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Coconut Curry Noodle Soup with Tofu

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup Base:
  • 1 tbsp vegetable oil (or coconut oil)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, smashed (optional, for aroma)
  • 2–3 tbsp red curry paste (adjust to taste)
  • 1 can (13.5 oz) coconut milk (full-fat for creaminess)
  • 4 cups vegetable broth
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp brown sugar or maple syrup
  • Juice of 1 lime
  • 1 tsp turmeric powder (optional, for color and earthiness)
  • For the Tofu:
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp oil (for frying)
  • For the Noodles u0026 Vegetables:
  • 6 oz rice noodles (or ramen or soba noodles)
  • 1 cup snap peas or green beans
  • 1 small carrot, julienned
  • 1 small bell pepper, thinly sliced
  • 1 cup baby spinach or bok choy
  • Fresh cilantro or basil, for garnish
  • Chili flakes or sliced red chili, for heat

Instructions
 

  • Step 1: Prepare and Crisp the Tofu : Drain and press the tofu to remove excess water. Cut into bite-sized cubes. Toss with soy sauce and cornstarch until evenly coated. Heat 1 tbsp oil in a skillet over medium heat. Add tofu cubes and pan-fry until golden and crispy on all sides (about 6–8 minutes). Remove from the pan and set aside.
  • Step 2: Build the Flavor Base : In a large soup pot, heat 1 tbsp oil over medium heat. Add garlic, ginger, and lemongrass. Sauté until fragrant (about 1 minute). Stir in red curry paste and cook another 1–2 minutes to release the aromas.
  • Step 3: Add Liquids and Seasoning : Pour in coconut milk and vegetable broth. Stir in soy sauce, brown sugar, and turmeric (if using). Bring to a gentle simmer for 10 minutes, letting the flavors meld beautifully.
  • Step 4: Cook the Noodles and Vegetables : Add noodles, bell peppers, and carrots to the pot. Simmer until noodles are tender (about 5–7 minutes, depending on type). Stir in spinach or bok choy just before turning off the heat — they will wilt instantly.
  • Step 5: Finish the Soup : Squeeze in lime juice for brightness. Taste and adjust seasoning — add more soy sauce, lime, or curry paste as needed. Stir in or top with the crispy tofu.
  • Step 6: Serve and Garnish : Ladle the soup into large bowls. Garnish generously with: Fresh cilantro or Thai basil Chili flakes or sliced chili ,A drizzle of coconut milk ,A wedge of lime on the side