Easy Coconut Shrimp & Tofu Curry Noodle Soup
This creamy noodle soup mixes coconut, shrimp, tofu, and vegetables for a warm, filling meal ready in just 20–30 minutes.
Ingredients
Main Ingredients
- 200 g shrimp, peeled and deveined
- 200 g firm tofu, cubed Use firm tofu to hold shape
- 200 g rice noodles Cook according to package instructions
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste Adjust for spice preference
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup vegetables (bell peppers, carrots, or spinach) Use a mix or choose one
Instructions
Preparation
- In a large pot, heat vegetable oil over medium heat.
- Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for another minute.
- Add coconut milk and vegetable broth, bringing it to a simmer.
- Add shrimp and tofu to the pot, cooking until the shrimp is opaque.
- Meanwhile, cook rice noodles according to package instructions.
- Add your choice of vegetables to the soup and cook for an additional 3-5 minutes until tender.
- Stir in soy sauce and lime juice.
- Serve soup over noodles and garnish with cilantro.
Notes
Cool the soup to room temperature before storing. Keep noodles separate if you want them firmer the next day. For longer storage, freeze the soup (without noodles) for up to 2 months; thaw and reheat gently.