I love preparing healthy soup recipes that celebrate vibrant Thai flavors and fresh vegetables. Using coconut milk and Thai red curry paste paired with lemongrass, garlic and ginger, I blend red bell pepper, mushrooms and broccoli into a simple, one pot creation bursting with color and character. Every bite shines.

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I’ve been experimenting with flavors lately and stumbled upon a fun twist on a classic favorite. Recently, I whipped up this Thai Vegetable Noodle Soup that came together in just one pot and less than 25 minutes.

It’s super vibrant and packed with a ton of veggies like thinly sliced red bell pepper, tender julienned carrots, crisp broccoli florets and zucchini slices. I started by heating 1 tbsp vegetable oil and sautéing a thinly sliced onion until it got soft, then tossed in 3 minced garlic cloves, 1 tbsp fresh grated ginger and a bruised lemongrass.

Once the aromas melted together, I added the vegetable broth, a can of coconut milk, and some Thai red curry paste. After letting it simmer, I stirred in rice noodles and finished it off with a squeeze of lime juice and a handful of Thai basil leaves.

This dish isn’t just tasty but a fulfilling vegan meal alternative for those busy weeknights. Enjoy making it as much as I did!

Why I Like this Recipe

I love this recipe because it’s super easy to make in just one pot, so cleaning up afterward isn’t a big hassle. I really enjoy how packed it is with colorful veggies and bold Thai flavors — it feels both healthy and comforting at the same time. I like that everything cooks together really fast, leaving me plenty of time to just relax and enjoy my meal. Plus, mixing in the fresh basil and a squeeze of lime at the end makes the dish zesty and fun every time.

Ingredients

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Thai red curry paste: Spicy and tangy mix that gives the soup a rich, warming kick.
Coconut milk: Creamy liquid that adds a gentle sweetness and balances the curry heat.
Lemongrass: Aromatic herb lending a fresh, citrusy tone to perk up the broth.
Ginger: Zesty root that boosts flavor and offers a subtle, natural spicy warmth.
Thai basil: Fresh leaves delivering a sweet, peppery note and vibrant aroma.
Onion: Mild, naturally sweet veggie that builds a savory, hearty base.

Ingredient Quantities

1 tbsp vegetable oil

1 medium onion, thinly sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 stalk lemongrass, bruised and chopped

1 red bell pepper, thinly sliced

2 carrots, julienned

1 cup broccoli florets

1 cup mushrooms, sliced

1 zucchini, sliced

4 cups vegetable broth

1 can (14 oz) coconut milk

2 tbsp Thai red curry paste

2 tbsp soy sauce

1 package rice noodles (about 200g)

1 lime, juiced

A handful of Thai basil leaves

Salt and pepper, to taste

Fresh red chili slices (optional)

How to Make this

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1. Heat the vegetable oil in a large pot over medium heat and fry the thinly sliced onion until it starts getting soft, about 3 minutes.

2. Add the minced garlic, grated ginger, and bruised lemongrass to the pot and stir for another minute until fragrant.

3. Toss in the red bell pepper, julienned carrots, broccoli florets, sliced mushrooms, and sliced zucchini. Cook for about 4 minutes, stir often so nothing sticks.

4. Pour in the vegetable broth and coconut milk, then stir in the Thai red curry paste and soy sauce, making sure everything is well mixed.

5. Bring the mixture to a simmer and let it cook for about 5 minutes so the flavors blend together.

6. Add the rice noodles to the pot and cook according to the package instructions, usually for about 5 minutes until they are soft.

7. Stir in the fresh lime juice and add salt and pepper to taste, then remove from heat.

8. Mix in a handful of Thai basil leaves and if you like it spicy, add in some fresh red chili slices.

9. Serve hot and enjoy the colorful, comforting flavors of your Thai Vegetable Noodle Soup.

Equipment Needed

1. A large pot – big enough to hold all your ingredients and set over medium heat.
2. A sharp chef’s knife and a cutting board for slicing the onion, garlic, ginger, and all your veggies.
3. A grater to shred the fresh ginger.
4. A set of measuring spoons and cups to get the exact amounts for the oil, curry paste, and soy sauce.
5. A can opener for opening the coconut milk can.
6. A stirring spoon or spatula for frying and mixing everything together.
7. A ladle if you need help serving the soup from the pot.

