Vegan Thai Curry Noodles Soup Recipe (2024)

Soups make for full, happy bellies

There's nothing like a warm bowl of comforting soup on a chilly day, right?! Soup is exactly what I want to eat when I’m feeling under the weather or craving some familiar, comfort food. Rasam or Dal Shorba are regulars in our house when KR or I feel that way. It just reminds us of home and makes us feel better instantly.

True comfort food is always that which has fond memories tied to it, wouldn't you agree? Here are two unconventional soups that you can try if you love soups - Vegan Broccoli Cheddar Soup, and Cold Cucumber Soup Shots.

What is Tom Yum Noodle Soup

I have always had a weakness for noodles. If you have been following me on Instagram, you will know! I am either making Chilly Garlic Noodles, Vegan Thai Peanut Butter Noodles, or Cilantro Pot Noodles on rotation. Now I have this vegan ramen noodles recipe to add to that!

Thai noodle soup is also called Tom yum soup. It's a vegan spicy and sour coconut curry noodle soup that is available in every corner of Thailand. It’s the perfect mix of sweet and savory with just the right amount of heat! The flavors are very similar to what you’d find at your favorite Thai restaurant but way healthier!Yes, you can now have Thai takeout right at home!

This vegan coconut curry noodle soup is brothy, hearty, slightly spicy, and incredibly delicious. Plus, it can be made in just 30 minutes! This is one of those vegan Thai dishes that can make even a meat-eater crave for more! The flavors in this vegan red coconut curry noodle soup are so vibrant and aromatic, thanks to the ingredients used.

Why make it

• Vegan and gluten-free one-pot meal, made with fresh ingredients
• Quick and easy recipe for your weekly meal prep menu
• It is healthy, comforting, and freezes well (without the noodles)
• Just one bowl of this is super satiating
• It's low-fat and packed with flavors and spices
• A total crowd pleaser and definitely kid-friendly
• It’s light enough to have any time of the year, but we definitely crave it a lot when the weather turns cooler

So it's time to get out your best, biggest stockpot because this soup makes enough to feed a small crowd! No one can resist this bowl of soup!

Noodles - I have used ramen noodles, but feel free to use any variety you have. They are made of wheat, are much thinner and longer than Udon, and have a nice chewy bite when cooked. Just to mention, ramen noodles are egg-free and vegan. So, it's a good idea to stock up on them.Can also use spaghetti or any other variety of noodles instead.

Vegan Thai Curry Sauce - I finally came across some great vegan Thai red curry pastes and have been experimenting with them a lot. You can find them in all leading grocery stores or on Amazon.

Veggies - Bell pepper, Spinach, and Onion. Feel free to add more veggies.

Coconut Milk - I use full-fat coconut milk but you can use the lite version. It gives the soup its smooth and creamy texture.

Sauces and pastes - Ginger paste, lemongrass paste, lemon juice, coconut aminos, and sweet seasoning helps bring out the real Thai flavor.

Before starting the recipe, boil the ramen noodles according to the package directions. Do not overcook them. Drain and set aside.I also run the noodles under cold water immediately after draining. It prevents the noodles from sticking to one another.

1. Heat sesame oil in a wok or pan. Saute garlic, the white part of the scallions, onions, ginger paste, and green chilies for 2-3 minutes.
2. Once the onions turn translucent, add the vegan Thai red curry paste. Mix and cook for another 2 minutes.
3. Then add the coconut milk and lemongrass paste. Bring to a boil on medium flame.
4. Take the pan off the flame and allow this mixture to cool down. You can also transfer this to another bowl. Using a hand blender, blitz to make a smooth puree.
5. Add some of the spinach and cilantro to it.
6. Continue to blitz to make a smooth puree. Alternatively, you can also do this in a blender. Just ensure, it's cool before you do so.
7. Heat the same pan used before, add a teaspoon of oil and saute the bell pepper and the remaining spinach for 2 minutes.
8. Then add the puree back to the pan along with vegetable stock or water. Adjust to the desired consistency. Then add all the sauces like rice vinegar, sweet seasoning, and coconut aminos. Bring to a simmer and take it off the flame.
9. Add noodles and mix. Basically, add noodles at the very end of the cooking process.

Serve immediately if you like a slurpy soup. The longer the noodles are in, the more they will absorb the flavors and thicken.Alternatively, you can place the boiled noodles in serving bowls, and pour the hot broth on top when you are ready to serve.Garnish with some chopped cilantro, lemon juice, croutons, and the green part of the scallions, and then serve. Can also add some peanuts.

You can serve Tom Yum Noodles Soup alongside my Spicy Japanese Cucumber Salad and bread and have a really satisfying, healthy dinner.These delicious aromatic Thai curry noodles soup can be served for weeknight dinners, brunches, date nights, or just any time you are craving some spicy Thai food! You can also serve this warm comforting Tom Yum noodles soup on a cold day or if you are feeling under the weather.It really is food for the soul! Skip the restaurant and skip the takeout, make this at home instead and enjoy!

Decide how much of the soup you are going to eat at one time and only add enough noodles for that occasion to avoid the leftovers soaking up all the broth. Regular soy sauce can be used in place of coconut aminos. Use brown sugar, palm sugar, coconut sugar instead of sweet seasoning if needed.Feel free to use green or yellow Thai curry paste instead of red curry paste. You can also add vegan bouillon cubes along with the other sauces for more flavor.

I didn't need to add salt at all to the recipe because of the sauces added. But if you want, taste and add salt and pepper as needed.To give it an appetizing golden hue and an aromatic flavor, add a pinch of turmeric along with coconut milk. Garnish with some nutritional yeast if you wish to. It enhances the depth of flavor and gives it a salty bite, which classic chicken soups have so much.

Recipe FAQs 📖

Vegan Thai Tom Yum Noodle Soup

Priya Lakshminarayan

A simple and delicious vegan Thai curry noodles soup made with veggies, herbs, ramen noodles, and coconut milk! So cozy, comforting, and aromatic!This restaurant-style Asian soup is easy enough for any weeknight! Make it in just 30 minutes!

Nutrition

Calories: 324.39kcal | Carbohydrates: 26.18g | Protein: 5.78g | Fat: 22.99g | Saturated Fat: 14.93g | Sodium: 605.25mg | Potassium: 352.47mg | Fiber: 3.2g | Sugar: 4.71g | Vitamin A: 3261.08IU | Vitamin C: 35.91mg | Calcium: 53.98mg | Iron: 3.94mg