Red Curry Noodle Soup Recipe
One-pot red curry noodle soup made with coconut milk, tofu, rice noodles, and fresh veggies. Homemade in just 15 minutes with minimal ingredients!
Servings: 4 servings
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.
Video
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
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