Thai Red Curry Soup with Rice Noodles

Thai Red Curry Soup
Thai soup


  • Low sodium Vegetable broth
  • Coconut Milk
  • Organic unsweetened coconut cream
  • Coconut oil
  • Bragg liquid aminos to taste
  • Thai kitchen red curry paste (Red Chili, Garlic, Lemongrass, Galangal, Thai Ginger, Salt, Onion, Kaffir Lime, Coriander, Pepper)
  • Makrut lime leaves (or Kaffir lime leaves)
  • Ginger root
  • 2 Jalapeno peppers
  • 4 Green onions 
  • 1/4 of a Red Onion 
  • 4 Celery stalks
  • White mushrooms
  • Bok choy 
  • Fresh limes 
  • Cilantro
  • Firm tofu 
  • Thin rice noodles 
  • Sriracha to taste


  1. Grate or finely chop the ginger root, wash and chop the red onion and jalapeno. Chiffonade the Makrut lime leaves.
  2. Heat coconut oil in a large pot over medium heat. Sauté the ginger, red onion, jalapeno, Makrut lime leaves, and red curry paste for about 5 minutes. Add juice from fresh limes to taste. 
  3. Wash and slice the mushrooms, celery, and green onions. Cut the firm tofu into small pieces. Add the container of vegetable broth, coconut milk, coconut cream, veggies, and firm tofu to the large pot. 
  4.  Wash and cut the boy choy into small pieces, add it to the pot once the other veggies look almost done cooking. 
  5. Add Braggs liquid aminos for a salter flavor. 
  6. While the soup is simmering, bring a small pot of water to boil for the rice noodles. I used Thai Kitchen Thin Rice Noodles which cook in 3 minutes, but cook yours according to the directions on the package. Use a colander to drain the noodles. 
  7. To serve, fill a bowl with the rice noodles. Ladle the soup on top of the rice noodles, then top with fresh lime juice, cilantro, and as much sriracha as desired.