Main image of Thai Red Curry Noodle Soup with Crispy Tofu

Thai Red Curry Noodle Soup with Crispy Tofu

15 min



This satisfying curry soup is so quick to make and so delicious, you'll be slurping up every last drop of the creamy broth.



15 min


7 min


8 min


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  • 2
    vegetable bouillon cubes
  • 2½ cups (600 mL)
    boiling water
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 2 Tbsp (30 mL)
  • 2 tsp (10 mL)
    sambal oelek (optional)
  • 1
    red bell pepper, thinly sliced
  • 4.4 oz (125 g)
    dry brown rice noodles
  • 2
    small heads bok choy

Optional toppings

  • fresh basil
  • fresh bean sprouts
  • fresh cilantro
  • fresh lime slices
  • red hot chili
  • sliced green onion
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  1. Add the coconut oil to a large pan on medium-high heat. When the oil is hot, add the tofu. Try to let sit undisturbed, stirring only every few minutes. Continue until lightly golden and crispy on all sides.
  2. Meanwhile, to a large pot on high heat, add the oil, garlic, and ginger. Let cook for 2 minutes.
  3. Then add the red curry paste and cook for 1 minute more, stirring throughout.
  4. To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. Partially cover, and let simmer for 5 minutes.
  5. Then add the noodles and greens and let simmer for 3 more minutes.
  6. Serve, add the tofu, and your desired garnish, and enjoy!


  • * If you're vegan, be sure to check the ingredient list of the curry paste to make sure it is free from fish sauce.
  • ** If you don't have instant noodles that cook within 3 minutes, cook the noodles in a separate saucepan first, and then add it to the coconut broth at the end.


  • This soup is best enjoyed immediately. Otherwise, store in an airtight container in the fridge for up to 2 days.
  • Ideally, store the noodles, tofu, and broth separately, and combine only when ready to enjoy.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 47%

dry brown rice noodles

Proteins 16%

extra firm tofu

Fruits & Veggies 37%

clove garlic

fresh ginger

red bell pepper

small head bok choy


extra firm tofu


refined coconut oil

vegetable oil

canned full-fat coconut milk

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Madhura - April 29, 2021, 8:28 a.m.

It is often difficult to get dry brown rice noodles in the grocery stores, most grocery store only keep the unhealthy versions. Nevertheless, this recipe is great! I was a little wary of cooking Thai on my own, but this recipe is so simple & quick :)

PUL Team - May 1, 2021, 7:11 p.m.

So glad you enjoyed the noodle soup, Madhura! Feel free to swap the brown rice noodles with another noodle more accessible to you if desired ☺️