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Instant Thai Curry Noodle Soup
15 min
Main
Soup
10 ingredients or less
One-bowl / one-pot
Servings
Total
15 minPrep
10 minCook
5 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
-
¼ cups (60g)coconut cream†
-
-
1garlic clove, crushed
-
4 oz (110g)firm tofu, drained, cut into ½ cm cubes
-
¼ cups (22g)shredded red cabbage (optional)
-
½carrot, grated (optional)
-
¼red bell pepper, thinly sliced
-
1vegetable bouillon cube
-
½ cups (15g)fresh spinach, roughly chopped
-
1.8 oz (50g)dry white vermicelli noodles†
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2 cups (480ml)boiling water
Optional garnish
-
lime slice
-
sliced green onion
Make your own
Directions
- In a bowl, combine the coconut cream, Thai curry paste, and garlic.
- Add the tofu and toss 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
Watch it step-by-step!
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 36%
• dry white vermicelli noodles
Proteins 16%
• firm tofu
Fruits & Veggies 48%
• Thai green curry paste
• garlic clove
• shredded red cabbage
• carrot
• red bell pepper
• fresh spinach
Calcium
• firm tofu
Fat
• coconut cream
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Tester plusieurs fois, devient un incontournable de ma cuisine, je varie juste les légumes en fonction des saisons mais la base coco green curry fait tout.
Valeur sûre. Encore et toujours. Léger tout en restant réconfortant
SO AMAZING! I’m absolutely obsessed with this dish. It’s so easy and it’s so delicious!
It’s a great staple meal and the ingredients are simple and affordable. I can definitely see myself keep things around to make this again.
10/10
Thank you!
Stayed kinda cold, even after adding boiling water a few times. Taste is good but unusual. Sweeter than I expected.
Hi, is there a gluten free substitute you'd recommend for the vermicelli noodles? thank youu <3
Delicious! I used yellow thai curry paste as I had some to use up, and it was delicious. I would probably use a little more next time, or use less water. I also added about a 1/4 cup each of salted peanuts and sesame seeds and this was a great way to collect some extra orbs!
Hi Sadia
I had a question regarding use of bouillon cube. I see a lot of additives to bouillon cube and I am not sure if they are healthy to use. Do you have any thoughts on that?
Can I skip it or use something else?
We LOVE this soup! Similar to other posts, I've added miso paste, a little extra better than bouillon, and a teaspoon extra of curry paste since that never hurts anyone :) I've also tried this with red curry paste and it's delicious. We use brown rice noodles and soak those in hot water in a separate bowl. After dumping the water, I toss the goodies from the jar into the bowl and rinse it out with hot water that I use for the soup. Fresh cilantro is amazing with this! I am experimenting with spices and have tried chili oil (not quite right), sambal (better than the chili oil), and chili flakes (also good). I haven't tried it with gochujang yet, but my husband has and liked it. I'm sure a fresh jalapeno would go well and plan on trying that in the future with lime juice.
Thank you for these amazing recipes!
Really delicious and making it in batches makes meals so quick!
Loved it! Easy, simple, delicious! I used red curry and it came out nicely.
Delishious! 😍 We made a big batch of this and ended up throwing in some extra condiments to add even more depth and flavor - some soy sauce, honey, miso paste and gochujang. Even a splash of red wine! It tasted great together with the coconut and green curry! ✨
I come back to this recipe often. It's super easy, incredibly yummy and very satisfying 😌
Amazing!
Such an easy yet delicious recipe!
So simple and yet so delicious <3
Love this! Adding sriracha elevates this to the next level!
Really good I keep craving it
Super fast, super good!
So quick and fast, but so delicious! I was a bit skeptical about how much I would like this given some of the very complicated recipes I’ve seen. But this tasted amazing and was so filling. Great make-ahead option and a great way to use up that extra veg in the fridge.
We were on the brink of ordering a takeaway but then we found this recipe using the time filter on the search. It turned out we had most of the ingredients in. We had to use thai red curry paste and frozen spinach but the result was super tasty. Can't wait to try this with variations. Next time I think I'll top it with sliced chilies.
Thank you!
I recently made this soup as meal prep for the office (for me and my fiancé). We were both doubting this would be filling enough, but we both came home amazed! It's really filling and the flavor was so nicely balanced. 🙏
This recipe will definitely stay in our routine.
Thank you so much for this!
This saved my night! I randomly picked this recipe sitting in the grocery store parking lot after a long day at work with no spoons left to cook. It was fate because the store also had fresh Thai chilis and Thai basil on sale which made this already toothsome dish extra spicy and sweet. 10/10 dentists would recommend.
Cannot believe how easy this dish it but so lovely and packed full of protein and vegetables! I eat this every week
Thanks so much for all your recipes ❤️
Such a quick lunch to put together and so tasty! Everyone was looking on super enviously at my lunch - haha.
Soo tasty and easy 🙌
Delicious and easy 🤩 I skipped curry paste, as I do not like spicy dishes, and added some herbs instead. Also it was good to add some soy sauce
It was too spicy and too coconutty for me. I love the concept though!! Was easy to make and healthy and colorful, but just did not taste good. How can I make this not as spicy or coconutty? I guess I wanted more of a sour or salty flavor.
I'm loving this for lunch. At work, the water from the coffee machine isn't hot enough to cook the noodles and there's no kettle. So i use zucchini noodles instead. I don't need many carbs on office days anyway ☺️
Love this soup! ❤ It is very easy, a big plus for me, that if you have an upset stomach, this is a great first meal after jot being able to eat anything for a while. Nutritious, not too much, not too little.
Just like the recipe says, it is pretty basic, but you can add a little bit more species if you want and make a restaurant quality soup from it.
AMAZING! So much flavor for such a quick and simple recipe. We cooked four servings so we had dinner for two nights but we wish we did more! This is definitely going to be a staple for us.
Super easy to make and absolutely delicious! I loved this recipe and so did my family🥰
Thies recipe is incredibel ! It's so easy and it taste good. It's really different from what I cook. I'm happy to know this recipe :)
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 😅