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.
Thai Noodle Soup
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.
Why should you try it?
✔ Under 400 calories for a big bowl
✔ Low in fat
✔ Veggie packed
✔ Easy to adapt
✔ Freezes well
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.
What Vegetables Can You Use?
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.
What Noodles Can You Use?
We used brown rice noodles, but feel free to use any that you already have in your cupboard. Egg noodles or udon work well with this. We prefer chunky noodles, rather than thin rice noodles.
Tofu or Chicken?
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.
How To Store and Reheat Thai Noodle Soup
You can keep this noodle dish 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.
- 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.
How To Make 10 minute Thai Noodle Soup – step by step:
Want to try some other soup recipes? How about these:
Sweet Potato and Butternut Squash Soup
Creamy Broccoli Soup
Roasted Red Pepper and Tomato Soup
Creamy Courgette Soup
Roasted Cauliflower Soup
Creamy Pumpkin Soup
Roasted Onion Soup
Cauliflower and Broccoli Soup
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If you’ve tried this 10 Minute Thai Noodle Soup or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
DON’T FORGET TO RATE THE RECIPE ↓
10 Minute Thai Noodle Soup
- 160 g Cauldron Organic Marinated Tofu Pieces
- 4 Shallots, diced
- 2 Garlic cloves, crushed
- 1 tbsp Ginger, grated
- 2 Stems of pak choi, chopped
- 6 Shiitake mushrooms, sliced
- 750 ml vegetable stock
- 0.5 tsp Red chilli flakes
- 70 g Brown rice noodles
- 2 Spring onions, sliced
- Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.
- Add the Cauldron tofu, pak choi and mushrooms and cook for 2 minutes.
- Add to the pan with the remaining ingredients, except the spring onions, and simmer for 4 minutes.
- Serve and sprinkle the spring onions and some chilli (optional) on top.