Thai Noodle Soup (30-Minute Recipe!)

Why This Thai Noodle Soup Will Knock Your Socks Off

Even my kids can’t get enough of this Thai-inspired soup recipe! Let’s talk about what makes it so dang good:

• Bold Thai-inspired flavors. A vegetable stock base is infused with Thai ingredients like ginger, garlic, lime and red curry paste to create a flavorful starting point for our soup. Add vegetables and rice noodles, then garnish with fresh cilantro for the perfect finishing touch!
• Creamy without being heavy. The coconut milk to broth ratio is perfect for making a soup that’s creamy but not so rich you feel stuffed after eating.
• Loaded with vegetables. Sweet potatoes, peppers, carrots, and snow peas make every bowl colorful and satisfying. Feel free to customize with your favorite veggies!
• Naturally vegan and gluten-free. This is a feel-good meal that everyone can enjoy!

What You’ll Need

This Thai noodle soup can change with the seasons. Swap in the veggies you have on hand or use what looks good at the farmers market! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Coconut oil – Or another oil you like to use for cooking.
• Yellow onion and garlic – These infuse the broth with savory flavor.
• Fresh ginger – Don’t use dried ground ginger! Fresh is much more pungent and warm.
• Red curry paste – Different brands have different heat levels, so you may want to start with a smaller amount, taste, and add more until it’s perfect.
• Sweet potato – Peel and cut them into evenly sized pieces so they all cook at the same rate.
• Vegetable broth – If you’re not vegetarian or vegan, feel free to swap in chicken broth.
• Carrots – Pro-tip: as long as you scrub them well, you don’t actually have to peel them.
• Snow peas – Snap peas are fine too if you prefer them!
• Red and yellow bell peppers – These have a sweeter flavor than green peppers; orange bell peppers have a similar sweet flavor, so those can be used too.
• Brown rice noodles – I like to use brown rice noodles for a little extra nutrition, but regular rice noodles are absolutely fine too.
• Coconut milk – For a creamy, luxurious texture. I recommend full-fat, not lite, for the best flavor and consistency.
• Lime juice – Use fresh, not bottled, for a more vibrant flavor.
• Cilantro – Not a cilantro fan? Basil or mint also work well with Thai flavors.
• Salt – Soy sauce is another option if you want a little umami with your seasoning.

How to Make Thai Noodle Soup

Let’s get started! Here’s what you’ll need to do to make the perfect Thai-inspired soup.

• Sauté the aromatics. Cook the onion in the coconut oil in a large Dutch oven until it’s soft, then add the garlic and ginger and sauté until fragrant.
• Bloom the curry paste.  Stir the red curry paste into the aromatics and cook until it thickens a bit.
• Simmer the base. Add the sweet potatoes and broth, bring to a boil, then simmer until tender.
• Cook the noodles. Meanwhile, boil the rice noodles in a separate pot for the time indicated on the package instructions, then rinse them in cold water.
• Add the vegetables and noodles. Add the remaining vegetables and noodles to the pot with the broth. 
• Puree. Add a cup of broth to a blender with the coconut milk. Blend to combine, then add this back to the pot of soup. Simmer for 5 minutes more.
• Finish. Just before serving, finish with lime juice and fresh cilantro, then serve.

Variation Ideas

If you like to put your own spin on recipes, you’re in luck! This Thai noodle soup is very adaptable.

• Make it spicy. Add red pepper flakes, a pinch of cayenne, or sliced Thai chilies for extra heat. Or top portions with chili crisp before serving.
• Try other veggies. Swap sweet potatoes for butternut squash or Yukon gold potatoes, add cauliflower or broccoli, sliced zucchini, whatever! Hard veggies (like winter squash and potatoes) should go in with the broth, while others should be added later in the recipe.
• Add protein. Stir in cubed tofu or chickpeas for extra plant-based protein. Or add shredded cooked chicken or shrimp.
• Use another variety of curry paste. Green, yellow, or Panang curry paste will give your soup a different flavor profile.

Serving Suggestions

This soup makes for a light meal on its own! But if you want something more, pair your Thai noodle soup with a simple salad like this easy Asian cucumber salad or serve it as a starter for my Thai chicken pizza!

Storage and Reheating

• Refrigerator: Store leftover Thai noodle soup in an airtight container in the refrigerator for up to 4 days. 
• Freezer: You can freeze this soup for up to 3 months in a freezer bag or airtight container. Just note that freezing is not ideal; you can do it, but when you thaw the soup in the fridge and then reheat it, the noodles and veggies will be a lot softer.
• To reheat: Warm gently on the stovetop, adding a splash of broth if the broth is thicker than it was the first time around. (This can happen as the noodles release their starches into the soup.)

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