How To Make Red Curry Noodle Soup
Dive into a bowl of comfort with our Thai Red Curry Noodle Soup! Bursting with vibrant flavors and enticing aromas, this hearty dish combines tender rice noodles, fresh vegetables, and firm tofu in a luscious coconut milk broth, spiced to perfection with Thai red curry paste.
Ingredients
- 6 oz rice noodles
- 1 lb firm tofu drained and cut into 2″ sticks
- 2 small carrots peeled and sliced
- ½ medium yellow onion sliced lengthwise
- 8 oz baby bok choy
- 3 cups vegetable broth
- 1⅔ cup full fat coconut milk
- 1 tbsp neutral oil
- 2 tbsp Thai red curry paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1-2 tsp brown sugar (optional)
- Fresh cilantro to garnish
- Sesame oil to drizzle (optional)
Instructions
- Prep vegetables. Cut carrots into 1/2” thick slices and onions into 1/2” thick slices from top to root.
- Wash the bok choy and trim the ends—slice in halves or quarters, depending on size.
- In a large pot, heat the oil on medium. Add the curry paste and cook for 1 minute, stirring until toasted and fragrant.
- Add the broth and stir to scrap all the curry paste off the bottom of the pot.
- Add the carrots, onions, and sliced tofu. Stir and cook for 10 minutes until the carrot starts to soften.
- While that is cooking, cook the noodles separately. Add the rice noodles to boiling water and cook until barely tender. Drain and rinse in lukewarm water to remove excess starch. It’s best if the noodles still have some chew to them, as they will continue cooking in the soup.
- Once carrots are just tender, add the coconut milk, soy sauce, sugar, and vinegar. Stir well and cook for 2 minutes more.
- Add the noodles and the cut bok choy, and then cook for 3-4 minutes until the bok choy is tender.
- Serve immediately with fresh cilantro, sesame oil and fresh lime juice if desired.
Notes
Heat and add together just before serving.
Tried this recipe?Let us know how it was!