This Thai red curry noodle soup is everything I want in a weeknight dinner - it's creamy, spicy, citrusy, and deeply aromatic thanks to lemongrass, kaffir lime leaf, and fragrant red curry paste. The crispy marinated tofu adds the perfect sweet-salty bite to the top of the brothy noodles and makes this dish feel extra satisfying. 

It's one of those stunning, restaurant-level cozy dishes, but it's ready in under 30 minutes. For similar vibes, try my coconut lentil red curry soup next, or this gorgeous laksa noodle soup. This classic red Thai curry with tofu is another gorgeous meal to try.

Ingredient Notes

Here's a brief overview of the ingredients you need for this recipe and a few notes on substitutions that may or may not work. Scroll down to the recipe card at the bottom of the page for the exact recipe, quantities, and instructions.

• Tofu: Firm tofu works best because it holds its shape when pan-fried or baked. Pressing it lightly removes excess moisture, helping it crisp and absorb more marinade.
  
• Soy sauce, rice vinegar, sesame oil, honey: This creates a sticky, caramelized glaze on the tofu that's the perfect contrast to the creamy broth. Swap honey for maple syrup to keep it vegan.
  
• Cornflour: Gives the tofu a lightly crisp exterior.
  
• Red curry paste: Some brands are spicier than others. I usually go for Thai Kitchen or Mae Ploy - adjust based on your spice tolerance. If you're vegan or vegetarian, check to make sure the paste doesn't contain fish sauce (many do!).
  
• Garlic & ginger paste: A huge time-saver. You can grate fresh if you prefer, though.
  
• Coconut milk: Use full-fat for creaminess; light coconut milk makes a thinner broth.
  
• Lemongrass + kaffir lime leaves: These two add incredible fragrance and brightness. If you can't find them, add extra lime juice and a little lime zest.
  
• Udon noodles: They stay bouncy and chewy in hot broth. Rice noodles or ramen also work.
  
• Vegetables: I used bok choi in my recipe, but you could add as many veggies as you like. Bean sprouts, peppers, green beans, and Thai aubergines are all great options.
  
• Cilantro + lime: Essential for freshness and balance.

How to Make This Thai Red Curry Noodle Soup with Tofu

Here's an overview on how to make this red curry noodle soup - scroll down to the recipe card below for the exact ingredient quantities and thorough instructions.

1. Marinate the Tofu

Press your tofu block gently with paper towels to remove excess moisture, then slice it into thin rectangles.

Mix the soy sauce, honey, sesame oil, chilli powder, cornflour, lime juice, and rice vinegar. Coat the tofu and let it sit for 30 minutes while you prepare the red curry noodle soup.

2. Start the Soup

Heat oil in a large pot, then add the red curry paste and garlic & ginger paste. Fry for 2-3 minutes until the pastes are combined and smell fragrant.

Then, add the vegetable stock and coconut milk. Stir in the dried chillies, lemongrass, kaffir lime leaves, salt, and lime juice. Simmer for 10-15 minutes until the soup broth has slightly thickened and smells delicious and aromatic.

3. Cook the Tofu

To Pan-fry: Fry each slice for 2-3 minutes per side, then pour in the leftover marinade to glaze the tofu slices.

To Bake: Bake at 200C | 395F for 20 minutes, flipping halfway. 

Slice the cooked tofu diagonally into strips to lay on top of the red curry noodle soup.

4. Add the Noodles to the Soup

Add udon to the broth and cook for 5 minutes or until tender. Ladle the red curry noodle soup into bowls and top with the tofu and chopped cilantro.

Chef's Tips / Cooking Hacks

• Don't rush frying the curry paste. Heating it first blooms the spices and makes the broth taste richer.
  
• If the broth gets too thick, add more stock or water a splash at a time. However, it's personal preference whether you prefer a thick and creamy broth (my preference!) or something a little thinner/looser.
  
• Marinade = gold. Always pour leftover tofu marinade over the tofu toward the end - instant sticky glaze.
  
• Remove lemongrass + lime leaves before serving unless you want to dodge woody bites.
  
• Add veggies: Bok choy, mushrooms, spinach, shredded carrots, or baby corn work beautifully in a Thai-inspired red curry soup. I used bok choy, but any other additions will also work.

Storage

Keep any leftover red curry soup in the fridge for up to 2-3 days. If you're prepping a big batch, try to store the tofu and noodles separately to prevent sogginess.

To reheat, warm the soup gently on the stovetop, adding a splash of water if it thickens.

FAQs

Can I make this vegan?
Yes - sub honey for maple syrup and check your curry paste for fish products (some Thai brands include shrimp).

What can I use instead of udon noodles?
Rice noodles, ramen, soba, or even spaghetti in a pinch.

Can I air-fry the tofu?
Absolutely - cook at 200°C | 395°F for 10-12 minutes, shaking halfway.

What if I can't find lemongrass or kaffir lime leaves?
Replace with extra lime zest + juice. It won't be the same, but it will still be delicious.

Is it very spicy?
I would describe the spice level for this curry soup as mild-medium, depending on your curry paste, with a little hint of a kick! Reduce dried chiles for a gentler broth.