This Asian noodle soup with Thai curry paste, fresh vegetables, and glass noodles is the perfect comfort food! It’s warming, filling, and super easy to make. And the recipe comes together in just 20 minutes!
Why This Recipe Works
I’m a big fan of Asian-inspired recipes and this Asian noodle soup is one of my favorites! It’s packed with flavor, very easy to make, and of course it’s vegan. Besides, it can easily be made gluten-free by replacing the soy sauce with tamari.
For me, it’s the perfect comfort food in the colder months. It’s warming, filling, cozy, packed with fresh veggies, and just sooo good! But of course it’s also great all year round.
For the base, I used a combination of green onion, fresh ginger, and garlic, which I sautéd in sesame oil. Red curry paste adds a ton of flavor and a combination of vegetable broth and canned coconut milk makes this soup rich and flavorful.
Over the last few months, this soup has become a new family favorite. I hope you will like just as much as we do!
What Goes Into This Recipe
- Glass Noodles – they’re sometimes also called “cellophane noodles” or “mung bean vermicelli”. They’re made from a variety of starches (usually mung bean starch).
- Button Mushrooms
- Carrot
- Red Bell Pepper
- Green Onion
- Sugar Snap Peas
- Fresh Ginger & Garlic
- Red Curry Paste – some brands contain shrimp paste, but it’s usually quite easy to find a vegan version. Just make sure to read the ingredient list.
- Lime – fresh lime juice adds a bit of a tang and perfectly goes with the red curry paste.
- Brown Sugar
- Soy Sauce – use tamari for a gluten-free version. But don’t skip it as it adds a lot of flavor to the soup. You could also use a sodium-reduced version.
- Sesame Oil – don’t replace it with any other kind of oil as it adds a lot of flavor to the soup.
- Coconut Milk – use canned full-fat coconut milk.
- Vegetable Broth – I recommend using organic vegetable broth without flavor enhancers. Or you could use my homemade paste for vegetable broth.
How To Make This Recipe
1. Step: Finely chop the garlic and the ginger. Cut the green onions into rings.
2. Step: Slice the mushrooms and cut the bell pepper and the carrots into thin sticks.
3. Step: In a large pot, heat the sesame oil and sauté the green onion, the garlic, and the ginger for about 2 minutes on high heat. Stir constantly.
4. Step: Add the red curry paste and the brown sugar and cook for another minute until fragrant.
5. Step: Then add the vegetables and stir well.
6. Step: Cook for 2 minutes on high heat.
7. Step: Then add the vegetable broth, the coconut milk, and the glass noodles.
8. Step: Stir well and cook for 5 minutes on low heat.
9. Step: Season with salt, pepper, and fresh lime juice. And sprinkle with freshly chopped cilantro and green onion rings before serving.
Recipe Notes
- I like to use glass noodles for this recipe, but you could also replace them with other Asian noodles if you want.
- For some extra heat, you could sprinkle the glass noodle soup with red pepper flakes before serving it.
- For more protein, you could add crispy fried or baked tofu cubes.
- The glass noodles will soak up most of the liquid if you store leftovers in the fridge. Just add some more vegetable broth when you reheat the soup.
Frequently Asked Questions
How Long Does This Soup Last?
Stored in an airtight container in the fridge, the soup will last up to 3 days.
Can I Freeze It?
No, I wouldn’t recommend freezing this soup. The noodles will become mushy and the vegetables softer.
Are Glass Noodles and Cellophane Noodles the Same?
Yes, glass noodles and cellophane noodles are the same. It’s basically just two words for the same thing.
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I Love To Hear From You!
I hope you like this Asian noodle soup as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Asian noodle soup
Ingredients
- 2 teaspoons sesame oil
- 3 green onions, cut into rings
- 1 teaspoon ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tablespoons red curry paste
- 1 teaspoon brown sugar
- 1/2 bell pepper, sliced
- 1 carrot, sliced
- 1 cup sugar snap peas
- 1 cup button mushrooms, sliced
- 4 cups vegetable broth
- 1 cup canned full-fat coconut milk
- 2 tablespoons soy sauce
- 3.5 oz glass noodles
- 2 tablespoons lime juice
- 1/2 cup cilantro, roughly chopped
Instructions
- Finely chop the garlic and the ginger. Cut the green onions into rings.
- Slice the mushrooms and cut the bell pepper and the carrots into thin sticks.
- In a large pot, heat the sesame oil and sauté the green onion, the garlic, and the ginger for about 2 minutes on high heat. Stir constantly.
- Add the red curry paste and the brown sugar and cook for another minute until fragrant.
- Then add the vegetables and stir well.
- Cook for 2 minutes on high heat.
- Then add the vegetable broth, the coconut milk, and the glass noodles.
- Stir well and cook for 5 minutes on low heat.
- Season with salt, pepper, and fresh lime juice. And sprinkle with freshly chopped cilantro and green onion rings before serving.
Notes
- I like to use glass noodles for this recipe, but you could also replace them with other Asian noodles if you want.
- For some extra heat, you could sprinkle the glass noodle soup with red pepper flakes before serving it.
- For more protein, you could add crispy fried or baked tofu cubes.
- The glass noodles will soak up most of the liquid if you store leftovers in the fridge. Just add some more vegetable broth when you reheat the soup.
Nutrition
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