Coconut Thai Curry Noodle Soup (High Protein)
Nothing can beat a comforting bowl of Coconut Thai Curry Noodle Soup on a snowy day. This soup combines aromatics, plenty of nutrient-rich veggies, protein-packed tofu, rice noodles, and red Thai curry paste for a spicy kick. The coconut milk adds a rich and creamy texture, while the lime juice brings a refreshing twist. It is easy to cook and is bursting with sweet, savory, and spicy flavors and essential nutrients. This is a great 30-minute one-pot soup to enjoy on a chilly winter day.
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Why You’ll Love Coconut Thai Curry Noodle Soup
Nutrient Rich: Create a bowl of comfort that’s easy to make, wallet friendly, yet packed with plant-based protein from tofu and essential nutrients from veggies to keep you warm this winter season.
Packed with Protein: This soup is a protein powerhouse and has 25g of protein per serving. The tofu not only adds a meaty texture but also elevates its nutritional profile making it perfect for those looking to increase their protein intake.
Tastes Delicious: The combination of red Thai curry paste, soy sauce, and maple syrup creates a perfect balance of sweet, savory, and spicy flavors. The coconut milk and lime juice bring tropical flavors.
Incredibly Versatile: You can customize it by adding your favorite vegetables, adjusting the spice level, or even experimenting with different types of noodles.
Dairy-free: This soup is light and free from dairy, making it perfect for those with lactose intolerance.
Great for Meal Prep: The leftovers will last for up to 5 days in the fridge, making it great for meal prep. Make a big batch to enjoy a ready-to-eat meal for lunch over a few days.
How to make Coconut Thai Curry Noodles Soup
Saute Aromatics & Veggies
Slice and sauté your green onions, garlic, and ginger for 2 minutes or until fragrant. Slice your carrots and bell pepper into sticks and sauté for 5 minutes.
Stir in Thai Curry Paste
Add in your curry paste and stir to mix.
Stir in Coconut milk
Add in your coconut milk for creamy consistency. Stir to combine
Prepare Soup Base
Next, add in your water, veggie broth, soy sauce, and maple syrup. Bring the mixture to a simmer and let it cook for 5-10 minutes. This allows the flavors to meld and create a flavorful base for your soup.
Boil Noodles
In the meantime, cook your noodles in a separate pot according to the package directions.
Bring it all Together
Once the rice noodles are cooked, add them to the soup along with your roughly chopped Bok choy, cubed tofu, water chestnuts, and snap peas. These ingredients will add flavor and texture with a protein punch.
Add Lemon Juice
Add in the juice of 1-2 limes to taste and season to taste.
Serve Thai Curry Noodle Soup
Top your Coconut Thai Curry Noodle Soup with cilantro, green onions, and a lime wedge for a burst of freshness.
Recipe Tips for Coconut Thai Curry Noodle Soup
Use full-fat coconut milk for a rich and creamy texture or substitute with lite coconut milk to reduce the fat content.
Substitute tofu with baked chickpeas to make it soy-free.
Adjust spices & seasoning: Taste the broth before adding noodles, tofu, Bok choy, and water chestnuts.
Do not overcook the noodles in broth, or they will become mushy.
Make it gluten-free: Use gluten-free soy sauce or tamari.
Swap out the vegetables with your favorites; mushrooms, baby corn, or spinach can be great additions.
How to Store and Reheat Coconut Thai Curry Noodle Soup
Leftover tip: You can store leftover Coconut Thai Curry Noodle Soup in an airtight container in the refrigerator for up to 5 days. If you prefer your noodles to be whole, you can store them in a separate container and mix in when you’re ready to enjoy. I prefer to store this soup with the noodles mixed in for convenience. Keep in mind that the noodles will break up into small pieces when stored in the soup, resulting in a thicker consistency. So choose a meal prep that suits your tastes and preferences.
Reheating tip: Reheat it on the stove or in the microwave. Add a splash of water or broth if desired to reach your desired consistency.
More Vegan Recipes You’ll Love
CREAMY LEMON CHICKPEA SOUP WITH TEMPEH
VEGGIE PACKED CHICKPEA NOODLE SOUP
EASY VEGAN FRENCH ONION SOUP (NO WINE)
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Coconut Thai Curry Noodle Soup (High Protein)
Ingredients
- 1 bunch green onions
- 1 carrot
- 1 red bell pepper
- 5 cloves garlic
- 1 inch cube ginger
- 4 tbsp red thai curry paste
- 11 cups water
- 2 tbsp vegetable broth paste or 2 bouillon cubes
- ¾ cup full fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1.5 blocks extra firm tofu
- 1 bunch bok choy
- 1 cup snap peas
- 1 can water chestnuts 1 cup
- 200 g rice noodles
- Juice of 1-2 limes
- Cilantro for topping
Instructions
- Slice and sauté your green onions, garlic, and ginger for 2 minutes.
- Slice your carrots and bell pepper into sticks and sauté for 5 minutes.
- Add in your curry paste and stir to mix.
- Next, add in your water, veggie broth, coconut milk, soy sauce, and maple syrup. Bring to a simmer and cook for 5-10 minutes.
- In the meantime, cook your noodles in a separate pot according to package directions.
- Once the noodles are cooked, add them in along with your roughly chopped Bok choy, cubed tofu, snap peas and water chestnuts.
- Add in the juice of 1-2 limes to taste and season to taste.
- Top with cilantro, green onions, and a wedge of lime, and enjoy!