Vegan Thai Tom Yum Noodle Soup

A hand lifting noodles from the soup using a fork

Vegan Thai Tom Yum Noodle 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!

Course noodles, Soup

Cuisine Asian, Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 324.39kcal

Author Priya Lakshminarayan

Equipment

wok or pan

Ingredients

5 oz Packaged Ramen Noodles
1 tablespoon sesame oil
6-7 cloves garlic minced
3-4 scallions sliced, green and white parts separated
1 tablespoon ginger paste grated
½ onion finely chopped
3 green chilis
¼ cup red curry paste
13.6 oz can of unsweetened full fat coconut milk
1 tablespoon lemongrass paste
1 cup spinach
½ cup cilantro
½ tablespoon sesame oil
1 bell pepper chopped
1 cup spinach
2-3 cups vegetable broth or water
½ tablespoon rice wine vinegar
½ tablespoon sweet seasoning
½ tablespoon coconut aminos
2 teaspoon lime juice
1-2 tablespoon cilantro for garnish
1 tablespoon 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 one time and only add enough noodles for that occasion to avoid the leftovers soaking up all the broth. 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. 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.

Nutrition