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This red curry noodle soup is made with slurpable rice noodles, veggies and pan-fried tofu in a spicy Thai coconut milk broth. Super easy to make, full of flavor, and satisfying enough for a meal! The best part: this soup can be on the table in about 30 minutes!
You really can’t go wrong with curry. Curry pastes and powders, whether they be Thai, Indian, or from somewhere else, are loaded with flavor. This is good news for anyone looking for a delicious meal that entails minimal work!
Thai red curry is one of my favorite varieties of curry. It’s got a nice little kick to it, so it’s perfect for making a dish to warm you up in the winter. This red curry noodle soup will definitely warm you up! It’s delicious and so good when served piping hot.
Let’s talk about how it’s made!
Jump to:
- What You’ll Need
- How to Make Red Curry Noodle Soup
- Leftovers & Storage
- Frequently Asked Questions
- More Thai Curries
- Red Curry Noodle Soup
What You’ll Need
- Vermicelli rice noodles. Look for these in the international foods section of your supermarket. Prefer a different variety of noodle? Go for it! This recipe will work just fine with udon noodles, soba noodles, ramen, and lots of other types!
- Peanut oil. Feel free to substitute with another high-heat oil such as coconut, vegetable, or corn oil.
- Tofu. Super-firm tofu works best, as it has a great texture and requires minimal prep work. You can substitute with extra-firm or firm tofu, but you’ll need to press it first.
- Onion.
- Red bell pepper.
- Red curry paste. Not all curry pastes are vegan, so check the ingredients on yours. Maesri is my favorite brand, but it’s quite spicy! Thai Kitchen is good a vegan brand to use if you prefer milder red curry soup. You can also substitute a totally different flavor of curry paste if you’d like. Yellow, green, panang and massaman would all work great!
- Vegetable broth.
- Coconut milk. Full-fat coconut milk works best. Make sure you’re using coconut milk from a can and not coconut beverage, which is sold in cartons.
- Broccoli.
- Lime juice.
- Salt.
- Fresh herbs. Feel free to top your curry noodle soup with any combination of basil, cilantro, and scallions!
How to Make Red Curry Noodle Soup
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Soak your noodles. Bring a pot of water to a boil, remove it from heat, then add your noodles. Soak them until they’re tender — refer to the package instructions for how long this should take.
- Cook the tofu. While the noodles soak, cut the tofu into cubes and pan-fry them in a lightly oiled skillet. Flip them every so often, so that they’re browned and crispy on multiple sides when they’re done.
- Make the soup. Heat some oil in a large pot and add sliced onion and chopped bell pepper. Cook the veggies in the oil for a few minutes, until they start to soften up.
- Stir in the curry paste and sauté it briefly with the pepper and onion.
- Add the broth, coconut milk, and broccoli.
- Bring the soup to a simmer and let it cook until the broccoli is tender and bright green. This should only take about 5 minutes!
- Stir the soaked noodles and cooked tofu into the soup.
- Season the soup with salt to taste and some lime juice.
- Ladle the soup into bowls and sprinkle the soup with fresh basil, cilantro, and/or scallions before serving.
Leftovers & Storage
Leftover red curry noodle soup will keep in a sealed container in the fridge for 3 to 4 days.
If you know in advance that you’ll have leftovers, I recommend adding the noodles right to the bowls you’re using to serve the soup in, then storing the leftover noodles separately from the soup. This will keep them from getting soggy.
Frequently Asked Questions
Is this soup gluten-free?
It is!
Can I substitute different veggies for the peppers and broccoli?
Absolutely! Try green beans, snap peas, carrots, baby corn, or cauliflower.