Try this recipe for a red Thai curry noodle soup, then check out our vegan red Thai curry, prawn laksa, chicken laksa and more Thai recipes.


  • spray oil
  • 1 shallot, sliced
  • 2 tbsp   red Thai curry paste
  • 1 stalk lemongrass, bashed
  • 200g tin half-fat coconut milk
  • 1 litre vegetable stock, hot
  • 160g marinated tofu, diced (we used Cauldron)  
  • 100g  beansprouts
  • 3 nests egg noodles, cooked 
  • 1 tbsp  fish sauce
  • 2 spring onions, shredded 
  • to serve Thai basil or coriander leaves
  • to serve lime wedges or chilli slices


  • STEP 1

    Heat a spray of oil and fry the shallot for a minute, then add the curry paste and fry until fragrant. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the tofu, beansprouts, and egg noodles to warm though for a few minutes, season with fish sauce then divide between 4 bowls, fishing out the lemongrass. Top with spring onion, herbs, a squeeze of lime and a few slices of red chilli.


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