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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup (Vegan)

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  • 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