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This red curry noodle soup is sure to warm your soul! This vegan Thai soup is rich and fragrant and comes together in just 15 minutes! Perfect to serve as a well balanced main and is great for a make ahead meal.
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!
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 includes both the vegetable broth and the coconut milk.
- Bring the pot to the 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 at the end to give the dish a fresh crunch factor.
- You can serve the red curry noodle soup immediately, and enjoy it warm!
Tips for making 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.
Frequently asked questions
Can you make this soup with chicken?
This is a vegan soup, but if you prefer to add another protein you absolutely can! Diced chicken works really well, simply brown it first with the onions and ginger before carrying on with the recipe, or toss in some shredded chicken. Shrimp can also be added easily towards the end of cooking at the point where you add the tofu and doesn’t need to be pre-cooked.
What makes this a Thai soup?
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.
How long does red curry noodle soup last?
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.
This soul warming 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
- 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 vegetable broth
- 1 cup coconut milk carton or canned
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 14 ounce container extra-firm tofu, drained and cubed
- 4 ounces thin rice noodles
- 2 large carrots julienned
- ½ red pepper julienned
- Juice of one lime
- Cilantro leaves
- Green onions
- 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.
- Instead of tofu, you can add other proteins like chicken or shrimp
- Instead of green onions, you can use regular onions.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.