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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup combines umami-packed shiitake mushrooms, sautéed veggies, silken tofu, coconut milk, and noodles for a delightful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Thai Inspired
Servings 6 people
Calories 325 kcal

Equipment

  • large pot
  • medium pot

Ingredients
  

Noodles and Broth

  • 6 ounces dried vermicelli noodles I used A Taste of Thai
  • 5 cups vegetable broth low sodium
  • 1 cup full-fat coconut milk shake can before opening
  • 2 tablespoons vegan fish sauce sub low sodium tamari or soy sauce
  • 1 tablespoon brown sugar

Vegetables and Tofu

  • 2 tablespoons 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 ounces shiitake mushrooms stems removed/discarded and slice tops
  • 1 tablespoon fresh grated ginger peeled first
  • 12 ounces silken tofu extra firm, cubed into ½-inch pieces
  • 1-2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro + more for serving

Pastes and Spices

  • 4 tablespoons Thai red curry paste I use Thai Kitchen
  • 1 tablespoon tomato paste

Instructions
 

Cooking Instructions

  • Cook noodles according to package instructions (usually 2-3 minutes if boiling). Drain and rinse thoroughly under cold water until completely cooled. Set aside.
  • Heat oil in a large pot over medium heat. Add the onion, mushrooms, and pepper. Sauté until tender, about 4-6 minutes.
  • Now, add the garlic and ginger and sauté for 30-60 seconds until fragrant.
  • Add a splash of oil then add curry paste and tomato paste. Sauté for 1-2 minutes until paste has slightly darkened.
  • Stir in broth, coconut milk, vegan fish sauce, and sugar, scraping to release any browned bits from the bottom of the pot. Raise heat to bring to a boil then reduce heat to a gentle simmer for 10 minutes. Stir occasionally.
  • Stir in rice noodles and tofu and gently warm for 1-2 minutes.
  • Remove from heat and stir in lime juice and cilantro. Taste for seasoning and add if needed.
  • Add noodles into each bowl using tongs and ladle the rest of the soup on top. Serve with cilantro and lime wedges. Enjoy!

Notes

For a spicier soup, you can add 2-3 dried red chilies. If the soup is too spicy, adding more coconut milk can help tone it down. For a creamier broth, add the remainder of the canned coconut milk.

Nutrition

Serving: 1bowlCalories: 325kcalCarbohydrates: 37gProtein: 10gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 287mg
Keyword curry soup, noodle soup, quick recipes, Thai recipes, Thai Red Curry Noodle Soup, Vegan Soup
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