Coconut Curry Noodle Soup- My Favorite Takeout Copycat! Vegan + Gluten-Free
If you keep up with me on Instagram, chances are you’ve heard me talk about my favorite takeout meal.
Sage, a Thai restaurant in my neighborhood, makes a dish that’s been my go-to delivery order for years. I can’t totally explain what it is about their Coconut Curry Noodle Soup, that I love so much, but I think the magic is in the broth, which is super rich but also packed with flavor and spice. Plus it’s loaded with fresh veggies, tofu rice noodles, so it’s even though it’s hearty, it still feels light.
Every time I post a photo of the soup on Instagram, I get messages from bunch of folks saying that they’ve tried the soup and love it too (yay!), and a bunch of folks saying they’d love to try to soup but don’t live in New York. A few people have actually requested that I share a homemade replica recipe of the soup, which I’m finally doing today!
I’m super excited to share my Vegan & Gluten-Free Coconut Curry Noodle Soup Takeout Copycat recipe. I’m definitely no expert in Thai cuisine, but my spin on this dish has all the comfy, cozy qualities of the original soup, but with a surprisingly simple ingredient list.
It’s the perfect meal to make for nights when you want something easy and fresh that’s still filling and warming. I kept my broth really simple and used a combination of full-fat coconut milk, vegetable broth and red curry paste, which doesn’t take exactly like Sage’s original broth, but it’s super easy to make, plus it’s pretty darn delicious.
For the vegetables, I used carrots, broccoli, and baby bok choy because they’re in the original dish. You definitely don’t have to stick to these veggies though! I think mushrooms, zucchini, potatoes and eggplant would all be perfect in the soup. Feel free to get creative with what vegetables you add, and let me know what combinations you come up with that I should try!
- 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
- Prepare the noodles according to instructions on package.
- 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).
- Add the coconut milk and vegetable broth and bring to a boil. Stir in the curry paste.
- 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.
- Season with the tamari, salt and pepper, to taste.
- Transfer to bowls, add a serving of noodles to each bowl, and enjoy!
I like your web page.Hm, nice recipe Noodle is my favorite dish. I gave you 5 star.Thanks again for this nice post
How delicious! Thai takeout is always my favorite. Most of the time, I get curry, tofu satay, or some kind of spicy eggplant dish! This noodle soup looks absolutely perfect, and I bet it tastes even better than takeout because it’s freshly made and full of wholesome ingredients!
I totally agree with you!!
Would you have instructions to cook this in an Instant Pot?
I don’t…but that’s a great idea I’ll have to work on! 🙂
Looks amazing! I would love to try. Do you add sugar? The reason I ask is because Thai curry usually is sweet.
I don’t add sugar! But I suppose you could add a touch of coconut sugar- that sounds tasty!
Just made this soup tonight – it’s delicious! For me, it was perfect without sugar. The carrots add some sweetness. I omitted the broccoli and added sliced mushrooms. Yum!
This looks so good, but I have a food intolerance to soy. Do you have a recommendation as to what I could use instead of the tofu?
You could skip it and the recipe will still be delish!
Your soup was exactly what “the doctor ordered”! 🙂 My 16 year old daughter whipped it up for us last night. She subbed green cabbage for the napa, because it was late and we did not have the suggested cabbage on hand. I was craving something broth-y and flavorful, and your coconut curry soup answered the call. Thank you!
I love that your 16 year old made this! I can’t wait until my girls can cook for me 🙂
Made this earlier tonight and it was pretty good!
I made a lot of substitutions, so I’m not sure if I should review the recipe, but I wanted to at least say that as a base it gave me a good start.
I ended up adding mushrooms, lime juice, sriracha, and fish sauce for taste. In the end, I think I actually preferred it without the coconut milk added to the broth mix, but that might be because I went for a slightly different taste profile.
Thanks for posting this! I’ll have to try just the base recipe next time and see how it comes out.
I made this for my husband and brother in law and they went back for 2nds… and 3rds! SOOOO GOOOD!!!
I added a little chilli powder for some extra zing. Mmmmm
YAY!
So the tofu goes in totally uncooked? Would you press at least?
Yep uncooked. And you don’t need to press for this recipe!
Hey, I think someone stole your photo and pasted it on Pinterest for traffic? because I found it here: https://simple-deliciousdesserts.blogspot.com/2019/03/coconut-curry-noodle-soup-my-favorite.html?m=1 and it cuts off mid sentence weirdly so I googled the sentence and found your recipe here…. just thought I’d let you know?
Ugh unfortunately this happens all too often!