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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant Red Thai Curry Soup combines the creamy richness of coconut milk with the bold flavors of red curry paste, ginger, and lemongrass. The silky broth is complemented by crispy tofu, sautéed shiitake mushrooms, and fresh pak choi, creating a balanced and satisfying dish. Served over tender rice noodles and garnished with spring onions, this soup is a flavorful journey through Asian-inspired ingredients and techniques.
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Finely chop the onion, garlic, and ginger.
Heat oil in a pot and gently sauté the onion, garlic, and ginger until fragrant.
Add red curry paste and cook for 1–2 minutes to release aromas.
Pour in coconut milk and vegetable stock. Add lemongrass and simmer gently for 15–20 minutes.
Cut tofu into cubes.
Mix soy sauce, honey, garlic powder, grated ginger, and oil to create a marinade.
Toss tofu in the marinade, then air-fry for 12 minutes at 180°C (356°F) until golden and crispy.
Sauté shiitake mushrooms in a hot pan until nicely colored.
Deglaze the pan lightly with soy sauce and add a touch of garlic at the end.
Briefly sear pak choi in a hot pan, keeping them fresh and vibrant.
Soak rice noodles in cold water for 18–20 minutes. Blanch briefly, then drain.
Place noodles in bowls.
Pour over the hot soup.
Top with pak choi, shiitake mushrooms, and crispy tofu.
Finish with sliced spring onions and serve immediately.
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For a spicier soup, add extra red curry paste or a dash of chili flakes.
If you don’t have an air fryer, bake the tofu in the oven at 200°C (392°F) for 20 minutes, flipping halfway through.
Use tamari instead of soy sauce for a gluten-free option.
Crush the lemongrass stalk lightly with the back of a knife to release its flavor before adding it to the soup.
Can I use chicken instead of tofu?
Yes, you can substitute tofu with cooked chicken. Add shredded or diced chicken to the soup base during the simmering step.
How do I store leftovers?
Store the soup and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Can I make this soup vegan?
Yes, replace honey with maple syrup or agave nectar to make the recipe vegan.
What type of noodles should I use?
Rice noodles or rice vermicelli work best for this recipe, but you can also use glass noodles or even udon if preferred.
Can I freeze this soup?
The soup base can be frozen for up to 2 months. However, it’s best to prepare the tofu, mushrooms, and pak choi fresh when serving.
