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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.
This Vegan Thai Red Curry Soup delivers layers of exciting flavors and just the right amount of spice in every slurp. Made by simmering vegetables, tofu, and rice noodles in a red curry and coconut milk-infused broth, this 30-minute meal is perfect whether you want to serve it hot off the stove or make it ahead of time for lunches.
Table of Contents
The Inspiration Behind this Cozy Meal
Your cold-weather meal prep won’t know what hit it once you make this Thai Red Curry Noodle Soup. It’s healthy, hearty, and comes together in no time!
Authentic Thai red curry inspired this aromatic, nourishing, and cozy soup. The traditional dish is made with stir-fried vegetables tossed in spicy-ish red curry paste before they’re simmered in broth and coconut milk. I added tofu, noodles, and extra broth to my recipe but it’s every bit as complex and delicious as the classic dish.
Enjoy this easy 30-minute soup hot off the stove or assemble everything in mason jars for a make-ahead lunch. Either way, the fusion of flavors in every slurp will have you craving more!
Ingredients for Thai Red Curry Soup
Just like my Gochujang Noodle Soup and Rice Noodle Soup, this recipe gets its vibrant flavors from a mix of wholesome and flavor-packed ingredients:
- Thai Red Curry Paste: this is where the soup gets most of its flavor. Traditionally made from dried red chili peppers, galangal, lemongrass, spices, aromatics, and shrimp paste, red curry paste is super vibrant and a little spicy (depending on the brand you use). I like this vegan-friendly brand because it isn’t made with shrimp paste and is usually easy to find in the international aisle of most grocery stores. You can also try making your own red curry paste if you’re looking for an even bigger burst of flavor.
- Vegetables: I went with yellow onion, red bell pepper, and green beans but anything goes! You’re more than welcome to use the veggies you already have in your fridge or freezer.
- Tofu: opt for extra firm or super firm tofu so it doesn’t crumble and fall apart in the soup. The braised tofu’s soft and almost creamy texture compliments the soup perfectly but you can swap it for my Crispy Tofu as “croutons” if that’s the texture you prefer.
- Coconut Milk: canned full-fat coconut milk creates a rich and creamy base for the soup, while also tempering the bold heat from the red curry paste. For a low-fat version, use lite coconut milk instead.
- Vermicelli Noodles: if you’re making the stovetop version of this recipe, stick with rice vermicelli noodles. If you’re planning on prepping this soup in advance for your lunches, use mung bean vermicelli noodles instead. They travel well and don’t become mushy as easily.
- Thai Basil: compared to Italian basil, Thai basil is more fragrant and has a hint of anise to compliment the soup beautifully.
- Soy Sauce: for a finishing savory element. Salt can be used as a simple and gluten-free substitute if needed.
How to Make Thai Red Curry Noodle Soup
- Sauté the garlic, ginger, and curry paste in a large pot with the melted coconut oil until the curry paste begins to dry out.
- Add the onion, bell pepper, and green beans to the pot and sauté until the onion starts to soften.
- Stir in the tofu, coconut milk, sugar, and water, then heat to a boil. Add the noodles to the pot and simmer until cooked.
- Turn off the heat and stir in the Thai basil leaves and lime juice. Season with more lime juice and salt or soy sauce to taste.
- Serve the noodle soup immediately with cilantro or more Thai basil on top.
How to Prep Instant Thai Red Curry Soup Ahead
- Sauté the aromatics and vegetables in the curry paste as normal. Mix the coconut milk and sugar into the pot, then remove from the heat.
- Divide the veggies and curry sauce into 4 large jars and top with the tofu, dry noodles, and Thai basil. Seal the lids on top and store them in the fridge.
- To serve, pour boiling water over the noodles and sauce, re-seal, and set aside for 10 minutes. Uncover and stir in the lime juice. Season with more soy sauce or salt, then enjoy.
Caitlin’s Cooking Tips
- For a firmer tofu texture: Feel free to press the brick of tofu for 15 to 30 minutes before cooking to make it firmer and meatier. You can press tofu in a tofu press or by wrapping it in a clean kitchen towel and placing something heavy on top, like a cookbook or skillet.
- Don’t walk away from the stove! Rice vermicelli noodles cook quickly, so keep an eye on them as they simmer in the soup. If they get too soft, they’ll break apart and become mushy.
Serving Suggestions
This Thai-inspired noodle soup is quite filling as-is all thanks to the tofu and coconut-enriched broth. Enjoy it as a quick and cozy lunch on its own or with a side of jasmine rice, this Crunchy Ginger Cabbage Slaw, or this Fresh Thai-Inspired Salad to help it last a little longer. There’s already a ton of flavor in every spoonful but you can never go wrong with a sliced red chili pepper and sliced scallions on top.
If you’re looking for more vegan Thai curry dishes, you’ll also love these Thai Curry Noodles, this Thai Green Curry, and this Tofu Pineapple Curry!
How to Store Leftover Red Curry Soup
This soup can be made up to 5 days ahead of time. Just follow the make-ahead instructions in the recipe card, store the jars of soup in the fridge, and pour in boiling water right before serving. It’s a perfect make-ahead lunch!
Any leftover cooked soup can be stored in airtight containers in the fridge for up to 5 days or in the freezer for up to 2 months. Remember to cook the soup without the noodles if you plan on saving the leftovers or else they’ll get soggy.
