All the light and fragrant flavours of Thai cuisine in a comforting bowl of noodles with slightly spicy broth. This 10 Minute Thai Noodle Soup is a big bowl of comfort, but comfort food doesn't have to be unhealthy and this bowl is packed with goodness, and really easy to adapt.
This fragrant and healthy Thai noodle soup is so warm and cosy, it is basically a hug in a bowl. Crunchy veg, leafy greens, comforting noodles and protein packed tofu all in a flavour packed broth. Bursting with lemongrass and ginger and a little hit of chilli, this is just what you need on a cold day.
When you need a bit of a pick me up, or if you are feeling unwell, then turn to a bowl of this Thai Noodle Soup. It's super comforting, but really healthy too. An easy way to boost your veggie intake in a filling meal. If you have not tried Thai food before, then this is a really good place to start, as this is so easy.
Looking for other ways to use noodles? Why not try our Soy Sauce Noodles, Garlic Prawn Noodles or Soy Ginger Salmon Noodles.
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Why you will love it
- Low calories - There are under 400 calories for a big bowl and it is super filling too.
- Low in fat - As well as being low in calories, it is low in fat too thanks to the tofu and all the vegetables.
- Vegan - Who says vegan food has to be boring? This vibrant noodle dish gets all its protein from the tofu.
- Veggie packed - Noodle dishes are a great way to eat more vegetables and pretty much anything goes. We have give all our favourite ways to add vegetables to this.
- Easy to adapt - This is a great fridge raid meal as it's easy to adapt with different vegetables, protein and types of noodle.
Ingredients needed
- Tofu - This is where all the protein in the dish comes from and what makes it super filling. You can use marinated pieces or cut up a block of tofu.
- Shallots, ginger and garlic - This is the base of the noodle dish. The shallots add a nice sweetness, but you could use a small brown onion instead. You could save yourself some time by using a tube of garlic and ginger paste or even frozen garlic and ginger.
- Pak choi - This give a colour boost to the noodle. You could swap it for kale or a chard.
- Mushrooms - These add so much texture to the Thai noodle soup. We used shiitake and oyster, but button or chestnut mushrooms would work, as would mini portobello mushrooms.
- Stock - We used a vegetable stock to keep it vegan, but you could use a chicken stock which would add a much richer flavour. If you are making this for younger children, then use a low salt stock. Try to use the best quality stock you can, as you really will be able to taste the difference.
- Chilli flakes - We sprinkle some of these in to the broth for a kick of spice, but they can be easily left out.
- Noodles - The star of the dish. We used brown rice noodles, but feel free to use your favourite noodles. Udon are good if you like a chunky noodle.
Step by step
One: Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.
Two: Add the Cauldron tofu, pak choi and mushrooms and cook for 2 minutes.
Three: Add to the pan with the remaining ingredients, except the spring onions, and simmer for 4 minutes.
Four: Serve and sprinkle the spring onions and some chilli (optional) on top.
Variations
This is a great little fridge raid meal, as you can use any quick cook vegetables you like. The beauty of this recipe is that it only takes 10 minutes, so you don't want to use anything that takes away from that.
We used mushrooms, peppers and pak choi. But you could also add some Thai aubergines and some other leafy greens as well like chard or kale.
This is such a quick dish to make, that you need to stick to quick cooking vegetables so everything is ready at the same time. Something like carrots wouldn't work as they would still be hard.
If tofu isn't your thing, then you could use leftover shredded chicken instead.
What to serve with Thai Noodle Soup
This meal really does have everything in it. It has noodles, protein and lots of vegetables. However if you did want a side dish with it, then we recommend our Carrot and Coriander Salad.
FAQs
When you need a bit of a pick me up, or if you are feeling unwell, then turn to a bowl of this Thai Noodle Soup. It's super comforting, but really healthy too. An easy way to boost your veggie intake in a filling meal. If you have not tried Thai food before, then this is a really good place to start, as this is so easy.
If you haven't tried tofu before, then why not try it in this recipe. Don't be intimidated by it, as it's really easy when you use some ready cooked tofu pieces. You can also make this with leftover shredded chicken or even some king prawns. Basically any kind of protein source that will cook quickly.
You can keep this noodle dish in an air tight container in the fridge for 2 days and then simply add it to a pan to reheat for a couple of minutes. You can also keep it in the freezer for up to two months. Just make sure that it is fully defrosted before reheating.
Yes, if you use a gluten free stock and noodles, then this can be a gluten free soup.
