Learn how to make this red curry peanut noodle soup with just 1 pot and about 30 minutes of your time. It’s easy to make, packed with flavor and SO dang good. This will be your new favorite noodle soup recipe, we guarantee!

If you didn’t catch it last week on my Instagram, Chris and I did a little at home cooking challenge that resulted in this curry recipe along with a creamy one-pot taco pasta.

We not only had to create a 30-minute, one-pot recipe, but we also had to include at least:

• 1 pantry item
• 1 produce item
• 1 frozen item
• 1 refrigerated item
• 1 item that starts with the letter B (for Berry)

With all of the positive feedback that we received on the recipes that we created for the challenge, we knew that we had to get these recipes onto the blog ASAP!

The recipe that I ended up making was this one pot noodle soup and I was SO pleased with the result. I adapted this recipe from this blog post 🙂

A few notes and tips before we dive into the recipe:

• Tofu: If you don’t have tofu, you could skip it or even opt for another plant base protein like vegan chicken or vegan beef. We recommend purchasing pre-pressed tofu to speed up the prep time for this recipe!
• Vegetables: You can change up the vegetables based on your preference! We would just suggest that you use at least 3 cups total to keep this recipe hearty.
• Red Curry Paste: Green curry paste would also be very tasty in this! You could even try making one of your own.
• Soy Sauce: Could be replaced with tamari for a gluten-free alternative or even coconut aminos or liquid aminos. These may vary in sodium so you can just add more or less to your taste!
• Ramen Noodles: If you don’t have ramen noodles, no worries! You can totally make this recipe with rice noodles, soba noodles or even just plain old spaghetti noodles. We have not personally tested these options in this recipe so we think it would be best to cook them separately according to their packaging directions and then add them in at the end for the best results.
• Sweetener: You can use a liquid sweetener of your choice in place of the agave, but just keep in mind that some liquid sweeteners like maple syrup may alter the flavor of the recipe.
• Spice: If the end result is too spicy for your taste, you can add more liquid sweetener to balance it out.

If you like this recipe, you may also want to check these out:

• Vegan Chickpea & Cauliflower Curry (Oil-free)
• Thai Green Curry (Vegan, Gluten-free & 30-Minutes)
• Vegetable Stir Fry (Gluten-Free Option)
• Creamy Tofu & Vegetable Stir Fry
• Easy Vegetable Stir Fry with Peanut Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

One-Pot Red Curry Peanut Noodle Soup (30-Minutes)

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★★★★★

5 from 10 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 5 servings
• Diet: Vegan

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Description

Learn how to make this red curry peanut noodle soup with just 1 pot and about 30 minutes of your time. It’s easy to make, packed with flavor and SO dang good. This will be your new favorite noodle soup recipe, we guarantee!

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Ingredients

• 2 tablespoons sesame oil, divided
• 1 block extra firm tofu, pressed and cubed* (see notes)
• 3 cloves garlic, finely minced
• 2 green onions, sliced
• 1-inch fresh ginger, grated
• 1 to 4 tablespoons red curry paste* (see notes)
• 4 large bok choy, chopped
• 4-ounces baby Bella mushrooms, sliced
• 4 cups vegetable broth (we used this one)
• 1 (14-ounce/400ml) can coconut milk
• 1/3 cup unsweetened smooth peanut butter
• 2 tablespoons soy sauce (or tamari if gluten-free)
• 1 tablespoon + 1 teaspoon agave nectar (or liquid sweetener of choice, see notes)
• 8.5-ounces uncooked ramen noodles* (see notes)
• Salt and pepper, to taste
• Juice of 1 large lime (about 2 tablespoons), or to taste

Top with

• 2 medium carrots, julienned
• Toasted sesame seeds and/or chopped peanuts
• Cilantro, roughly chopped
• Green onions, chopped

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Instructions

1. In a large pot over medium-high heat, add in 1 tablespoon of sesame oil. Once heated, add in the pressed tofu and and cook until golden (or as brown as you would like it). I cooked mine for about 7 minutes. Remove the tofu and set aside in a bowl.
2. Add in the remaining sesame oil along with the garlic, onions and ginger. Cook until fragrant, or about 1 minute. 
3. Add in the red curry paste and cook for an additional minute or so, until it becomes fragrant and evenly coats the veggies. 
4. Next add in the box choy and mushrooms and mix through and cook for about 1-2 minutes, or until the begin to soften.
5. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and agave, and mix until everything is well combined and as smooth as you can get it. If you have a few chunks of peanut butter, no worries! As it heats, the peanut butter will begin to “melt” into the broth. Taste the broth and add additional curry paste if desired. 
6. Cover the pot and allow the mixture to come to a boil.
7. Once boiling, remove the lid and add in the ramen noodles. Cook the noodles according to the directions on the package, stirring often. 
8. Remove the pot from heat and stir in the lime juice. Season with salt and pepper to taste and adjust any other ingredients as needed.  If the end result is too spicy for your taste, you can add more liquid sweetener to balance it out. If it is not spicy enough, you can add more. 
9. Serve hot with more lime wedges and cilantro, if using.

Notes

• This recipe was adapted from The Omnivore Cookbook.
• To speed up the cooking time, we recommend purchasing pre-pressed tofu! If you are not able to, you can check out our easy tutorial here.
• Keep in mind that some liquid sweeteners like maple syrup may alter the flavor of the recipe.
• The amount of red curry paste may depend on the brand that you use since some are spicer than others. If you want to be safe, you can start with just 1 tablespoon and add more as needed later on when you taste the broth.
• Green curry paste would also be very tasty in this! You could even try making one of your own.
• Since this is a one-pot recipe, the recipe will thicken over time, especially when stored as leftovers in the refrigerator. Don’t worry though, it turns into creamy noodles instead of soup and it is still so delicious!! 
• If you don’t have tofu, you could skip it or even opt for another plant based protein like vegan chicken or vegan beef.
• You can change up the vegetables based on your preference–just use at least 3 cups total to keep this recipe hearty.
• Soy sauce could be replaced with tamari for a gluten-free alternative or even coconut aminos or liquid aminos. These may vary in sodium so you can just add more or less to your taste!
• If you don’t have ramen noodles, no worries! You can totally make this recipe with rice noodles, soba noodles or even just plain old spaghetti noodles. We have not personally tested these options in this recipe so we think it would be best to cook them separately according to their packaging directions and then add them in at the end for the best results. 
• The nutrition facts do not take into consideration salt and pepper to taste as well as the sesame seeds and/or chopped peanuts, cilantro, and green onions.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree, Lunch, Soup
• Method: Stovetop, One Pot

Keywords: vegan, one pot, 30 minute, stovetop, entree, soup, noodles, thai, ramen, easy, vegetables

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!