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    Home » Recipes » Soup

    Published: Mar 7, 2023 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Thai Red Curry Noodle Soup

    Jump to Recipe 0 Comments Share Pin Save Saved!
    Vegan Thai-inspired soup with colorful vegetables served with noodles in a bowl, "Vegan Thai-inspired Noodle Soup".

    This colourful and delicious noodle soup is creamy, rich in flavour, and packed with veggies and plant-based protein from tofu and edamame beans. A nourishing and comforting meal that's ready in 25 minutes.

    A bowl of Thai noodle soup next to a cloth.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • More soup recipes
    • 📖 Recipe

    We're big fans of those wonderful spicy/sweet/sour flavours of Thai food here at Vegan on Board. We've already shared our vegan versions of popular dishes like Thai curry and pad Thai.

    And so we created this Thai-inspired noodle soup that's not traditional, but still celebrates these vibrant tastes!

    This recipe is easy to make and can be customised to suit your preferences.

    Ingredient tips

    Here's what you'll need to make this yummy Thai red curry noodle soup recipe:

    Ingredients: red pepper, carrot, mushrooms, peanuts, scallion, tofu, curry paste, vegan fish sauce, noodles, coconut milk, palm sugar, vegetable broth, edamame beans and lime.


    Thai Red Curry Paste:
    This is the flavour base for the soup. It brings spiciness, as well as important aromatics such as galangal, lemongrass and kaffir lime.

    Choose a vegan curry paste to be sure that there's no shrimp paste or other non-vegan ingredients. Two good brands to look for are Thai Taste and Thai Kitchen.

    Vegan fish sauce: This brings umami and saltiness. You can also use soy sauce, or a mix of half soy sauce and half white miso paste as a substitute.

    Noodles: You can use any vegan noodles of your choice. We used vegan ramen noodles in the soup pictured. Udon noodles or rice stick noodles are also a great option!

    The noodles are cooked separately from the soup so that they can be cooked easily for the right amount of time and have the best texture.

    Step by step pictures

    Here's a visual guide on how to make this vegan Thai red curry soup. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

    Frying cubes of tofu in a pan.

    Step 1 - Fry tofu in oil for about 4 minutes until light golden brown. Season with salt and pepper.

    Fried tofu and mushrooms in a pan.

    Step 2 - Add mushrooms and continue to fry for about 2 minutes.

    Tofu and mushrooms fried in red curry paste.

    Step 3 - Add the red curry paste and a small amount of coconut milk and stir fry for another 1 minute.

    Pouring in vegan fish sauce to soup.

    Step 4 - Stir in the sugar and briefly let it melt. Then, add coconut milk, vegetable broth, vegan fish sauce, and lemon juice.

    Adding edamame to cooking noodle soup.

    Step 5 - Bring to a boil, add frozen edamame, carrot sticks, and thinly sliced red pepper and simmer until vegetables are tender.

    Cooking noodles in a pan of boiling water.

    Step 6 - While the soup is simmering, cook the noodles in a large saucepan of boiling water until done, or to package instructions.

    Pouring soup into a bowl with noodles.

    Step 7 - To serve, portion up the noodles in bowls, add the soup, and sprinkle on toasted peanuts and sliced scallions.

    Substitutions and variations

    For a gluten-free Thai noodle soup: Use rice-based noodles and check to make sure your other ingredients such as curry paste, vegetable broth and vegan fish sauce are all gluten-free.

    For a lower carb option, use zucchini noodles.

    Instead of tofu, you can use other plant-based proteins such as vegan chicken, tempeh, soy curls or chickpeas.

    Edamame beans can be swapped for peas, sugar snap peas or mangetout.

    Other veggies that work well in this noodle soup include:

    • Bok choy / Pak choi
    • Broccoli
    • Sweet corn
    • Beansprouts
    • Shiitake or oyster mushrooms
    Red curry noodle soup with a variety of vegetables including mushrooms and red pepper in.

    Serving

    Shallow bowls work well for serving this noodle soup.

    If you want to make it easier to eat, you can break the noodles in half before cooking them.

    To garnish this soup, we like to use a mix of the following:

    • Lime wedges
    • Fresh cilantro / coriander
    • Thai basil
    • Spring or green onions
    Two bowls of red curry noodle soup with vegetables, scallions and peanuts.

    Storage

    Noodle soup is generally best enjoyed freshly cooked, but you can store it in the fridge for up to 3 days.

    If you plan on having leftovers, store the noodles and soup separately for the best results.

    We don't recommend freezing this soup.

