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–+ servings
Bowl of spicy red curry noodle soup with chopsticks

Red Curry Noodle Soup

A quick, delicious, veggie-packed soup with tofu, pak choi, carrots, zucchini, and a flavorful red curry base. Perfect for a weeknight dinner!
Author Sarah Cobacho (plantbaes.com)
PREP TIME5 minutes
COOK TIME20 minutes
TOTAL TIME25 minutes
Servings 2
Course Soup
Cuisine Asian-Inspired
Keyword carrot, cashews, Easy Dinner, High Protein, lime, Noodle Soup, Red Curry, tofu, zucchini

Ingredients

  • 200 g extra firm tofu
  • 1 bunch Pak Choy
  • 2 carrots
  • 1 zucchini
  • 3 tbsp red curry paste
  • 200 ml coconut milk
  • 200 ml water
  • Noodles
  • 1 handful cashews
  • 1 tbsp tamari
  • ½ lime

Instructions

  • Preheat your oven to 200C (392F). Chop your tofu into bite-sized pieces and bake in the oven for 20 minutes until golden brown.
  • While the tofu is baking, wash and chop all your vegetables. Set aside.
  • Cook your udon noodles according to the packet's instructions. Once cooked, drain and set aside.
  • In a large pot, add the curry paste, water, coconut milk, tamari, carrots, and zucchini. Let it simmer on medium heat for 10 minutes, stirring occasionally to prevent burning.
  • Add the stems of the pak choi and the baked tofu to the pot. Cook for an additional 2 minutes.
  • Turn off the heat and add the pak choi leaves. Stir well to combine.
  • Divide the cooked noodles between two bowls. Pour the red curry soup over the noodles. Serve with a sprinkle of cashews and lime wedges on the side.

Video

Nutritional Information - Per Serving
Calories 554kcal | Carbohydrates 58g | Protein 24g | Fat 30g | Sodium 1367mg | Fiber 8g | Vitamin A 15695IU | Vitamin C 47mg | Calcium 491mg | Iron 6mg