Thai Red Curry Noodle Soup (Vegan)

Thai Red Curry Noodle Soup

This Thai Red Curry Noodle Soup is the perfect addition to your weekly plant-based meal rotation. It can be made in under 30 minutes, and is so easy and comforting! The rice noodles are served in a rich and creamy broth and topped with veggies and crispy tofu.

Thai Red Curry Noodle Soup

If anyone asks me what I eat on a weekly basis, it will be noodle soup. I find myself coming back to this Thai Red Curry noodle soup as it’s so comforting, flavorful, and delicious. It’s perfect for times when I want to use up my leftover veggies.

Not only is this recipe quick and easy to make, but it is also super flavorful as it’s made from Thai red curry paste and coconut milk. The red curry paste is made from flavorful aromatics that boost the flavor and so complementary with the creamy coconut milk.

If you are trying to incorporate more plant-based food into your diet, definitely give this recipe a try! Who knows if this will be your weekly recipe staple too.

Why you’ll love this Red Curry Noodle Soup recipe

This recipe is:

  • Quick and easy to make: using shortcuts like Thai red curry paste, the recipe only takes about 25 minutes to make. If you use pre-fried tofu instead of frying your own tofu, this will cut down the cooking time to even more and make it a one-pot recipe.
  • Comforting: this is the perfect dinner for days when do not have a lot of energy to cook yet still crave something warm and comforting.
  • Pantry-friendly ingredients
  • Simple yet feels like restaurant quality: the ingredients of this recipe are quite accessible and the cooking technique is easy, yet the recipe has a lot of flavors.
  • Versatile: you can swap the recommended ingredients with the ones you have on hand.

Ingredients & substitutions

To make the creamy curry broth, I use:

  • Aromatics such as garlic and ginger that are sauteed in oil
  • Thai red curry paste: check the label to make sure that the curry paste is vegan
  • Coconut milk: I use coconut milk to make the creamy, luscious broth. You can also use other plant-based milk, I recommend soy or oat milk for the best taste and texture.
  • Water: to thin out the broth
  • Seasonings like soy sauce, salt & pepper and lime juice for a bit of tanginess

For the veggies and plant protein of the noodle soup, I use:

  • Zucchini and mushrooms: these two are my favorite vegetable combo, but you can also use baby bok choy, spinach, broccoli, carrot or other veggies you have in the fridge. Make sure to check the cooking time of each veggie to
  • Fried tofu: I chop my tofu into cubes, then pan fry in oil until golden brown on both sides. To save time, you can use pre-fried tofu.

Noodles: I use rice noodles that are cooked for about 5 minutes. Cooking the noodles in the broth instead of a separate broth helps save time as well as thicken the soup.

  • Alternatively to rice noodles, you can use instant ramen or other types of noodles.

Optional toppings:

  • To make the noodle soup more vibrant, I like to use a combination of cilantro, bean sprouts, chopped bell pepper and sesame seeds. Feel free to use what you have on hand.
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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup (Vegan)

  • Author: Veggie Anh
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


This Thai Red Curry Noodle Soup is the perfect addition to your weekly plant-based meal rotation. It can be made in under 30 minutes, and is so easy and comforting!


Units Scale

Curry broth:

  • 3 cloves garlic
  • 1 piece of ginger
  • 2 tbsp Thai curry paste
  • Oil
  • 500ml water
  • 200ml coconut milk
  • 200g tofu (fry in oil)
  • 1/2 zucchini
  • 100g mushrooms
  • Juice from 1/2 a lime
  • 1 tbsp soy sauce


  • Rice noodles
  • 50g bean sprouts (optional)
  • A handful of cilantro (optional)
  • Bell pepper slices (optional)
  • Sesame seeds (optional)


  1. Cut the tofu into cubes and fry in oil until golden brown on both sides. Remove and set aside.
  2. Finely mince the garlic and ginger. Cut the zucchini and mushroom into thin slices.
  3. Saute the minced garlic and ginger in oil for 1 minute, then add the Thai curry paste and saute for a few minutes, adding a bit of water to deglaze the pan.
  4. Add the water and coconut milk. Bring to a boil.
  5. Add the zucchini, mushroom, and rice noodles. Simmer for about 5 minutes or until the noodles and veggies are softened and cooked (check the package instructions of your noodles).
  6. Season with soy sauce and a squeeze of lime juice.
  7. Assemble the noodle bowl with bean sprouts, coriander, bell pepper slices and sesame seeds.


To save time, you can use pre-fried tofu.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Thai

Keywords: thai food, plant-based food, veganuary series, red curry paste, noodle soup, comfort food, asian food

If you like this recipe, also check out my other vegan noodle soup recipes:

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