    A spoon scoops up some noodle soup.

    More soup recipes

    Try these other delicious vegan soups:

    Easy Vegan Tom Kha Soup

    Vegan Chicken Noodle Soup

    Vegan Black Bean Soup

    📖 Recipe

    A bowl of red Thai noodle soup next to a cloth.

    Vegan Red Thai Noodle Soup

    by Sophie & Paul
    5 from 2 votes
    Enjoy this satisfying noodle soup with aromatic Thai-inspired flavours, selected vegetables and plant-powered protein.
    Print Pin Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Makes: 4 bowls
    Course: Main Course, Soup
    Cuisine: Thai

    Ingredients
     

    • 1 tbsp vegetable oil
    • 5 oz (140 g) extra firm tofu pressed and cubed
    • salt & pepper
    • 1 cup (100 g) mushrooms sliced
    • 2 tbsp red Thai curry paste vegan
    • 1 tbsp palm sugar grated
    • 1 can coconut milk 14oz/400ml can
    • 2 cups (480 ml) vegetable broth
    • 2 tbsp (30 ml) vegan fish sauce
    • 2 tsp lemon juice
    • ½ cup (75 g) edamame beans frozen
    • 1 carrot cut into thin sticks
    • 1 pointed red pepper thinly sliced
    • 5.5 oz (150 g) noodles
    • ¼ cup (75 g) toasted peanuts see notes
    • 2 scallions / spring onions sliced

    Instructions
     

    • In a large saucepan, heat up vegetable oil over medium-high heat.
      1 tbsp vegetable oil
    • Add the cubed tofu and fry it for about 4 minutes, until light golden brown. Turn over and season with salt and pepper about halfway through.
      The tofu might stick a bit to the pan but that's ok.
      5 oz (140 g) extra firm tofu
    • Add the sliced mushrooms, and continue to fry for about 2 minutes, until the mushrooms have started to shrink.
      1 cup (100 g) mushrooms
    • Add the red curry paste and 2 tablespoons of the coconut milk (the creamy part if possible). Stir and fry for 1 minute.
      2 tbsp red Thai curry paste
    • Stir in the grated palm sugar (or brown sugar) and briefly let it melt. Then, add coconut milk, vegetable broth, vegan fish sauce, and lemon juice.
      1 tbsp palm sugar, 1 can coconut milk, 2 cups (480 ml) vegetable broth, 2 tbsp (30 ml) vegan fish sauce, 2 tsp lemon juice
    • Bring to a boil, add frozen edamame, carrot sticks, and thinly sliced red pepper.
      ½ cup (75 g) edamame beans, 1 carrot, 1 pointed red pepper
    • Simmer for 3 - 4 minutes until the vegetables are just tender to the bite. Remove from heat.
    • While simmering the soup, cook the noodles in a large saucepan of boiling water until done, or to package instructions.
      5.5 oz (150 g) noodles
    • For serving, portion up the noodles in the bowls, then add the soup with vegetables and tofu. Sprinkle on the toasted peanuts and sliced scallions.
      ¼ cup (75 g) toasted peanuts, 2 scallions / spring onions

    Notes

    Toast peanuts
    You can easily toast peanuts at home in a few minutes. Use blanched or skinless peanuts.
    Stovetop: Place the blanched peanuts in a saucepan or frying pan on medium to medium-high heat. As the pan heats up, check regularly so they don't burn. When they start to brown, stir frequently until evenly browned and aromatic.
    Oven: Place peanuts on an oven sheet and cook in the fan oven at 375℉ (190℃). After 5 minutes, start to check them every minute to make sure they don't get too dark, as they can suddenly go really quickly. Remove from the oven when the peanuts have browned significantly or to your preference.
     
    Noodles
    You can make this Thai noodle soup with a variety of different types of noodles. We've made it with udon noodles, wholewheat noodles, and rice noodles, all with great results. Soba noodles (made from buckwheat) and ramen style would also work.
    Different noodles require different cooking methods and times. Check the packaging for instructions.
    For long cooking times around 10 minutes, you can start cooking the noodles before making the soup.
    For shorter cooking times under 5 minutes, you can cook the noodles in the soup. You will need to add an extra ½ - ⅔ cup of water to make up for the liquid absorbed by the noodles.

    Nutrition

    Serving: 1bowl | Calories: 563kcal | Carbohydrates: 42g | Protein: 18g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 2094mg | Potassium: 641mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4975IU | Vitamin C: 43mg | Calcium: 104mg | Iron: 7mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Easy Vegan Tom Kha Soup
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