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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup (with Tofu)

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Creamy, spicy, umami, herby... This plant-based Thai Red Curry Noodle Soup has it all. It's easy to make, comforting, and incredibly flavorful!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Devorah Bowen
Servings: 4 servings

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

  • 1 bunch Fresh Thai Basil - or to taste
  • 1 bunch Cilantro - or to taste
  • 1 Red Chili Pepper - thinly sliced
  • 2 Green Onions - sliced
  • 1 Lime - cut into wedges
  • 1 serving Baked Tofu Cubes - or other protein (details below)

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
US Customary - Metric

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

5.5 qt lilac staub pot
5.5 QT Staub Lilac Stock Pot

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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