
Instant Thai Curry Noodle Soup
15 min
Meal
Soup
Make-ahead
10 ingredients or less
Servings
Total
15 minPrep
10 minCook
5 minContains
Swap out
Free from
Ingredients
-
¼ cup (60 mL)coconut cream*
-
-
1clove garlic, crushed
-
3.9 oz (112 g)firm tofu, drained, cut into ½ cm cubes
-
¼ cup (18 g)shredded red cabbage (optional)
-
½medium carrot, grated (optional)
-
¼red bell pepper, thinly sliced
-
1vegetable bouillon cube
-
½ cup (15 g)fresh spinach, roughly chopped
-
1.7 oz (50 g)dry white rice vermicelli noodles**
-
2 cups (480 mL)boiling water
Optional garnish
-
lime slices
-
sliced green onion
Make your own
Directions
- In a small bowl, combine the coconut cream, Thai curry paste, and garlic.
- Add the tofu cubes and gently mix to coat.
- If making a to-go meal, transfer the tofu to a mason jar or large heat-safe airtight container. If enjoying it right away, leave it in the bowl.
- Layer the cabbage, carrot, and bell pepper over the tofu, and crumble the bouillon cube overtop. Then add the spinach and rice noodles.
- Store until ready to eat.
- When ready to eat, add the boiling water so that all the ingredients are fully submerged, and stir. Cover and let sit for 5 minutes to soften the noodles. If after this time the noodles are not softened enough to your liking, it could be that the veggies were cold or the water was not hot enough. In this case, consider microwaving or heating on the stove for 1 - 2 minutes.
- Garnish with desired toppings and a squeeze of fresh lime. Enjoy!
Notes
- * For this recipe, we prefer using the thick layer from the top of the can of coconut milk. If your coconut milk is smooth throughout, not to worry. Using that will also work.
- ** Choose thin, quick-cooking vermicelli noodles. These ideally cook in about 2 minutes once boiling water is added.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 40%
• dry white rice vermicelli noodles
Proteins 18%
• firm tofu
Fruits & Veggies 42%
• vegan Thai green curry paste
• clove garlic
• shredded red cabbage
• medium carrot
• red bell pepper
• fresh spinach
Calcium
• firm tofu
Fat
• coconut cream
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!






Discussion & Rating
Finally tried this today. It was great! Can’t wait to fix again and try different veggies. Thanks for the great recipe!
Hi, could you please recommend a substitute for the Thai green curry paste? Thanks!
I made this recipe for a lazy Sunday lunch for me and my partner. It wasn’t just incredible to eat but it looked beautiful with all the lovely colours. Definitely adding it to my weekly recipe list! ❤️ Thank you!
I loved this meal! It was so tasty, super quick to make and I think it could be one of my new favourite lunches. 🙌🏻 I used green Thai paste this time but fancy giving red a go too. Such a winner! 🏆🌿
this is so wonderfully tasty! I actually was also able to make a "stir fry" out of this and it was amazing!
I really love this soup. The broth is tasty once the ingredients are mixed in. This is my go-to soup for work. Healthy and delicious.
Very good! I used green bell pepper, the little small radishes ( is this the same word as for the big long white one?), cooked red cabbage an Swiss chard instead of spinach.
Made it just this evening - simple, fast and filling! I was surprised how big the portion ended up being but no complaints there ;) Excellent recipe! Just maybe one question - my curry paste or bouillon (not sure which or both :)) left quite a lot of sediment at the bottom of the bowl so not really nice at the end of finishing the meal but ok to live with. I was just wondering if it is something that could be avoided by changing the types of curry paste or bouillon? What do you think?
Hi! Haven’t tried this yet, but can you offer a substitute for bouillon? It almost always contains msg, which I cannot eat.
Just done it, it was very tasty and full or flavors. How can you store it once you pour the boiling water ? We 've done too much 😅