Thai Red Curry Noodle Soup Recipe

Try this aromatic and easy Thai red curry noodle soup recipe! A flavorful curry noodle soup that's quick to make with authentic Thai flavors.

My relationship with Thai food started in my twenties with $9.99 pad thai takeout and slowly grew into a cooking habit that had me searching specialty markets for galangal and kaffir lime leaves. But even with all that enthusiasm, most Thai dishes stayed in the “weekend project” category—long ingredient lists and multi-step cooking processes made them hard to fit into everyday life.

Then I came across a Thai red curry noodle soup recipe that changed the game. It had all the bold, layered flavors I loved, but it came together fast—no more effort than a typical weeknight meal.

After watching hours of cooking videos, I found an old clip of a chef explaining how their favorite curry paste as a hack for the homemade curry professional Thai kitchens use as their foundation. Instead of building every dish from scratch, the soup relies on this concentrated flavor base. It starts with my favorite store-bought red curry paste, which stands in for a dozen ingredients and hours of prep, without sacrificing complexity.

Compared to past Thai recipes I’ve made—like thai tofu steaks that required marinating, pressing, and several steps—this soup is refreshingly simple. The process is clear, the flavors build naturally, and each bite has texture, brightness, and depth.

It also shifted the way I think about global cooking. Recipes like zucchini rolls showed me that keeping traditional flavors doesn’t mean you have to follow every traditional step. Once you understand the core ideas of a cuisine, it’s easier to find that balance between authenticity and practicality.

If you love Thai food but feel a little unsure about making it at home, this soup is a great starting point. It sticks to the essentials—sweet, sour, salty, spicy—but keeps things quick and approachable. After trying countless versions, this is the one I return to most. It’s easy, dependable, and always hits the spot.

Ingredients

• Rice noodles (pad thai style) – The base for the soup, these noodles cook quickly and have a firm texture that holds up well in broth. I've tried thinner rice vermicelli before, but pad thai style noodles give a better bite and soak up the keep without becoming mushy.
• Firm tofu – Cut into batons, tofu adds plant-based protein and a satisfying chew. Pressing it beforehand helps it hold shape during cooking. Occasionally, I swap tofu for tempeh for a nuttier flavor, but tofu remains my go-to for this soup’s texture.
• Carrots – Thinly sliced for sweetness and slight crunch. They soften nicely in the simmering broth, balancing the spice of the curry paste. Sometimes I add bell peppers for extra color and sweetness.
• Yellow onion – Wedged to release mild sweetness and aromatic depth. Using a smaller onion avoids overpowering the broth while still enhancing the overall flavor.
• Baby bok choy – Adds fresh, leafy greens that cook quickly. Its mild bitterness contrasts the creamy coconut milk well. If bok choy isn't available, I use spinach or kale as alternatives.
• Vegetable broth – The liquid base that carries all the flavors. I prefer homemade broth when possible for depth, but store-bought works fine. It keeps the soup light and savory.
• Full-fat coconut milk – Key for creaminess and richness, it smooths the heat from the curry paste. I’ve tried light coconut milk, but it thins the soup too much.
• Thai red curry paste – The main seasoning, bringing heat, depth, and authentic flavor. I’ve adjusted the amount based on spice preference, starting with less for mild heat.
• Soy sauce or tamari – Adds saltiness and umami. Tamari is my choice when I want a gluten-free version without sacrificing flavor.
• Rice vinegar – Balances the richness with a touch of acidity, brightening the broth. Sometimes I replace it with lime juice for a fresher note.

See the recipe card for exact quantities.

Step-by-step Instructions

This thai red curry noodle soup combines creamy coconut milk, fragrant curry paste, and fresh vegetables for a comforting and flavorful meal. With tender tofu and perfectly cooked rice noodles, it’s a satisfying dish that comes together quickly and works well any time you want something nourishing and vibrant.

Prepare the Vegetables and Tofu

Slice the carrots into half-inch rounds to make sure they cook evenly and soften without falling apart. Cut the onion into half-inch wedges to release a mild sweetness as it simmers. Clean the baby bok choy by trimming the ends and halving or quartering the leaves depending on their size so they cook through quickly. Cut the firm tofu into batons for a good bite-sized protein that holds its shape during cooking.

Toast the Curry Paste

Heat the neutral oil in a large pot over medium heat. Add the Thai red curry paste and toast it for about a minute until it becomes fragrant. This step helps release the flavors in the paste. Stir constantly to prevent burning.

Add Broth and Vegetables

Pour in the vegetable broth to deglaze the pot, scraping the bottom to lift any stuck bits for added flavor. Add the sliced carrots, onion wedges, and tofu batons to the pot. Let everything simmer gently for about 10 minutes, allowing the flavors to develop and the vegetables to soften.

Cook the Rice Noodles

While the soup simmers, bring a separate pot of water to a boil and cook the rice noodles according to package instructions until they are al dente—soft but still with a little bite. Drain the noodles and rinse them with lukewarm water to stop the cooking process and prevent sticking.

Finish the Soup

Add the coconut milk, soy sauce (or tamari), brown sugar (if using), and rice vinegar to the pot with the vegetables and tofu. Stir and simmer for about 2 minutes to combine the flavors.

Add Noodles and Greens

Stir in the cooked rice noodles and the prepared bok choy leaves. Cook for 3 to 4 minutes more until the greens are tender but not overcooked.

Serve

Ladle the soup into bowls and garnish with fresh cilantro leaves, a drizzle of sesame oil, and lime wedges for a bright, fresh finish. Serve immediately while hot.

Storage

For meal prep, cook the noodles and slightly undercook the bok choy, then store them separately from the soup in airtight containers. This keeps the noodles from getting mushy and the greens fresh. When reheating, combine all components and warm gently on the stove until heated through. Leftovers can be refrigerated for up to 3 days.

Recipe