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Bowl of Red Curry Noodle Soup with Spoon Inside, Chopsticks and Water Glass on the Side
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Red Curry Noodle Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This cozy red curry noodle soup is made with tender noodles, veggies and tofu, swimming in a spicy Thai coconut milk broth.
Course: Entree
Servings: 4
Calories: 394 kcal
Author: Alissa
Ingredients
  • 3 oz. rice noodle vermicelli or bean thread noodles
  • 2 cups vegetable broth
  • 1 14 oz. can coconut milk
  • 1 1/2 to 3 tbsp. vegan red curry paste, store bought or homemade
  • 1 1/4 cups fresh baby corn, cut into 2 inch pieces
  • 1 1/4 cups snow peas or sugar snap peas
  • 1/2 lb. extra firm tofu, cut into 1/2 inch cubes (use as is, or optionally pan-fry it for crispness)
  • 2 scallions, chopped
  • 1/4 cup chopped fresh cilantro
  • red pepper, optional
Instructions
  1. Fill a large saucepan with water and place over high heat. Bring to a boil and remove from heat. Place noodles into water and soak until softened. This normally takes about 3 minutes, but refer to noodle package directions, as brands may vary.
  2. Remove from heat and drain. Rinse with cold water.
  3. Combine broth, coconut milk and curry paste in large saucepan. If you're not sure how much curry paste to use, start with less and add until you're happy with the flavor and heat level. Place over medium heat and bring to a simmer, stirring occasionally. Make sure to stir enough to blend curry paste into broth completely.
  4. Add baby corn and allow to simmer about 10 minutes, until baby corn is tender. Add peas and simmer just until bright green and tender-crisp, 2-3 minutes more. Thin the soup with some additional broth or coconut milk if you'd like it a bit more soupy.
  5. Stir in noodles and tofu. Ladle into bowls and top with scallions, cilantro, and red pepper flakes.
Recipe Notes

The original version of this recipe called for 3 cups of broth, and 1 cup of coconut milk. When I remade it to update the photos I decided I'd like it more coconutty, so I updated the recipe as well.

Nutrition Facts
Red Curry Noodle Soup
Amount Per Serving
Calories 394 Calories from Fat 276
% Daily Value*
Fat 30.7g47%
Saturated Fat 23.7g119%
Sodium 805mg34%
Potassium 662mg19%
Carbohydrates 21.8g7%
Fiber 5.2g21%
Sugar 7g8%
Protein 12.1g24%
Calcium 120mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.