Description
A warm and comforting Thai-inspired soup made with crispy tofu, rice noodles, and a rich coconut curry broth that’s packed with bold flavors and creamy texture.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, cubed and pressed
- 6 oz rice noodles, soaked or cooked separately
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 3 garlic cloves, minced
- 1 tbsp fresh ginger root, grated
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp sesame oil
- Salt to taste
Instructions
- Preheat your skillet and press tofu for 10–15 minutes. Heat sesame oil in the skillet over medium heat.
- In a large pot, sauté garlic and ginger in oil until fragrant. Stir in red curry paste and cook for 1 minute.
- Add coconut milk and vegetable broth to the pot, whisk to combine, and bring to a gentle simmer.
- Stir in soy sauce and brown sugar. Adjust salt to taste. Cook rice noodles separately according to package directions.
- Add tofu to the skillet and cook until golden and crispy on all sides, then add it to the soup.
- Stir in lime juice, green onions, and cilantro. Let sit for 2 minutes to blend flavors.
- Ladle soup over noodles in bowls. Garnish with herbs, lime wedges, or chili flakes if desired.
Notes
- Pressing tofu helps it crisp better when pan-fried.
- Simmer coconut milk gently to avoid curdling.
- Cook noodles separately to keep them from absorbing too much broth.
- Add extra veggies like spinach or mushrooms for more nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 6g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: coconut soup, tofu noodle soup, vegan soup, Thai curry noodle soup, easy coconut curry soup