Thai Vegetable Curry Noodle Soup

5 from 1 reviews

Classic Vegetable Curry Noodles served in a red curry, fish sauce and coconut milk broth. You will be taken back to Thailand in no time! Ready in 20 minutes.


  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 1 small carrot (chopped bite size)
  • 1 1/2 cup broccoli (roughly chopped)
  • 6 oz medium firm tofu
  • 1 cup light coconut milk
  • 1/2 cup water
  • 2 tablespoon curry powder
  • 2 tablespoons red curry paste
  • 3 tablespoons fish sauce
  • 2 teaspoons granulated sugar


  • 1 boiled egg
  • chopped cilantro
  • fried shallots


  1. Wrap tofu in paper towel to remove excess water. Leave for 5 minutes.
  2. Slice tofu into bite size cubes.
  3. In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden.
  4. Add broccoli and carrots and cook for 3 minutes. Do not over stir, you want the tofu to have a nice golden brown color (better left at the bottom).
  5. Add curry paste, curry powder and water. Stir until paste has dissolved.
  6. Add sugar and fish sauce and stir.
  7. Add coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender.
  8. Turn the heat off and serve with shallots, cilantro and eggs.
  9. Serve this curry as a soup with noodles or as a side to a bowl of rice.

Keywords: noodle soup, asian soup

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