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.
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.
Notes
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.