Coconut Curry Noodle Soup with Tofu
Warm up this soup season with the ultimate comforting soup! This Coconut Curry Noodle Soup is flavored with red Thai curry paste and creamy coconut milk and served with high protein tofu and veggies. This soup is the definition of “soup for the soul”.
What you’ll love about this recipe:
If you can’t get enough of soup season like me…then you’re here for this epic soup. That broth is out-of-this-world delicious and the soft and tender rice noodles are utter perfection. Each bite of that simmered, flavorful tofu will make you feel warm and cozy.
Want more warm and cozy soups? Don’t miss out…
- This Creamy Tomato Gnocchi Soup has got to be one of the best variations of tomato soup on this planet.
- My viral Tuscan Chickpea Soup had over 28,000 likes on Instagram – wow – and for good reason!
- Don’t forget to try a nourishing and wholesome soup like my Lentil Barley Soup that will make you feel warm, cozy, and healthful!
Ingredients
Ingredient notes:
- Thai red curry paste: Find this in the Asian aisle at many groceries.
- Rice noodles: I love this type of noodle for this recipe. You can get the thicker ones that are more soft and tender or the thinner width ones that are chewier. You can also use rice noodles in this refreshing Vermicelli Bowl!
- Extra firm tofu: Let’s get some protein! This is the best type of tofu for this soup.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: In a large saucepan, begin heating some olive oil over LOW-MED heat. Add in your diced shallots, minced garlic, and ginger. Sauté for 2-3 minutes, then add in your red curry paste and mix to combine. Cook for another minute.
Step 2: Turn heat up to MEDIUM. Add in your diced tofu cubes and stir until coated in the red curry paste. Cook for 4-5 minutes to let the flavors infuse into the tofu.
Step 3: Pour in your vegetable broth, coconut milk, peanut butter, soy sauce, carrots, and spinach. Stir until combined. Bring to a simmer and then cover. Simmer for 8-10 minutes until carrots are cooked through.
Step 4: While the soup is simmering, begin cooking your rice noodles to package instructions (usually about 7 minutes). Rinse under cold water after cooking.
Step 5: Ladle your cooked noodles into a bowl followed by your soup on top. Top with fresh lime, crushed peanuts, cilantro, and/or bean sprouts. Enjoy!
❓Recipe FAQs
There are various types of rice noodles you can use for this soup, including thin rice vermicelli commonly used in dishes like Pad Thai, wider flat rice noodles used in dishes like Pad See Ew, and rice stick noodles often found in soups and stir-fries, each offering different textures. I personally used a thicker rice noodle for this recipe but you can use whatever you like!
Definitely, you can use light coconut milk as a healthier alternative to full-fat in coconut curry noodle soup, though it may result in a slightly less creamy texture.
To store leftover coconut curry noodle soup, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the container promptly, and consume the leftovers within 2-3 days for the best quality. If you wait longer, your noodles may start to get soggy.
Pro Tips
- Feel free to add other veggies you like to this soup: bok choy, kale, red pepper slices, mushrooms, and more!
- Add some spice– you can add red pepper flakes, sriracha, or another spice to this recipe.
- Switch up the noodles – use any variation of rice noodles you like or even consider udon or soba noodles!
⇨More Delish Cozy Winter Recipes ⇦
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Coconut Curry Noodle Soup with Tofu
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tsp ginger paste or minced ginger
- 2 cloves minced ginger
- 1 shallot diced
- 3 tbsp Thai red curry paste
- 1 block extra firm tofu
- 1 can 14 ounces full-fat coconut milk
- 3-4 cups low-sodium broth
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 large carrots peeled and chopped
- 2-3 heaping cups spinach
- 8 ounces rice noodles*
Optional Toppings
- fresh lime
- cilantro or Thai basil
- crushed peanuts
- bean sprouts
Instructions
- In a large saucepan, begin heating some olive oil over LOW-MED heat. Add in your diced shallots, minced garlic, and ginger. Sauté for 2-3 minutes, then add in your red curry paste and mix to combine. Cook for another minute.1 tablespoon extra-virgin olive oil, 1 tsp ginger paste or minced ginger, 2 cloves minced ginger, 1 shallot, 3 tbsp Thai red curry paste
- Turn heat up to MEDIUM. Add in your diced tofu cubes and stir until coated in the red curry paste. Cook for 4-5 minutes to let the flavors infuse into the tofu.1 block extra firm tofu
- Pour in your vegetable broth, coconut milk, peanut butter, soy sauce, carrots, and spinach. Stir until combined. Bring to a simmer and then cover. Simmer for 8-10 minutes until carrots are cooked through.1 can, 3-4 cups low-sodium broth, 3 tablespoons soy sauce, 2 tablespoons creamy peanut butter, 2 large carrots, 2-3 heaping cups spinach
- While the soup is simmering, begin cooking your rice noodles to package instructions (usually about 7 minutes). Rinse under cold water after cooking.8 ounces rice noodles*
- Ladle your cooked noodles into a bowl followed by your soup on top. Top with fresh lime, crushed peanuts, cilantro, and/or bean sprouts. Enjoy!
Notes
- Feel free to add other veg to this soup: bok choy, kale, red pepper slices, mushrooms- there’s so many options!
- To store leftover coconut curry noodle soup, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the container promptly, and consume the leftovers within 2-3 days for the best quality. If you wait longer, your noodles may start to get soggy.
This is the soup I make whenever I feel a little under the weather. Great flavors.
Yes perfect “under the weather” soup
This soup was so perfect! I’ve been feeling a little ill and I wanted something cozy. The flavor is awesome!
Thanks Liz! So happy you enjoyed 🙂