This Thai Red Curry Tofu Noodle Soup is quick & easy to make & full of flavour. This gluten free dinner recipe is also dairy free with a vegan option.
I am all about quick and healthy, kid friendly dinner recipes. This red Thai coconut noodle soup ticks all of the boxes. This healthy dinner recipe is literally ready in 20 minutes!! It is THAT quick. It has a tiny amount of spice but it’s definitely not too spicy for kids. Evie can be quite a picky eater and she loves this meal.
Oh, and did I mention that there is minimal mess made as well? To make this dairy free soup you only need a chopping board, knife, glass bowl and one pan. No stress, minimal mess.
How to Make Thai Red Curry Tofu Noodle Soup
As I said, this soup is so easy to make. The first step is to add some extra virgin olive oil to the pan – you can swap this for any oil that you have on hand. Coconut oil, macadamia oil or rice bran oil would work just fine – I prefer to use Extra Virgin Olive Oil because of its health benefits but use what you have.
Next, add the Thai red curry paste and shallots and stir for a minute or so to release the flavours from the curry paste. Add in the stock, coconut cream, tofu, capsicum and pak choi stems. Fun fact, pak choi and bok choy are the same thing!
Be sure just to add the stems at this step! We add the leaves at the end to lock in the nutrients (overcooked green leafy’s = less nutritional value).
It’s important to let the soup simmer for at least 5 minutes to properly cook the tofu. The tofu will start to absorb some of those delicious flavours as well. While the soup is simmering, pour boiling hot water (from the kettle is fine) over the top of the rice noodles and let them sit for a few minutes. Strain the noodles and add them as well as the pak choi leaves to the soup. Give the soup a good stir and then serve. See?! So so easy
You can serve this soup with coriander and lime if you some on hand, if you don’t it is still equally as delicious!
I’m working on bringing you some more easy weeknight dinners soon. In the meantime you could try:
- 1 large saucepan
- 1 glass bowl
- a sharp knife
- Chopping Board
- measuring spoon
- Wooden Spoon
- 1 brown onion thinly sliced
- 4 tbsp thai red curry paste
- 4 stems shallots thinly sliced
- 500 mL vegetable stock
- 400 mL coconut milk tinned
- 1 tbsp fish sauce optional
- 375 grams tofu firm, cubed
- 1 large capsicum red, thinly sliced
- 1 bunch pak choi or bok choy, cut into 1 inch segments
- 250 grams vermicilli noodles
- coriander to serve
- lime to serve
- Bring 1 tbsp olive oil in a large saucepan to a medium heat. Add sliced brown onions and stir to sauté.
- Add curry paste and shallots to onions and continue to stir for 30 seconds to release flavours. Immediately add in stock and coconut milk, stirring to combine.
- Add cubed tofu, fish sauce, capsicum and white part of pak choi to pan. Stir and then allow to simmer.
- Meanwhile, bring a kettle filled with water to the boil. Remove noodles from packet and place in a large glass or steel bowl. Pour boiling water over noodles and allow to sit for 3 minutes.
- Strain noodles and add to the soup along with green part of pak choi.
- Serve immediately topped with coriander and lime wedges.
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