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
FOR THE CAULIFLOWER TOPPING
FOR THE SOUP
- 1 tbsp sesame oil
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 5 green onions diced, whites & greens separated
- 1 yellow onion sliced
- 2 tbsp red curry paste
- red pepper flakes to taste, optional
- 1 cup broth
- 1 15-ounce can coconut milk
- 2 tbsp low sodium soy sauce
- 2 tbsp peanut butter optional
- 1 block firm tofu drained, pressed and cut into cubes
- 14 oz udon noodles
- cilantro, lime wedges for serving
- 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.
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