Thai-Inspired Coconut Curry Noodle Soup with Tofu

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, warming Thai noodle soup with silky coconut curry broth, tender tofu, and fresh herbs for a comforting vegan meal. This Thai-inspired noodle recipe (vegan, gluten free), ready in about 35 minutes, pairs rice noodles, firm tofu, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 400 cal/serving

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Ingredients

6 oz rice noodles
14 oz block, pressed and cubed firm tofu
1 can (14 oz), full fat coconut milk
4 cups vegetable broth
2 tbsp red curry paste
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp brown sugar
3, minced garlic cloves
1 tbsp, grated fresh ginger
3, thinly sliced green onions
1/4 cup, chopped fresh cilantro
1/4 tsp (optional) red chili flakes
2 tbsp vegetable oil
to taste salt

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Instructions

Step 1: Prepare 6 oz rice noodles according to package instructions, usually soaking in hot water for 6-8 minutes until tender but firm. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
Step 3: Stir in 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to release aromas. Pour in 1 can (14 oz) full-fat coconut milk and 4 cups vegetable broth, whisking to combine.
Step 4: Bring the broth to a simmer and add 14 oz pressed and cubed firm tofu. Simmer gently for 8 minutes to heat through and infuse flavors.
Step 5: Add 2 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp lime juice to the broth. Taste and adjust salt if needed. Add 1/4 tsp red chili flakes if you like heat.
Step 6: To serve, divide noodles into bowls and ladle the hot coconut curry soup with tofu over them. Garnish with 3 thinly sliced green onions and 1/4 cup chopped fresh cilantro for brightness.