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A bowl of Thai-Style Red Curry Soup filled with broad noodles, sliced carrots, bok choy, tofu strips, and leafy greens. The dish is served in a white bowl with a decorative blue and yellow rim. A silver spoon is placed nearby on a pristine white surface.
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Thai-Style Red Curry Soup

Cozy up with a bowl of Thai red curry soup—spiced coconut broth, rice noodles, and fresh veggies in a fragrant, creamy soup.
Course Main, Main Course
Cuisine Asian
Keyword curry, gluten-free, main, main course, noodles, red curry paste, soup, spicy, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 508kcal
Author Ksenia Prints

Equipment

Ingredients

For the Base:

  • 6 oz (170g) rice noodles pad thai style
  • 1 lb (450g) firm tofu cut into 2-inch batons
  • 2 small (150g) carrots sliced
  • ½ medium (90g) yellow onion wedged
  • 8 oz (225g) baby bok choy
  • 3 cups (705ml) vegetable broth
  • 1⅔ cups (400ml) full-fat coconut milk

For the Seasoning:

  • 1 tbsp (15ml) neutral oil
  • 2 tbsp (30g) Thai red curry paste
  • 2 tbsp (30ml) soy sauce/tamari
  • 2 tbsp (30ml) rice vinegar
  • 1-2 tsp (4-8g) brown sugar optional

Finishing Touches:

  • fresh cilantro
  • sesame oil drizzle
  • lime wedges

Instructions

  • Slice the carrots into ½-inch rounds. Cut the onion into ½-inch wedges. Clean the bok choy, trim the ends, and halve or quarter depending on size. Slice the tofu into 2-inch batons for better absorption of flavor.
  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add Thai red curry paste and toast for about 1 minute, stirring constantly, until fragrant.
  • Pour in 3 cups vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
  • Add the carrots, onions, and tofu to the pot. Let everything simmer for 10 minutes, allowing the vegetables to soften and tofu to absorb the flavors.
  • While the soup simmers, bring a medium pot of water to a boil. Cook the rice noodles according to package instructions until al dente. Drain and rinse with lukewarm water to prevent sticking.
  • Stir in full-fat coconut milk, soy sauce/tamari, brown sugar (if using), and rice vinegar. Let the soup simmer for another 2 minutes to meld flavors.
  • Gently mix in the cooked rice noodles and bok choy. Let everything cook for 3-4 minutes, just until the bok choy is tender and vibrant.
  • Ladle the red curry soup into deep bowls. Garnish with fresh cilantro, a drizzle of sesame oil, and lime wedges for brightness. Serve immediately and enjoy!

Nutrition

Calories: 508kcal | Carbohydrates: 46g | Protein: 14g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 842mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4090IU | Vitamin C: 27mg | Calcium: 241mg | Iron: 6mg