Vegan Thai Red Curry Noodle Soup

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If you’re looking for a dinner that’s fast, cozy, and totally family-friendly, this Vegan Thai Red Curry Noodle Soup hits the spot. It’s super easy to throw together, full of flavor, and perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen.

Ingredients

• Rice noodles – These cook fast and soak up all the curry goodness. I like pad thai style noodles, but any thin rice noodle works.
• Firm tofu – My go-to for protein here. Keep it firm so it holds its shape in the soup. You can swap with tempeh if you like a nuttier texture.
• Thai red curry paste – This is the flavor bomb! If you’re out, a bit of massaman or panang paste works too.
• Coconut milk – Adds that creamy, rich base that makes this soup so cozy. Full fat is best for thickness and flavor.
• Vegetable broth – Simple but essential for the soup base. You can use store-bought or homemade.
• Bok choy – Crunchy and bright! Spinach or kale is okay too, but bok choy is my favorite here.

How to Make Vegan Thai Red Curry Noodle Soup

1. Prep the veggies: Slice carrots into 1/2 inch rounds, onions into 1/2 inch slices. Wash and chop bok choy into halves or quarters depending on size.
2. Cook the curry base: Heat oil in a large pot over medium heat. Add red curry paste and toast for 1 minute until fragrant.
3. Add the broth: Pour in vegetable broth and stir to scrape up the curry paste from the bottom.
4. Simmer the veggies and tofu: Add carrots, onions, and tofu. Cook for about 10 minutes until carrots just start to soften.

1. Cook the noodles: Meanwhile, boil rice noodles in a separate pot until barely tender. Drain and rinse in lukewarm water to stop cooking.
2. Finish the soup: Stir in coconut milk, soy sauce, rice vinegar, and sugar (if using). Cook 2 more minutes.
3. Add noodles and bok choy: Toss in noodles and bok choy, cook another 3-4 minutes until bok choy is tender.
4. Serve: Ladle into bowls and top with fresh cilantro, a drizzle of sesame oil, or a squeeze of lime if you like.

Tips

• Slice the carrots and onions evenly so they cook at the same pace.
• Rice noodles should be slightly undercooked; they’ll soak up the soup flavor without getting mushy.
• Cook the curry paste briefly in oil to bring out that deep, fragrant flavor.
• Add the bok choy last so it stays bright and tender.
• Don’t overcook the tofu or it’ll get mushy. Keep it firm so it holds its shape.
• Full-fat coconut milk makes the soup extra creamy, but light coconut milk works if you want a thinner soup.
• Adjust the curry paste to your heat preference, less for kids, more if you like spicy.
• Rinse the noodles after cooking to stop them from sticking together.
• A touch of brown sugar balances the red curry’s heat and acidity.
• Leftovers are best if you store the noodles separately and add fresh bok choy just before reheating.

More 30-Minute Vegan Recipes

• Garlic Tofu Stir Fry
• Low Carb Broccoli Stir Fry
• Vegan Bolognese
• Sweet Potato and Black Bean Tacos

Vegan Thai Red Curry Noodle Soup

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Quick, easy, and cozy Vegan Thai Red Curry Noodle Soup with rice noodles, coconut milk, and tofu. Perfect for healthy weeknight dinners.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Serving Size 4

Ingredients

• 6 ounce rice noodles, pad thai style
• 1 pound firm tofu, drained and cut into 2”/5cm sticks
• 2 small carrots, peeled and sliced
• 1/2 medium yellow onion, sliced lengthwise
• 8 ounce baby bok choy
• 3 cups vegetable broth
• 1 2/3 cup full fat coconut milk
• 1 tablespoon neutral oil
• 2 tablespoon Thai red curry paste
• 2 tablespoon soy sauce, or tamari for gluten free
• 2 tablespoon rice vinegar
• 1-2 teaspoon brown sugar, optional
• Fresh cilantro, to garnish
• Sesame oil to drizzle, optional

Instructions

• Prep vegetables: Cut carrot into 1/2”/12mm thick slices. Cut onion into 1/2”/12 thick slices from top to root. Wash bok choy and trim the ends. Slice in halves or quarters depending on size.
  2 small carrots, 1/2 medium yellow onion, 8 ounce baby bok choy
• Cook curry paste: In a large pot, heat the oil on medium. Add the curry paste and cook for 1 minute, stirring until toasted and fragrant.
  1 tablespoon neutral oil, 2 tablespoon Thai red curry paste
• Add broth: Add the broth and stir to scrap all the curry paste off the bottom of the pot.
  3 cups vegetable broth
• Simmer veggies and tofu: Add the carrots, onions, and sliced tofu. Stir and cook for 10 minutes until the carrot is just starting to soften.
  1 pound firm tofu
• Cook noodles: In a pot of boiling water, add the rice noodles and cook until barely tender. Drain and rinse in lukewarm water.
  6 ounce rice noodles
• Finish soup: Add the coconut milk, soy sauce, sugar, and vinegar. Stir well and cook for 2 minutes more.
  1 2/3 cup full fat coconut milk, 2 tablespoon soy sauce, 2 tablespoon rice vinegar
• Add noodles and bok choy: Cook for an additional 3-4 minutes until bok choy is tender.
• Serve immediately with fresh cilantro and sesame oil if desired. Fresh lime juice is also good.
  Fresh cilantro, Sesame oil to drizzle

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