This 10 minute Thai Vegetable Noodle Soup is bursting with bold flavours. The soup is full of nourishing ingredients like garlic, ginger, stir fry veggies and Thai red curry paste.
When I want a fast, nourishing meal that still feels like proper food, I make this Thai vegetable noodle soup.
I also reach for it when I'm feeling unwell, since the bold flavours, ginger and garlic are perfect for blasting illness away.
This super quick soup is warming, flexible, and full of flavor, but it does not require much planning. Want it even easier? Use
The soup has a gently spicy, rich and savory broth. Rice noodles make it filling without feeling heavy.
The red curry paste does most of the work here, which is why I always keep a jar in my fridge.
Make this soup recipe your own. Add more vegetables, keep it mild or push the heat. I have made this soup many times, and it always turns out comforting and reliable.
If you love nourishing and healthy soup recipes, then be sure to also check out Easy Healthy Cabbage Soup, Tomato Lentil Soup, and Broccoli Soup.
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Why You'll Love This Recipe
- This soup comes together quickly, making it ideal for busy weeknights. You just need 10 minutes!
- The ingredient list is short and relies on pantry staples.
- A naturally vegan and gluten free recipe that does not feel restrictive.
- The flavors are bold but balanced, not overpowering.
- It is easy to customize with different vegetables or add-ins.
Ingredients
- Thai red curry paste. The main flavor driver of the soup, providing heat and aromatics. Adjust the amount to control spice level.
- Ginger. Adds warmth and freshness. Ginger paste can be used instead.
- Garlic. Brings savory depth. Garlic paste is a good substitute.
- Vegetable stock. Forms the base of the soup. Use a good-quality stock for best flavor.
- Soy sauce. Adds salt and umami. Tamari works for a gluten free option.
- Stir fry vegetables. A mix of vegetables keeps this easy and flexible. Fresh or frozen both work well.
- Rice noodles. These cook directly in the soup and soak up the broth. Choose medium or thin rice noodles for best texture.
- Olive oil. This is used to gently bloom the curry paste, garlic, and ginger. A neutral oil also works if preferred.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a large pot over medium heat, then add the Thai red curry paste, ginger, and garlic, and cook, stirring, for 1 minute.
Stir in the vegetable stock and soy sauce. Bring to a simmer for 5 minutes to let the flavours blend.
Cook the rice noodles according to package instructions, then drain.
Meanwhile, add the stir fry vegetables and simmer for 2 minutes.
Divide the rice noodles into bowls and then top with the Thai vegetable soup.
Serve and enjoy.
Variations
- Add ¼ cup of coconut milk for a creamier Thai coconut noodle soup.
- Use green curry paste instead of red for a different flavor profile.
- Add mushrooms for extra umami and texture.
- Stir in spinach or kale at the end for added greens.
- Add tofu cubes for extra protein. Try Sticky Tofu.
- Use zucchini noodles instead of rice noodles for a lighter version.
- Add chili oil or fresh chilies for more heat. Or try Chili Garlic Oil.
- Finish with a squeeze of lime juice for brightness.
Serving Suggestions
- Serve as a complete meal on its own.
- Pair with spring rolls for a light dinner.
- Serve alongside a simple cucumber salad.
- Add a side of steamed edamame.
- Top with fresh herbs like cilantro or basil.
- Serve with lime wedges for squeezing at the table.
- Add crispy shallots or fried garlic on top.
- Pair with a light Asian-style slaw. Try Asian Coleslaw.
- Serve in smaller portions as a starter.
- Add chili crisp at the table for heat lovers.
Storage
This soup is best eaten fresh, but leftovers can be stored in the fridge for up to three days. If possible, store the noodles separately to prevent them from becoming too soft.
Freezing is not ideal once the noodles are added, but the broth freezes well on it's own.
For make-ahead meals, prepare the broth, then add vegetables and cook, then add fresh noodles.
Top tips
Gently fry the curry paste in oil to deepen its flavor before adding liquid.
Taste the broth before adding noodles and adjust seasoning as needed.
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📖 Recipe
Thai Vegetable Noodle Soup
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons Thai red curry paste
- 1 inch ginger peeled and grated, or 1 tablespoon ginger paste
- 3 cloves garlic minced, or 1 tablespoon garlic paste
- 4 cups vegetable stock
- 2 tablespoons soy sauce
- 350 g stir fry vegetables 3 cups
- 150 g rice noodles 5 ounces
Instructions
- Heat the oil in a large pot over medium heat, then add the Thai red curry paste, ginger, and garlic, and cook, stirring, for 1 minute.
- Stir in the vegetable stock and soy sauce. Bring to a simmer for 5 minutes to let the flavours blend.
- Cook the rice noodles according to package instructions, then drain.
- Meanwhile, add the stir fry vegetables and simmer for 2 minutes.
- Divide the rice noodles into bowls and then top with the Thai vegetable soup.
- Serve and enjoy.
Notes
- Gently fry the curry paste to deepen its flavor before adding the liquid.
- Don't cook the rice noodles in advance, as they can go a bit mushy.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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