Every bite of Thai Red Curry Noodle Soup nourishes the body with goodness.
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Thai Red Curry Noodle Soup with Eggplant and Cauliflower

This warm, fragrant soup cooks up quickly and easily. Once your ingredients are prepped, you're only 20 minutes away from a warm, tasty bowl of Thai Red Curry Noodle Soup with Eggplant and Cauliflower.
Prep Time15 mins
Cook Time25 mins
Course: Entrees, Soup
Servings: 8 servings
Author: Jackelin

Ingredients

  • 5 shallots diced small
  • 2 Tbs coconut oil
  • 1 Tbsp vegetable oil
  • 2 cloves garlic crushed
  • 1- inch cube of ginger shredded
  • 2 medium-size red bell peppers diced
  • 1 small head cauliflower
  • 8 small Indian eggplants read post for notes on varieties
  • 1/2 tsp salt
  • 2 cans coconut milk regular, not light
  • 4 cups vegetable broth
  • ½ block of firm tofu cut into ½” cubes
  • 4-8 Tbs red curry paste adjust up or down depending on the brand and your heat tolerance
  • 8 oz. wide rice noodles
  • Juice of one lime plus 2 limes, quartered (for optional garnish)
  • Cilantro for garnish
  • Thai basil for garnish
  • Additional salt to taste if needed

Instructions

  • Preheat oven to 400°F.
  • In a large pot, bring about 8 cups of water to a boil and cook the noodles until al dente. Drain noodles with cold water and rinse. Set aside.
  • Cut eggplant into 1” cubes and place on baking sheet. Drizzle with 1 tbs vegetable oil, ½ tsp salt and toss. Bake for 20 minutes, turning at the halfway mark.
  • While the eggplant cooks, place stock pot on the stove over medium heat and add the coconut oil and shallots. Sauté onions until translucent and add the garlic and ginger. Sauté the onions garlic and ginger about for one minute. Add half of the curry paste to the onion mixture and sauté for another minute. Add the cauliflower, tofu and red pepper to the pot and continue sautéing another 3 minutes.  Add the coconut milk and broth to the pot and bring the mixture to a simmer. Continue simmering about 10 minutes, or until the cauliflower becomes slightly tender. Turn the heat to low, and once the eggplant has finished baking, add it to the soup and stir, simmering another 2 minutes. Add the rest of the curry paste a bit at a time, stirring and tasting after each addition until it suits your preference. Finish with the lime juice and add salt to taste.
  • To serve, place desired amount of noodles into soup bowls and pour soup over the noodles. Garnish with chopped cilantro and basil leaves.  Serve with a dollop of chili garlic sauce, for an extra kick. Serve with lime wedges for extra acidity, if desired.