Coconut Curry Noodle Soup (gluten-free, dairy-free)

It’s no secret. I’m not hiding it. I’ve been on a little curry kick since the seasons changed. It started with my Thai Red Curry Chicken - did you catch that one? It’s a mouth-watering one pan meal that is sure to impress! And now THIS soup. I’m not actually a big soup fan, unless it’s pureed soup, but I have to say this is my new FAVOURITE!

This Coconut Curry Noodle Soup is really easy to throw together, the flavours that are achieved in such a short amount of time are mind-blowing and it’s exciting - it’s not what you’d expect from a soup. It has perfectly cooked veggies, golden-brown seared tofu and rice noodles which help it feel more like a meal. Really satiating.

I’m pretty obsessed with watching cooking shows (love me some Gordon Ramsay!) and over the years, I’ve learned a few things. For starters, to create a really exciting dish, you want to make sure it’s balanced in terms of flavour. It needs to appeal to our 5 primary tastes - sweet, sour, salty, bitter and umami (which means savoury or meaty). This soup hits all of those!

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Fair warning: if you’re not into cilantro, you won’t be into this soup. It’s really utilized to the fullest in this dish. You either love it or hate it - it’s incredibly polarizing! But, it has some outstanding health benefits. This unassuming herb is amazing for detoxification. Cilantro helps rid the body of heavy metals. It’s been shown to bind to them and help eliminate them from the body. It’s also great for digestion, it really helps with gas and bloating.

I particularly love it because it’s also so versatile. It’s aromatic, fresh, floral and kind of citrusy in flavour. That’s why you see it used so often in curry dishes, it really helps to offset the spice and heat found in them.

For anyone following specific dietary protocols, see below for some ways you can alter this recipe:

  • If you’re not into tofu or you’re trying to avoid it, you could leave it out altogether or easily replace it with shredded chicken.

  • If you prefer to keep this recipe paleo-friendly, leave out the rice noodles and swap the tofu for shredded chicken.

I had this soup on the table, ready to go, in 30 minutes - you gotta love meals like that. If you wanted to get ahead of the game, you could prepare your tofu the night before. Simply pan fry it to get some colour on it and set it aside. And/or do some veggie prep. Everything else is super simple and can be done on the fly.

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This coconut curry soup has so much depth of flavour. The coconut milk gives it that richness. The red curry paste adds complex spices. There’s heat from the ginger. The lime juice really brightens it all up. And by using both the stems and leaves of the cilantro, which are jam packed with flavour (and nutrition), we get this tangy, floral note that really elevates this soup.


Coconut Curry Noodle Soup

Serves 4


1 can full fat coconut milk, refrigerated overnight
1 Tbsp red curry paste
1-2 Tbsp olive oil
1 package of extra-firm organic tofu, cubed
stems of 1 bunch of cilantro, roughly chopped (reserve the leaves)
2 cups vegetable stock
1 carrot, sliced into thin rounds
1 Tbsp tamari sauce
zest & juice of 1 lime
knob of ginger, diced
2 cups broccoli florets
3-4 baby bok choy
1 package of thai rice noodles (I find these in the international aisle of my grocery store)
3 green onions, thinly sliced
sea salt & fresh pepper


  1. Remove coconut milk from fridge, turn upside down and scoop out the cream (reserve the rest for later). Melt coconut cream in a soup pot over medium heat with curry paste for a few minutes.

  2. In a separate pan, on medium heat, with 1-2 Tbsp olive oil, sear tofu cubes until golden brown. Set aside on a paper towel lined plate.

  3. Add remaining coconut milk to soup pot with cilantro stems, vegetable stock, carrot slices, tamari, lime juice & zest and ginger. Simmer for 10 minutes.

  4. Add broccoli and bok choy and simmer for another 10 minutes.

  5. Add rice noodles to the pan and let them soften for about 5 minutes. They don’t need to simmer like pasta. Just rehydrate in hot liquid.

  6. Stir in cilantro leaves, seared tofu and season with salt and pepper. Taste carefully for seasoning and adjust accordingly.

  7. Garnish with green onions and a few more cilantro leaves.

Have a curry recipe that I should try?
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