Red Curry Noodle Soup
User Reviews
5
Red Curry Noodle Soup
Description
This Red Curry Noodle Soup starts by sautéing green onion whites, ginger, garlic, and red curry paste in oil, releasing a fragrant spice base. Vegetable broth and coconut milk are added to create a rich, slightly spicy broth. Cubed firm tofu and thin rice noodles cook together in the broth until the noodles are tender and tofu has absorbed flavors.
After cooking, fresh julienned carrots and red peppers are stirred in to keep their crisp texture. Lime juice adds acidity, while garnishes of cilantro and green onions add fresh herbal notes. The result is a balanced soup combining creamy, spicy, and fresh elements.
This soup serves well as a light meal or a starter. It can be reheated, noting noodles may thicken the broth, easily remedied by adding water. Substitutions like chicken or shrimp for tofu and regular onion for green onion are possible if desired.
Ingredients
- 2 tablespoons olive oil
- 3 green onions chopped (whites and greens separated)
- 1 tablespoon ginger grated
- 3 garlic minced, cloves
- 3-4 tablespoons red curry paste
- 4 cups vegetable broth low sodium
- 1 cup coconut milk carton or canned
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14 ounces tofu drained and cubed, extra firm
- 4 ounces thin rice noodles
- 2 carrot julienned, large
- ½ red pepper julienned
- 1 lime juiced
- cilantro for garnish, leaves
- green onions for garnish
Instructions
- Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.
- Stir in the vegetable broth and oatmilk, cover the pot and bring everything to a boil.
- Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.
- Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days; noodles may absorb broth so add water when reheating.
- Red curry paste is widely available in Asian or international grocery aisles.
- For protein variations, substitute tofu with chicken or shrimp if preferred.
- If green onions are unavailable, regular onions can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 1741mg | 73% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7923IU | 158% |
| Vitamin C | 25mg | 28% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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