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! 



Tofu Marinade:





  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. 


  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