Thai Red Curry Noodle Soup

Warm up with a bowl of Thai Red Curry Noodle Soup, a cozy, flavor-packed meal that simmers vegetables, tofu, and rice noodles in a creamy red curry coconut broth. Enjoy it hot off the stove or make it ahead of time for meal prep! Vegan and Grain-Free, Gluten-Free Option.

Course Main

Cuisine American, Asian, Thai

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 530kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon coconut oil
2-3 garlic cloves minced
1 1" fresh ginger finely grated; about 1 tablespoon
2-3 ounces Thai red curry paste, to taste
1/2 yellow onion sliced lengthwise
1 red bell pepper sliced
6 ounces green beans ends trimmed and cut in 2” segments
16 ounces extra or super firm tofu cubed
1 13.5 ounce can full-fat coconut milk
2 teaspoons sugar
4 cups water
200 g rice vermicelli noodles or 4 bundles mung bean vermicelli* see note *see note
Juice of 1/2 lime plus more to taste (1 to 2 tablespoons)
1/2 cup thai basil*
Salt or soy sauce to taste
1/4 cup chopped cilantro optional

US Customary - Metric

Instructions

STOVETOP OPTION:

Aromatics: Melt the coconut oil in a large pot over medium heat. Add the garlic, ginger, and curry paste to the pot and sauté for 2 or so minutes, until the curry paste begins to dry out.
Vegetables: Add the onion, bell pepper, and green beans to the pot; sauté for 2 to 3 minutes, until the onion begins to soften.
Simmer: Add the tofu, coconut milk, sugar, and water. Stir well and bring to a boil over medium-high heat.
Noodles: Add the noodles to the pot once the broth begins to boil. Simmer until the noodles are cooked according to the package instructions. If the broth reduces too much add extra water, to taste
Final Touches: Turn the heat off and stir in the thai basil leaves and lime juice. Season with additional lime juice and salt or soy sauce to taste, if necessary.
Serve & Store: Serve immediately, garnished with cilantro or more thai basil. Store any leftover in the fridge for up to 5 days.

MAKE-AHEAD OPTION:

Proceed with steps 1-2 as written.
Sauce: Add the coconut milk and sugar to the pot and mix well, then remove from the heat.
Assemble: Divide the veggies and curry sauce between 4 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the tofu, followed by the dry noodles and thai basil. Seal the jars and store in the fridge for up to 5 days.
Enjoy: To prepare 1 serving - bring 1 1/4 cup (295 ml) to a boil on the stove or in an electric kettle. Pour the hot water into the jar, re-seal, and let sit for 10 minutes. Uncover, add the lime juice, and stir well. Season with additional soy sauce or salt to taste, if necessary.

Notes

Gluten-Free: This recipe is gluten-free if you use gluten-free curry paste (most are!) and gluten-free soy sauce.
Tofu: This recipe was originally served with my Crispy Tofu. I’ve found that I prefer my tofu to be softer in this soup, but if you’d like you can make the crispy tofu alongside the soup and serve together!

Nutrition