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