This is my version of a quick, Thai-inspired, Red Curry Soup! It is incredibly flavorful, dairy free, and gluten free, similar to Mama’s Minestrone Soup. If you love veggie-filled soups, try Detox Vegetable Soup, Green Goddess Soup or Glowing Skin Soup next. If you want more Asian-Inspired recipes, make General Tso’s Tempeh or Authentic Vegan Pad Thai!
Why I Love This Recipe
- Quick & Easy: This soup takes just 15 minutes to prep and will be ready in under 45 minutes after cooking time.
- Balanced: This dish is filled with veggies, protein, and complex carbohydrates for a balanced, nourishing meal.
- Cozy: This warming soup makes for the perfect dinner on a chilly fall or winter evening, or when you’re just craving something extra cozy. It’s way better than takeout!
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Notes on Ingredients
- Tofu: Use a block of extra firm tofu.
- Coconut Milk: You’ll need a can of full-fat organic coconut milk. Shake it well before using.
- Red Curry Paste: Store-bought red curry paste can be as spicy or mild as you prefer.
- Soy Sauce: Use gluten-free soy sauce (tamari) or coconut aminos in place of soy sauce to make this gluten-free.
- Ginger: I like fresh for more flavor but dried is fine too.
- Vegetable Broth: Used to thin out the broth. Any type of broth works.
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 in the recipe card.
How do you make Red Curry Soup?
- In a soup pot, sauté 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 sauté for 5-10 minutes until they are cooked through.
- Add in the ½ 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!
- Step 1: First, sauté the garlic in oil.
- Step 2: Then, add in onions, peppers, celery, and sauté for 5 minutes.
- Step 3: Add in the block of cubed tofu.
- Step 4: Next, add in ginger, curry paste, and broth. Bring to a boil then cook for 5 minutes.
- Step 5: Add in the coconut milk and soy sauce and stir well.
- Step 6: Lastly, serve over rice noodles and garnish with fresh cilantro and lime.
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Commonly Asked Questions
Depending on the brand and type you get, red curry paste can range from being aromatic and very mild to very spicy. Adjust the amount of paste added to the dish as needed. Love curry? Make Golden Girl Curry next!
Cook the rice noodles according to the package and put in the bottom of your serving bowl before pouring the soup on top.
I used extra firm tofu, so it can soak up the soup and keep its shape, but you could use any type of tofu that you prefer. Silken tofu is very soft and will “fall apart” some in the soup.
Pair it with a side of Crispy Air-Fryer Vegan Wontons or Easy Roasted Spaghetti Squash. Add Chickpea Chocolate Chip Cookies to your menu for dessert!
“Delicious and easy to make! This will be on repeat for us this winter.”
– Rese
Extra Helpful Tips
- Store leftover 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.
- Don’t want to use noodles? Feel free to substitute rice, spaghetti squash, or zoodles instead of the noodles. If you love noodles, make Sweet Potato Noodle Japchae next!
- If tofu isn’t for you, you can use chickpeas instead! Or make Three Bean Chili instead!
- If you want to lessen the spice level, add in more coconut milk. If you want more flavor or spice, add in more curry paste.
If you tried this Red Curry Soup (15-min prep time!) or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Red Curry Soup
Equipment
Ingredients
- 5 cloves garlic minced
- 2 tablespoon avocado oil
- 1 cup celery thinly sliced
- ½ red onion sliced
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- ½ tofu block firm and cubed
- 1 ginger thumb grated
- 4 oz red curry paste
- 32 oz veggie broth
- 1 cup coconut milk full fat
- 1 tablespoon 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 ½ 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!)
Notes
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- Don’t want to use noodles? Feel free to substitute rice (or nothing!) instead of the noodles.
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- If tofu isn’t for you, you can use chickpeas instead!
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- 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.
Jordan Stacy says
Such a delicious soup recipe. I like to use thin rice noodles, and it comes out perfect everytime.
Rese says
Delicious and easy to make! This will be on repeat for us this winter.