This Thai Noodle and Vegetable Soup brings all the flavor, slurpy noodles, and nourishing vegetables. The flavors come together so simply in this warming, hearty and healthy soup. Made with easily accessible ingredients and on the table in around 30 minutes, it’s a perfect go-to meal.
One of my favorite cuisines is Thai, with it’s tangy flavors and warming ingredients. I have been making Thai-inspired dishes at home more often these days by using some easy “short cuts” that help bring restaurant flavors to your table.
Some key pantry staples to bring restaurant flavors to your table
Thai red curry paste and green curry paste are so simple to blend into coconut milk along with garlic and ginger. These ingredients provide a saucy base for whatever protein and vegetables you like! Add noodles or rice, or even potatoes, quinoa, farro or millet — and you have a super satisfying meal with tons of flavor.
While I don’t use red curry paste in this Thai Noodle and Vegetable Soup recipe, it’s a great ingredient to have in the pantry. You’ll use probably 3/4 of the small jar for each recipe, so you can stick the rest in the fridge to make another dish.
I also have started purchasing lemongrass paste and ginger paste. These add even more flavor to mix into these dishes, and they’re found in most grocery stores! Just look in the fresh herb section. You’ll be likely to find these tubes that are handy to stick in the fridge for Thai-inspired meals like this one.
You can totally feel free to tweak these recipes to suit your tastes. Simply adjust with more or less of any of these ingredients. Just taste as you go!
It’s also helpful to have a tofu press at home, or you can simple press the tofu yourself. Place a heavy pan on top of the tofu with paper towels around the tofu. After about 15 minutes, excess moisture from the tofu will be removed. This improves the texture for dishes like this one.
easy substitutes for some ingredients
If you don’t have lemongrass paste at home, you can go ahead and substitute extra ginger along with some lemon juice (or even use lime). Fresh ginger (grated) would be perfect in this dish. Or, you can use ground ginger powder but start with a smaller amount than the fresh ginger. For example, you can add 1/2 tsp ground ginger and add more if desired.
I like the super firm tofu, as its texture is a bit chewier. But, you can also use extra firm or firm tofu that you’ve pressed to remove excess water. If using these, go ahead and saute the tofu for a few extra minutes to firm up the tofu.
Check out some of my other favorite Thai-inspired recipes here:
How this dish comes together
- Saute your veggies.
- Add in the broth ingredients, noodles and tofu.
- Cook together for a bit.
- Top with fresh herbs and/or spicy condiments.
Thai Curry Noodle and Vegetable Soup
- 3 cups thinly sliced cabbage
- 1 bell pepper thinly sliced or diced
- 2 medium carrots thinly sliced
- 2 tsp oil
- 1/2 to 3/4 tsp kosher salt to taste
- 3/4 of a 15 oz. package super firm tofu cut in cubes
- 3 garlic cloves minced
- 3 cups vegetable broth
- 1/2 of a 15 oz. can full fat coconut milk
- 2 7.5 oz. packages udon noodles*
- 1 tsp curry powder
- 1 tbsp lemongrass paste
- 2 tsp ginger paste or fresh ginger grated can sub around 1/2 tsp ground ginger
- 1.5-2 tsp fine garlic powder to taste
- 2 cups somewhat packed baby spinach
- 1-3 tsp chili garlic sauce or sambal to taste
- 1 lime cut into wedges
- Add cabbage, bell peppers, and oil to a large pan. Saute on medium heat for 5 minutes, stirring often.
- Add salt, tofu cubes, and garlic. Cook another 3 minutes, stirring carefully to avoid breaking up the tofu.
- Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder.
- Stir well, and gently simmer (uncovered) for 5 minutes. Add the baby spinach, stir to incorporate.
- Once spinach has wilted, transfer to serving bowls. Squeeze fresh lime juice wedge into the soup, and top with the chili garlic sauce or sambal. Serve with extra lime wedges.