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Coconut Curry Noodle Soup

Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 3


  • 1 teaspoon flavorless oil
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1 cup coconut milk
  • 1 cup vegetable or chicken broth
  • 1 stalk lemongrass trimmed, peeled, tender part smashed
  • 1 piece ginger about the size of a quarter, smashed
  • 2 cups bok choy cut into bite size pieces
  • 1 pound shirataki noodles rinsed and drained
  • 1 cup silken tofu cubed
  • a dash of gluten-free soy sauce or fish sauce


  1. Heat oil in a small saucepan. Add curry paste and stir, cooking until fragrant, just a few minutes. Add coconut milk, broth, lemongrass, and ginger. Bring to a boil, then add bok choy. Cook for one minute. Then add shirataki noodles and tofu. Cook until warmed through. Add a little soy sauce or fish sauce if desired.