Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Thai Red Curry Noodle Bowls
with glazed tofu / zucchini

Active: 40 Total: 40

These bowls do not include quite enough liquid to be called 'soup' but the noodles and vegetables are surrounded by enough flavorful coconut broth that you'll want to serve them in soup bowls. Top the bowls with glazed bites of tofu. For a similar meal that uses chicken instead of tofu, check out this meal from 2019.
Smarts #1: Adjust the curry paste as you go. Start with the lower amount and add more at any point to give the broth more spice and flavor.

Ingredients

Servings:
4
Metric
Thai Red Curry Noodle Bowls:
  • Bell peppers, red - 1, thinly sliced
  • Zucchini - 12 oz, cubed
  • Lemongrass - 2 stalks, finely diced (sub 1 tsp lemongrass paste / stalk)
  • Ginger, fresh - 1 tsp, grated
  • Limes - 1, wedges
  • Cilantro leaves - 1/4 cup
  • Oil, cooking - 1 Tbsp
  • Curry paste, red - 1-3 Tbsp, more or less to taste
  • Coconut milk, light (14 oz / 397 g) - 1 can
  • Stock, any type - 4 cups
  • Fish sauce - 1 Tbsp
  • Brown sugar - 1/2 tsp
  • Rice noodles - 6 oz (use thicker Pad Thai-style noodles or thin rice vermicelli; sub ramen or soba)
Glazed Tofu:
  • Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Soy sauce, low-sodium - 2 Tbsp
  • Water - 2 Tbsp
  • Mirin - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Cornstarch - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Make glaze - Whisk together soy sauce, water, mirin, honey, toasted sesame oil, and cornstarch. (Can be done up to 5 days ahead)
  3. Bell peppers / Zucchini / Lemongrass / Ginger - Prep as directed. Combine bell peppers and zucchini in one container. Combine lemongrass and ginger in a second container. (Can be done up to 5 days ahead)
  4. Limes / Cilantro - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven or large saute pan with cooking oil (for noodle bowls) over medium heat. Add bell peppers and zucchini with some salt. Saute until vegetables are starting to soften, 3 to 4 minutes.
  2. Add lemongrass, ginger, and curry paste. Saute until fragrant, ~1 minute.
  3. Add coconut milk, stock, fish sauce, and sugar and stir well. Bring to a boil and then reduce to a low simmer. Simmer for 15 minutes to let the flavors develop while preparing tofu.
  4. While soup simmers, heat a nonstick pan with cooking oil (portion for tofu) over medium heat. Add tofu in a single layer and let cook until golden brown on one side, 3 to 4 minutes. Flip tofu and cook until it is golden brown on all sides, 4 to 5 minutes total.
  5. Give glaze a stir and pour over tofu. Cook tofu, turning gently, until it is coated in glaze, 3 to 4 minutes more.
  6. Transfer tofu to a plate and sprinkle with sesame seeds.
  7. Return to simmering soup and add noodles (break them apart if needed to help submerge them in liquid). Cook noodles according to package directions.
  8. When noodles are cooked, remove from heat and squeeze half the lime wedges into the broth. Taste and season with more sugar, fish sauce, or lime juice if needed.
  9. Divide noodles and broth between serving bowls. Top with tofu and cilantro. Serve extra lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (5)
Gluten-free (1)
Paleo (1)
Vegetarian (3)

Most Helpful

For 4 servings I used the whole jar of curry paste and only 2 cups of broth because I wanted it less liquidy. I also cut the lemongrass into large pieces so I could remove them after cooking. Made it with chicken thighs instead of tofu. It was really good.

By: Sabrina
Posted: Apr 13, 2021
Diet: Original
1 Helpful

6 reviews

I doubled the fish sauce and sugar, and added three heaping tablespoons of curry paste - it was delicious!

By: Harley
Posted: Apr 13, 2021
Diet: Original
0 Helpful

Wished there was more my family devoured it!

By: Ijeoma
Posted: Apr 13, 2021
Diet: Vegetarian
0 Helpful

For 4 servings I used the whole jar of curry paste and only 2 cups of broth because I wanted it less liquidy. I also cut the lemongrass into large pieces so I could remove them after cooking. Made it with chicken thighs instead of tofu. It was really good.

By: Sabrina
Posted: Apr 13, 2021
Diet: Original
1 Helpful

Came together very easily! I used three very generous tablespoons of curry paste and added some spinach. Next time I’d also add some Thai basil.

By: Sarah
Posted: Apr 12, 2021
Diet: Vegetarian
0 Helpful

Our pickiest eater ate this. Everyone else loved it. Wonderful flavors!

By: Lane
Posted: Apr 11, 2021
Diet: Gluten-free
1 Helpful

I did a hybrid paleo version so that I could use the shrimp instead of tofu. Substituted broccoli florets for the zucchini, adding the broccoli when the broth had about 5 minutes left to cook. I used rice/quinoa noodles to replace the zucchini noodles, so still gluten free. This was delicious. The glaze for the shrimp/tofu could be used in a lot of different recipes, and the red pepper, curry paste, ginger, lemongrass, coconut milk, broth is an outstanding base for this recipe and others. I used about 1 1/2 tbsp of red curry paste from the range in the recipe, but will probably increase to 2 tbsp next time. These were some of my favorite taste combinations so far in this CookSmarts collection.

By: Mary
Posted: Apr 10, 2021
Diet: Paleo
0 Helpful