One-Pot Thai Coconut Curry Noodles with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Creamy coconut curry broth infused with Thai spices, simmered with rice noodles, tofu cubes, and fresh vegetables for a comforting and fragrant one-pot meal. This Thai-inspired noodle recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz firm tofu, pressed and cubed into 1-inch pieces
• 8 oz rice noodles
• 14 oz can coconut milk
• 3 cups vegetable broth
• 2 tbsp red curry paste
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 cup green beans, trimmed and halved
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup cilantro leaves, chopped
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
2. Step 2: In the same pot, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for another 1 minute.
3. Step 3: Pour in 14 oz can coconut milk and 3 cups vegetable broth, stirring to combine. Bring to a gentle simmer.
4. Step 4: Add 8 oz rice noodles, 1 medium thinly sliced red bell pepper, 1 large julienned carrot, and 1 cup halved green beans. Simmer uncovered for 6-8 minutes, stirring occasionally until noodles are tender and vegetables are crisp-tender.
5. Step 5: Return the golden tofu cubes to the pot. Stir in 1 tbsp lime juice, 1 tbsp soy sauce, 1/4 cup chopped fresh basil, and 1/4 cup chopped cilantro. Cook for 2 more minutes to heat through and meld flavors before serving.