Vegetable Thai Noodle Soup
A quick, creamy Thai noodle soup packed with fresh vegetables, gluten-free noodles, and a fragrant coconut curry broth. This plant-based, high-fiber meal is perfect for busy weeknights or meal prep, delivering warmth, flavor, and satisfying nutrition in every bowl.
Equipment
- 1 large Dutch oven or soup pot
- 1 medium pot for noodles
- 1 Blender or Food Processor
- Measuring Cups and Spoons
- Knife and cutting board
- Spoon or spatula for stirring
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 4 tablespoons red curry paste
- 1 medium sweet potato peeled and diced into 1/2-inch cubes
- 6 cups vegetable broth
- 3 carrots sliced
- 1/2 cup snow peas halved
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 4 ounces brown rice noodles uncooked
- 14 ounces canned coconut milk
- 2 tablespoons fresh lime juice
- 1/3 cup fresh cilantro chopped
- Salt to taste
Instructions
- Prepare Aromatics: Place a large Dutch oven or soup pot over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to melt and warm for about 30 seconds. Add the thinly sliced yellow onion and sauté, stirring occasionally, until the onion becomes soft, translucent, and slightly fragrant, about 3–4 minutes. Add the minced garlic and fresh ginger, and continue stirring constantly for 30 seconds, just until their aromas release, being careful not to burn them.
- Incorporate Curry Paste: Add 4 tablespoons of red curry paste to the aromatics in the pot. Stir constantly, ensuring the curry paste evenly coats the onions, garlic, and ginger. Continue cooking for 2 minutes until the paste thickens slightly and becomes aromatic. This step helps deepen the flavor and ensures the curry becomes the rich foundation of the soup.
- Add Sweet Potatoes: Add the diced sweet potato to the pot and toss it with the aromatics and curry paste for 2 minutes, allowing the sweet potatoes to absorb the fragrant flavors. This helps soften the sweet potatoes slightly before simmering, ensuring they cook evenly and retain a tender texture.
- Simmer with Broth: Pour in 6 cups of vegetable broth, stirring to combine. Raise the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot with a lid, and let the sweet potatoes cook until fork-tender, about 10–12 minutes. This step ensures the potatoes are perfectly soft and the broth becomes infused with the curry flavor.
- Cook Rice Noodles Separately: While the soup simmers, bring a medium-sized pot of water to a rolling boil. Add 4 ounces of brown rice noodles and cook according to package instructions until just tender. Drain the noodles carefully and immediately transfer them to a bowl of cold water to stop further cooking. This prevents the noodles from becoming mushy and keeps them perfectly al dente. Set aside.
- Add Remaining Vegetables: Once the sweet potatoes are tender, stir in the sliced carrots, julienned red and yellow bell peppers, and halved snow peas. Let the vegetables cook in the simmering broth for 3–4 minutes until they are just tender but still retain a slight crunch for texture. This ensures each vegetable maintains its vibrant color and distinct flavor.
- Blend Coconut Milk Mixture: Scoop approximately 1 cup of the simmering broth into a blender or food processor. Add the entire can of 14 ounces coconut milk. Blend the mixture on high speed until it becomes smooth, creamy, and no longer separates. This step enriches the soup with a velvety, luxurious texture while incorporating the coconut flavor evenly.
- Combine Soup and Coconut Mixture: Carefully pour the blended coconut milk mixture back into the soup pot. Stir gently to combine, allowing the flavors to meld together. Continue to simmer the soup over low heat for 5 minutes, giving it time to thicken slightly and become fully infused with the curry and coconut flavors.
- Finish with Fresh Ingredients: Right before serving, stir in 2 tablespoons of fresh lime juice and 1/3 cup chopped fresh cilantro. Taste the soup and season with salt as needed. The lime juice adds a bright, tangy note, while the cilantro provides a fresh, herbal finish that balances the richness of the coconut curry.
- Serve and Enjoy: Ladle the creamy Thai vegetable soup into bowls, making sure each serving has a generous portion of noodles, vegetables, and broth. Serve immediately while hot, allowing everyone to enjoy the comforting, flavorful layers of this wholesome, plant-based meal.
Notes
- Adjust the red curry paste to control heat: use less for mild, more for spicier soup.
- Keep noodles separate until serving to prevent them from becoming mushy.
- Swap vegetables based on availability or season: broccoli, bok choy, or baby corn work well.
- Use gluten-free noodles such as brown rice or quinoa noodles for a lighter or low-carb version.
- Blend a portion of the broth with coconut milk before adding back to maintain a creamy texture.
- Reheat leftovers gently with a splash of vegetable broth or coconut milk to restore creaminess.
- Garnish with fresh herbs, lime, or roasted peanuts for added flavor and presentation.
