Thai Yellow Curry Noodle Soup (Vegan)
Creamy coconut curry noodles with tempeh and veggies—rich, aromatic, and satisfying. An easy homemade meal packed with bold flavor and comfort.
Servings 2
Calories 527kcal
Ingredients
- 1 13.5 oz can light coconut milk approx. 400 ml / 368 g
- 1 cup vegetable broth 240 ml / 240 g
- 2 tbsp yellow curry paste 30 g
- 2 tbsp soy sauce 30 ml / 30 g
- ½ tsp brown sugar 2 g
- 1 medium carrot julienned or peeled into ribbons (about 60 g)
- 2 cups bok choy cut into large bite-sized pieces (about 140 g)
- ½ cup red bell pepper sliced (about 70 g)
- 3 tbsp peas or edamame about 25 g
- 1 10.5 oz tempeh cubed (300 g; sub extra-firm tofu if preferred)
- 2 green onions sliced (spring onion in AU/UK)
- 2 nests fresh Hokkien noodles each nest approx. 100 g; 200 g total
To Serve
- ½ cup bean sprouts about 35 g
- 1 wedge lime about 15 g
- handful fresh cilantro for garnish (coriander)
- 1 small red chili sliced (optional, for heat)
Instructions
- Scoop out roughly 2 tablespoons of the thick top layer from the coconut milk and add it to a large saucepan over medium heat. Stir in the yellow curry paste and cook for 1-2 minutes until fragrant.
- Pour in the remaining coconut milk, vegetable broth, soy sauce, and brown sugar. Stir and bring to a gentle simmer.
- While the broth is heating, prepare the vegetables and tempeh.
- Add the Hokkien noodles to the pot, then arrange the carrot, pak choy, red pepper, peas, and tempeh around them. Cover and simmer for 4 minutes, or until the noodles are tender and the vegetables are cooked but still crisp.
Nutrition
Calories: 527kcal | Carbohydrates: 55g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Sodium: 2666mg | Potassium: 1603mg | Fiber: 26g | Sugar: 13g | Vitamin A: 28675IU | Vitamin C: 52mg | Calcium: 512mg | Iron: 14mg