Easy 30 Minute Vegetable Thai Noodle Soup – have Thai takeout at home using healthy pantry staple ingredients. This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food. Perfect for a cold cozy night in, after a long busy day!
If you like Thai or Curry flavors then you need to try my Thai Vegetable Curry , Coconut Milk Thai Iced Coffee or my Thai Chicken Grain Bowl with Peanut Sauce.
Vegetable Thai Noodle Soup
Soups are my jam. I’d probably make them every single day if it wasn’t so dreadfully hot in Texas 9 months of the year. I love the slow process of cooking them, letting the ingredients sit in the same pot to allow all the flavors to meld together. I love how you can easily change the flavor of the dish by adding or removing a few things.
For example, this Creamy Vegetable Thai Noodle Soup has all the same flavors as my Thai Chicken Noodle Soup I just removed the chicken and beefed up the vegetables. Easy fix to take it from meat to no meat, and guess what both of my kids devoured this. In fact, my oldest asked for seconds!
What is Thai Noodle Soup?
Here the vegetable stock is infused with Thai ingredients like ginger, garlic, lime and red curry paste to create a very flavorful base for the soup. Once the base is made add in proteins or just vegetables along with rice noodles to complete this easy thai noodle soup. Garnish with thai basil leaves, mint or fresh cilantro. All of these thai ingredients are available at most grocery stores in the asian food aisle..
What is Thai Curry Paste made out of?
Each curry paste will be different depending on it’s area of origin. The one I typically use is a thai red curry paste which is made up of finely ground coriander and peppercorns mixed together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles. Just a few tablespoons of this paste gives any dish so much flavor!
How to cook Vegetable Thai Noodle Soup?
- Heat a large dutch oven or soup pot to medium high heat. Add in coconut oil and yellow onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
- Add in the red curry paste, stir the paste until it thickens, about 2 minutes.
- Next, add in sweet potatoes and saute for 2 minutes. Then add in the chicken broth, cover and bring mixture to a boil and reduce to simmer.
- In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook according to directions. Remove from pot, drain water and immediately place in a cold water bath to stop the cooking process.
- Once the sweet potatoes are fork tender. Add noodles, carrots, red pepper, yellow pepper and snow peas to the chicken broth pot.
- Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
- Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
- Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
Is Thai Soup healthy?
Guess what? Thai cuisine is probably one of the healthiest foods you can eat. Many of the fresh herbs and spices used in Thai cuisine – such as turmeric, galangal, coriander, lemongrass, and fresh chilies – have immune-boosting and disease-fighting power. Woohoo! So to maximize the health benefits of these ingredients, I highly recommend cooking your Thai foods from scratch because then you know you are using only the freshest ingredients.
So not only is this Vegetable Thai Noodle Soup healthy it is bursting with flavor! The red curry paste adds so much depth to the broth, even with only 30 minutes cook time. Which trust me, is a feat! In order to keep the vegetables crisp I add them in towards the end of the cooking process so they keep as many nutrients as possible but also give you a nice crunch as you’re eating. Texture is everything! Believe me!
My kids absolutely devoured everything in this bowl. It will definitely be a repeat soup this fall, I cannot wait to hear what you guys think. Bon Appetit friends!
Creamy Vegetable Thai Noodle Soup
- Prep Time: 10 min
- Cook Time: 23 min
- Total Time: 33 minutes
- Yield: 8 1x
- Category: Vegetarian, Vegan, Gluten Free, Soup, Kid Friendly, 30 Minute Meal
- Method: Stove
- Cuisine: Asian
Description
Easy 30 Minute Vegetable Thai Noodle Soup – have Thai takeout at home using healthy pantry staple ingredients. This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food.
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 4 tablespoons red curry paste
- 1 medium sweet potato, peeled and diced into 1/2” cubes
- 6 cups vegetable broth
- 3 carrots, sliced
- 1/2 cup halved snow peas
- 1 red pepper, julienned
- 1 yellow pepper julienned
- 4 oz. brown rice noodles, raw
- 14 oz. coconut milk (in a can)
- 2 tablespoons of fresh lime juice
- 1/3 cup fresh cilantro diced
- salt to season
Instructions
- Heat a large dutch oven or soup pot to medium high heat.
- Add in coconut oil. Once melted add yellow onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
- Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2 minutes.
- Next, add in sweet potatoes and saute for 2 minutes. Then add in the vegetable broth, cover and bring mixture to a boil and reduce to simmer.
- In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook according to directions. Remove from pot, drain water and immediately place in a cold water bath to stop the cooking process.
- Once the sweet potatoes are fork tender. Add noodles, carrots, red pepper, yellow pepper and snow peas to the vegetable broth pot.
- Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
- Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
- Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 279
- Sugar: 7 g
- Sodium: 671 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Filed Under:
Want More Healthy Soup Recipes?
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