Easy Thai Coconut Curry Soup with Tofu or Chicken

Overhead view of a fresh bowl of Thai Coconut Curry Soup with thai basil to garnish.

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5 from 1 review

This one-pot Easy Thai Coconut Curry Soup is a dreamy option for anyone who doesn’t like spending time cleaning up the kitchen or lives on-the-go! Slippery rice noodles, bold red curry, ginger, veggies to a light crisp... are all soups this perfect??


  • 1 tsp coconut oil
  • 1 12 oz block of extra firm tofu, cut into bite-sized cubes
  • 2 rounded teaspoons of freeze dried garlic (~4 minced cloves fresh)
  • 2 rounded tsp of freeze dried ginger (~1 minced thumb-sized piece fresh)
  • 3 1/2 Tbsp Red Curry Paste
  • 3 1/2 tsp Gluten-Free bouillon + 3 1/2 cups water (or 3 1/2 cups vegetable or chicken broth)
  • 1 medium bell pepper, halved and thinly sliced
  • 2 small heads bok choy, ends trimmed and washed, leaves halved (can substitute other greens)
  • 3 Tbsp Gluten-Free Soy Sauce or Coconut Aminos
  • 4 portions Stir fry Rice noodles (we used about 200g, or half of the package)
  • 1 can full fat coconut milk
  • Optional: garnish with lime wedges and fresh basil leaves


  1. Cooking tofu (or chicken): Add coconut oil to a 5 quart pot on medium heat. When the oil is melted and evenly coats the bottom of the pot, add tofu. Allow it to cook uncovered, turning tofu pieces on occasion to brown evenly. This takes about 10 minutes.
  2. Add garlic and ginger to the pot and cook, stirring constantly, until the garlic is just beginning to turn golden (about 2-3 minutes). Add red curry paste and cook for about 1 minute more, stirring constantly.
  3. Add broth (or bouillon + water), bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 4-5 more minutes, until the noodles and greens are soft.
  4. Add optional toppings and serve warm. Enjoy!


I like to add an extra small bock choy for more crunch. If you're a veggie lover, I recommend it!