Fresh Thai Noodle Soup

By Swayampurna Singh  |  5th Jan 2016  |  
4 from 2 reviews Rate It!
  • Photo of Fresh Thai Noodle Soup by Swayampurna Singh at BetterButter
Fresh Thai Noodle Soupby Swayampurna Singh
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Video for key ingredients

    About Fresh Thai Noodle Soup Recipe

    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.

    The delicious and mouthwatering Fresh Thai Noodle Soup is a famous dish of Thai and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Fresh Thai Noodle Soup is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Fresh Thai Noodle Soup. Swayampurna Singh shared this Fresh Thai Noodle Soup recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Fresh Thai Noodle Soup. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Fresh Thai Noodle Soup recipe at your home and surprise your family and friends.

    Fresh Thai Noodle Soup

    Ingredients to make Fresh Thai Noodle Soup

    • 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

    How to make Fresh Thai Noodle Soup

    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.

    Reviews for Fresh Thai Noodle Soup (2)

    Rupinder Kaur4 years ago


    Linsy Patel4 years ago

    Your recipe published by Archana doshi on her site.

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