This plant-based Thai Red Curry Noodle Soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Creamy, Spicy, Umami – Why You’ll Love This Thai Red Curry Noodle Soup
This utterly delicious soup is filled with amazing layers of flavors and textures! The broth is perfectly balanced with a mix of creamy, spicy (if you like) tart, herby and umami. The baked tofu, mushrooms and noodles provide a variety of textures.
It can be made according to this recipe or with added vegetables like baby bok choy, green beans, bell pepper or carrots.
It’s so good, that if you hadn’t made it yourself, it would leave you questioning whether it was homemade or take out!
Ingredients You’ll Need
For the Thai Red curry Noodle Soup
- Noodles: Rice Noodles (Vermicelli or Pad Thai style)
- Fresh Produce: Onion, garlic, Cremini Mushrooms, Ginger root, Red Chili Pepper, Cilantro, Lime.
- Condiments & Spices: Red Thai Curry Paste (see notes below), Vegan “Fish” Sauce (see notes below), Vegan “Chicken” Broth or Vegetable Broth, Neutral Oil, Salt,
- Pantry Items: full fat Coconut Milk, Brown Sugar
- Toppings: Thai Basil, Cilantro, Chili slices, sliced Green Onions, Lime Wedges, Baked Tofu Cubes (details below) or other plant-based protein.
For the Baked Tofu
- Protein: High protein or super firm Tofu (not packaged in water)
- Spices: Garlic Powder, Onion Powder, Salt & Pepper to taste
Thai Red Curry Noodle Soup – Ingredient Notes
- Red Thai Chili paste can vary in level of heat. I used Thai Kitchen brand but I recommend tasting whichever brand you use and adjust accordingly.
- Vegan Fish sauce really gives the soup its flavor. It has become easier to find in stores or online. Here are three brands to look for: 24Vegan, Ocean’s Halo & Au Lac. Alternatively, you could sub 1 Tbsp (15ml) Coconut Aminos or look for Yondu umami seasoning.
- Chilis vary in heat. Removing the seeds will help tame them a bit. I used a red chili which is medium spicy. You could also choose a Fresno Chili or for more intense heat go for a Red Thai Chili pepper. Alternatively, if you prefer no spice, use 1/2 small Red Bell Pepper, chopped.
How to Make This Thai Red Curry Noodle Soup (Step by Step)
The following is a step-by-step overview of how to make this Thai Red Curry Noodle Soup. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Sauté the onions and ginger
Heat the oil in a large pot on medium heat. Sauté the onions and ginger until the onions are translucent, about 5-7 minutes.
Add the mushrooms
Add in the mushrooms and cook for about 5 minutes or until they start to cook down and release their water.
Add the garlic & sliced chili peppers
Add in the garlic, sliced chili peppers and cook for 1-2 minutes or until the garlic is fragrant.
Add the Thai Red Curry Paste
Then add in the red curry paste and mix well. Cook for another 1-2 minutes while stirring occasionally.
Add the broth & coconut milk, then cook the pasta
Add in the vegan “chicken” broth or vegetable broth and the coconut milk, mix well. Turn the heat down to medium low and simmer the soup until heated through. About 10-15 minutes.
While the soup simmers, cook the noodles according to package directions. Make sure to rinse with cold water to stop them from over cooking. Set aside.
Add the sugar, vegan “fish” sauce, lime juice & cilantro
Add in the brown sugar, vegan fish sauce, lime juice and chopped cilantro and mix well.
Continue to simmer for another 5-7 minutes.
Assemble & Serve the Thai Red Curry Noodle Soup
Assemble each bowl with a portion of noodles and baked tofu. Top each bowl Thai basil, chopped cilantro, sliced chilis sliced green onions and lime wedges.
Thai Red Curry Noodle Soup – RECIPE CARD
Use the recipe card below to save & print this Thai Red Curry Noodle Soup recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Thai Red Curry Noodle Soup (with Tofu)
Ingredients
- 4 ounces Dry Rice Noodles - (Vermicelli or Pad Thai style)
- 1 Small Onion - sliced root to stem
- 4 cloves Garlic - minced or pressed
- 6 Cremini Mushrooms - medium to large
- 1 1/2 inch Knob Ginger - grated
- 1 Red Chili - seeds removed, see notes
- 2 tablespoons Cilantro - chopped
- 3 tablespoons Red Thai Curry Paste - see notes
- 1 tablespoons Vegan Fish Sauce - see notes
- 2 cups Vegan Chicken Broth - or Vegetable Broth
- 13.5 ounces Full fat Coconut Milk - canned
- 1 1/2 tablespoons Neutral Oil
- 1 tablespoon Brown Sugar
- 1 medium Lime - the juice
- 1 pinch Salt - or more, to taste
Toppings
For the Baked Tofu
- 16 ounces High protein or super firm Tofu (not packaged in water)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
Instructions
- Heat the oil in a large pot on medium heat. Sauté the onions and ginger until the onions are translucent, about 5-7 minutes.
- Add in the mushrooms and cook for about 5 minutes or until they start to cook down and release their water.
- Add in the garlic, sliced chili peppers and cook for 1-2 minutes or until the garlic is fragrant. Then add in the red curry paste and mix well. Cook for another 1-2 minutes while stirring occasionally.
- Add in the vegan "chicken" broth or vegetable broth and the coconut milk, mix well. Turn the heat down to medium low and simmer the soup until heated through. About 10-15 minutes.
- While the soup simmers, cook the noodles according to package directions. Make sure to rinse with cold water to stop them from over cooking. Set aside.
- Add in the brown sugar, vegan fish sauce, lime juice and chopped cilantro and mix well. Continue to simmer for another 5-7 minutes.
- Assemble each bowl with a portion of noodles and baked tofu. Top each bowl Thai basil, chopped cilantro, sliced chilis sliced green onions and lime wedges.
To Make the Baked Tofu
- Cut the tofu into 1”cubes and toss with the garlic powder, onion powder, salt and pepper.
- Lay the tofu onto a lined baking sheet in a single layer. Bake at 365 for 12 minutes.
- Flip and bake for another 10-12 minutes. Tofu should be nicely browned and have a light crust outside with a soft interior. Set aside.
Equipment
Notes
- Red Thai Chili paste can vary in level of heat. I used Thai Kitchen brand but I recommend tasting whichever brand you use and adjust accordingly.
- Vegan Fish sauce really gives the soup its flavor. It has become easier to find in stores or online. Here are three brands to look for: 24Vegan, Ocean’s Halo & Au Lac.
Alternatively, you could sub 1 Tbsp (15ml) Coconut Aminos or look for Yondu umami
seasoning. - Chilis vary in heat. Removing the seeds will help tame them a bit. I used a red chili which is medium spicy. You could also choose a Fresno Chili or for more intense heat
go for a Red Thai Chili pepper. Alternatively, if you prefer no spice, use 1/2 small Red Bell Pepper, chopped. - The prep and cook times refer to the Thai Red Curry Noodle Soup, not the baked tofu. You can, however, make the tofu at the same time.
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More Vegan Recipes You Might Like
If you enjoyed this Thai Red Curry Noodle Soup, you might also enjoy the following vegan recipes.
- Vegan Wonton Soup
- 1-Pot Stuffed Bell Pepper Stew
- Creamy Tomato Zucchini Soup (Easy To Make & Comforting)
- Vegan Thai Curry Coconut Udon Noodle Soup
- Creamy Roasted Butternut Squash Soup (Easy to Make!)
