but we wanted to shake things up with bold, Thai-inspired flavors. The result? A soup that’s vibrant, warming, and sure to become a favorite in your recipe rotation.
I hope you enjoy this Vegan Red Curry Lasagna Soup as much as we loved creating it. To sae this recipe, pin the photo below! If you make it, don’t forget to snap a photo and tag us on Instagram @megansadd. I can’t wait to see your creations!
Happy cooking and big cozy vibes,
Megan
- 1½" inches ginger
- 2 large cloves garlic
- 3 tbsp Nature's Charm red curry paste
- 1 package vegan ground beef
- 1 tbsp olive or coconut oil
- 1 can coconut milk
- 1 quart vegetable broth
- 2 tsp Nature's Charm vegan fish sauce
- 2 tbsp brown sugar
- juice of 1 lime
- Heat a medium pot of water over high heat. Once boiling, break the lasagna noodles into the water and boil 2-3 minutes below the recommended time. Drain and set aside.
- Meanwhile, mince the garlic and ginger. In a large pot over medium high heat, saute the minced aromatics in oil for 30 seconds. Add the vegan ground beef. Break up the meat with a wooden spoon. Add the curry paste. Cook and stir until mostly browned.
- Add the peppers. Saute until tender, about 2 minutes. Add the coconut milk, broth, and cooked lasagna noodles. Add the fish sauce, sugar and lime juice. Taste and adjust flavors if desired.
- Cover and simmer for 5-10 minutes, then serve.
QUESTION OR COMMENT? LET'S TALK!