Olive Magazine
Red Thai Noodle Soup Recipe

Red Thai curry noodle soup

Published: July 16, 2015 at 7:27 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This light curry noodle soup is packed full of delicious Thai flavours. For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. It's ready in just 20 minutes and comes in under 500 calories

  • Vegetarian
Nutrition:
NutrientUnit
kcal377
fat8.1g
saturates3.6g
carbs51.8g
fibre4.6g
protein21.9g
salt2.7g
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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.

Ingredients

  • 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

Method

  • 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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