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Thai Curry Noodle Soup

This delicious Thai-influenced soup comes together quickly but offers a wonderful complex flavor. Spicy curry paste, creamy coconut milk, zesty garlic, sliced vegetables and noodles all combine for an easy main dish meal!
Course Main Course, Soup
Keyword Red Curry Noodle Soup, Red Curry Veggie Noodle Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 2 tbsp coconut oil
  • 3 cloves garlic,minced
  • 1 tsp ground ginger or 1 tbsp minced fresh ginger
  • 2 1/2 tbsp red curry paste
  • 15 oz can coconut milk
  • 3 cups veggie stock (see Note below)
  • 1 tbsp maple syrup
  • 8 oz brown or white rice noodles, broken up
  • 7 oz extra firm tofu, cubed
  • 3 baby bok choy, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tbsp lime juice
  • 1 tsp salt (or more to taste)
  • cilantro, as garnish

Instructions

  • In a large pot, melt the coconut oil over medium heat. Add the garlic and ginger and cook for two minutes.
  • Add the red curry paste and cook another 2 minutes.
  • Add the coconut milk, veggie stock and salt -- stir well until combined and smooth. Bring to a low boil.
  • Add the maple syrup and broken up rice noodles. Cook for 2 minutes, stirring.
  • Add the bok choy and bell pepper, stirring. Add in the tofu cubes, stirring. Cook for 5 minutes until the veggies and noodles are tender.
  • Stir in the lime juice. Garnish with cilantro if desired. Enjoy!