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    Red Curry Noodle Soup

    May 24, 2021 By Rene 16 Comments

    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch!

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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 | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes

    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!

    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes

    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!

    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes

    Need more recipe inspo? Check these out:

    • Curried Chickpea Salad Sandwiches
    • Vegan Chicken Satay Bowls
    • Udon Noodles with Black Pepper Tofu
    • Spicy Peanut Udon Noodle Bowls
    • Vegan Udon Noodle Cabbage Stir Fry
    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes
    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes
    Print Pin
    5 from 17 votes

    Red Curry Noodle Soup

    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch!
    Course Main Course
    Cuisine thai
    Keyword quick dinner, red curry, soup, tofu, udon
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 364kcal

    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 tablespoon red curry paste
    • red pepper flakes to taste, optional
    • 1 cup broth
    • 1 15-ounce can coconut milk
    • 2 tablespoon low sodium soy sauce
    • 2 tablespoon peanut butter optional
    • 1 block firm tofu drained, pressed and cut into cubes
    • 14 oz udon noodles
    • 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

    *If you don't plan on eating this all in one sitting, I would cook the noodles separately. 
    FOR LEFTOVERS: You can always add more broth to the leftovers if needed.

    Nutrition

    Calories: 364kcal | Carbohydrates: 41g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Sodium: 945mg | Potassium: 292mg | Fiber: 6g | Sugar: 8g | Iron: 2mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes
    « Weekly Vegan Dinner Plan #145
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    Reader Interactions

    Comments

    1. Jenna

      January 18, 2023 at 5:14 pm

      5 stars
      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!

      Reply
      • Rene

        January 20, 2023 at 9:07 am

        Love tajin! And love the idea of using soy curls!

        Reply
    2. Paige

      May 31, 2022 at 3:28 pm

      5 stars
      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!

      Reply
      • Rene

        June 01, 2022 at 1:08 pm

        Yayyyy! So glad it was a hit for both of you!

        Reply
    3. Jasmine Sischo

      January 15, 2022 at 5:23 pm

      If I was going to cook the noodles from dry, how many oz of noodles would we use? Thanks!

      Reply
      • Rene

        January 15, 2022 at 5:38 pm

        I would use 8 oz of dry noodles!

        Reply
    4. Janet

      December 19, 2021 at 7:13 pm

      5 stars
      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.

      Reply
      • Rene

        December 21, 2021 at 9:46 am

        So glad the whole family enjoyed Janet!

        Reply
    5. Elisha

      December 15, 2021 at 4:30 pm

      5 stars
      So so good!! I really enjoyed this dish. Easy and delicious.

      Reply
    6. Sylvia

      October 19, 2021 at 10:18 am

      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?

      Reply
      • Rene

        October 19, 2021 at 5:29 pm

        Hi Sylvia - yes, you can definitely use a milder curry paste!

        Reply
        • Sylvia

          October 19, 2021 at 8:21 pm

          Thank you! Can't wait to give it a try!

          Reply
    7. Jen

      June 06, 2021 at 8:35 pm

      5 stars
      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. 😀

      Reply
      • Rene

        June 08, 2021 at 10:51 am

        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 😂😂😂

        Reply
    8. Cathy Gunn

      May 24, 2021 at 5:38 am

      Would soup be good without tofu or meat?

      Reply
      • Rene

        May 24, 2021 at 11:53 am

        Hi Cathy - You can definitely make this soup without the tofu! It will be just as tasty, but less filling.

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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