Extra tips
• If you want to make this more of a noodle dish and less soupy, then use less broth.
• Feel free to adjust the amount of chilli used or leave it out completely if you don't like spicy food.
• This is a great fridge raid meal, so use any quick cook vegetables that you have.
• You can use tofu, king prawns or cooked shredded chicken in this dish.
• Try using rice noodles or udon.
• Add a sprinkling of fresh coriander (cilantro) before serving.
• A squeeze of lime juice before serving really freshens the whole dish up.
More Thai recipes
If you’ve tried this Thai Noodle Soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
10 Minute Thai Noodle Soup
Ingredients
- 0.5 tablespoon Sesame oil
- 160 g (5.5 oz) Marinated Tofu Pieces
- 4 Shallots - diced
- 2 Garlic clove - crushed
- 1 tablespoon Fresh ginger - grated
- 2 head Pak choi (bok choy) - chopped
- 6 Shiitake mushrooms - sliced
- 750 ml (3.25 cups) Vegetable stock
- 0.5 teaspoon Red chilli flakes
- 70 g (1 cups) Brown rice noodles
- 2 Spring onion (Scallion) - sliced
Instructions
- Put a 0.5 tablespoon Sesame oil in a pan and add 4 Shallots, 2 Garlic clove and 1 tablespoon Fresh ginger. Gently cook for 2 minutes.
- Add 160 g Marinated Tofu Pieces, 2 head Pak choi (bok choy) and 6 Shiitake mushrooms. Cook for 2 minutes.
- Add 750 ml Vegetable stock and 70 g Brown rice noodles to the pan and simmer for 4 minutes.
- Serve and sprinkle 2 Spring onion (Scallion) and 0.5 teaspoon Red chilli flakes (optional) on top.
Recipe tips
- If you want to make this more of a noodle dish and less soupy, then use less broth.
- Feel free to adjust the amount of chilli used or leave it out completely if you don't like spicy food.
- This is a great fridge raid meal, so use any quick cook vegetables that you have.
- You can use tofu, king prawns or cooked shredded chicken in this dish.
- Try using rice noodles or udon.
- Add a sprinkling of fresh coriander (cilantro) before serving.
- a squeeze of lime juice before serving really freshens the whole dish up.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
WillFlirtForFood
i did this last week with left over chicken from the roast dinner. It was fab, thank you for sharing!
Courtney Blacher
Nice! I love finding recipes from different cultures.
Nadia's Healthy Kitchen
I'm obsessed with Thai food and I've recently discovered the deliciousness that is Asian noodle soups so this to me looks INCREDIBLE! Yum, yum and more YUM!
Elizabeth
This tofu sound fantastic, and dinner in less than 10 minutes? Win!
Del's cooking twist
This looks wonderful and super tasty. 10 minutes only?? I definitely need to try!!
felicia | Dish by Dish
Wow! this looks amazing Dannii!! Now you've got me craving Thai food massively... :)
Sally - My Custard Pie
Looks super appetising
lisa
Love how simple this is. I always struggle to get tofu nice and golden like you have, so will have to try the Cauldron tofu! Have yummed and stumbled :) xx
Brittany
I could eat noodles ALL day long. SO SO good.
Helen @ Scrummy Lane
This looks wonderful, Dannii! I love that you've combined packet noodles with your own ingredients. I'm a bit scared of cooking with tofu, too, but now you've inspired me!
Jan @GlugofOil
Oh my goodness what a lovely bowl of soup - the tofu sounds really easy, I will have to check these out!
mira
Great flavors! Perfect for the colder weather! Love it!
cheri
Hi Dannii, this is my kind of soup. Love these flavors.
Ashley
Oh I agree! There is just something about slurping up a big bowl of noodles! Love that you added the ginger to this!
Kelley @ Chef Savvy
I agree Dannii noodles are the ultimate comfort food! This soup looks amazing. Love how easy it is!
Mayuri Patel
As I was scrolling down, my hubby asked me to pause for a while so he could drool! Lovely healthy soup.
Morgan @ Morgan Manages Mommyhood
Wow, this looks awesome! I would have never even thought that tofu was this easy.
Annie @ The Garlic Diaries
10 minutes?? That is so awesome! I love it! This looks so yummy - pinned :).
peter @feedyoursoultoo
I am really into Thai food right now. I love all the flavors and the texture in your soup.
Ren Behan
Big bowl stuff is wonderful especially as the autumn set in - definitely looking out for these x