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Fresh Thai Noodle Soup

Swayampurna Singh
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Thai
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 1 pack rice vermicelli noodles
  2. Homemade vegetable stock 3 cups ( you can use stock cubes, but I prefer making my own stock)
  3. Thai red (non veg) /yellow curry paste (pure veg) - 1 tbsp
  4. 2½ tablespoons dark soy sauce
  5. Rice vinegar - 1 tbsp
  6. 1 tablespoon minced peeled fresh ginger
  7. 4 garlic cloves, minced
  8. Tofu- around 6 cubes per bowl.
  9. 1 cup matchstick-cut carrots
  10. ½ red bell pepper, thinly sliced
  11. 1/2 yellow bell pepper, thinly sliced
  12. Babycorn - 10 (grilled), par-boiled
  13. 1 small English cucumber, halved lengthwise and thinly sliced
  14. Chopped fresh mixed herbs (such as basil,chives mint, and cilantro)
  15. Alfalfa sprouts - handful for garnish (optional)
  16. 6 tablespoons chopped unsalted, dry-roasted peanuts
  17. Yellow and Red dragon chillie deseeded and chopped for garnish.
  18. lemon wedges of 2 lemons
  19. 2 teaspoons chili oil
  20. vegetable oil- 1 tbsp
  21. Sesame seeds - as much as needed for coating tofu
  22. Salt, pepper as per taste


  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!

Reviews (3)  

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Rupinder Kaur
Rupinder Kaur   Nov-19-2016

Linsy Patel
Linsy Patel   Jan-06-2016

Your recipe published by Archana doshi on her site.

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