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This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch | ThisSavoryVegan.com #thissavoryvegan #vegansoup #thairecipes

Red Curry Noodle Soup

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This Red Curry Noodle Soup is perfectly creamy, loaded with udon noodles & tofu and topped off with crispy cauliflower rice for some crunch!
5 from 17 ratings
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Ingredients

FOR THE CAULIFLOWER TOPPING

FOR THE SOUP

  • 1 tbsp sesame oil
  • 3 cloves garlic diced
  • 1 inch fresh ginger diced
  • 5 green onions diced, whites & greens separated
  • 1 yellow onion sliced
  • 2 tbsp red curry paste
  • red pepper flakes to taste, optional
  • 1 cup broth
  • 1 15-ounce can coconut milk
  • 2 tbsp low sodium soy sauce
  • 2 tbsp peanut butter optional
  • 1 block firm tofu drained, pressed and cut into cubes
  • 14 oz udon noodles
  • cilantro, lime wedges for serving

Instructions
 

  • Preheat the oven to 425 degrees. Add the cauliflower ingredients to a baking sheet and toss to combine. Place in the oven and bake for 20 minutes, flipping halfway - be sure to keep an eye on it the last 5 minutes to ensure it doesn't burn.
  • Meanwhile, heat the sesame oil in a pot over medium heat. Add the garlic, ginger, whites of the green onion, yellow onion, red curry paste and red pepper flakes. Mix to combine and cook for 3 minutes, or until onions begin to soften.
  • Add the broth, coconut milk, soy sauce and bring to a boil. Lower heat and simmer for 5 minutes. Add the peanut butter and tofu. Stir to combine.
  • Right before serving, add the noodles to the broth and gently stir to loosen and heat through.*
  • To serve, add the soup to 4 bowls and top with the crispy cauliflower, remaining green onion, cilantro and lime wedges.

Video

Notes

*If you don't plan on eating this all in one sitting, I would cook the noodles separately. 
FOR LEFTOVERS: You can always add more broth to the leftovers if needed.
Calories: 364kcal, Carbohydrates: 41g, Protein: 19g, Fat: 15g, Saturated Fat: 2g, Sodium: 945mg, Potassium: 292mg, Fiber: 6g, Sugar: 8g, Iron: 2mg
Cuisine: thai
Course: Main Course
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