Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup
This utterly delicious soup is filled with amazing layers of flavors and textures! The broth is perfectly balanced with a mix of creamy, spicy (if you like), tart, herby and umami. The baked tofu, mushrooms and noodles provide a variety of textures. It can be made according to this recipe or with added vegetables like baby bok choy, green beans, bell pepper or carrots. It’s so good, that if you hadn’t made it yourself, it would leave you questioning whether it was homemade or take out!
Serves 3-4
Ingredients
4oz (114g) Rice Noodles (Vermicelli or Pad Thai style)
1 small Onion, sliced root to stem
4 cloves Garlic, minced or pressed
6 medium - large Cremini Mushrooms
1 1/2 “ Knob Ginger, grated
1 Red Chili, seeds removed*
2 Tbsp chopped Cilantro
3 Tbsp (45g) Red Thai Curry Paste*
1 Tbsp (15ml) Vegan Fish Sauce*
2 cups (473ml) Vegan Chicken or Vegetable Broth
13.5 oz (400ml) can full fat Coconut Milk
1 1/2 Tbsp (23ml) Neutral Oil
1 Tbsp (15g) Brown Sugar
Juice from 1 medium Lime
Salt to taste
Toppings
Thai Basil
Cilantro
Chili slices
sliced Green Onions
Lime Wedges
Baked Tofu Cubes or other protein
*Notes
1.Red Thai Chili paste can vary in level of heat. I used Thai Kitchen brand but I recommend tasting whichever n\brand you use and adjust accordingly.
2.Vegan Fish sauce really give the soup it’s flavor. It has become easier to find in stores or online. Here are three brands to look for: 24Vegan, Ocean’s Halo & Au Lac. Alternatively, you could sub 1 Tbsp (15ml) Coconut Aminos or look for Yondu umami seasoning.
3.Chilis vary in heat. Removing the seeds will help tame them a bit. I used a red chili which is medium spicy. You could also choose a Fresno Chili or for more intense heat go for a Red Thai Chili pepper. Alternatively, if you prefer no spice, use 1/2 small Red Bell Pepper, chopped.
Baked Tofu
16oz (454g) High protein or super firm Tofu (not packaged in water)
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder
Salt & Pepper to taste
1.Cut the tofu into 1”cubes and toss with the garlic powder, onion powder, salt and pepper.
2. Lay the tofu onto a lined baking sheet in a single layer. Bake at 365 for 12 minutes. Flip and bake for another 10-12 minutes. Tofu should be nicely browned and have a light crust outside with a soft interior. Set aside.
Directions
1.Heat the oil in a large pot on medium heat. Sauté the onions and ginger until the onions are translucent, about 5-7 minutes.
2.Add in the mushrooms and cook for about 5 minutes or until they start to cook down and release their water.
3.Add in the garlic, sliced chili peppers and cook for 1-2 minutes or until the garlic is fragrant. Them add in the red curry paste and mix well. Cook for another 1-2 minutes while stirring occasionally.
4.Add in the vegan chicken or vegetable broth and the coconut milk, mix well. Turn the heat down to medium low and simmer the soup until heated through. About 10-15 minutes.
5.While the soup simmers, cook the noodles according to package directions. Make sure to rinse with cold water to stop them from over cooking. Set aside.
6.Add in the brown sugar, vegan fish sauce, lime juice and chopped cilantro and mix well. Continue to simmer for another 5-7 minutes.
7. Assemble each bowl with a portion of noodles and baked tofu. Top each bowl Thai basil, chopped cilantro, sliced chilis sliced green onions and lime wedges.
