Asian noodle soup

a bowl of glass noodle soup with a pot of soup in the background

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!

Course Soup

Cuisine Asian

Diet Vegan

Prep Time 10

Cook Time 10

Servings servings

Calories 279kcal

Author Sina

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