Coconut Curry Noodle Soup with Tofu

5 from 4 votes

This creamy Thai-inspired Coconut Curry Noodle Soup is a simple weeknight dinner with flavorful Thai curry paste, veggies, rice noodles and plant-protein (tofu!)

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 412kcal

Author: Allie Petersen

Ingredients

1 tablespoon extra-virgin olive oil
1 teaspoon ginger paste or minced ginger
2 cloves minced ginger
1 shallot diced
3 tablespoon 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 teaspoon ginger paste or minced ginger, 2 cloves minced ginger, 1 shallot, 3 tablespoon 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

⭐️ 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!

Other tips:

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.

Nutrition