Run hard. Eat well.

Red Curry Noodle Soup

Red Curry Noodle Soup. Cooks up fast, and delicious! trailstotable.com

Red Curry Noodle Soup…need I say more?!!  THIS has got to be one of my all-time favorite soups, especially on a cold, blustery fall day.  It will warm you right through, and the blend of fresh, crisp veggies, tofu and rich broth will keep you energized through the rest of the day.

Red Curry Noodle Soup. Cooks up fast, and delicious! trailstotable.com

There is nothing quite as comforting as hot noodles in a bowl.  For this recipe, I used Mung Bean Noodles (also known as glass noodles).  You can find them at most supermarkets in the Asian food section.  I like them because they cook up fast, and have a delicious, delicate texture that goes well with any broth.  Rice noodles or vermicelli would work well, too. Feel free to substitute any protein you have on hand for the tofu, if you prefer.  Leftover chicken or steak are a perfect match for this soup, as well.

Red Curry Noodle Soup. Cooks up fast, and delicious! trailstotable.com
There are so many different colors in this dish, the cutting board always looks like a work of art! Keep those colors bright by making sure not to over cook the veggies. 1-2 minutes is all you need!

This is a dish you can cook up in minutes, so it is perfect for when you are completely zonked after a hard workout or long run.  I’m so hooked on this soup, I literally make it once or twice a week.  Beef bone broth is absolutely delicious in the recipe, but if you don’t have any on hand, use your favorite beef stock or broth from the store. Lime wedges, cilantro and bean sprouts all make wonderful garnishes for this soup, if desired.

Enjoy!

Red Curry Noodle Soup. A combination of noodles, vegetables, and tofu simmered in a rich red curry coconut broth that cooks up in minutes.
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Red Curry Noodle Soup
A colorful blend of noodles, fresh vegetables, and tofu simmered in a rich red curry coconut broth.
Red Curry Noodle Soup. Cooks up fast, and delicious! trailstotable.com
Course Asian
Cuisine Soups
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Asian
Cuisine Soups
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Red Curry Noodle Soup. Cooks up fast, and delicious! trailstotable.com
Instructions
  1. In a bowl, cover the the mung bean noodles with cold water and soak for 5-10 minutes.
  2. Meanwhile, drizzle the sesame oil into a medium-size pot over medium heat. Add 1 chopped scallion, garlic, ginger, and red curry paste. Cook, stirring, for a couple minutes, until garlic becomes soft.
  3. Add the beef broth, soy sauce, and lime juice. Increase heat to a boil, then lower to a simmer.
  4. Drain the mung bean noodles. Add the noodles and mushrooms to the pot, and simmer for 3-5 minutes, until noodles are soft (do not over cook).
  5. Add coconut milk, tofu, kale, red pepper, and snap peas. Simmer for 2 minutes.
  6. Transfer to 2 serving bowls, and serve immediately. Garnish with lime wedges, chopped cilantro, and bean sprouts, if desired. Enjoy!
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6 thoughts on “Red Curry Noodle Soup”

  • One of my favourite noodles ever is mung bean noodles, but I usually have it steamed or stir fried but you took it to another level and put it in a wonderful curry soup! Oh you clever you! I love this! This oooze of comfort food. ::drool::

  • I love soup. I love red curry. I love beef broth and I love coconut milk. Do you think it would work if I did it Vietnamese pho style and put all the ingredients in the bowl with thinly sliced raw beef, then poured the hot broth overtop?

    • I think that would be a wonderful way to make it, Romain! Another fun way to make this is to heat the broth in a fondue pot, then set out plates of thinly sliced raw meat and vegetables for everyone to cook with skewers. We had it this way for Christmas Eve, and the whole family loved it!

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