Red Curry Noodle Soup

5 from 11 votes

Red Curry Noodle Soup is like your favorite vegan soup from a Thai restaurant. Try making it homemade in just 15 minutes with one pot & minimal ingredients!

Course Soup

Cuisine Thai

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 279kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Recipe: Adapted from OhMyVeggies

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. The rice noodles may expand thereby thickening the broth, so feel free to add a splash of water when reheating.

Sourcing: You can find the red curry paste at all mass grocery stores usually in the isle with the Asian ingredients.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of tofu, you can add other proteins like chicken or shrimp
Instead of green onions, you can use regular onions.

Nutrition