Main image of Instant Thai Curry Noodle Soup

Instant Thai Curry Noodle Soup

15 min

Meal

Soup

Make-ahead

10 ingredients or less
This recipe was inspired by instant noodle cups, but we wanted to make our own homemade version loaded with a rainbow of crisp vegetables and soft, slurp-able noodles. This is a quick, flavourful recipe that can be prepared in advance, ensuring that you have a mouth-watering meal ready in minutes.

Servings

Total

15 min

Prep

10 min

Cook

5 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • ¼ cup (60 mL)
    coconut cream*
  • 1 Tbsp (25 g)
    vegan Thai green curry paste
  • 1
    clove garlic, crushed
  • 3.9 oz (112 g)
    firm tofu, drained, cut into ½ cm cubes
  • ¼ cup (18 g)
    shredded red cabbage (optional)
  • ½
    medium carrot, grated (optional)
  • ¼
    red bell pepper, thinly sliced
  • 1
    vegetable 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
Buy ingredients on AmazonFresh  

Directions

  1. In a small bowl, combine the coconut cream, Thai curry paste, and garlic.
  2. Add the tofu cubes and gently mix to coat.
  3. 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.
  4. Layer the cabbage, carrot, and bell pepper over the tofu, and crumble the bouillon cube overtop. Then add the spinach and rice noodles.
  5. Store until ready to eat.
  6. 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.
  7. 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.
Print

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.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of image of image of

Suggested recipes

Discussion & Rating

Rate this post

Shannon - May 15, 2022, 3:21 a.m.

Finally tried this today. It was great! Can’t wait to fix again and try different veggies. Thanks for the great recipe!

PUL Team - May 15, 2022, 11:36 p.m.

So thrilled to hear, Shannon! Happy cooking 😃

Reply
Mahima Kalla - May 2, 2022, 1:28 p.m.

Hi, could you please recommend a substitute for the Thai green curry paste? Thanks!

PUL Team - May 3, 2022, 4:44 a.m.

Hey Mahima! Another curry paste, such as red or yellow, could be used. Alternatively, you could experiment with omitting the paste and adding spices to taste. The spices used in our Thai green curry paste can be found here if you're looking for inspiration and haven't already seen it yet: https://www.pickuplimes.com/r… 😃

Mahima - May 3, 2022, 4:51 a.m.

Oo! This is great! Thanks heaps!

Reply
Melitta - May 1, 2022, 3:52 p.m.

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!

PUL Team - May 2, 2022, 3:01 a.m.

Awe we're so glad it was enjoyed, Melitta, thank YOU!

Reply
Charlotte - April 25, 2022, 8:23 p.m.

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! 🏆🌿

PUL Team - April 26, 2022, 4:33 p.m.

Woohoo! So happy to hear, Charlotte, and we hope you enjoy the experimenting 😃

Reply
kaylin - April 24, 2022, 1:01 a.m.

this is so wonderfully tasty! I actually was also able to make a "stir fry" out of this and it was amazing!

PUL Team - April 24, 2022, 5:34 p.m.

Ooo a lovely idea, Kaylin, thank you!

Reply
Michelle - April 23, 2022, 11:13 p.m.

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.

PUL Team - April 23, 2022, 11:45 p.m.

So glad it's being enjoyed, Michelle :)

Reply
Michaela - April 21, 2022, 9:44 p.m.

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.

PUL Team - April 22, 2022, 5:27 a.m.

Mmm that sounds delicious, Michaela! We believe the long white radishes are sometimes called daikon or Japanese radishes. There are lots of names for different varieties though 😊

Reply
Anita (LV) - April 20, 2022, 9:35 p.m.

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?

PUL Team - April 21, 2022, 3:57 a.m.

Hey Anita, thanks for sharing your experience with this one! Sometimes bouillon cubes or curry paste contain sediment which is normal, although it can be a sign that the cube or paste has gone bad if the taste or colour appears off. Stirring well and using fresh ingredients may help.

If you can't find a good quality one at your store then you could also try vegetable stock with salt to taste in place of the bouillon cube and some of the water to minimize the sediment. We hope this helps for now, Anita!

Reply
Lindsay 🇺🇸 - April 18, 2022, 11:22 p.m.

Hi! Haven’t tried this yet, but can you offer a substitute for bouillon? It almost always contains msg, which I cannot eat.

PUL Team - April 19, 2022, 8:12 p.m.

Hi Lindsay! The bouillon cube and some or all of the water can be substituted for vegetable stock or broth. Just be sure the noodles soften to desired texture, and you can add salt to taste if you think it needs it. Alternatively, you could omit the bouillon cube and add other spices, such as curry powder or coriander, or more curry paste to make the soup more flavourful 😊

Reply
Romane - April 18, 2022, 7:18 p.m.

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 😅

PUL Team - April 18, 2022, 8:52 p.m.

So glad to hear, Romane! The soup is best enjoyed immediately, although you could store it in an airtight container in the fridge for 2-3 days. We wouldn't recommend freezing it as the noodles will get mushy.

Reply