Thai Red Curry Noodle Soup

Why You’ll Love This Recipe

I love this soup because it’s bold, aromatic, and incredibly satisfying. The red curry paste brings heat and depth, while the coconut milk balances everything with creamy sweetness. The combination of mushrooms, tofu, and rice noodles gives it body and texture, so it feels like a full meal in a bowl. It’s vegan, easy to customize, and perfect for both spice lovers and comfort food seekers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 ounces dried vermicelli noodles (or any thin rice noodles)
2 tablespoons avocado oil (or preferred cooking oil)
1 small red onion, thinly sliced into half moons
1 small red bell pepper, thinly sliced
3 cloves garlic, minced
4 ounces shiitake mushrooms, stems removed and sliced
1 tablespoon fresh grated ginger
4 tablespoons Thai red curry paste (I use Thai Kitchen)
1 tablespoon tomato paste
5 cups low-sodium vegetable broth
1 cup full-fat coconut milk (shaken before opening)
2 tablespoons vegan fish sauce (or low-sodium tamari/soy sauce)
1 tablespoon brown sugar
12 ounces silken tofu (extra firm), cubed into ½-inch pieces
1–2 tablespoons fresh lime juice
¼ cup chopped cilantro, plus more for garnish

Directions

1. Cook the noodles
I cook the noodles according to the package instructions (usually 2–3 minutes if boiling). Once done, I drain and rinse them under cold water until they’re completely cool. Then I set them aside while preparing the soup.

2. Sauté the vegetables
In a large pot, I heat the oil over medium heat and add the sliced red onion, mushrooms, and bell pepper. I sauté for 4–6 minutes until the veggies are tender and fragrant.

3. Add garlic and ginger
I stir in the minced garlic and grated ginger and cook for another 30–60 seconds until everything smells amazing.

4. Add curry and tomato paste
Next, I add a splash of oil and stir in the Thai red curry paste and tomato paste. I cook this mixture for 1–2 minutes, letting the pastes darken slightly and develop deeper flavor.

5. Add broth and coconut milk
I pour in the vegetable broth, coconut milk, vegan fish sauce, and brown sugar. Using a wooden spoon, I scrape up any bits from the bottom of the pot and bring the mixture to a boil.

6. Simmer the broth
Once boiling, I reduce the heat to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.

7. Add tofu and noodles
I stir in the cooked noodles and cubed tofu gently and allow them to warm through for 1–2 minutes. I’m careful not to break the tofu too much.

8. Finish and serve
I turn off the heat and stir in the fresh lime juice and chopped cilantro. I taste the soup and adjust the seasoning with more lime or salt if needed.

9. Serve hot
I divide the noodles into bowls using tongs, then ladle the hot soup over the top. I garnish with extra cilantro and lime wedges before serving.

Servings and Timing

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

This recipe is perfect for a quick weeknight dinner or meal-prep for flavorful lunches throughout the week.

Variations

Spicier Version
When I want more heat, I add sliced dried red chilies or a pinch of crushed red pepper during the sauté step. You can also leave some seeds in for extra spice.

Milder Option
If the curry paste is too spicy, I reduce the amount to 3 tablespoons and add extra coconut milk to mellow the heat.

Protein Swap
I’ve made this with cubed tempeh, edamame, or even shredded cooked chicken for non-vegan variations.

More Veggies
Sometimes I add baby spinach, bok choy, or snap peas toward the end of simmering for a burst of color and nutrients.

Flavor Boost
I add torn kaffir lime leaves during simmering for a citrusy twist when I can find them. They elevate the entire soup.

storage/reheating

Refrigerator Storage
I store the soup and noodles separately in airtight containers in the fridge for up to 4 days. This keeps the noodles from getting soggy.

Reheating Instructions
I reheat the broth gently on the stovetop or in the microwave until hot. Then I add the noodles and tofu to warm through just before serving.

Freezer Storage
The broth freezes well, but I freeze it without the noodles and tofu for best texture. I thaw it overnight in the fridge and add fresh noodles when serving.

Make-Ahead Tip
I prep the broth a day in advance and cook the noodles fresh for each serving. This way, I get the best texture every time.

FAQs

Can I use a different type of noodle?

Yes. I’ve used ramen noodles, soba noodles, and even udon with great results. Just follow the cooking instructions on the package.

What if I can’t find silken tofu?

You can use firm tofu instead. I just cube it smaller and stir it in gently so it doesn’t break apart.

Is Thai red curry paste always vegan?

Not always. Some brands contain shrimp paste. I use Thai Kitchen because it’s widely available and vegan-friendly. Always check the label to be sure.

Can I use light coconut milk?

Yes. Light coconut milk works, but the broth won’t be as rich or creamy. Sometimes I mix light and full-fat to balance flavor and calories.

What can I serve with this soup?

I love serving this soup with crispy spring rolls, Thai cucumber salad, or a simple mango salad on the side.

Conclusion

Thai Red Curry Noodle Soup is one of those comforting yet exciting meals I crave again and again. It’s packed with bold Thai-inspired flavors, nourishing ingredients, and just the right amount of heat and creaminess. Whether I’m making it for a quick weeknight dinner or a weekend treat, it always leaves me feeling full, satisfied, and warmed from the inside out.

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