Thai Noodle Soup with Tofu

You’re going to love this rich and creamy Thai Noodle Soup with tofu and eggplant. A hearty and delicious Thai soup for the perfect vegan and gluten-free meal. Made in just 30 minutes! 

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
5 from 1 vote
Thai Noodle Soup with chopsticks
Course: Main Course
Cuisine: Vegan, Thai
Keyword: Thai Noodle Soup
Servings: 4 people
Calories: 364 kcal
Author: Sarah McMinn
Ingredients
  • 3 tbsp. coconut oil, divided
  • 8 oz extra-firm tofu, cut into 1" cubes
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 1/2 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1/2 medium eggplant, cut into 1" cubes
  • 2-3 tbsp. red curry paste
  • 6 cups vegetable broth
  • 1 (15 oz )can full-fat coconut milk
  • 8 oz brown rice noodles
  • 1/2 tsp salt
  • juice of 2 lime
  • 1/4 cup cilantro, minced
  • 1/4 cup fresh basil, minced
Instructions
  1. Start by preparing the vegetables

  2. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Place the tofu in the hot oil and pan-fry for 3-5 minutes, until tofu is brown on all sides. Remove from heat and set aside.

  3. Heat the remaining 1 tablespoon of coconut oil in a large soup pot over medium-high heat. Add the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the bell pepper and eggplant and continue to sauté for an additional 2-3 minutes until eggplant begins to brown.

  4. Stir in the red curry paste until the vegetables are fully coated. Add the tofu, vegetable broth, and coconut milk to the soup pot. Bring soup to a boil and then reduce heat to a simmer and simmer for 3-5 minutes.

  5. Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes. Remove from heat and add lime juice, salt, cilantro, and basil.

  6. Serve immediately with extra lime wedges.

Recipe Notes

You can store leftover curry soup in an airtight container in the refrigerator for up to 5 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Nutrition Facts
Thai Noodle Soup with Tofu
Amount Per Serving
Calories 364 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Sodium 1716mg75%
Potassium 262mg7%
Carbohydrates 58g19%
Fiber 7g29%
Sugar 9g10%
Protein 6g12%
Vitamin A 3358IU67%
Vitamin C 56mg68%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.