FAQ

Can I use a different noodle than rice noodles?

Yeah, you can use soba or even egg noodles if you prefer, but keep in mind that it'll change the texture and flavor a bit.

What if I want it spicier or milder?

Simply adjust the amount of Thai red curry paste and chili slices to suit your taste. More paste and extra chili if you like it hot, or less if you want it milder.

Can I prep the vegetables ahead of time?

Sure thing! You can chop them earlier, but it's best to add them during cooking so they stay nice and crisp.

Do I need to worry about the lemongrass?

The bruised and chopped lemongrass gives a subtle citrus flavour. Just remove the tough pieces before serving if you don't like biting into them.

Is it okay to freeze leftovers?

Freezing is not really recommended because the noodles tend to get mushy. It's best enjoyed fresh, but you can store leftovers in the fridge for a day or two.

Thai Vegetable Noodle Soup Recipe Substitutions and Variations

If you dont have vegetable oil, you can use canola or sunflower oil.
If you cant find Thai red curry paste, try mixing some red chili paste with extra garlic and ginger.
If coconut milk isnt available, cashew cream or even a light blend of regular milk with a touch of coconut extract works fine.
If soy sauce is hard to come by, tamari or coconut aminos are good alternatives.
No rice noodles? You can substitute with fettuccine or soba noodles for a similar texture.

Pro Tips

1. One tip is to keep an eye on your onions as they fry. They should get soft and a little golden. If they start to burn then you risk adding a bit of bitterness to your soup.
2. Make sure you don’t overcook your garlic, ginger, and lemongrass. Let them sizzle just enough so that they release their flavor, but try not to let them get too dark cause that can ruin the taste.
3. When chopping your veggies, try to cut them into similar sizes. This helps them cook evenly, so you wont have some pieces getting mushy while others stay too crisp.
4. After you mix in the lime juice and basil, always give your soup a taste. Spicing up gradually is key if you are not used to the heat, so you can add more chili slices later if you feel like it.

Thai Vegetable Noodle Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. A large pot – big enough to hold all your ingredients and set over medium heat.
2. A sharp chef’s knife and a cutting board for slicing the onion, garlic, ginger, and all your veggies.
3. A grater to shred the fresh ginger.
4. A set of measuring spoons and cups to get the exact amounts for the oil, curry paste, and soy sauce.
5. A can opener for opening the coconut milk can.
6. A stirring spoon or spatula for frying and mixing everything together.
7. A ladle if you need help serving the soup from the pot.

Ingredients

1 tbsp vegetable oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 stalk lemongrass, bruised and chopped
1 red bell pepper, thinly sliced
2 carrots, julienned
1 cup broccoli florets
1 cup mushrooms, sliced
1 zucchini, sliced
4 cups vegetable broth
1 can (14 oz) coconut milk
2 tbsp Thai red curry paste
2 tbsp soy sauce
1 package rice noodles (about 200g)
1 lime, juiced
A handful of Thai basil leaves
Salt and pepper, to taste
Fresh red chili slices (optional)

Directions

Heat the vegetable oil in a large pot over medium heat and fry the thinly sliced onion until it starts getting soft, about 3 minutes.
Add the minced garlic, grated ginger, and bruised lemongrass to the pot and stir for another minute until fragrant.
Toss in the red bell pepper, julienned carrots, broccoli florets, sliced mushrooms, and sliced zucchini. Cook for about 4 minutes, stir often so nothing sticks.
Pour in the vegetable broth and coconut milk, then stir in the Thai red curry paste and soy sauce, making sure everything is well mixed.
Bring the mixture to a simmer and let it cook for about 5 minutes so the flavors blend together.
Add the rice noodles to the pot and cook according to the package instructions, usually for about 5 minutes until they are soft.
Stir in the fresh lime juice and add salt and pepper to taste, then remove from heat.
Mix in a handful of Thai basil leaves and if you like it spicy, add in some fresh red chili slices.
Serve hot and enjoy the colorful, comforting flavors of your Thai Vegetable Noodle Soup.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.