Name: Thai Red Curry Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 ounces dried vermicelli noodles ((I used A Taste of Thai)); 2 tablespoons avocado oil (or oil of choice); 1 small red onion (, thinly sliced into half moons (sub shallots or yellow onion)); 1 small red bell pepper (, thinly sliced); 3 cloves garlic (, minced); 4 ounces shitake mushrooms (, stems removed/discarded and slice tops); 1 tablespoon fresh grated ginger ((peeled first)); 4 tablespoons Thai red curry paste ((I use Thai Kitchen)); 1 tablespoon tomato paste; 5 cups vegetable broth (, low sodium); 1 cup full-fat coconut milk; 2 tablespoons vegan fish sauce (, sub low sodium tamari or soy sauce); 1 tablespoon brown sugar; 12 ounces silken tofu (extra firm, cubed into 1/2-inch pieces); 1-2 tablespoons fresh lime juice; 1/4 cup chopped cilantro + more for serving

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This Thai Red Curry Noodle Soup will have your taste buds dancing. The combination of umami-packed shiitake mushrooms, sautéed veggies, silken tofu, creamy coconut milk, and oodles of noodles will make you fall in love! Plus, it'll be on your table in just 35 minutes.

Front view of Thai red curry noodle soup in a white bowl with chopsticks on top.

When you need a little extra comfort, this Thai Red Curry Noodle Soup is the recipe to make. It's hearty, mildly spiced, and filled with noodly goodness!

It's especially perfect when the cold weather hits because it'll warm you right through. Plus, it's easy to make and it's a great choice for weeknight meals.

This soup is also easy to customize, so feel free to make it your own by adding or omitting some ingredients or adjusting the spice level.

Soup Ingredients

The ingredients to make this soup are fairly easy to find at your local grocery store. Here's what you'll need and some substitute ideas:

Ingredients to make the soup recipe on a table top.

Dried Vermicelli Noodles - I prefer the Taste of Thai brand but any brand of thin rice noodles will work. Pictured above is the Thai Kitchen brand. They cook well but are harder to portion out because it comes in a block.
Red Onion - my next choice would be shallots and then yellow onion.
Red Bell Pepper - a yellow or orange bell pepper would work well too or you can just omit the pepper altogether.
Garlic - fresh is best here!
Shitake Mushrooms - these add umami flavor and a wonderful chewy texture to your soup. If you can't find them, regular mushrooms will work, too.
Ginger - fresh ginger adds such a wonderful pop of brightness to the soup so try not to skip this.
Thai Red Curry Paste - I prefer Thai Kitchen because it has mild heat, and great flavor, and is readily available in most mainstream stores. Other brands of paste could be spicier, so you may need to reduce the amount to 3 tablespoons depending on your preference. Make sure to read the packaging because some brands aren't vegan-friendly and may contain shrimp paste.
Tomato Paste - this adds more depth of flavor and deeper color to your soup, but it's optional, so feel free to omit it.
Vegetable Broth - I used Better Than Bouillon's low-sodium vegetable base, but any vegetable broth will work.
Coconut Milk - full-fat coconut milk will give this soup a subtle richness and creaminess.
Vegan Fish Sauce - if you can't find it, you can use 1-2 tablespoons of low-sodium tamari or soy sauce.
Light Brown Sugar - I like the slight caramel flavor and sweetness that it adds, but you can use any type of sweetener that you prefer. Palm sugar would be the best choice, but it's not easy to find in regular stores. You can usually find it in the Asian market or online. Here is an informative guide to palm sugar if you'd like to learn more.
Silken Tofu - It's best to choose extra-firm silken tofu, otherwise it tends to break in the soup.
Lime Juice - adds a touch of brightness to the finished soup. I highly recommend it.
Cilantro -this adds a pop of freshness and brightness. You can also replace it with Thai basil, or holy basil (if you can find it).

Step-by-Step Instructions

This soup is so easy to make and it'll be ready in a flash! Here are step-by-step photos to show you how it's done:

Six process photos showing how to make the soup in a pot.

Cook noodles according to package instructions. Drain and rinse under cold water and set aside. Heat oil in a large pot over medium heat. Add the onion, mushrooms, and pepper. Sauté until tender,
Add the garlic and ginger and sauté for 30-60 seconds until fragrant.
Add a splash of oil then add curry paste and tomato paste. Sauté for a few minutes until the paste has slightly darkened
Stir in broth, coconut milk, vegan fish sauce, and sugar, scraping to release any browned bits from the bottom of the pot.
Raise heat to bring to a boil then reduce heat to a gentle simmer for 10 minutes. Stir occasionally.
Stir in rice noodles and tofu and gently warm for 1-2 minutes. Remove from heat and stir in lime juice and cilantro.

Tips and Tricks

Making this Tahi Red Curry Noodle soup is pretty straightforward but here are some extra tips to help you along:

Cook the noodles according to package directions and be careful not to overcook them. Some varieties call for boiling the noodles and some require soaking so it's best to stick to the recommended cooking method.
If your red curry paste isn't spicy enough, you can add 2-3 dried red chilies to the recipe. Just slice them lengthwise and deseed them first (leave some seeds for more heat) Sauté them along with the onions and cook them in the soup.
If you feel the soup is too spicy, you can tone it down by adding more coconut milk. The fat content helps cut the spice. A dash more sugar and lime can help too.
For a creamier broth, add the remaining ½ cup of coconut milk.
For an extra pop of Thai-style flavor, I highly recommend adding a few fresh kaffir lime leaves to the simmering soup if you can find them. It adds a subtle spiced-citrus flavor that is just mouthwatering. Just tear them slightly before adding them to the soup. You can usually find them in Asian markets in the produce section.

Topping Ideas

This soup already has tons of flavor and textures, but if you want to add a little more fun, here are some tasty topping ideas:

Sliced red onion
Sliced green onion
Bean sprouts
Chopped Thai basil
Chili flakes
Chili oil

Reheating + Storing Tips

Storing - leftovers will last in the fridge for 3-5 days stored in an airtight container in the fridge.
Reheating - gently warm on the stove over medium heat until heated throughout or microwave for 2-3 minutes.

Overhead view of Thai red curry noodle soup in a white bowl with chopsticks on the side.

More Thai-inspired meals to try

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