Speedy Thai Red Curry Noodle Soup

4.6
6
Notes
20 mins cook
This soup is full of flavour thanks to the punchy curry and chilli pastes and the peanut butter brings a nutty creaminess. Ready in just 15 minutes, it’s your new favourite noodle soup.
Christina Soteriou

Christina Soteriou

Speedy Thai Red Curry Noodle Soup

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Serves
4
Garlic Cloves
Fresh Ginger
Shallot
Extra-Firm Tofu
Soy Sauce
Tenderstem Broccoli
Thai Red Curry Paste
Water
Sambal Oelek
Smooth Peanut Butter
Agave
Vegetable Stock Cube
Vegan Fish Sauce
Flat Rice Noodles
Peanuts
Coriander
Limes
Coconut Milk

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    Notes
    (5)

    A
    Allegra W.
    9 days ago
    I’ve genuinely lost count of how many times I’ve made this meal. I love it so much. Flavours are amazing and super easy to make. A lot of these ingredients are staples for me in my pantry, so when comes time to making it again it’s very affordable. One time I free hand added the rice noodles and I added far too many that it became more like an actually curry. Definitely best to use the specified amount to get the perfect soup consistency!!
    J
    Josh W.
    13 days ago
    Nice and warming for the start of winter. I swapped out the noodles for soba noodles as it was all i had in and it worked great.
    C
    Charles T.
    20 days ago
    4 tbsp of red thai curry paste makes it too spicy
    S
    Sophie G.
    a month ago
    The recipe says serves two but also says to divide between four bowls, which is it?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi Sophie, thanks so much for reaching out! This recipe serves four people (we've corrected the serving size info).
    H
    Hannah B.
    2 months ago
    This was really yummy. I over cooked a little bit but still enjoyable. Thanks

    Christina Soteriou

    Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

    Christina Soteriou
    View Chef profile

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