One Pot Red Curry Noodle Soup

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Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers. 


  • 2 tablespoons olive oil

  • 3 green onions chopped (whites and greens separated)

  • 1 tablespoon ginger grated

  • 3 garlic cloves minced

  • 3-4 tablespoons red curry paste

  • 4 cups vegetable broth

  • 1 cup Oat Milk

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 1 14 ounce container extra-firm tofu, drained and cubed

  • 4 ounces thin rice noodles

  • 2 large carrots julienned

  • ½ red pepper julienned

  • Juice of one lime

  • Garnish

  • Cilantro leaves

  • Green onions

Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.
Stir in the vegetable broth and oat milk, cover the pot and bring everything to a boil.

Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.
Turn off the heat and stir in the sliced carrots and sliced red peppers. Garnish with cilantro and green onions.
For more on this recipe, head to Yumna's blog