Vegan Thai red curry noodle soup - easy vegan recipe

This vegan Thai red curry noodle soup is my ultimate definition of comfort food. Rich and creamy with coconut milk, it's packed with healthy veggies and high in protein tofu. It's vegan and gluten-free. It's super easy to whip up for a weeknight dinner. It comes together in just under 60 minutes. Leftovers are great for lunch the next day, too!

So last winter, I got totally obsessed with Asian noodle soups, and this season the obsession continues.
Can I just say that after 174565 bowls of noodle soups, I still have absolutely zero noodle soup eating skills, but that makes having them even more fun. I love how your soup always splashes everywhere. Or should I say: I splash it everywhere. And yes, you caught me now, I may have tried to help myself with a fork once or twice… Anyone else?

Red Thai curry noodle soup is such a beautiful classic, and you can easily make it vegan. You should be able to find some vegan red Thai curry paste in your local health food shop. All spices from the paste will make this soup so amazingly warming and fragrant, and I'm sure you're going to add this soup to your winter survival kit.

What's also great about noodle soup bowls is that they are really filling. They will keep you full for hours. And they'll make you pee every 5 minutes so maybe don't have a bowl right before your job interview or anything like that!

Please let me know how this Thai red curry noodle soup recipe turns out for you in the comments. Rate the recipe below and share your creation on Instagram, and don’t forget to tag me @justynamanjari . I love seeing your takes on my recipes!

Red thai curry noodle soup

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• Author: Justyna Manjari
• Total Time: 60 minutes
• Yield: 4 people 1x

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Description

My definition of winter comfort food.

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Ingredients

Scale 1x2x3x

• 1 onion
• 4 garlic cloves
• 1-inch (2.5 cm) piece of ginger
• 1 tomato
• 5 tbsp vegan red Thai curry paste
• 3 vegetable stock cubes + 6 cups of water
• 2 tbsp creamed coconut
• 3 tbsp coconut sugar
• 3 tbsp tamari
• 1/3 tsp Himalayan salt
• 1/2 lime juice
• 1 red bell pepper (cut into long strips)
• 1 medium sweet potato
• 1 125 g packet of tender stem broccoli
• 1 carrot cut with a julienne slicer
• 200 g rice noodles
• for tofu:
• 1 250 g packet of firm tofu
• 1 tsp apple cider vinegar (or rice vinegar)
• 2 tbsp coconut aminos (or 1 tbsp tamari)
• 1 tbsp sesame oil (or melted coconut oil)
• 1/4 tsp ginger powder
• 1/4 tsp chilli powder
• 1/8 tsp Himalayan salt
• splash of water
• toppings:
• 2 handfuls of chopped fresh coriander
• 3 chopped red Thai chillies
• 2 cups of bean sprouts
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds

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Instructions

1. Chop the onion and tomato, crush the ginger and garlic.
2. Saute them in coconut oil, add red curry paste.
3. Sauté for 5-7 minutes, add coconut milk.
4. Blend with a soup blender or in a vitamix.
5. Add the veggie broth, 2 tbsp lime juice, coconut aminos (or tamari) and coconut sugar. Add sweet potato chopped in pieces, cook on a low light for 5 minutes.
6. Add red bell pepper cut in long strips. Cook for 5 minutes.
7. Add tender stem broccoli and julienned carrot.
8. Cut tofu in cubes. Mix all tofu marinade ingredients in a bowl. Sautée the tofu in a frying pan until golden brown. You can add some oil or not, it’s up to you. Now add the marinade to tofu. Fry on a low light until tofu gets sticky.
9. Prepare rice noodles: pour boiled water over them and keep covered for 5 minutes, drain the water.
10. It's ready! Serve with rice noodles and fried tofu cubes. Top with chopped coriander, red chillies, bean sprouts and sesame seeds.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Cuisine: Thai

Keywords: coconut, comfort food, creamy, noodle soup, plant based, red thai curry, soup, thai, vegan, winter warmer

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