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Spicy Red Curry and Coconut Noodle Soup

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people


Spicy Coconut Red Curry Soup

  • 2 tbsp red curry paste
  • 1/2 cup coconut cream
  • 3 cups chicken broth
  • 1 lime juice
  • 1 tbsp granulated sugar
  • 200 g vermicelli noodles
  • 4 fried tofu puffs cut into bite-sized pieces
  • 4 medium cremini mushrooms sliced
  • 2 tbsp canola oil

Toppings (quantities according to taste)

  • bean sprouts
  • cilantro
  • red onions thinly sliced
  • cherry tomatoes cut into halves
  • green onions chopped


  1. In a large pot, heat canola oil over medium high heat. Add the red curry paste and stir fry for 1 minute. Add the coconut cream and stir for 2-3 minutes, until the coconut cream is melted, soft and well combined with the red curry paste. Pour the chicken broth and lower heat to medium. Bring soup to a simmer. Add sugar and mix well. Add the sliced cremini mushrooms into the soup and let simmer for 1 minute. Remove soup from heat and add the lime juice and stir well.

  2. In a separate pot, cook the vermicelli noodles according to packaging's instructions (The vermicelli noodles we used took about 3-5 minutes to cook)

  3. Set two medium-sized bowls each with the vermicelli noodles and fried tofu puffs. Pour the soup into each bowl and top with bean sprouts, cherry tomatoes, red onions, cilantro, and green onions.