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This red curry noodle soup is sure to warm your soul! This Thai soup is rich and fragrant and comes together in just 15 minutes! Red curry noodle soup is perfect served as a well-balanced main and is great for a make-ahead meal.
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make red curry noodle soup
- Popular substitutions & additions
- How to make red curry noodle soup
- Tips for making the best red curry noodle soup
- What to serve with red curry noodle soup
- How to store & reheat red curry noodle soup
- Frequently asked questions
- More soup recipes
- Red Curry Noodle Soup Recipe
The flavors in this red curry noodle soup are so vibrant and aromatic, it’s the perfect comfort food on a chilly evening if you’re staying in! It’s the perfect mix of sweet and savory with just the right amount of heat – very similar to what you’d find at your favorite Thai restaurant, but healthier! Cook up a batch for easy-to-grab meals throughout the week!
“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.” – Amy
Recipe at a glance
Cuisine Inspiration: Thai
Primary Cooking Method: Stovetop
Dietary Info: Vegan, Vegetarian, Dairy Free
Key Flavor: Spicy, Coconutty
Skill Level: Easy
Summary
- Quick and Easy: Only a few simple steps are between you and a delicious bowl of soup, taking less than 20 minutes from fridge to table!
- Vegan and dairy-free: My red curry noodle soup is entirely plant-based, making it perfect for those with dairy allergies.
- Rich and Spicy: This soup combines the rich and spicy flavors of red curry with creamy coconut milk making it rich in feel, flavor, and spice.
- Customizable: Feel free to adjust the level of spiciness to your liking by adding more or less curry paste. You can also toss in your favorite veggies or proteins to make it your own.
Ingredients you’ll need to make red curry noodle soup
- Olive oil: Used for sautéing and adding depth of flavor to the soup.
- Green onions: Provide a mild onion flavor and vibrant color to the soup. The whites are used for sautéing, while the greens are reserved for garnish.
- Ginger: Adds a zesty, aromatic quality to the soup, enhancing its overall flavor profile.
- Garlic: Infuses the soup with a rich, savory aroma and taste.
- Red curry paste: The star of the show, this paste brings the signature Thai red curry flavor, combining spicy, sweet, and savory elements.
- Vegetable broth: Creates the soup base, providing a savory and flavorful liquid foundation.
- Coconut milk: Adds creaminess, richness, and a subtle coconut flavor to the soup.
- Salt & Pepper: Enhances the overall taste of the soup and balances the flavors.
- Extra-firm tofu: Offers a protein source that absorbs the flavors of the soup and provides a satisfying texture.
- Thin rice noodles: Provides a delicate and silky texture to the soup, making it light and easy to enjoy.
- Carrots: Bring a touch of natural sweetness and vibrant color to the dish.
- Red pepper: Adds a fresh, crisp crunch and a pop of color.
- Lime juice: Offers a bright and zesty acidity that balances the soup’s richness.
Popular substitutions & additions
- Protein options: Instead of tofu, you can use cooked chicken, shrimp, or even another plant-based protein like tempeh or seitan for a different flavor and texture.
- Alternative Noodles: While rice noodles are traditional, you can use other types of noodles like egg noodles, udon noodles, or soda noodles.
- Crunchy Toppings: Top your soup with crunchy toppings like chopped peanuts, fried shallots, or crispy garlic for added texture.
- Fish Sauce: If you enjoy a more authentic Thai flavor, a splash of fish sauce can be added for depth and umami.
How to make red curry noodle soup
- 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.
- Stir in the liquids, which include both the vegetable broth and the coconut milk.
- Bring the pot to a boil, while continuing to mix the flavor with the paste.
- Now, add in the chopped tofu and the rice noodles and cook them together just until the noodles soften.
- 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.
- You can serve the red curry noodle soup immediately, and enjoy it warm!
“I tried this tonight and it was really good. I’ll definitely be making it again.” – Nathan
Tips for making the best red curry noodle soup
- Use thin rice noodles, not wide ones. Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits, thereby changing the consistency of the soup
- Be careful when adding the red curry paste to the pan. Red curry paste usually contains a tiny bit of liquid, so there will be some splattering when you heat the paste in the pot.
- Adjust the level of spice to suit your tastes. Red curry paste is spicy, but it is diluted in this soup so it isn’t too spicy or overpowering. If you prefer your food on the spicy side, add in a sliced fresh red chili (or two!) when you add the garlic.
- Cook the tofu crispy. It’s quick and easy to drain and chop tofu for this Thai noodle soup recipe, but there are other ways to add it in and offer a different flavor and texture to this protein additive. Try pressing the tofu and either baking it o air frying the tofu for a crisp outside and tender inside to add to this soup recipe.
What to serve with red curry noodle soup
How to store & reheat red curry noodle soup
How Long Will Red curry noodle soup Last in the Fridge? This soup is great to enjoy throughout the week and will keep for about 4 days in an airtight container in the fridge. The noodles may absorb some of the liquid from the soup, so when you reheat it, stir in a splash of water if it’s too thick.
Can I Freeze curry noodle soup? Freezing leftover soup is a great idea! Once your curry soup is cooled, place it in a freezer-safe container, like a souper cube (portioned containers perfect for soup!), and freeze for 2 to 3 months. When ready to enjoy, just pop a portion out of the souper cube and thaw in a bowl in the fridge before heating, or reheat gently over on the stove.
Reheating: Simply reheat refrigerated leftovers in the microwave or on the stove top. Curry noodle soup is best heated until it just starts to steam, it’s not necessary to boil it.
Frequently asked questions
If the 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.
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 seperated to avoid them from absorbing too much liquid. Reintroduce them together when heating.
Thai food is a wonderful balance of acid, sweetness and spice. This soup contains key ingredients commonly used in Thai cooking such as ginger, coconut milk, garlic, lime juice and of course, red curry paste.
This red curry noodle soup quickly became a family favorite! It really is food for the soul! Skip the restaurant and skip the takeout. Instead, make up a batch this week, and enjoy it for lunch or dinner!
More soup recipes
- Easy Chicken Noodle Soup
- Roasted Cauliflower Soup
- Roasted Tomato Soup
- Easy One-Pot Ravioli Soup
- 5 Ingredient Tomato Soup
- Easy Vegetable Stew
If you’ve tried this healthy-ish feelgood Red Curry Noodle Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Red Curry Noodle Soup
Video
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 oatmilk, 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.
Notes
- Instead of tofu, you can add other proteins like chicken or shrimp
- Instead of green onions, you can use regular onions.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Great soup. I will made regularly with variations.
So glad you liked it, Thames!
Great recipe! Simple yet so much taste 🙂
So glad to hear that you liked it. Thank you!
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.
I tried this tonight and it was really good. I’ll definitely be making it again.
So glad to hear it. Thank you!!
The recipe was amazing thank you!!!
So glad you liked it. Thank you!!