This Coconut Curry Soup is a recipe that I could make for dinner every week! It’s quick, easy, delicious and heats up well for leftovers. The inspiration for this soup came from one of my favorite fast food dishes, the coconut curry soup at noodles and company. However, I jazzed this one up by adding red curry paste and a few extra spices to give it a burst of extra flavor. And I’m glad I did too because the spicy curry flavors combined with the creamy coconut milk takes this dish right over the top!
The other great thing about this soup is that it’s easy to customize with whatever vegetables you have in your house. It’s one of those kitchen sink dishes where anything you have a little too much of can get thrown in. My version here has broccoli, tofu and red peppers but I have also made it with carrots, sweet potato, even kale and it’s come out fantastic every time!
However, my favorite thing about this dish is how remarkably quick and easy it is to come together. This feature is what truly makes it the perfect weeknight dinner. You can cook the entire soup, veggies and all while the tofu and the noodles are cooking, throw it all in one pot together and BOOM, you have a beautiful, spicy, rich and delicious dinner.
If you’re looking for more soup recipes, check these out:
Vegan Creamy Mushroom and Leek Soup
Lots of Love,
Jackie & Andrew
Coconut Curry Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: dinner, Main Course
- Cuisine: Thai
Description
Loaded with bold flavorful spices, and finished with rich, creamy coconut milk, this Coconut Curry Soup is the perfect weeknight dinner and is ready in less time than it would take you to get take out.
Ingredients
- 1 lb flat rice noodles
- 1 14oz package of firm tofu (cut into 1 inch pieces )
- 2 tbsp sesame oil (any other cooking oil will work here as a substitute if you don't have sesame )
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp refined coconut oil
- 1 white onion (diced )
- 2 tbsp fresh ginger (minced )
- 6 cloves garlic (minced )
- 8 oz white button mushrooms (sliced )
- 2 red bell peppers (diced into 1/2 inch pieces )
- 4 tbsp red curry paste (I use Thai Kitchen brand )
- 1 tsp ground turmeric
- 4 cups vegetable stock
- 2 15oz cans full fat coconut milk
- 2 limes (juiced )
- 1–2 tbsp chili paste (optional, to taste )
- fresh mint (optional, to taste )
Instructions
- Preheat your over to 400 degrees. Bring a pot of water to a boil and cook the rice noodles according to the instructions on your package. When they're done cooking, toss them in a little bit of oil, otherwise they'll stick.
- Line a baking sheet with parchment paper. Toss the tofu with the sesame oil, and one teaspoon each of salt and pepper. Bake for 30 minutes, flipping them halfway through.
- While the tofu is baking, make the soup. Heat the coconut oil over medium heat in a large pot. Add in the onion, garlic and ginger and the remaining teaspoon of salt and pepper. Cook for 3-5 minutes until the onions become translucent.
- Add in the mushrooms and red bell pepper cook for about 2 minutes until they start to soften. Add the red curry paste and turmeric and toss to combine. Pour in the vegetable stock, mix and bring to a boil. Reduce the heat to a low simmer and simmer for 15 minutes.
- When there is about 5 minutes left on the simmer, add the broccoli to the pot. If you like your broccoli softer add it with the peppers and mushrooms, but I like mine with a slight crunch.
- When the tofu is done, add it to the pot. Add in the coconut milk and stir until it's fully combine and creamy. Finish by adding the lime juice, mint and chili paste to taste. When you're ready to serve it, put a scoop of noodles in a bowl and cover with the soup. Keep the noodles and soup separate when storing leftovers, otherwise the noodles will overtake it and soak up all the liquid.
Keywords: broccoli, coconut milk, curry, gluten free, noodle soup, red curry, rice noodles, take out, thai spices, tofu, vegan, vegetables, vegetarian
