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Thai Ginger Vegetable Noodle Soup Recipe

Thai Ginger Vegetable Noodle Soup

A fragrant coconut broth filled with ginger, garlic, tender vegetables, greens, and rice noodles. Thai red curry paste adds adjustable warmth while lime juice brings a fresh, bright finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Dried rice noodles, such as rice sticks or vermicelli
  • 1 tablespoon Neutral oil or coconut oil
  • 1 medium Medium yellow onion, thinly sliced or diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Fresh ginger, finely grated or minced
  • 1 medium Red bell pepper, thinly sliced
  • 2 medium Carrots, cut into matchsticks or thin rounds
  • 8 ounces Mushrooms, sliced
  • 4 cups Low-sodium vegetable broth
  • 1 13.5-14 ounce can Unsweetened coconut milk
  • 1-2 tablespoons Thai red curry paste
  • 2 tablespoons Low-sodium soy sauce or tamari
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Brown sugar or maple syrup, optional
  • 2 cups Baby spinach, bok choy, or other tender greens
Garnishes
  • 1/2 cup Fresh cilantro leaves, roughly chopped
  • 2 green onions Green onions, thinly sliced
  • as needed Lime wedges
Optional Addition
  • 8 ounces Baked or cubed firm tofu

Method
 

Step-by-Step
  1. Cook the rice noodles according to the package directions. Drain and rinse them briefly with cold water to stop the cooking, then set them aside.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
  3. Add the garlic and ginger, stirring constantly for about 30 seconds. Stir in the Thai red curry paste and cook for 30-60 seconds so the aromatics bloom.
  4. Add the bell pepper, carrots, and mushrooms. Cook for 2-3 minutes, stirring occasionally, so the vegetables begin to soften while retaining some texture.
  5. Pour in the vegetable broth and coconut milk. Add the soy sauce and optional brown sugar or maple syrup, then bring the mixture just to a simmer.
  6. Simmer for 8-12 minutes, until the vegetables are tender but not mushy. Stir in the greens and cook for 1-2 minutes, until wilted; add tofu during the last few minutes if using.
  7. Remove the pot from the heat and stir in the lime juice. Taste and adjust gradually with more soy sauce, lime juice, curry paste, or sugar.
  8. Divide the cooked noodles among four bowls and ladle the hot soup over them. Finish with cilantro, green onions, and lime wedges.

Notes

Cook the rice noodles separately to prevent them from becoming overly soft and to keep the broth clearer. Curry pastes and vegetable broths vary in salt and heat, so adjust the finished soup gradually. Refrigerate leftover broth and vegetables separately from the noodles when possible, and reheat gently.