Red Curry Noodle Soup

Yumna Jawad

Updated Nov 29, 2025

5 from 11 votes

Red curry noodle soup with tofu, rice noodles, and vegetables in a creamy coconut broth. Simple and ready in 15 minutes using basic pantry ingredients.

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Prep Time 5 minutes
Servings 4 servings
Comments
13

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Red Curry Noodle Soup.
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Red Curry Noodle Soup is soo good!

Red curry noodle soup is something I make a lot because it’s simple to pull together and everything cooks in one pot: broth, curry paste, coconut milk, tofu, rice noodles, all of it. I just slice whatever vegetables I have and stir them in at the end so they stay crisp. It’s quick, it’s not expensive to make, and it’s the kind of soup that actually fills you up.

Happy Cooking!
– Yumna

How to Make Red Curry Noodle Soup

Sautéed green onions and ginger with added garlic and red curry paste.
Step 1: Sauté the green onions and ginger for 30 seconds before adding in the garlic and red curry paste. You want to make sure not to burn the garlic so keep the temperature at medium heat.
Added vegetable broth and coconut milk.
Step 2: Stir in the liquids, which include both the vegetable broth and the coconut milk.
After boiling.
Step 3: Bring the pot to a boil, while continuing to mix.
Added in chopped tofu and rice noodles.
Step 4: Now, add in the chopped tofu and the rice noodles and cook them together just until the noodles soften.
Added in carrots and red peppers.
Step 5: Finally, add in the carrots and red peppers and stir to combine. You can add the vegetables earlier, but it’s common to add them at the end to give the dish a fresh crunch factor.
After cooked.
Step 6: You can serve the red curry noodle soup immediately, and enjoy it warm!
Red Curry Noodle Soup.

Red Curry Noodle Soup Recipe

Author: Yumna Jawad
5 from 11 votes
One-pot red curry noodle soup made with coconut milk, tofu, rice noodles, and fresh veggies. Homemade in just 15 minutes with minimal ingredients!
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4 servings

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Ingredients
  

  • 2 tablespoons olive oil
  • 3 green onions chopped (whites and greens separated)
  • 1 tablespoon ginger grated
  • 3 garlic cloves minced
  • 3-4 tablespoons red curry paste
  • 4 cups low sodium vegetable broth
  • 1 cup coconut milk carton or canned
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 14 ounces extra firm tofu drained and cubed
  • 4 ounces thin rice noodles
  • 2 large carrots julienned
  • ½ red pepper julienned
  • 1 lime juiced
  • Cilantro leaves for garnish
  • Green onions for garnish

Instructions

  • Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.
  • Stir in the vegetable broth and coconut milk, cover the pot and bring everything to a boil.
  • Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.
  • Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.

Equipment

Notes

My Top Tip: Be careful when adding the red curry paste to your pan. Red curry paste usually contains a tiny bit of liquid, so there may be some splattering when you heat the paste in your pot.
Storage: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave, stirring in a splash a water. 
Freezing: Once your soup has cooled completely, transfer it to an airtight container and it should stay good for 2 to 3 months in the freezer. When you’re ready to enjoy, just thaw your soup in a bowl in the fridge before heating, or reheat gently over on the stove.

Nutrition

Calories: 279kcal, Carbohydrates: 36g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Sodium: 1741mg, Potassium: 316mg, Fiber: 3g, Sugar: 6g, Vitamin A: 7923IU, Vitamin C: 25mg, Calcium: 147mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Tips

  1. Be careful when adding the red curry paste to your pan. Red curry paste usually contains a tiny bit of liquid, so there may be some splattering when you heat the paste in your pot.
  2. Crisp up your tofu. It’s quick and easy to drain and chop tofu for this Thai noodle soup recipe, but if you want some more crunch, try pressing the tofu and either baking it or air frying it for a crisp outside and tender inside before adding it to your soup.

Serving Ideas

FAQs

My soup turned out too spicy. What can I do?

If your red curry noodle soup is too spicy for your taste, you can balance that heat by adding more coconut milk, cream, or a splash of lime juice. The coconut milk will help to mellow out those spicy flavors, and the lime will help create some flavor contrast against the spice.

My noodles are mushy after reheating. How can I prevent this?

Reheating soup with noodles can often lead to a mushy texture. If and when possible, it’s best to store your leftovers with the noodles separated to keep them from absorbing too much liquid.

Red noodle soup garnished with fresh coriander

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Comments

  1. Rosemary T Mark says:

    I think you mean add coconut milk with the broth ๐Ÿ™‚

    Reply
    1. Yumna J. says:

      Yes, I did mean coconut milk! I just corrected that typo in the recipe. Thank you so much for pointing that out!

      Reply
      1. Rosemary T Mark says:

        ๐Ÿ™‚ By the way, I didn’t have rice noodles so I used 1/2 cup white rice. Honestly think noodles would be better so I’ll do that next time ๐Ÿ™‚

        Reply
        1. Yumna J. says:

          So happy you were still able to make it work with white rice! I think you’ll like it even more with rice noodles. Let me know how it turns out!!

          Reply
  2. Thames says:

    Great soup. I will made regularly with variations.

    Reply
    1. Yumna J. says:

      So glad you liked it, Thames!

      Reply
  3. Ola says:

    Great recipe! Simple yet so much taste ๐Ÿ™‚

    Reply
    1. Yumna Jawad says:

      So glad to hear that you liked it. Thank you!

      Reply
  4. Amy says:

    When I saw the ingredients: ginger, carrots, green onions, curry, I grabbed the recipe right away.Glad I made it. So comforting and satisfying. Thanks.

    Reply
  5. Nathan says:

    I tried this tonight and it was really good. I’ll definitely be making it again.

    Reply
    1. Yumna Jawad says:

      So glad to hear it. Thank you!!

      Reply
  6. Selena says:

    The recipe was amazing thank you!!!

    Reply
    1. Yumna Jawad says:

      So glad you liked it. Thank you!!

      Reply