Thai Vegetable Noodle Soup

Light, fragrant, and comforting—ready in just 20 minutes

This Thai Vegetable Noodle Soup is a simple yet deeply satisfying dish inspired by classic Thai flavors. It balances savory, slightly spicy, and fresh notes in a warm, soothing broth that’s packed with vegetables and tender rice noodles. Whether you’re craving something nourishing on a cool evening or need a quick, wholesome meal during a busy week, this soup delivers comfort without feeling heavy. Best of all, it’s naturally vegetarian and easily customizable.

Ingredients

Soup Base

• 4 cups vegetable broth (960 ml)
• 1 tablespoon red curry paste (15 g)
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon fresh ginger, finely grated (3 g)

Vegetables & Noodles

• 1 cup mushrooms, thinly sliced (about 70 g)
• 1 cup bok choy or napa cabbage, chopped (60 g)
• 1 medium carrot, julienned (60 g)
• 3 oz rice noodles (85 g)

Optional Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Chili oil or chili crisp

instructions

1. Build the flavor base
   In a medium pot, pour in the vegetable broth and place it over medium heat. Add the red curry paste, soy sauce, and grated ginger. Whisk gently until the curry paste dissolves completely into the broth. Bring the mixture to a gentle simmer, not a rolling boil, to allow the flavors to meld smoothly.
2. Add the vegetables
   Once the broth is fragrant and lightly simmering, add the sliced mushrooms, julienned carrot, and bok choy or napa cabbage. Stir gently and let the vegetables cook for about 2–3 minutes. They should soften slightly while still retaining a pleasant bite and fresh color.
3. Cook the noodles
   Add the rice noodles directly into the pot, pressing them down gently so they’re submerged in the broth. Simmer for another 2–3 minutes, or according to package instructions, until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
4. Taste and adjust
   Taste the broth and adjust seasoning if needed. You can add a splash more soy sauce for saltiness, a bit of water if the soup feels too strong, or a touch of chili oil if you like extra heat.
5. Serve and garnish
   Ladle the hot soup into bowls, making sure each serving gets a good balance of broth, vegetables, and noodles. Finish with fresh cilantro, a squeeze of lime juice, and chili oil if desired.

Tips & Variations

• Add protein like tofu cubes, edamame, or chickpeas for a heartier meal.
• For extra richness, stir in a tablespoon of coconut milk at the end.
• Swap vegetables based on what you have—bell peppers, snow peas, or spinach work beautifully.
• This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days (noodles may soften).

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: ~280 kcal per serving
Servings: 4