There’s nothing better than a quick, warming dinner and this Thai Yellow Curry Noodle soup is the perfect option. Made in one pot, it’s creamy, brothy and comforting but also balanced with veggies and plant-protein from tempeh.
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Why You’ll Love This Recipe
- Quick & Easy: This is one of those recipes that looks (and tastes!) like it took ages to make — but it actually comes together in just a 30 minutes.
- Fresh Thai Flavor – sooo delicious and creamy, like it came right out of a restaurant!
Ingredients You’ll Need
You’ll find all the exact measurements down in the recipe card at the bottom of this post, but here’s a little overview of everything you’ll need to make this cozy curry soup:
- Light coconut milk
- Vegetable broth or water
- Yellow curry paste
- Soy sauce
- Brown sugar
- Carrot
- Bok choy
- Red pepper
- Peas or edamame
- Tempeh (or sub with extra firm tofu)
- Spring onions
- Fresh Hokkien noodles
Instructions
Follow along with this step-by-step guide to make your Vegan Yellow Curry Soup. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Heat a little coconut milk in a large saucepan over medium heat. Stir in the curry paste until fragrant.
Step Two: Add the rest of the coconut milk, veggie broth, soy sauce, and a pinch of sugar. Stir and bring to a gentle simmer.
Step Three: While the broth is heating, slice your vegetables.
Step Four: Slice the tempeh into strips, then rotate and slice again to create cubes.
Step Five: Add the noodles, veggies, and tempeh to the pot. Cover and let it simmer for a few minutes until everything is tender.
Step Six: Divide into bowls and top with spring onions, bean sprouts, fresh herbs, and chili if you like a little heat.
Substitutions & Variations
Here are some easy swaps and ideas to make this recipe your own:
- Noodle Substitute: No Hokkien noodles? Swap them for rice noodles or udon. Just make sure you adjust the cooking time according to the packet instructions – thinner noodles will cook faster and you don’t want them turning to mush.
- Protein: Not a fan of tempeh? I personally love how dense it is but I understand the texture can be a little polarizing. Try extra firm tempeh instead or a plant-based chicken.
- Add-ins: You can add a different mix of veggies if you’d like – broccoli, snap peas, baby corn all work well. And for a little crunch, roasted peanuts or cashews on top are so good, too.
Storage
This recipe really does taste best served immediately the veggies and noodles will go limp and soak up all the broth when stored. If you do want to keep leftovers of course, they will be safe to eat for 3 days in an airtight container in the fridge, but keep in mind it won’t be quite as good.
Expert Tips
Don’t overcook the veggies – simmer until they are vibrant but not too soft – there’s nothing worse than limp veggies! We want them to still have a little bit of bite to contrast with the ultra creamy broth.
FAQ
Technically yes, but they will not be quite as fresh and crisp. If you have some frozen broccoli, carrots and peas on hand though, those will do in a pinch.
For extra heat, try adding sliced fresh chili or chili flakes when cooking the curry paste. You can also serve it with sriracha on the side!
More Recipes
Craving more curry? Try my Thai Chickpea Curry for something hearty, or my Dhal Curry for a cozy, comforting vibe. If you’re craving for something crispy, my Curry Pasties are a total win, and if you’re craving something fresh, my Curried Cauliflower Salad is a perfect choice too!
Save this one for whenever you need a comforting quick dinner and feel free to leave a comment below to let me know what you think of this recipe.
Thai Yellow Curry Noodle Soup (Vegan)
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.
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