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Creamy Thai Coconut Red Curry Noodle Soup with Silken Tofu

Thai coconut red curry noodle soup - featured image
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A comforting and flavorful Thai-inspired noodle soup featuring a creamy coconut red curry broth, silky silken tofu, and tender rice noodles. Quick and easy to make, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons red curry paste (Mae Ploy brand recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable broth, low-sodium
  • 1 block (12 oz / 340 g) silken tofu, drained and gently cubed
  • 6 ounces (170 g) rice noodles, flat or vermicelli style
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1 tablespoon fish sauce or soy sauce (use soy sauce for vegetarian/vegan)
  • A handful fresh basil leaves, torn (Thai basil preferred)
  • Cilantro for garnish
  • Red chili flakes (optional)
  • 2 stalks green onions, sliced thinly for garnish

Instructions

  1. Soak 6 ounces (170 grams) of rice noodles in warm water for about 20 minutes until pliable, then drain and set aside.
  2. Heat 1 tablespoon of neutral oil over medium heat in a pot. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Stir for about 1 minute until fragrant but not browned.
  3. Stir in 2 tablespoons of red curry paste and cook for 1-2 minutes to bloom the flavors.
  4. Slowly add 1 can (13.5 oz / 400 ml) full-fat coconut milk and 3 cups (720 ml) vegetable broth. Stir gently and bring to a simmer over medium heat.
  5. Add 1 teaspoon brown sugar, 1 tablespoon soy sauce (or fish sauce), and juice of 1 lime. Stir and taste to balance flavors.
  6. Carefully fold in 1 block (12 oz / 340 g) silken tofu and let warm through for about 5 minutes, being gentle to keep tofu intact.
  7. Add the soaked noodles to the pot and cook for 2-3 minutes until tender but not mushy.
  8. Turn off heat and stir in torn basil leaves. Garnish with chopped cilantro, sliced green onions, and red chili flakes if desired.
  9. Ladle soup into bowls and serve immediately while warm.

Notes

Simmer coconut milk gently to avoid scorching. Bloom curry paste in oil for best flavor. Fold tofu gently to keep texture. Soak noodles ahead to prevent overcooking. Adjust spice with extra curry paste or chili flakes. Add extra broth or water if broth is too thick. Use gluten-free soy sauce for gluten-free version.

Nutrition

Keywords: Thai coconut curry soup, red curry noodle soup, silken tofu soup, vegetarian Thai soup, coconut milk soup, easy Thai recipe, weeknight dinner

Find it online: https://tempotaste.com/creamy-thai-coconut-red-curry-noodle-soup-recipe-easy-homemade-silken-tofu-bowl/