Amazing Curry Noodle Soup (Vegan)

This is a curry noodle soup with a flavor punch that is absolutely wonderful.  It is a favorite soup in my home.  It’s a great comfort soup on a cold and rainy day, but definitely a great soup for any day.  You can make it spicy or mild according to your taste.

1 tablespoon olive oil
1 package frozen tofu (about 15 oz)
4 garlic cloves
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1/8 teaspoon red pepper flakes
1 tablespoon vegan red curry paste (more for spicy)

2 tablespoons tomato paste
1 tablespoon grated fresh ginger
5 cups vegetabel broth
1 can of coconut milk
2 tablespoons of capers (optional) (Goya brand)
2 tablespoons Braggs Liquid Aminos
1/2 a package of rice noodles (about 3-4 oz)
2 green onions, sliced
1/4 cup of fresh cilantro
1 tablespoon lime juice

Optional Ingredients:
Fresh basil
Garnish with red chili peppers.
Finish the soup with 1 tablespoon of vegan margarine

In a pot of boiling water, add frozen tofu. Let it simmer for a few minutes. Set aside to thaw in the water. Drain water. Squeeze as much water out of the tofu as possible. Tear into bite size pieces.

In a sauce pan, sauté chopped onion in olive oil until soft. Add minced garlic, red bell pepper, fresh ginger, red pepper flakes, and cook for another couple of minutes.  Next add curry paste, tomato paste, vegetable broth, coconut milk, capers, Braggs, and tofu. Simmer for 10-15 minutes to marinate all the flavors.

In a separate pot, boil the rice noodles according to instructions on package. If soup will be served right away, you can cook the noodles in the soup for 3 minutes or so, but it will soak up a lot of the liquid, so you will need to add an additional cup of water or use fewer noodles.  It may therefore be best to prepare the noodles separately.

Right before serving add green onions and herbs.



I use the Thai Kitchen Red Curry Paste.
If you do not have curry paste, you can use 1 1/2 teaspoon curry powder instead.

If you do not have vegetable broth, you can substitute with water and add 1 teaspoon Better- Than-Bouillon per cup of water. This works really well.


4 Replies to "Amazing Curry Noodle Soup (Vegan)"

  • comment-avatar
    Joni Hudson
    October 24, 2018 (5:10 pm)

    Made your Curry Noodle Soup. AMAZING ! Thank You for all your wonderful recipes. Love all you do. Look forward to more. I live in MN. Perfect Fall/Winter soup. Thanks again ! Joni

    • comment-avatar
      October 25, 2018 (7:13 pm)

      Thank you so much for trying my curry noodle soup recipe, Joni! I am so happy to hear you enjoyed it! Yes, it is definitely perfect weather for soup here in NH too:)

  • comment-avatar
    Terri White
    January 15, 2019 (2:02 pm)

    This soup rocks! My husband is not a soup fan until I made this recipe. I’ve made it 3 times and, in our home, it’s only 2 servings!!! We love it. Thanks Ani

    • comment-avatar
      January 17, 2019 (6:57 pm)

      I am so happy to hear you enjoyed the recipe! Thank you so much for taking the time to send me such an encouraging comment.

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