Go Back
THAI RED CURRY NOODLE SOUP

THAI RED CURRY NOODLE SOUP

Thai Red Curry Noodle Soup is a deliciously creamy, spicy, and versatile dish that brings the essence of Thai cuisine to your table. Packed with vibrant flavors and nourishing ingredients, it’s the perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 6 ounces dried vermicelli noodles e.g., A Taste of Thai
  • 2 tablespoons avocado oil or preferred cooking oil
  • 1 small red onion thinly sliced into half-moons (or substitute with shallots or yellow onion)
  • 1 small red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 4 ounces shiitake mushrooms stems removed and caps sliced
  • 1 tablespoon fresh ginger grated (peeled beforehand)
  • 4 tablespoons Thai red curry paste such as Thai Kitchen
  • 1 tablespoon tomato paste
  • 5 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons vegan fish sauce or substitute with low-sodium tamari or soy sauce
  • 1 tablespoon brown sugar
  • 12 ounces silken tofu extra firm, cubed into ½-inch pieces
  • 1 –2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro plus extra for garnish

Instructions
 

  • Cook the noodles according to the package instructions (typically 2-3 minutes if boiling). Drain and rinse thoroughly under cold water until fully cooled. Set aside (*note: some brands may only require soaking).
  • Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and bell pepper. Sauté for 4-6 minutes until tender.
  • Add the garlic and ginger, and cook for 30-60 seconds until fragrant.
  • Add a splash of oil, then stir in the curry paste and tomato paste. Cook for 1-2 minutes, allowing the paste to darken slightly.
  • Pour in the vegetable broth, coconut milk, vegan fish sauce, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
  • Gently stir in the rice noodles and tofu, warming them through for 1-2 minutes.
  • Remove the pot from the heat and mix in the lime juice and cilantro. Taste and adjust the seasoning as needed.
  • Use tongs to divide the noodles among serving bowls, then ladle the soup on top. Garnish with additional cilantro and serve with lime wedges. Enjoy!

Notes

  • Vermicelli Noodles: I recommend using the Taste of Thai brand, but any thin rice noodles will work well.
  • Red Curry Paste: My go-to is Thai Kitchen because it’s mildly spiced, flavorful, and widely available in most stores. Be aware that some brands may be spicier, so you might want to reduce the amount to 3 tablespoons based on your heat tolerance. Check the label carefully, as some brands may not be vegan-friendly and could contain shrimp paste.
  • Spicier Soup Option: For a bit more heat, you can add 2-3 dried red chilies. Slice them lengthwise, deseed them (or leave some seeds for extra spice), and sauté with the onions. Alternatively, add ½ teaspoon of crushed red pepper when cooking the garlic and ginger.
  • Mellowing the Spice: If the soup ends up too spicy, you can balance it by adding extra coconut milk. The fat content helps tone down the heat. A small splash of sugar and lime juice can also help round out the flavors.
  • Creamier Broth: For a richer, creamier broth, feel free to use the rest of the canned coconut milk.
  • Kaffir Lime Leaves: For a touch of authentic Thai flavor, I highly recommend adding a few fresh kaffir lime leaves to the simmering soup. They add a unique citrusy spice that’s absolutely delicious. Tear them slightly before adding to release their flavor. You can usually find them in the produce section of Asian markets.
  • Salt: I didn’t find it necessary to add salt, as the curry paste, vegan fish sauce, and broth provided the perfect amount of seasoning. However, depending on the brands you use and your personal taste, you can adjust as needed.
  • Noodle Serving Tip: The noodles don’t have to be cooked directly in the broth—you can add them to individual bowls and ladle the soup over the top. However, I noticed this method can slightly cool down the soup. If you prefer it piping hot, warming the noodles in the broth works better