When you’re ready to enjoy the leftover soup, reheat it on the stove over low heat until warm, or heat it up in the microwave. Stir in a batch of freshly cooked rice noodles, then enjoy.
Substitutions and Variations
- Gluten-Free Option: Use a gluten-free curry paste (most are!) and use salt, gluten-free soy sauce, tamari, or coconut aminos instead of regular soy sauce to make this recipe gluten-free.
- Noodle Substitute: If you can’t find rice vermicelli noodles or mung bean noodles, sweet potato glass noodles or soba noodles work well as substitutes. Just follow the package instructions for cooking.
- More Vegetable Add-Ins: Don’t hesitate to add even more vegetables to the soup, like bok choy, mushrooms, zucchini, or snap peas. Cook them with the onions, bell peppers, and green beans in step 2 of the recipe instructions.
- Red Curry Substitute: Experiment with other Thai curry paste flavors! This Thai Green Curry Paste will give your soup a fresher, spicier flavor profile, while yellow curry paste offers a milder, more aromatic and earthy flavor.
Recipe FAQs
Not always, but nowadays, it’s pretty easy to find a brand that isn’t made with shrimp paste or any other animal byproducts.
The heat in the soup depends on the brand of red curry paste you use and how much you add to the batch. If spicy food isn’t really your thing, start with only 2 ounces, then gradually add more until you reach the right amount of heat.
Yes, you can use olive oil or avocado oil instead of coconut oil and 1 1/2 cups of another non-dairy milk instead of coconut milk. Just know that the soup will be missing a Thai-inspired element and may not be as rich and creamy.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Thai Red Curry Noodle Soup
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
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.
Recipe 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!
Hi, I love this recipe, but can you also re-post (or send to me) a similar recipe that I can’t find anymore on the site. It’s the version without noodles, has crispy tofu, and peppers and broccoli. I’ve been making it for years.
do you mean my tofu pineapple curry? here it is: https://frommybowl.com/vegan-tofu-pineapple-curry-thai/
I was able to find mung bean vermicelli at a local Asian market. I wanted to use that instead of rice vermicelli for its nutritional value. This tasted very good, but the noodles made it difficult to serve. Was it a pasta? Was it a soup? For the leftovers, I will definitely have to add more water and more tamari.
I’m not sure what you mean, were the noodles not the texture you were expecting? Please let me know and I’d be happy to help!
Hi Caitlin, I don’t understand how much fresh ginger to use. Please correct the recipe.
Hi Jan! Sorry about that, there was a typo in the recipe. The ingredients have been updated and you need 1″ of fresh grated ginger, which is about 1 tablespoon
I adore this recipe so much. This is the second time I’ve made this recipe in as many weeks. I add any vegetables (this time zucchini, carrots, cauliflower) and any milk (rice milk works well!). I find it stays in the fridge for around five days if it lasts that long! The tofu is also one of the easiest recipes to make, I will definitely be making it again.
Thanks Catherine!
This looks yummy!
Does the Tofu have to be baked fresh, or can it be made ahead and stored in the fridge (and maybe reheated)?
I always make weeknight soup for 3 days, and 45 minutes is too long to make fresh every day.
Any thoughts?
We’ve often frozen fully made soups and curries. You could also separate the crispy tofu by keeping it in the fridge and then reincorporating after the fact!
Made this one tonight! Another winner. I don’t rate all recipes I try 5/5 but literally every. single. one is the BOMB! Saving them all. I can’t wait for your cookbook Caitlin please send me the first copy!!
Ps for this one I found that I did not *need* to add salt whatsoever but just a little shake over my bowl really cinched things up. Also the crispy tofu will be a new staple in my every day life.
Thank you so much, Christina! I’m glad you’re enjoying all of the recipes 🙂
I have made this recipe many times and my family LOVES it!
This was great! I didn’t get enough flavor from the curry paste alone, so I added some extra of the ingredients it contains – ginger, garlic, lime, soy sauce. I have a cold and this hit the spot!
So, I didn’t make the soup, but I made the crispy tofu. OMG. YOU ARE A GENIUS! I cannot believe how easy it is, how crisp, and how delicious it is! It’s enough flavor to eat as made, but its also mild enough that I can put it into ANYTHING. Thank you so much for sharing! My other go to tofu recipe was a good way, but it was also a lot more labor intensive than this (minimalist baker. Very delicious, but also more work in my opinion). This will definitely be my go to tofu recipe. Thanks again for sharing! 🙂
It’s a staple for me too, Taryn!
I saw you made this with noodles as well ? Do you have instructions for the noodles too ? The soup with and without it look super delicious !!!
I just cooked the noodles separately and added them to some soup leftovers x
That’s another recipe of yours (two days running) that I’m trying 🙂
Guess what? LOVE IT! Habanero came to the rescue again, as I’ve been told it’s a bit sweet (I bet – with all those peppers).
I’ve asked if anyone wants tofu in their bowl. The “NO!” was very loud, but then… some cubes “grew feet” and decided to soak in their hot soups 😀 That was funny to see. And of course – to the ultimate (new recipe) meals en: “Would you like me to make it again sometimes?” – I got the final approval by getting a YES!
Aw, I love it!
So good! Perfect for winter
YUM!!!!!!! This is such a great recipe…. A new favorite in fact! I love the tofu, so crispy and delicious <3
I’m so glad you liked it! 🙂
Does coconut milk make food taste like coconut? I hate coconuts so I’m always hesitant to try recipes with coconut milk
Yes, it does.