Description
This vibrant Thai Red Curry Soup combines firm tofu, fresh vegetables, and fragrant Thai red curry paste in a creamy coconut milk broth. Quick and easy to prepare in just 30 minutes, this soup is both comforting and packed with authentic Thai flavors, perfect for a wholesome weeknight meal or anytime you crave something warm and spicy.
Ingredients
Scale
Protein
- 12oz / 300g firm tofu, diced into cubes (alternatively chicken or shrimp)
Broth & Base
- 4 heaped tablespoons Thai red curry paste
- 1 can coconut milk (approximately 13.5 oz)
- 2 cups vegetable broth (low sodium)
- 2 cups water
- 1 tablespoon extra virgin olive oil
Vegetables & Aromatics
- 4 garlic cloves, diced
- 1–2 inches fresh ginger, diced
- 1 medium carrot, sliced
- 1 medium zucchini, sliced
- 4.5 oz broccoli florets (approx. 1.5 cups)
- 4.5 oz cauliflower florets (approx. 1.5 cups)
- 1 lime
- 1 handful fresh basil leaves
- Optional: sliced red chili pepper for extra spice
Noodles & Garnish
- 7 oz rice vermicelli noodles
- Fresh cilantro/coriander leaves for garnish
- Additional basil leaves for garnish
- Lime wedges for serving
- Sliced green onions for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over low heat. Add the diced garlic and ginger, sautéing gently for a few minutes until they turn lightly golden and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook over medium heat for 3-5 minutes, stirring constantly to release the complex aromas and flavors.
- Simmer Broth: Pour in the coconut milk, vegetable broth, and 2 cups of water. Add a pinch of salt and squeeze in half of the lime juice. Cover with a lid and let the mixture simmer for 15 minutes, allowing the broth to develop a rich, flavorful base.
- Cook Tofu and Vegetables: Add cubed tofu, sliced carrot, zucchini, broccoli, cauliflower, and a handful of basil leaves to the simmering broth. Cook for approximately 5 minutes until the vegetables are tender yet still crisp. Taste the broth and adjust seasoning if needed. For more heat, add optional sliced red chili pepper.
- Prepare Noodles: Place rice vermicelli noodles into a large bowl and pour boiling water over them, ensuring they are fully submerged. Let them soak and soften according to package instructions, usually about 4 minutes. Drain and set aside.
- Serve: Divide the prepared rice noodles into serving bowls. Ladle the hot Thai red curry soup with tofu and vegetables over the noodles. Garnish with fresh basil leaves, cilantro, lime wedges, and sliced green onions. Serve immediately and enjoy the vibrant flavors!
Notes
- Firm tofu is preferred for maintaining shape; chicken or shrimp can be used as protein alternatives.
- Adjust the amount of red curry paste depending on your desired spice level.
- Make sure not to overcook the vegetables to retain a pleasant crunch.
- Rice vermicelli cooks quickly with hot water—monitor closely to prevent mushiness.
- Fresh herbs like basil and cilantro enhance the dish’s aroma and authenticity.
- Leftovers can be refrigerated for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai red curry soup, tofu soup, coconut milk soup, quick Thai recipe, vegetarian Thai soup, easy weeknight dinner, spicy Thai curry soup
