Vegan Thai Curry Noodle Soup - Tom Yum Soup Recipe

A simple and delicious vegan Thai curry noodles soup made with veggies, herbs, ramen noodles, and coconut milk! So cozy, comforting, and aromatic!

This restaurant-style Asian soup is easy enough for any weeknight! Make it in just 30 minutes!

Now that's my kind of soup!

Soups make for full, happy bellies!

There's nothing like a warm bowl of comforting soup on a chilly day, right?!

Soup is exactly what I want to eat when I’m feeling under the weather or craving some familiar, comfort food.

Rasam or Dal Shorba are regulars in our house when KR or I feel that way. It just reminds us of home and makes us feel better instantly. 

True comfort food is always that which has fond memories tied to it, wouldn't you agree?

Here are two unconventional soups that you can try if you love soups - Quinoa Lentil Cabbage roll Soup and Cold Cucumber Soup Shots.

My version of Tom Yum Soup

I have always had a weakness for noodles. If you have been following me on Instagram, you will know!

I am either making Chilly Garlic Noodles or Cilantro Pot Noodles on rotation. Now I have this vegan ramen noodles recipe to add to that!

Thai noodle soup is also called Tom yum soup. It's a vegan spicy and sour coconut curry noodle soup that is available in every corner of Thailand.

It’s the perfect mix of sweet and savory with just the right amount of heat!

The flavors are very similar to what you’d find at your favorite Thai restaurant but way healthier! 

Yes, you can now have Thai takeout right at home! 

So cozy and comforting on any day!

Why make this

This vegan coconut curry noodle soup is brothy, hearty, slightly spicy, and incredibly delicious. Plus it can be made in just 30 minutes!

This is one of those vegan Thai dishes that can make even a meat-eater crave for more!

• Vegan and gluten-free one-pot meal, made with fresh ingredients
• Quick and easy recipe for your weekly meal prep menu
• It is healthy, comforting, and freezes well (without the noodles)
• Just one bowl of this is super satiating
• It's low-fat and packed with flavors and spices
• A total crowd pleaser and definitely kid-friendly
• It’s light enough to have any time of the year, but we definitely crave it a lot when the weather turns cooler

So it's time to get out your best, biggest stockpot because this soup makes enough to feed a small crowd! No one can resist this bowl of soup!

Ingredients needed

Get all your sauces together!

Are you a noodle lover too?

This is what makes it healthy and flavorful!

The flavors in this vegan red coconut curry noodle soup are so vibrant and aromatic, thanks to the ingredients used. 

Noodles - I have used ramen noodles, but feel free to use any variety you have. They are made of wheat, are much thinner and longer than Udon, and have a nice chewy bite when cooked.

Just to mention, ramen noodles are egg-free and vegan. So it's a good idea to stock up on them. 

Can also use spaghetti or any other variety of noodles instead. 

Vegan Thai Curry Sauce - I finally came across some great vegan Thai red curry pastes and have been experimenting with them a lot

You can find them in all leading grocery stores or on Amazon.

Veggies - Bell pepper, Spinach, and Onion. Feel free to add more veggies. 

Coconut Milk - I use full-fat coconut milk but you can use the lite version. It gives the soup its smooth and creamy texture.

Sauces and pastes - Ginger paste, lemongrass paste, lemon juice, coconut aminos, and sweet seasoning helps bring out the real Thai flavor.

Here's how to make it

That's how easy it is!

Before starting the recipe, boil the ramen noodles according to the package directions. Do not overcook them. Drain and set aside. 

I also run the noodles under cold water immediately after draining. It prevents the noodles from sticking to one another.

1. Heat sesame oil in a wok or pan. Saute garlic, the white part of the scallions, onions, ginger paste, and green chilies for 2-3 minutes.
2. Once the onions turn translucent, add the vegan Thai red curry paste. Mix and cook for another 2 minutes.
3. Then add the coconut milk and lemongrass paste. Bring to a boil on medium flame. 
4. Take the pan off the flame and allow this mixture to cool down. You can also transfer this to another bowl. 
   • Using a hand blender, blitz to make a smooth puree.
5. Add some of the spinach and cilantro to it. 
6. Continue to blitz to make a smooth puree. Alternatively, you can also do this in a blender. Just ensure, it's cool before you do so. 
7. Heat the same pan used before, add a teaspoon of oil and saute the bell pepper and the remaining spinach for 2 minutes. 
8. Then add the puree back to the pan along with vegetable stock or water. Adjust to the desired consistency. 
   • Then add all the sauces like rice vinegar, sweet seasoning, and coconut aminos. Bring to a simmer and take it off the flame.
9. Add noodles and mix. Basically, add noodles at the very end of the cooking process.

