Vegan Red Thai Noodle Soup

Enjoy this satisfying noodle soup with aromatic Thai-inspired flavours, selected vegetables and plant-powered protein.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: bowls

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.
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.
Add the sliced mushrooms, and continue to fry for about 2 minutes, until the mushrooms have started to shrink.
Add the red curry paste and 2 tablespoons of the coconut milk (the creamy part if possible). Stir and fry for 1 minute.
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.
Bring to a boil, add frozen edamame, carrot sticks, and thinly sliced 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.
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.

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

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