Thai Noodle Soup with Tofu
You’re going to love this rich and creamy Thai Noodle Soup with tofu and eggplant. A hearty and delicious Thai soup for the perfect vegan and gluten-free meal. Made in just 30 minutes!
It’s a cozy Thai Soup kind of day.
The rain has been falling on and off for a week and I’m inside my house trying to feel warm and cozy as the winter months approach. How do I do that? Well, I either start baking all the vegan cookies (not a bad idea…but will save for another day) or fill my house with the delicious smells of warm vegan soup.
Yes, today, I’m going with the delicious smells of vegan soup – Thai Noodle Soup, to be exact. And I think you’re going to love it. This Thai Curry soup is filled with sweet and creamy flavors, tons of vegetables, and hearty proteins for the perfect meal that will get you feeling warm and cozy.
Let’s take a closer look…
Why I love Thai Curry Soup:
- This Coconut Curry Soup is souper (see what I did there?) easy to make. Most Thai soups can be made in about 30 minutes with just a handful of ingredients.
- Thai Noodle Soup is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time.
- Thai Noodle Soup is good for you! It is packed with veggies, protein, and healthy fats and is easily made vegan and gluten-free.
- It is a hearty and cozy soup that is filling enough for a stand-alone meal and delicious enough to impress your friends.
How to make Thai Noodle Soup:
As I said, making a vegan noodle soup is very simple. It’s a matter of sautéing your vegetables and tofu, adding broth and noodles, and seasoning it with fresh lime and herbs. Three simple steps!
Ingredients for Thai Coconut Soup
The ingredients for this Thai soup are pretty straight forward. You will need:
- Tofu
- Onions
- Garlic
- Ginger
- Bell Peppers
- Eggplant
- Coconut Milk
- Vegetable Broth
- Rice Noodles
- Cilantro & Bail
- Lime
What Rice Noodles should I use for Thai Noodle Soup?
Rice noodles come in a variety of widths and, while I prefer thin or vermicelli noodles for this soup, you can really use any dry rice noodles you would like. For added health benefits, I choose brown rice noodles which cook up the same and taste nearly identical.
This is the brand I use for this soup recipe.
Step One – Grab your best soup pot
I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value.
Step two – Pan-Fry to the Tofu
Next, we need to pan-fry the tofu. To do this, heat up 2 tablespoons of coconut oil over high heat. Once the oil is super hot, add the tofu – it should sizzle when it hits the pan – and pan-fry the tofu for 3-5 minutes until it is evenly browned on all sides.
For more details on making the perfect crispy tofu, check out my how-to guide here.
Best tofu for Thai Curry Soup
For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Wildwood’s Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Step three – Make the soup
Add the remaining coconut oil to your soup pot and return to medium-high heat. Once the oil is hot, sauté the onions and garlic until they are translucent and fragrant. This takes about 2-3 minutes. Once they have filled your house with the sweet aroma of onions, add the ginger, red bell pepper, and eggplant. Sauté for an additional 3-5 minutes until the eggplant is browned on all sides (see pictures below).
Stir in the curry paste, tofu, vegetable broth, and coconut milk and bring the soup to a simmer. Once the soup is simmering, add your rice noodles and cook until the rice noodles are tender. This should just take 4-5 minutes.
Remove the Thai noodle soup from the heat and stir in the salt, lime juice, cilantro, and basil.
That’s it! Now it’s time to chow down.
Frequently Asked Questions about Thai Noodle Soup
Is this curry soup recipe gluten-free?
Yes it is! Rice noodles are naturally gluten-free
Is this Thai noodle soup keto-friendly?
Sure! Just omit the rice noodles or swap them out for zucchini noodles.
How do I store coconut curry soup?
You can store leftover curry soup in an airtight container in the refrigerator for up to 5 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Variations of Thai Noodle Soup
- Don’t like tofu? Omit the tofu and serve this soup with tempeh, button mushrooms, or additional eggplant.
- For a grain-free option, omit the noodles and double the vegetables.
- For more heat, serve with hot sauce and jalapeños.
- For a lighter option, use light coconut milk rather than full-fat.
Do you love curry recipes as much as I do? Then you should check out these recipes below:
More Vegan Curry Recipes
- Red Lentil Cauliflower Curry
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
More Vegan Soup Recipes
And if you’re in a cozy mood like me, you might want to check out some of these delicious vegan soup recipes:
But before you go, let’s take another look at this coconut curry soup recipe.
You’re going to love this rich and creamy Thai Noodle Soup with tofu and eggplant. A hearty and delicious Thai soup for the perfect vegan and gluten-free meal. Made in just 30 minutes!
Cuisine: Vegan, Thai
Keyword: Thai Noodle Soup
Servings: 4 people
Calories: 364 kcal
Author: My Darling Vegan
- 3 tbsp. coconut oil, divided
- 8 oz extra-firm tofu, cut into 1" cubes
- 3 cloves garlic, minced
- 1 tbsp. fresh ginger, minced
- 1/2 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1/2 medium eggplant, cut into 1" cubes
- 2-3 tbsp. red curry paste
- 6 cups vegetable broth
- 1 (15 oz )can full-fat coconut milk
- 8 oz brown rice noodles
- 1/2 tsp salt
- juice of 2 lime
- 1/4 cup cilantro, minced
- 1/4 cup fresh basil, minced
Start by preparing the vegetables
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Place the tofu in the hot oil and pan-fry for 3-5 minutes, until tofu is brown on all sides. Remove from heat and set aside.
Heat the remaining 1 tablespoon of coconut oil in a large soup pot over medium-high heat. Add the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the bell pepper and eggplant and continue to sauté for an additional 2-3 minutes until eggplant begins to brown.
Stir in the red curry paste until the vegetables are fully coated. Add the tofu, vegetable broth, and coconut milk to the soup pot. Bring soup to a boil and then reduce heat to a simmer and simmer for 3-5 minutes.
Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes. Remove from heat and add lime juice, salt, cilantro, and basil.
Serve immediately with extra lime wedges.
Louise says
My grandson would love this soup. What would you suggest to replace the eggplant, he’s not a fan
Sarah says
You can just omit the eggplant or add something like zucchini.