Who could say no to this!

Serving Suggestions

Serve immediately if you like a slurpy soup. The longer the noodles are in, the more they will absorb the flavors and thicken. 

Alternatively, you can place the boiled noodles in serving bowls, and pour the hot broth on top when you are ready to serve. 

Garnish with some chopped cilantro, lemon juice, croutons, and the green part of the scallions, and then serve. Can also add some peanuts. 

You can serve it alongside my Spicy Japanese Cucumber Salad and bread and have a really satisfying, healthy dinner. 

These delicious aromatic Thai curry noodles soup can be served for weeknight dinners, brunches, date nights, or just any time you are craving some spicy Thai food!

You can also serve this warm comforting Tom Yum soup on a cold day or if you are feeling under the weather. 

It really is food for the soul! Skip the restaurant and skip the takeout, make this at home instead and enjoy! 

Nothing a bowl of soup can't solve!

Top tips, recommendations, and suggestions

Decide how much of the soup you are going to eat at once and only add enough noodles for that occasion to avoid the leftovers soaking up all the broth.

In place of vegan ramen noodles, use any noodles variety available to you. In fact, you can even substitute it with any pasta variety.

But just use thin noodles, not wide ones. Like, Pad Thai noodles will soak up the liquid so it will tend to thicken up as it sits, thereby changing the consistency of the soup.

For a low carb option, use zucchini noodles instead of vegan ramen noodles. 

Regular soy sauce can be used in place of coconut aminos. Use brown sugar, palm sugar, coconut sugar instead of sweet seasoning if needed. 

Feel free to use green or yellow Thai curry paste instead of red curry paste. Add more veggies like potatoes, snap peas, mushrooms, carrots, and edamame along with bell peppers if you want. 

Substitute spinach with bok choy, kale, beet leaves or use mixed greens instead. I use homemade vegetable stock but if you are using store-bought, then use the low-sodium one. 

Add a can of drained, and rinsed chickpeas or other beans, or even tofu for a little added protein. You can also add vegan bouillon cubes along with the other sauces for more flavor. 

I didn't need to add salt at all to the recipe because of the sauces added. But if you want, taste and add salt and pepper as needed. 

To give it an appetizing golden hue and an aromatic flavor, add a pinch of turmeric along with coconut milk.

Garnish with some nutritional yeast if you wish to. It enhances the depth of flavor and gives it a salty bite, which classic chicken soups have so much.

Store this vegan Thai noodle soup (without the noodles) in the fridge for 4-5 days. Actually, make a batch of this on the weekend and fill a few leak-proof containers for grab n go meals. 

You can also freeze this vegan Thai coconut curry soup in an airtight container or ziptop containers minus the noodles. 

When ready to serve, place it in the refrigerator overnight, then warm in a pot, cook your noodles and add it to the pot. 

Need more Thai recipes?

• Butternut Squash Chickpea Curry
• Thai Basil Veggie Noodles
• Thai Matar Paneer
• Spicy Thai Noodles
• Thai Chilly Fried Rice

Help yourself, please!

If you’ve tried this Thai Curry Noodles Soup (Vegan Recipe) or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Vegan Thai Curry Noodles Soup

A simple and delicious vegan Thai curry noodles soup made with veggies, herbs, ramen noodles, and coconut milk! So cozy, comforting, and aromatic! This restaurant-style Asian soup is easy enough for any weeknight! Make it in just 30 minutes!

5 from 11 votes

Print Pin Rate

Course: noodles, Soup

Cuisine: Asian, Thai

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6 people

Calories: 324.39kcal

Author: Priya Lakshminarayan

Equipment

wok or pan

Ingredients 

1x2x3x

• ▢ 5 oz Packaged Ramen Noodles
• ▢ 1 tbsp sesame oil
• ▢ 6-7 cloves garlic minced
• ▢ 3-4 scallions sliced, green and white parts separated
• ▢ 1 tbsp ginger paste grated
• ▢ 1/2 onion finely chopped
• ▢ 3 green chilis
• ▢ 1/4 cup red curry paste
• ▢ 13.6 oz can of unsweetened full fat coconut milk
• ▢ 1 tbsp lemongrass paste
• ▢ 1 cup spinach
• ▢ 1/2 cup cilantro
• ▢ 1/2 tbsp sesame oil
• ▢ 1 bell pepper chopped
• ▢ 1 cup spinach
• ▢ 2-3 cups vegetable broth or water
• ▢ 1/2 tbsp rice wine vinegar
• ▢ 1/2 tbsp sweet seasoning
• ▢ 1/2 tbsp coconut aminos
• ▢ 2 tsp lime juice
• ▢ 1-2 tbsp cilantro for garnish
• ▢ 1 tbsp crushed peanuts

