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Home » Filipino Recipes » Soups and Salads » Vegan Thai Noodle Soup

Vegan Thai Noodle Soup

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Try this hearty and delicious Vegan Thai Noodle Soup for the perfect heartwarming soup for those cold nights!  

If you like Asian flavors then you need to try my  Macaroni Soup,  Vegetable Soup, or my Vegan Pho.

thai noodle soup in blue bowl

Tips & Variations:

  • Add some additional garnish like Thai Basil, bean sprouts , or even jalapenos for some spice.
  • Feel free to add more vegetables like bok choy.  Trim the bottom inch from the head of bok choy, then cut each stalk in half lengthwise and stir fry stalk for about 2 minutes in about 1 teaspoon of oil. Add bok choy when you add the rest of the vegetables.
  • Feel free to use light coconut milk for a lighter soup.
  • To make this gluten-free, use gluten-free noodles like sweet potatoes noodles.
  • Udon Noodles or ramen noodles also go well with this soup.
  • Store leftover soup in an airtight container in the refrigerator for up to 5 days. Separate noodles from the soup so the noodles don’t expand.

thai curry soup garnished with tofu and bell peppers

How to Make Vegan Thai Noodle Soup:

Listed below are all the ingredients you will need:

  • Tofu Marinade:
    • tofu
    • water
    • soy sauce
    • lemon

    Noodles: 

    • rice noodle
    • water

    Soup:

    • olive oil
    • carrots
    • red bell pepper
    • chickpeas
    • coconut cream
    • vegetable broth
    • yellow curry paste
    • onion
    • garlic cloves
    • cilantro

Tofu:

Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it.

removing water from the tofu by placing heavy objects on top of tofu

Meanwhile, prepare the marinade by mixing the soy sauce, water 1/2 to 1 cup water (enough for the tofu to be immersed), and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.

marinating tofu in soy sauce and water

Rice Noodles:

In a medium-size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu. 

noodles soaking in water

Soup:

Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender.

Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside.

Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.

Frying vegetables and tofu in frying pan

In a blender, add chickpeas, coconut cream,  vegetable broth and process until it’s smooth and creamy. 

blending coconut milk and beans into a cream

 

Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.

coconut milk, curry paste, and noodles in a sauce pan

Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.

blue bowl full of curry noodle soup

Print

Vegan Thai Noodle Soup

Thai curry soup in blue bowl garnished with fried tofu and vegetables

This easy  Vegan Thai Noodle Soup is comforting, creamy, nutritious, and is sure to become an all-time favorite! 

  • Author: Lainey
  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan
Scale

Ingredients

Tofu Marinade:

  • 1 block firm tofu
  • 1/2 to 1 cup water (enough for the tofu to be immersed) 
  • 1/2 cup soy sauce
  • juice of 1 medium lemon

Noodles: 

  • 100 g rice noodles
  • 1 cup water

Soup:

  • 5 tablespoons olive oil, divided
  • 2 medium carrots, sliced
  • 1 medium red bell pepper, sliced
  • 1 cup chickpea, drained and washed
  • 1/2 coconut cream
  • 4 cups vegetable broth
  • 4 tablespoons yellow curry paste
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup cilantro, loosely packed

Instructions

Tofu:

  1. Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it. (See method I used.)  Meanwhile prepare the marinade by mixing the soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.

Rice Noodles:

  1. In a medium size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu. 

Soup:

  1. Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside. Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.
  2. In a blender, add chickpeas, coconut cream,  vegetable broth and process until it’s smooth and creamy. 
  3. Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.
  4. When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.
  5. Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.

Keywords: Thai Noodle Soup, Thai Curry Noodle Soup

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Category: Rice, Noodles, Potatoes, Soups and Salads

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  1. Easiest Thai Chickpea Curry - Simply Bakings says:
    December 12, 2020 at 1:56 am

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Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages.

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