This cozy red curry noodle soup is made with tender noodles, veggies and tofu, swimming in a spicy Thai coconut milk broth.
Calories: 394 kcal
rice noodle vermicelli or bean thread noodles
14 oz. can coconut milk
1 1/2 to 3
vegan red curry paste,
store bought or homemade
fresh baby corn,
cut into 2 inch pieces
snow peas or sugar snap peas
extra firm tofu,
cut into 1/2 inch cubes (use as is, or optionally pan-fry it for crispness)
chopped fresh cilantro
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.
Remove from heat and drain. Rinse with cold water.
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.
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.
Stir in noodles and tofu. Ladle into bowls and top with scallions, cilantro, and red pepper flakes.
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.
Red Curry Noodle Soup
Amount Per Serving
Calories from Fat 276
% Daily Value*
Saturated Fat 23.7g119%
* Percent Daily Values are based on a 2000 calorie diet.