Instructions

• Before starting the recipe, boil the ramen noodles according to the package directions. Do not overcook them. Drain and set aside.
• Run the noodles under cold water immediately after draining. It prevents the noodles from sticking to one another.
• Heat sesame oil in a wok or pan. Saute garlic, the white part of the scallions, onions, ginger paste, and green chilies for 2-3 minutes.
• Once the onions turn translucent, add the vegan Thai red curry paste. Mix and cook for another 2 minutes.
• Then add the coconut milk and lemongrass paste. Bring to a boil on medium flame.
• Take the pan off the flame and allow this mixture to cool down. You can also transfer this to another bowl.
• Using a hand blender, blitz to make a smooth puree.
• Add some of the spinach and cilantro to it.
• Continue to blitz to make a smooth puree. Alternatively, you can also do this in a blender. Just ensure, it's cool before you do so.
• Heat the same pan used before, add a teaspoon of oil and saute the bell pepper and the remaining spinach for 2 minutes.
• Then add the puree back to the pan along with vegetable stock or water. Adjust to the desired consistency.
• Then add all the sauces like rice vinegar, sweet seasoning, and coconut aminos. Bring to a simmer and take it off the flame.
• Add noodles and mix. Basically, add noodles at the very end of the cooking process.
• Serve immediately if you like a slurpy soup. The longer the noodles are in, the more they will absorb the flavors and thicken.
• Alternatively, you can place the boiled noodles in serving bowls, and pour the hot broth on top when you are ready to serve.
• Garnish with some chopped cilantro, lemon juice, croutons, and the green part of the scallions, and then serve. Can also add some peanuts.

Notes

Decide how much of the soup you are going to eat at once and only add enough noodles for that occasion to avoid the leftovers soaking up all the broth.

In place of vegan ramen noodles, use any noodles variety available to you. In fact, you can even substitute it with any pasta variety.

But just use thin noodles, not wide ones. Like, Pad Thai noodles will soak up the liquid so it will tend to thicken up as it sits, thereby changing the consistency of the soup.

For a low carb option, use zucchini noodles instead of vegan ramen noodles. 

Regular soy sauce can be used in place of coconut aminos. Use brown sugar, palm sugar, coconut sugar instead of sweet seasoning if needed. 

Feel free to use green or yellow Thai curry paste instead of red curry paste. Add more veggies like potatoes, snap peas, mushrooms, carrots, and edamame along with bell peppers if you want. 

Substitute spinach with bok choy, kale, beet leaves or use mixed greens instead. I use homemade vegetable stock but if you are using store-bought, then use the low-sodium one. 

Add a can of drained, and rinsed chickpeas or other beans, or even tofu for a little added protein. You can also add vegan bouillon cubes along with the other sauces for more flavor. 

I didn't need to add salt at all to the recipe because of the sauces added. But if you want, taste and add salt and pepper as needed. 

To give it an appetizing golden hue and an aromatic flavor, add a pinch of turmeric along with coconut milk.

Garnish with some nutritional yeast if you wish to. It enhances the depth of flavor and gives it a salty bite, which classic chicken soups have so much.

Store this vegan soup (without the noodles) in the fridge for 4-5 days. Actually, make a batch of this on the weekend and fill a few leak-proof containers for grab n go meals. 

You can also freeze this coconut curry soup in an airtight container or ziptop containers minus the noodles. 

When ready to serve, place it in the refrigerator overnight, then warm in a pot, cook your noodles and add it to the pot. 

Nutrition

Calories: 324.39kcal | Carbohydrates: 26.18g | Protein: 5.78g | Fat: 22.99g | Saturated Fat: 14.93g | Sodium: 605.25mg | Potassium: 352.47mg | Fiber: 3.2g | Sugar: 4.71g | Vitamin A: 3261.08IU | Vitamin C: 35.91mg | Calcium: 53.98mg | Iron: 3.94mg

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