This is my version of a Thai Red Curry Soup! I love ordering this type of soup in restaurants and thought I’d give it a try! It is incredibly flavorful, dairy free, and gluten free. Perfect for chilly nights, or when you are craving homemade Thai Red Curry Soup!
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
What Ingredients do I Need for Red Curry Soup?
minced garlic
avocado oil
celery
red onion
red bell pepper
yellow bell pepper
firm tofu: adds protein and soaks up the flavor
ginger: for flavor
red curry paste: adds bold flavor and can be as aromatic or spicy as you’d like
veggie broth: thins out the soup
full fat coconut milk: evens out some of the heat from the curry paste and makes the soup creamy
soy sauce
garnish: lime and cilantro
rice noodles: cook and put on the bottom of the serving bowl
How do you make Red Curry Soup?
1. In a soup pot, saute garlic in olive oil for a few minutes on medium heat.
2. Add in the onion, peppers, and celery and saute for 5-10 minutes until they’re cooked through. Add in tofu!
3. Add in the ginger, curry paste, and broth. Mix together well until curry paste is dissolved. Bring to boil and cook for 5 min then add the coconut milk and soy sauce!
4. Serve over rice noodles and garnish with cilantro and lime.
5. Enjoy! (Add salt and pepper as needed)
Commonly Asked Questions
1. Is red curry paste spicy?
Depending on the brand and type you get, red curry paste can range from being aromatic and very mild to spicy.
2. How should I cook the rice noodles?
Cook the rice noodles according to the package and put in the bottom of your serving bowl before pouring the soup on top.
3. What type of tofu should I use?
I used firm tofu, so it could soak up the soup and keep its shape, but you could use any type of tofu that you prefer.
Extra Helpful Tips
- Don’t want to use noodles? Feel free to substitute rice (or nothing!) instead of the noodles.
- If tofu isn’t for you, you can use chickpeas instead!
- If you want to lessen the spice of the soup, add in more coconut milk. If you want more flavor or spice, add in more curry paste.
More Easy Vegan Soups
How to Store
Store the Red Curry Soup in an airtight container for up to 4 days. To reheat, use a microwave or pour into a pot and heat on the stovetop.
Red Curry Soup
the ingredients
- 5 cloves minced garlic
- 2 tbsp avocado oil
- 1 cup thinly sliced celery
- 1/2 red onion sliced
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1/2 block firm tofu cubed
- 1 thumb grated ginger
- 4 oz red curry paste
- 32 oz veggie broth
- 1 cup full fat coconut milk
- 1 tbsp soy sauce
- rice noodles cooked according to package
Garnish
- cilantro
- lime
instructions
- In a soup pot, saute the minced garlic in olive oil for a few minutes on medium heat until golden not burnt.
- Then add in the onion, peppers, and celery and saute for 5-10 minutes until they are cooked through.
- Add in the 1/2 block of cubed tofu.
- Add in the ginger, curry paste, and broth. Mix together well until curry paste is dissolved. Bring to boil and cook for 5 minutes then add the coconut milk and soy sauce.
- Serve over cooked rice noodles and garnish with cilantro and lime.
- Enjoy (Add salt and pepper as needed!)
