Thai noodle soup is pure comfort in a bowl! You will not want to have soup any other way this winter! With zesty flavors from Thai curry paste, packed with veggies, tofu, and coconut milk, this soup is a wholesome, nourishing meal.
Winter is definitely all about the stews and soups for me. This soup is definitely several notches above any noodle soup I’ve ever tried! I am super partial towards Thai flavors, and if you’ve read my blog, you’ll know how much I adore a good Thai curry or Basil fried rice to go with my favorite Asian recipes. So you can imagine how excited I was to develop this recipe, and watch my family slurp it down!
Why you will love Thai noodle soup
- Thai red curry paste gives it extra flavor and zest – make your own Thai curry paste or use a good quality jarred curry paste
- Nutritious – packed with veggies and Tofu, this noodle soup lets you eat the rainbow in a soup bowl!
- One-pot meal that takes less than 30 minutes including prep time
List of Ingredients
To make Thai noodle soup, you will need:
Thai Curry Paste – A good quality Thai curry paste is key to making your soup get all that good, zesty, fresh Thai curry flavor! I make my own version with lemongrass, kafir lime leaves, red onion, ginger, garlic, fish sauce, soy sauce, red chilis, coriander powder, lime zest and juice, and brown sugar. When buying a jarred Thai curry paste, make sure you read the ingredients – ensure that the spice is to your tolerance and that there is lemongrass and lime juice.
Thai Basil Leaves - This ingredient will give the soup that deliciously authentic Thai flavor. I highly recommend using it if you can get it from your local Asian grocery store.
Noodles - Use your preferred choice of noodles - any dried noodle variety will work for this recipe. I prefer using Udon noodles - they are thick, hearty and taste substantial in soup.
Veggies - I have used Bok choy, bell peppers, broccoli, and onions, but you can also use mushrooms, shredded carrots, snap peas, edamame, cabbage, or any other veggie of your choice.
Tofu - I went with firm tofu for protein. You can use meat if you are making a non-vegetarian version of this recipe.
Coconut milk - I used a light coconut milk (not coconut cream) for this recipe, you can use thick coconut milk as well.
Step by Step Instructions
Start by heating a heavy-bottom pot on the stovetop. Add sesame oil (vegetable oil or olive oil will work too), followed by ginger and garlic. Saute until aromatic.
Add the chopped onions and sauce for a couple of minutes. Then add the Thai curry paste and mix.
Add the chopped bell pepper and chopped bok choy and saute for a minute. Then add the stock ( or substitute with bouillon + water). Add the udon noodles and press down into the liquid gently. Cover and let it cook for 5 mins.
Once the noodles are partially cooked, add the coconut milk, followed by the broccoli and tofu. Mix gently, cover, and cook for 5 minutes more.
The Thai noodle soup is now ready. Add a 1/2 tablespoon of brown sugar, lime zest, and lime juice to season. Stir, check for seasoning, and add salt if needed. Serve hot, garnish with bok choy, lemon wedges.
Tips and Variations for Thai Noodle Soup
Recipe Variations - This soup is very customizable; you can add just about any kind of vegetable you like – carrots, mushrooms, corn, edamame, snap peas, cabbage – all work well for this recipe. For a non-vegetarian version, use chicken stock or bouillon add shredded cooked chicken, shrimp, or your choice of protein. You can serve the soup with soft boiled eggs too.
Noodles – Use any kind of noodles you like! I love using udon noodles to make this Thai noodle soup, but egg noodles, ramen, or any kind of dried noodles work well. If you are using ramen, discard the packet of seasoning that comes with it. Make sure you do not overcook the noodles and follow the cooking time specified on the packet.
Thai curry paste - I love making my own Thai curry paste so that I can keep the spice levels low enough for my toddler and 7-year-old to enjoy the soup. But you can simply get your preferred pack of Thai curry paste and use it as you typically would.
Sauté the aromatics – I recommend that you sauté the ginger and garlic and onions before you add the rest of the ingredients, as this will enhance the flavor of the soup. Follow the step-by-step instructions and you will have a super flavorful soup!
Don't forget the lime and brown sugar! - This soup is all about balance - the zest, spice, sweet flavors work together. To finish this dish, add a little brown sugar to balance the acidic flavors and add lime juice and fresh lime zest to give it an immediate pop of zesty freshness.
More Vegan Asian Recipes
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Thai Noodle Soup
Equipment
- Veavy Bottom Pot
Ingredients
- 1 tbsp Sesame oil Or olive oil
- 1 Inch Ginger Root Finely chopped
- 3 Garlic Cloves Finely chopped
- 1 Onion Diced
- 2 tbsp Red Thai Curry Paste
- 1 Red bell pepper
- 1 Bok Choy chopped
- 4 cups Vegetable stock nee notes
- 250 grams Udon Noodles 1 pack of dried noodles
- 1 cup Broccoli, cut into florets
- 200 grams Firm Tofu Cut into cubes
- ½ Can Coconut Milk approx 1 cup
- ½ tsbp Light brown sugar
- Juice + zest of 1/2 lime
Instructions
- Start by heating a heavy-bottom pot on the stovetop. Add sesame oil followed by ginger and garlic. Saute on medium heat until aromatic.
- Add the chopped onions and sauce for a couple of minutes. Then add the Thai curry paste.
- Immediately add the chopped bell pepper and chopped bok choy and saute for a minute.
- Add the stock (or substitute with bouillon cubes + water). Increase heat to high-medium and deglaze the bottom of the pot if needed.
- Add the udon noodles and press down into the liquid gently. Cover and let it cook for 5 mins.
- Once the noodles are partially cooked, add the coconut milk, followed by the broccoli and tofu. Mix gently, cover, and cook for 5 minutes more, until noodles are cooked and broccoli is tender.
- The soup is ready. Add 1/2 tablespoon of brown sugar, lime zest, and lime juice to season. Stir, check for seasoning, and add salt if needed.
- Serve hot, garnish with sliced bok choy, lemon wedges and optional chili oil. You can also add brean sprouts and shredded carrot as a garnish.