Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup is bursting with bold flavors, creamy coconut broth, tender veggies, tofu, and rice noodles—all ready in just 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Ingredients
6 oz dried vermicelli noodles (e.g., A Taste of Thai brand)
2 tbsp avocado oil or oil of choice
1 small red onion, thinly sliced into half moons
1 small red bell pepper, thinly sliced
3 cloves garlic, minced
4 oz shiitake mushrooms, stems removed and caps sliced
1 tbsp fresh grated ginger (peeled)
4 tbsp Thai red curry paste (e.g., Thai Kitchen brand)
1 tbsp tomato paste
5 cups low-sodium vegetable broth
1 cup full-fat coconut milk (shake before opening)
2 tbsp vegan fish sauce (or sub tamari/soy sauce)
1 tbsp brown sugar
12 oz silken tofu, extra firm, cubed into ½-inch pieces
1–2 tbsp fresh lime juice
¼ cup chopped cilantro, plus more for garnish
Lime wedges, for serving (optional)
Instructions
Cook the noodles: Prepare vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
Sauté vegetables: In a large pot, heat oil over medium heat. Add onion, mushrooms, and red pepper. Cook for 4–6 minutes until tender.
Add aromatics: Stir in garlic and ginger. Sauté for 30–60 seconds until fragrant.
Toast curry and tomato paste: Add a splash of oil, then stir in curry paste and tomato paste. Cook for 1–2 minutes until darkened slightly.
Build the broth: Add vegetable broth, coconut milk, vegan fish sauce, and brown sugar. Scrape up any bits from the bottom. Bring to a boil, then reduce to a simmer for 10 minutes.
Combine noodles and tofu: Add rice noodles and cubed tofu to the pot. Warm gently for 1–2 minutes.
Finish the soup: Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Serve: Use tongs to divide noodles into bowls, then ladle broth and veggies over top. Garnish with cilantro and lime wedges if desired.
Notes
Noodles: Some brands require soaking rather than boiling—follow your package directions.
Spice level: Adjust curry paste to taste. Add dried red chilies or crushed red pepper for extra heat.
Balance: Add more coconut milk or sugar to mellow heat if needed.
Creamier version: Use leftover coconut milk in the can to make the broth extra creamy.
Flavor boost: Add kaffir lime leaves during simmering for authentic Thai citrus notes.
Storage: Store leftover broth and noodles separately to avoid sogginess. Reheat gently to preserve tofu texture.
Find it online: https://allrecipesmade.com/thai-red-curry-noodle-soup/
