Fresh Thai Noodle Soup

Swayampurna Singh
Swayampurna Singh|
Last updated on Jan 16th
Fresh Thai Noodle Bowl is one of those comfort dishes that seem to make everything more pleasant. An easy one pot dish with a Thai flavored light broth, packed with veggies, noodles and sesame crusted tofu, this will make sure you feel satiated without any guilt.
  • Prep Time10Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • 1 pack rice vermicelli noodles
  • Homemade vegetable stock 3 cups ( you can use stock cubes, but I prefer making my own stock)
  • Thai red (non veg) /yellow curry paste (pure veg) - 1 tbsp
  • 2½ tablespoons dark soy sauce
  • Rice vinegar - 1 tbsp
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • Tofu- around 6 cubes per bowl.
  • 1 cup matchstick-cut carrots
  • ½ red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • Babycorn - 10 (grilled), par-boiled
  • 1 small English cucumber, halved lengthwise and thinly sliced
  • Chopped fresh mixed herbs (such as basil,chives mint, and cilantro)
  • Alfalfa sprouts - handful for garnish (optional)
  • 6 tablespoons chopped unsalted, dry-roasted peanuts
  • Yellow and Red dragon chillie deseeded and chopped for garnish.
  • lemon wedges of 2 lemons
  • 2 teaspoons chili oil
  • vegetable oil- 1 tbsp
  • Sesame seeds - as much as needed for coating tofu
  • Salt, pepper as per taste

Recipe Preparation

  1. Cook noodles according to package directions; drain.
  2. Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan. Throw the tofu on it and grill for 2-3 minutes per side. Do the same with par-boiled baby corn.
  3. Finish chopping up all the veggies as listed in the ingredient section. Keep aside.
  4. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add the Thai curry paste and cook for 3-4 mins till the raw smell leaves,
  5. Add stock ,vinegar and soy sauce; bring to a boil. Simmer 20 minutes. Add salt and pepper as needed. Remember soya sauce has a lot of salt. Alternatively, try to use low sodium soya sauce if you can for a much healthier version.
  6. Place carrots, bell pepper, and cucumber in a bowl; Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Add about 2-3 baby corn to each bowl and 6 tofu pieces.
  7. Pour about 3/4 cup warm stock mixture into each bowl.
  8. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top. Serve!
My Tip: Make your own sauce! I use red thai paste usually and I make it at home myself.