Thai Coconut Curry Soup with Tofu and Rice Noodles

Name: Thai Coconut Curry Soup with Tofu and Rice Noodles
Cook time: 18 min
Yield: 4 servings
Cuisine: thai
Ingredients: 15 ml neutral oil for blooming curry paste; 45 g red curry paste stir before measuring if separated; 12 g garlic finely minced; 15 g fresh ginger finely minced or grated; 800 ml full-fat coconut milk canned, shaken well; 500 ml vegetable broth low-sodium; 750 ml water for broth and noodle cooking, divided; 200 g mushrooms sliced; 150 g carrots cut into thin matchsticks or half-moons; 120 g snap peas trimmed; 400 g firm tofu drained and cut into 2 cm cubes; 10 g brown sugar packed; 4 g salt plus more to taste if needed; 15 ml fish sauce optional for deeper savory flavor; 250 ml water for broth and noodle cooking, divided; 200 g rice noodles flat or medium-width; 30 ml lime juice freshly squeezed; 2 g lime zest finely grated; 10 g fresh cilantro leaves and tender stems, chopped; 8 g fresh basil thinly sliced; 20 g scallions thinly sliced; 10 g fresh red chili thinly sliced, optional garnish

A 30-minute main-course soup built around coconut milk, red curry paste, tofu, and rice noodles. The broth is briefly simmered, then finished with lime juice and herbs so the flavors stay bright while the soup remains substantial enough for dinner.

By Julienne

Thai Coconut Curry Soup with Tofu and Rice Noodles

Cook time: 18 minutes

Servings: 4

Ingredients

15 ml neutral oil for blooming curry paste
45 g red curry paste stir before measuring if separated
12 g garlic finely minced
15 g fresh ginger finely minced or grated
800 ml full-fat coconut milk canned, shaken well
500 ml vegetable broth low-sodium
750 ml water for broth and noodle cooking, divided
200 g mushrooms sliced
150 g carrots cut into thin matchsticks or half-moons
120 g snap peas trimmed
400 g firm tofu drained and cut into 2 cm cubes
10 g brown sugar packed
4 g salt plus more to taste if needed
15 ml fish sauce optional for deeper savory flavor
250 ml water for broth and noodle cooking, divided
200 g rice noodles flat or medium-width
30 ml lime juice freshly squeezed
2 g lime zest finely grated
10 g fresh cilantro leaves and tender stems, chopped
8 g fresh basil thinly sliced
20 g scallions thinly sliced
10 g fresh red chili thinly sliced, optional garnish

Instructions

Set a large pot over medium heat. Add the neutral oil and red curry paste, then stir for 1 minute until fragrant and slightly darker. Stir in the garlic and ginger and cook for 30 seconds more. The curry paste smells toasted and aromatic, not raw.
Pour in the coconut milk, vegetable broth, and 750 ml of the water. Bring just to a simmer, then add the mushrooms, carrots, and snap peas. Cook for 4 to 5 minutes until the vegetables are crisp-tender. The broth is steaming steadily and the vegetables are partially softened but still bright.
Add the tofu, brown sugar, salt, and fish sauce if using. Simmer gently for 2 minutes so the tofu heats through and the broth tastes balanced. The tofu is heated through and the broth tastes savory, lightly sweet, and rounded.
While the soup simmers, cook the rice noodles in the remaining 250 ml of water according to the package directions, then drain well. Add the noodles to the pot and stir gently for 30 seconds. The noodles are tender but not mushy and the soup clings lightly to them.
Turn off the heat. Stir in the lime juice, lime zest, cilantro, and basil. Taste and adjust with a little more salt only if needed. Ladle into bowls and finish with scallions and optional red chili. The soup tastes bright and fragrant, with the herbs staying fresh on top.