Noodles
Coconut Tofu Rice-Noodle Soup
Tofu cubes and mushrooms simmer in red-curry coconut broth with rice noodles, baby spinach, and a final squeeze of lime.
Inspired by Thai-inspired coconut curry noodle soups
Prep
15 min
Cook
20 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 8 ounces dry rice noodles
- • 14 ounces firm tofu, drained and cut into 3/4-inch cubes
- • 1 tablespoon neutral oil
- • 2 tablespoons vegan red curry paste
- • 1 tablespoon grated ginger
- • 8 ounces mushrooms, sliced
- • 1 can light coconut milk (13.5 ounces)
- • 3 cups low-sodium vegetable broth
- • 1 tablespoon reduced-sodium soy sauce
- • 4 cups baby spinach
- • 2 tablespoons lime juice
- • 1/4 cup chopped cilantro
View ingredient-by-ingredient match
- 8 ounces dry rice noodlesMissing
- 14 ounces firm tofu, drained and cut into 3/4-inch cubesMissing
- 1 tablespoon neutral oilMissing
- 2 tablespoons vegan red curry pasteMissing
- 1 tablespoon grated gingerMissing
- 8 ounces mushrooms, slicedMissing
- 1 can light coconut milk (13.5 ounces)Missing
- 3 cups low-sodium vegetable brothMissing
- 1 tablespoon reduced-sodium soy sauceMissing
- 4 cups baby spinachMissing
- 2 tablespoons lime juiceMissing
- 1/4 cup chopped cilantroMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Use a curry paste labeled vegan when that matters: some red curry pastes contain shrimp or fish. Light coconut milk creates a broth rather than a heavy sauce. Tofu only needs gentle heating here; it is not intended to develop a crisp fried crust.
Planning, storage, and serving
Storage and reheating
Refrigerate the tofu coconut broth separately from noodles within two hours and use within 3 days. Reheat broth gently until steaming throughout; add freshly prepared or separately stored noodles.
Make-ahead tips
Make the curry broth with mushrooms and tofu one day ahead, keeping spinach, lime, and cilantro separate. Add those fresh finishing ingredients during the final reheating for better color and flavor.
What to serve with it
- - Cucumber and carrot salad
- - Steamed green beans
- - Fresh pineapple slices
Equipment needed
- - Medium soup pot
- - Noodle saucepan and colander
- - Ladle and cutting board
Difficulty explained
A prepared curry paste supplies the seasoning base, and the soup simmers in one pot while noodles are handled separately to avoid overcooking.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
Barista-style oat milk
Use the same amount of chilled barista-style oat milk.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Assuming every curry paste is vegan can introduce hidden shrimp paste; read the ingredient list.
- Boiling coconut broth hard can split it and break the tofu; a gentle simmer gives a smoother result.
- Leaving rice noodles in the pot during storage makes them swell and absorb nearly all the broth.
Nutrition Context
- Tofu adds plant protein while rice noodles provide the main carbohydrate; the estimate uses light coconut milk across four bowls.
- Curry paste and broth drive most of the sodium. No extra salt or unlisted oil is included in the approximate per-bowl estimate.
FAQ
Can I use full-fat coconut milk?
Yes. The broth will be richer and the fat and energy estimate higher; keep the same can volume.
Do I need to press the tofu?
Drain it well, but extensive pressing is unnecessary for tofu that is gently simmered rather than browned.
What if the curry paste is very hot?
Start with one tablespoon and add more only after tasting the simmered broth. Heat varies by brand.
Can I use frozen vegetables?
A modest quantity of frozen spinach or green beans can work. Add enough simmering time to heat them through.
Why add lime at the end?
The fresh acidity stays brighter when stirred in after simmering, balancing the coconut without long cooking.
What sides pair best with this dish?
Good pairings include Cucumber and carrot salad; Steamed green beans; Fresh pineapple slices. Choose one or two based on how substantial you want the meal to be.