One-Pot Curry Noodles

One-Pot Curry Noodles

One-Pot Curry Noodles

When I tell people that I am a food blogger, one of the most common follow up questions is, “What’s your favorite food to cook?” For the longest time, I would respond, “I don’t know. I like to cook everything.” Way to be indecisive, right? It wasn’t until recently that I realized, deep down in my core, I love Asian food the most. There’s something about the combination of ginger, garlic, onions and spice that is like magic to my palette.

One-Pot Curry Noodles

One of my favorite dishes to cook at home is this one-pot curry noodles. It is a Thai-inspired dish made with red curry paste, which you can find in the Asian aisles of most supermarkets. To make the curry broth, you heat up slices of ginger, minced garlic and red curry paste until they’re fragrant. I don’t usually bother with slicing the ginger too finely because it mainly serves to flavor the broth. I don’t eat it.

For the curry broth, I highly recommend adding full-fat coconut milk. It’s the natural sweet flavors of full-fat coconut milk that make the broth special. However, if you are looking for a lighter dish, feel free to use light coconut milk.

One-Pot Curry Noodles

One more thing to note is that the rice noodles will continue absorbing the liquid even after you’re done cooking the dish. If you want a soupier bowl of noodles, you’ll want to eat the noodles right when they’re done. You can also add another 2 cups of vegetable broth and another 1/4 cup of coconut milk so that you have more broth to work with.

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One-Pot Curry Noodles

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes


3 - 4


For teh one-pot curry noodles:

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon sliced ginger
  • 3 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 5 cups vegetable broth
  • 3/4 cup full-fat coconut milk
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon salt, depending on your taste
  • 1 (14 ounce) container extra-firm tofu, drained and cubed
  • 8 ounces rice noodles
  • 2 large carrots, peeled and julienned
  • 1 1/2 tablespoons lime juice (optional)

Optional garnishes:

  • cilantro
  • sliced bird’s eye chili (or Thai chili)
  • black sesame seeds
  • chopped scallions


  1. Heat the oil in a heavy pot over medium-high heat. Add the sliced ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute. The red curry paste usually contains a tiny bit of liquid, so there will be some splattering when you heat the paste in the pot. Be careful here.
  2. Stir in the vegetable broth, cover the pot and bring everything to a boil.
  3. Once the broth has boiled, add the coconut milk, honey and salt, and bring the broth back to boil again.
  4. Add the cubed tofu and noodles, and cook everything, uncovered, for 4 to 5 minutes, until the rice noodles have softened.
  5. Turn off the heat and stir in the julienned carrots. Finish off the curry noodles with lime juice, if you like. Garnish noodles with cilantro, chilis and sesame seeds.


Check the ingredients on your curry paste to ensure that it’s vegetarian — not all brands are.


Do you have a recommendation for good red curry that’s vegetarian? I have some non-vegetarian paste that I love but I’m hosting some people that can’t eat it soon.

I love your site! I have two small kinds who love big flavors but not spice. Can you suggest a red curry brand that isn’t spicy or suggest a reasonable substitute? Thank you!

Made this last night and it was so very delicious! Added slivered red sweet pepper and shredded red cabbage. Thanks for a very quick, easy and wonderful meal!

Made this last night with a few tweaks – I actually made this in my slow cooker on high for 4 hrs, and cooked the rice noodles separately. Used almond milk instead of coconut to lower the fat content, and chose to use chickpeas for my protein. Also added in some swiss chard as the more veggies the better in my opinion. Enjoyed this for dinner last night and lunch again today, and excited to eat the leftovers the next few days. Thanks for a fabulous and versatile recipe 😀

If you don’t plan on eating immediately or want left overs make sure to cook the noodles seperately. Mine went completely to mush while we were waiting for a side dish to finish cooking and the soup was ruined :/

you do not specifiy whether the red curry paste is vegan or not. A lot of curry pastes have shellfish, fish flakes and/or oyster sauce.

If you’re concerned about dead critters in your curry paste, the Indian brands are much more likely to be vegan. Soy and my gut don’t get along at all so I added scrambled eggs instead of tofu. We enjoyed this with some naan. Thanks for the recipe!

I made this earlier this week and we enjoyed it! Simple and easy. I did cook the tofu in the dry pan to put color on both sides of it before making the rest of the meal in the same pot. I also added green peas for some extra color and skipped the cilantro because the grocery store was actually out of cilantro! We reheated it to have leftovers for dinner last night and it was great reheated too. I was careful with the noodles because I did not want them to get too mushy but they were fine even reheated.

IS this supposed to be really soupy? It is delicious but it doesn’t turn out quite as thick as the picture looks – it turns out more like a soup. Is that right?

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