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Thai Noodle Soup with chopsticks

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! 
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 364kcal
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
  • ½ medium yellow onion, diced
  • 1 large red bell pepper, diced
  • ½ 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
  • ½ teaspoon salt
  • juice of 2 lime
  • ¼ cup cilantro, minced
  • ¼ cup fresh basil, minced

Instructions

  • Start by preparing the vegetables
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve immediately with extra lime wedges.

Notes

Serving and Storing - Serve the soup hot with fresh cilantro and basil. Store leftover 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

Calories: 364kcal | Carbohydrates: 58g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Sodium: 1716mg | Potassium: 262mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3358IU | Vitamin C: 56mg | Calcium: 28mg | Iron: 1mg