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Close up of chopsticks holding noodles in a soup bowl

Thai Red Curry Noodle Soup

Thai red curry noodle soup is pure comfort in a bowl! With zesty flavors from Thai curry paste, packed with veggies, tofu, and coconut milk, this vegan noodle soup is a wholesome, nourishing meal.  
Course Main Course, Soup
Cuisine Thai
Diet Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5
Calories 371kcal
Author Shinta


  • Veavy Bottom Pot


  • 1 tbsp Sesame oil Or olive oil
  • 1 Inch Ginger Root Finely chopped
  • 3 Garlic Cloves Finely chopped
  • 1 Onion Diced
  • 2 tbsp Red Thai Curry Paste
  • 1 Red bell pepper
  • 1 Bok Choy chopped
  • 4 cups Vegetable stock nee notes
  • 250 grams Udon Noodles 1 pack of dried noodles
  • 1 cup Broccoli, cut into florets
  • 200 grams Firm Tofu Cut into cubes
  • ½ Can Coconut Milk approx 1 cup
  • ½ tsbp Light brown sugar
  • Juice + zest of 1/2 lime


  • Start by heating a heavy-bottom pot on the stovetop. Add sesame oil followed by ginger and garlic. Saute on medium heat until aromatic.
  • Add the chopped onions and sauce for a couple of minutes. Then add the Thai curry paste.
  • Immediately add the chopped bell pepper and chopped bok choy and saute for a minute.
  • Add the stock (or substitute with bouillon cubes + water). Increase heat to high-medium and deglaze the bottom of the pot if needed.
  • Add the udon noodles and press down into the liquid gently. Cover and let it cook for 5 mins.
  • Once the noodles are partially cooked, add the coconut milk, followed by the broccoli and tofu. Mix gently, cover, and cook for 5 minutes more, until noodles are cooked and broccoli is tender.
  • The soup is ready. Add 1/2 tablespoon of brown sugar, lime zest, and lime juice to season. Stir, check for seasoning, and add salt if needed.
  • Serve hot, garnish with sliced bok choy, lemon wedges and optional chili oil. You can also add brean sprouts and shredded carrot as a garnish.


Customize the soup -  Optional additional veggies can be added such as - carrots, mushrooms, corn, edamame, snap peas, cabbage. For a non-vegetarian version, use chicken stock or bouillon, add shredded cooked chicken, shrimp, or your choice of protein. You can serve the soup with soft boiled eggs too.
Noodles – I used udon noodles, but egg noodles, ramen, or any kind of dried noodles work well. 
Thai curry paste - Use a Thai red curry paste that is mild on spices - less chili, and has a good amount of lemongrass and lime in it. For a vegan version, look for Vegan Thai curry paste which doesn't use fish sauce. 


Calories: 371kcal | Carbohydrates: 48g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Sodium: 1476mg | Potassium: 660mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9711IU | Vitamin C: 125mg | Calcium: 261mg | Iron: 4mg