Red Curry Thai Noodle Soup



  • 2 Tbsp avocado cooking oil
  • 2 cloves garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp Thai red curry paste
  • 1 bunch baby bok choy
  • 4 cups vegetable or chicken broth
  • 13oz. can coconut milk
  • 1 package yam noodles (2 if you love noodles)


  • Prepare the vegetables for the soup and garnishes first. Mince the garlic and grate the ginger. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends.
  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  • Add the chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, and then reduce the heat to low and let simmer for 5-7 minutes.
  • While the soup is simmering, bring a small pot of water to a boil for the yam noodles. Once boiling, add the rinsed noodles and boil for 2-3 minutes. Drain the noodles in a colander and set them aside.
  • Add the coconut milk and noodles to the soup. Finally, add the bok choy greens and let them wilt in the hot soup.
  • Then top with red onion, cilantro, a wedge of lime or avocado.


  • ½ red onion
  • 1 lime or Avacado
  • Handful fresh cilantro