Thai Red Curry Noodle Soup Recipe
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Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan★ 5.0

Thai Red Curry Noodle Soup Recipe

NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 45%
CARBS 50G29% OF CAL
7G FIBER30G OTHER14G TOTAL SUGAR
FAT 48G62% OF CAL
24G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Thai red curry ramen soup with tofu, vegetables, and a rich coconut-peanut broth. Cozy, complex, and ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 5
  • 2 tablespoons sesame oil, divided
  • 1 block extra firm tofu, pressed and cubed* (see notes)
  • 3 cloves garlic, finely minced
  • 2 green onions, sliced
  • 1-inch fresh ginger, grated
  • 1 to 4 tablespoons red curry paste* (see notes)
  • 4 large bok choy, chopped
  • 4-ounces baby Bella mushrooms, sliced
  • 4 cups vegetable broth (we used this one)
  • 1 (14-ounce/400ml) can coconut milk
  • 1/3 cup unsweetened smooth peanut butter
  • 2 tablespoons soy sauce (or tamari if gluten-free)
  • 1 tablespoon + 1 teaspoon agave nectar (or liquid sweetener of choice, see notes)
  • 8.5-ounces uncooked ramen noodles* (see notes)
  • Salt and pepper, to taste
  • Juice of 1 large lime (about 2 tablespoons), or to taste
  • 2 medium carrots, julienned
  • Toasted sesame seeds and/or chopped peanuts
  • Cilantro, roughly chopped
  • Green onions, chopped
PREP
10M
SODIUM
2217MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.