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

This easy  Vegan Thai Noodle Soup is comforting, creamy, nutritious, and is sure to become an all-time favorite! 
Prep Time1 hr
Cook Time15 mins
Course: Soup
Cuisine: Thai
Keyword: Thai Curry Noodle Soup, Thai Noodle Soup
Servings: 4 servings
Author: Lainey


Tofu Marinade:

  • 1 block firm tofu
  • ½ to 1 cup water enough for the tofu to be immersed
  • ½ cup soy sauce
  • juice of 1 medium lemon
  • Noodles:
  • 100 g rice noodles
  • 1 cup water


  • 5 tablespoons olive oil divided
  • 2 medium carrots sliced
  • 1 medium red bell pepper sliced
  • 1 cup chickpea drained and washed
  • ½ coconut cream
  • 4 cups vegetable broth
  • 4 tablespoons yellow curry paste
  • 1 small onion chopped
  • 3 garlic cloves chopped
  • ½ cup cilantro loosely packed



  • 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:

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


  • 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.
  • In a blender, add chickpeas, coconut cream,  vegetable broth and process until it’s smooth and creamy. 
  • 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.
  • Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.
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