Thai Red Curry Noodle Soup

After having visited Thailand myself back in 2015, I fell in love with the people, the beautiful scenery, nature, animals, and most of all, their delicious cuisine 😍 I remember having many Pad Thai’s, green and red curries (plus a whole range of other dishes), and found my tolerance for spice increased tremendously after travelling there (when I started out eating the spicy food, my mouth felt like it was on fire! But after a while I grew accustomed to the flavour and didn’t need to gulp down water with every mouthful 😉).

It was only recently that I came across this delicious recipe by Pick Up Limes and wanted to try it out! So I whipped some up in the kitchen for lunch one day and from there it was “love at first bite.” 😉 Even my younger sister, who is veeeery picky when it comes to food, liked it! So it’s now become a family favourite in our household.

I’ve changed the recipe a little by taking out some of the spice, and switching some of the ingredients to make it gluten-free. This recipe is vegan-friendly, gluten-free, and nut-free. I hope you all love it as much as I do, and I hope it inspires you all to visit the gorgeous country of Thailand.

Thai Red Curry Noodle Soup Recipe

It’s like heaven in a bowl 🤤


  • 1 tbsp coconut oil
  • 1 packet extra-firm tofu, cut into cubes (opt for organic to avoid GMO soy)
  • 1 tsp coconut oil
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of fresh ginger, peeled and minced
  • 3 tbsp gluten-free Thai red curry paste (make sure to check the ingredients list on the back to make sure it contains no fish sauce)
  • 2 gluten-free vegetable bouillon cubes
  • 2 1/2 cups boiling water
  • 1 capsicum (red bell pepper), thinly sliced and halved
  • 1 can (400 ml) coconut milk (I used full-fat as it adds extra flavour)
  • 2 tbsp sodium-reduced gluten-free soy sauce
  • 125 g gluten-free instant noodles (I used brown rice noodles, but there are heaps of other gluten-free options available)
  • 2 small heads bok choy, washed and the ends stripped
  • A handful of bean sprouts
  • 1 lime, halved


  1. Add coconut oil and tofu to a non-stick pan on medium heat. Let the tofu cook for a few minutes before flipping over. If you turn the tofu over too soon, it may break apart. Wait for the tofu to crisp up and turn a light golden brown colour before turning over. When the tofu has become golden brown on all sides, it’s ready and can be set aside.
  2. In a large pot on high heat, add the tsp of coconut oil, the garlic, and ginger. Let it cook for 2 minutes, then add in the red curry paste and cook for 1 more minute, continually stirring.
  3. Next, add in the vegetable cubes, boiling water, coconut milk, capsicum, and soy sauce, then partially cover and let simmer for 5 minutes. Add the noodles and bok choy and let simmer for another 3 minutes.
  4. Finally, add in the tofu, stir through, then serve. Add any toppings or garnish you desire (I used bean sprouts and lime wedges) then it’s ready to enjoy!

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products.

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If you try this recipe, let me know how it went!

❤ Vanessa




Sadia. (March 29, 2019). Thai Red Curry Noodle Soup with Crispy Tofu. Pick Up Limes.