Red Curry Noodle Soup
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This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch!
I made this soup on a whim on my Instagram stories a few weeks ago. The consensus was that I needed to nail down the recipe and share it here – and here it is! This soup is incredibly simple but has SO MUCH flavor! And with the creaminess from the coconut milk, it is not overly spicy. A great weeknight dinner!
How to make Red Curry Noodle Soup
Something that I think sets this recipe apart from other red curry soups is the addition of the crunchy cauliflower topping! Grab some riced cauliflower and toss it with some oil, red curry paste and soy sauce. Roast it in the oven while you cook the soup for a super yummy topping!
The soup itself requires just a few ingredients and will come together in less than 20 minutes. Get the onion, garlic and ginger nice and soft in some sesame oil & red curry paste. Next, add the broth, coconut milk and soy sauce. Bring it to a boil, then lower the heat and simmer.
Add in the peanut butter (optional, but totally tasty) and the tofu. Right before serving, add in the udon noodles and cook for a couple of minutes – if you aren’t eating this all in one sitting, you can also cook the noodles separately. And that’s it, you are ready to eat!
How to serve Red Curry Noodle Soup
Ladle the soup and noodles into bowls and top everything with green onion, cilantro and the crispy cauliflower. I also like to serve a lime wedge on the side for an extra kick.
This soup also makes great leftovers! If you feel like you are low on liquid for leftovers, just reheat the soup with an extra cup of broth. Bam…a whole other meal that tastes just as good as the first time around!
Need more recipe inspo? Check these out:
Red Curry Noodle Soup
Ingredients
FOR THE CAULIFLOWER TOPPING
- 1 cup cauliflower rice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon red curry paste
- 1 teaspoon olive oil
FOR THE SOUP
- 1 tablespoon sesame oil
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 5 green onions diced, whites & greens separated
- 1 yellow onion sliced
- 2 tablespoons red curry paste
- red pepper flakes to taste, optional
- 1 cup broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons peanut butter optional
- 1 14-ounce block firm tofu drained, pressed and cut into cubes
- 14 oz udon noodles I used fresh
- cilantro, lime wedges for serving
Instructions
- Preheat the oven to 425 degrees. Add the cauliflower ingredients to a baking sheet and toss to combine. Place in the oven and bake for 20 minutes, flipping halfway – be sure to keep an eye on it the last 5 minutes to ensure it doesn't burn.
- Meanwhile, heat the sesame oil in a pot over medium heat. Add the garlic, ginger, whites of the green onion, yellow onion, red curry paste and red pepper flakes. Mix to combine and cook for 3 minutes, or until onions begin to soften.
- Add the broth, coconut milk, soy sauce and bring to a boil. Lower heat and simmer for 5 minutes. Add the peanut butter and tofu. Stir to combine.
- Right before serving, add the noodles to the broth and gently stir to loosen and heat through.*
- To serve, add the soup to 4 bowls and top with the crispy cauliflower, remaining green onion, cilantro and lime wedges.
Video
Notes
- I used fresh udon noodles, so they only take a minute to cook. If you don’t plan on eating this all in one sitting, I would cook the noodles separately so they don’t overcook in the broth.
- FOR LEFTOVERS: You can always add more broth to the leftovers if needed.
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This was easy and delicious! I added cut fresh green beans, sliced mushrooms, and chopped spinach to pump up the veg. I skipped the topping. Peanut butter and cilantro and lime a must!
I was skeptical of the crunchy cauliflower topping, but now I want to make it in different flavors to top everything! So delicious. Soup was scrumptious and filling.
Thanks so much! So glad you ended up loving it! Sneaky veggies are the best!
Something is off with the noodle part of the recipe here. Udon noodles need much more than a minute to cook, and 14oz seems like an insane amount. I used a 10 oz package, cooked them separately, and still wound up with more of a “noodles with a little sauce” than a soup. They were wonderful, especially topped with some chopped peanuts and sesame seeds, but I was looking for more of a soup this week 🙂 I’ll try again with far less noodles.
Hi Rob – the recipe uses fresh udon noodles. If you use dry, you will definitely want to halve the amount of noodles and cook them separately. So glad you liked the flavor though!
RESTAURANT WORTHY!! y’all, this recipe is so amazing and so quick to whip together!! i wish i doubled the serving to have more leftovers. i replaced the tofu with shrimp , which was very delicious. if you are not allergic , ADD THE PEANUT BUTTER ! the lime also pulls it together so well. i will be making this often !!!
So glad you liked this Ellie!
So yummy! I didn’t have tofu so I made the soy curls from the Green Curry noodle soup recipe. I also added half a head of cabbage to make the meal more robust. I almost always add Tajin to any of my Thai curry dishes and it adds such a depth of flavor. Turned out great!
Love tajin! And love the idea of using soy curls!
My husband and I have slowly been trying to go Whole Food Plant Based. My husband said this was absolutely packed with flavor! That’s a big win in my book. Thank you so much for an incredibly tasty AND easy recipe!
Yayyyy! So glad it was a hit for both of you!
If I was going to cook the noodles from dry, how many oz of noodles would we use? Thanks!
I would use 8 oz of dry noodles!
This was delicious. I doubled the cauliflower rice and added some mushrooms. My family loved it and want me to make it again. Thank you for another favorite recipe.
So glad the whole family enjoyed Janet!
So so good!! I really enjoyed this dish. Easy and delicious.
This looks wonderful, but I can’t take the heat of the red curry paste. Do you think it would work with green curry paste?
Hi Sylvia – yes, you can definitely use a milder curry paste!
Thank you! Can’t wait to give it a try!
I made this recipe and it’s a total winner. I keep almost all of the ingredients on hand so it makes for an easy weeknight meal. I didn’t have cauliflower so I omitted but imagine it just takes this dish over the top. I used light coconut milk just to keep it lower in fat but it was still thick and delicious because of the starch from the noodles. I did add a 1/4 extra cup of broth because I wanted it brothier. I also added shiitake mushrooms just because I had them and love them. I am a little embarrassed to admit that it’s supposed to serve 4 but we made this into two servings because I didn’t think it would be enough. I was way wrong. I’m really full!! So is my husband. Lol! This meal is going into my regular menu rotation…even through the summer. 😀
Hi Jen – so glad you both liked it! And I love all of your additions – the mushrooms sound great. This totally is a recipe where your eyes are bigger than your stomach though 😂😂😂
Would soup be good without tofu or meat?
Hi Cathy – You can definitely make this soup without the tofu! It will be just as tasty, but less filling.