This Vegan Red Thai Curry Noodle Soup is one of my favourite vegan comfort foods, inspired by my love for classic Thai cuisine. I remember the first time I tried a red curry dish at a small street food stall in Bangkok—it was vibrant, spicy, and full of warmth, and I've been in love with these flavours ever since. It brings together a creamy, spicy red curry broth with crispy tofu, tender rice noodles, and fresh greens to create a hearty, nourishing dish. I love sharing this recipe because it's simple to make but feels so special—perfect for cosy nights in or when you want to impress guests with minimal effort but maximum flavour. The crispy tofu adds a satisfying crunch, while the coconut broth gives a rich creaminess that balances the spice of the red curry beautifully. Fresh greens add a vibrant, healthy touch. This is a well-rounded meal that’s sure to be a hit, whether you're into vegan recipes or lacto vegetarian recipes. This Asian vegan dish is sure to bring comfort and joy to your table.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
400g firm tofu
2 tbsp vegetable oil
1 large onion, finely sliced
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp red curry paste (ensure vegan)
1 tsp smoked paprika
400ml canned coconut milk
500ml vegetable stock
1 tbsp soy sauce
1 tbsp maple syrup
200g noodles
100g kale or spinach leaves
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Fresh coriander leaves, for garnish
Method:
To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.
In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry over medium-high heat for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.
In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the red curry paste and smoked paprika, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.
Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavours to meld beautifully.
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process, then set aside.
Add the kale or spinach leaves to the soup, allowing them to wilt for about 2-3 minutes. Gently stir in the crispy tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.
To serve, divide the cooked rice noodles between bowls and ladle the red curry broth over the noodles. Top with crispy tofu and wilted greens, and garnish with fresh coriander leaves for an extra burst of freshness.
Additional Tips:
For added spice, stir in some chilli flakes or a dash of Sriracha sauce.
Serve with extra lime wedges on the side for those who enjoy a bit more tanginess.
To enhance the flavour, toast the red curry paste in a dry pan for 1-2 minutes before adding it to the soup.
Allergy information / alternatives:
This recipe is naturally nut-free, but make sure to check that the curry paste is nut-free.
For a soy-free version, replace soy sauce with coconut aminos and substitute tofu with chickpeas.
To make this dish gluten-free, use gluten-free soy sauce or tamari, and ensure all other ingredients are certified gluten-free.
Nutritional Information (per serving):
Calories: 240 kcal
Protein: 12g
Fat: 14g
Carbohydrates: 18g
Fibre: 5g
Sugar: 6g
Salt: 1.4g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.