Soups & Salads

Coconut Curry Noodle Soup- My Favorite Takeout Copycat! Vegan + Gluten-Free


  • 4 portions of rice noodles of your choice
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1(13.5 oz) can full-fat coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons red curry paste
  • 2 large carrots, sliced into thin rounds
  • 2 bunches baby bok choy
  • 2 cups broccoli florets
  • 1 (14-oz) block extra firm tofu, cubed
  • tamari, to taste
  • salt and pepper to taste


  1. Prepare the noodles according to instructions on package.
  2. In a large pot, heat the coconut oil at medium-high. Add the onion, garlic and ginger and sauté until the onions are translucent (about 5-7 minutes).
  3. Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.
  4. Add the carrots and simmer for 5 minutes. Add broccoli, and simmer another 3 minutes. Add the bok choy and tofu, and simmer for 2 more minutes.
  5. Season with the tamari, salt and pepper, to taste.
  6. Transfer to bowls, add a serving of noodles to each bowl, and enjoy!


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