Thai Noodle Soup

Thai Noodle Soup

When it’s cold and wet outside, I am often in the mood for something spicy and warming, like this Thai noodle soup. It’s a delicious and comforting way to get lots of veggies and liquid in. Nutritionally, it’s best to use homemade vegetable stock, which is easier and faster to make than it sounds. I have loosely inspired myself with this┬árecipe from

Serves 2


Thai Noodle Soup
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  • 1 tbsp oil
  • 1 small onion, sliced
  • pinch of sea salt
  • 1 garlic clove, thinly sliced
  • 1/2 thumb size piece of ginger, peeled and thinly sliced into small pieces
  • 1/2 red chilli (optional)
  • handful of carrots chopped into matchsticks
  • 4 larger broccoli florets, chopped into smaller ones
  • 1 large savoy cabbage leaf, sliced
  • 50 g marinated tempeh, cut into bitesize slices * see Tips
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/2 tsp of mild curry powder
  • pinch of chilli flakes (if not using fresh chilli)
  • 1 tbsp soy sauce
  • 600 ml homemade stock
  • 1 portion of wide rice noodles
  • 3 tbsp coconut milk
  • ume seasoning
  • fresh coriander (cilantro)


  1. Heat the oil and gently fry the the onion it it, with a pinch of salt.
  2. After a while add the garlic, ginger, and fresh chilli if using. Keep gently frying this for a few more minutes but don't burn it.
  3. Then add the rest of the chopped veggies, tempeh and spices, and fry for several more minutes.
  4. Then splash with the soy sauce and add enough stock so that the veggies and tempeh are covered plus a little more. If you are using a homemade stock and have a leftover piece of kombu or other seaweed, chop it up finely and it to the soup too (see Tips below).
  5. Bring back to boil and then add the noodles.
  6. Cook everything until the noodles are al dente and vegetables cooked.
  7. Take off the heat and add the coconut milk. Taste the soup and adjust saltiness and acidity with ume seasoning, and more soy sauce (for saltiness, if required). Add more coconut milk or spices if preferred.
  8. Serve garnished with fresh coriander.



735 cal


43 g


68 g


19 g
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  • If you don’t have tempeh, you can use 50 g tofu or 1/4 cup red lentils for protein. No need to soak them, just pop them in when the stock goes in.
  • You can use different vegetables, according to what you have at home. Leek, any greens, broccoli, onion squash, courgettes or celery would all work.
  • If you have leftover kombu piece, such as from making the stock, chop it up and put it in the soup as well (when the stock goes in).