Thai Curry Noodle Soup

Thai Curry Noodle Soup with rice noodles and tons of veggies! This 30-minute soup will definitely curb your craving for Thai takeout!

Man oh man, have I been craving comfort food lately. I feel like I’ve written that on here several times, actually. Maybe I’m always craving comfort food, but I can say with absolute certainty that I’ve been wanting it even more lately.

Things have been a little bit rough, but it’s nothing that I can’t handle. I’ve just been stricken with a serious case of the indecisive, directionless post-grad blues, and I’m not really sure where to take my career. They say comparison is the thief of joy, but it’s hard not to compare yourself to others when it seems like everyone but you is absolutely killing it in their chosen fields. And me? Well, I don’t even have a chosen field.

What I’m realizing more and more, though, is that it’s more than okay to not have it all figured out yet.

In fact, it’s okay to have absolutely nothing figured out yet. There’s this insane pressure for us to go to college immediately after high school, declare a major right away and stick with it, graduate in 4 years on the nose, and land an amazing, dream-worthy job before we’re even handed our degree.

The fact of the matter, though, is that this isn’t the case for most people. I changed my major three times before I finally landed on one I wanted to stick with. It took me 5 years with plenty of summer classes to graduate (which still isn’t very long!).

And then, once I finally did graduate, I was left with this residual feeling of what the hell am I even doing? I thought it would go away quickly, but a year and a half later it’s still as strong as ever. I really, truly, madly, deeply don’t know what the hell I’m even doing. With time, I suppose I’ll figure it out.

Until then, at least I have this incredible passion project to give me a sense of purpose. No kidding, this little space keeps me going when I feel like I’m not good enough. Connecting with all of you is the single most rewarding experience I’ve ever had. I love creating and photographing recipes, and I really love talking to all of you down in the comments or over on Instagram. I do this for the community, not just because I love food. So thank you for being a part of my community. I love every single one of you. <3

Now, that’s enough serious life talk for today. Let’s get into this recipe, because she’s a good one.

This Thai Curry Noodle Soup is the answer to all your quick and easy comfort food prayers.

It really could not be simpler. Just cook up some onions, add in all your ~flavor enhancers~, and dump everything else in. Let it simmer till the veggies are softened, then toss in your noodles and a couple extras, and ladle it into bowls. I like to top mine with a shower of red onion, a generous squeeze of lime, and a heaping handful of fresh cilantro.

This Thai Curry Noodle Soup leans on store-bought Thai red curry paste, which is why it’s so deeply flavorful but comes together in under 30 minutes. I use Thai Kitchen brand, and I’m telling you, this stuff is SO GOOD. You can find it in basically any grocery store and it packs a serious flavor punch. It’s gingery, garlicky, tangy, and a tiny bit spicy. Of course, if you like extra spice, you can drizzle on some sriracha or chili paste before you dig in.

I used tofu in my version of this Thai Curry Noodle Soup because it’s plant-based and ultra-cheap; however, I’m certain it would also be extreeeeemely good with some cooked shrimp or chicken. And if you’re looking to make it vegan? Just omit the fish sauce or sub in some soy sauce or tamari. The world is your oyster. You really can’t go wrong here.

The only way you could go wrong is by not making this soup. So get crackin’. We could all use a little comfort these days.

More comforting soup recipes:

Greek Lemon Rice Soup (Avgolemono)

Easy Vegetarian Ramen

Pimiento Beer Cheese Soup

IF YOU MAKE THIS RECIPE, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!

Thai Curry Noodle Soup

★★★★★

5 from 2 reviews

Thai Curry Noodle Soup with rice noodles and tons of veggies! This 30-minute soup will definitely curb your craving for Thai takeout!

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course, Soup
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 2 Tbsp coconut oil
• 1 small yellow onion, (sliced)
• 1 medium sweet potato, (peeled and cubed)
• 3 cloves garlic, (minced)
• 2-inch knob ginger, (grated)
• 3 Tbsp Thai red curry paste
• 4 cups vegetable or chicken stock
• 1 (13.5 ounce) can full-fat coconut milk
• 1 block firm tofu, (drained, pressed, and cubed)
• 1/2 Tbsp fish sauce*
• 1 tsp maple syrup
• 2 cups baby spinach, (or other dark leafy greens)
• 4 ounces vermicelli rice noodles
• Sliced red onion, cilantro, and lime wedges

Instructions

1. Melt coconut oil in a large soup pot over medium heat. Add sliced yellow onion and season with a pinch of salt and pepper. Sauté, stirring occasionally, for about 5 minutes or until soft and translucent.
2. Add cubed sweet potatoes, minced garlic, grated ginger, and Thai red curry paste. Stir to coat and cook for an additional minute, or until fragrant.
3. Stir in vegetable stock, coconut milk, and tofu. Increase heat to high and bring to a boil, then reduce heat to medium-high and simmer for about 10 minutes, or until sweet potatoes are cooked through.
4. Add fish sauce, maple syrup, baby spinach, and dry rice noodles. Cook for 3-5 minutes, or until spinach is wilted and rice noodles are softened. Ladle into bowls and top with sliced red onion, plenty of cilantro, and a generous squeeze of lime.

Notes

• You can omit the fish sauce to make this vegan, or replace it with soy sauce or tamari.
• This would also be super delicious with cooked shrimp or chicken instead of tofu!