Name: Thai Vegetable Noodle Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup thinly sliced scallions; 2 tablespoons Thai spice blend; 4 cups low-sodium vegetable stock or water; 1 cup green beans, 1-inch pieces; 1 cup thinly sliced carrots; 4 oz dry brown rice noodles; 1 cup snow peas, halved; 1 cup broccoli and/or cauliflower florets; 1 baby bok choy, 1-inch pieces; 1 cup unsweetened unflavored plant milk; 3 tablespoons lime juice; ⅛ teaspoon sea salt; 4 to 6 fresh basil leaves

Jump to Recipe

This Thai Vegetable Noodle Soup brings bold flavor, vibrant color, and weeknight speed together in one satisfying bowl. Made in a single pot and finished in just 25 minutes, this plant-based soup delivers tender noodles, crisp vegetables, and warming Thai spices without heaviness. It fits busy schedules while still tasting deeply nourishing. Because the broth stays light and aromatic, every ingredient shines. Whether you crave something cozy after a long day or want a fresh, vegetable-forward dinner, this soup meets the moment with ease and confidence.

Story

I first started making Thai Vegetable Noodle Soup on nights when the fridge held a mix of odds and ends and I still wanted something comforting. Over time, it became a reliable favorite because it cooks fast, uses one pot, and never feels dull. The combination of Thai spices, fresh vegetables, and rice noodles keeps each bowl interesting. This Thai Vegetable Noodle Soup also adapts easily, which makes it perfect for home cooks who value flexibility. When you want a meal that tastes vibrant but stays simple, this Thai Vegetable Noodle Soup delivers every single time.

Ingredients

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai spice blend
4 cups low-sodium vegetable stock or water
1 cup green beans, cut into 1-inch pieces
1 cup thinly sliced carrots
4 oz dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup broccoli and/or cauliflower florets (1-inch pieces)
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons fresh lime juice
⅛ teaspoon sea salt
4 to 6 fresh basil leaves, torn

Step-by-Step Instructions

Preparing the Ingredients

Wash and slice all vegetables before turning on the stove so the cooking flows smoothly. Cut everything into similar sizes to promote even cooking. Keep the rice noodles dry and ready to add later, since they cook quickly and should not sit in liquid too long.

Cooking Instructions

Heat a large saucepan over medium heat and add scallions, Thai spice blend, and ¼ cup water. Cook for 2 minutes while stirring. Add vegetable stock, green beans, and carrots, then bring to a gentle boil. Lower the heat and simmer uncovered for 5 minutes. Add noodles, snow peas, broccoli, and bok choy. Simmer for another 5 to 7 minutes until noodles soften. Stir in plant milk and cook 1 minute more. Finish with lime juice and salt, then garnish with basil.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the noodles, since they continue to soften after the heat stops. Keep the simmer gentle rather than rapid to protect the vegetables’ texture. Also, add lime juice at the end so the broth keeps its clean, fresh taste.

Pro Tips for Better Flavor

Toast the Thai spice blend briefly with the scallions to deepen its aroma. Use fresh lime juice rather than bottled for a brighter finish. For extra heat, add crushed red pepper at the table so each bowl stays customizable.

Serving and Storage

How to Serve

Serve this soup hot in deep bowls, making sure each portion includes plenty of vegetables and noodles. It works well on its own or paired with a light salad. This one pot thai soup also fits casual gatherings because it stays colorful and inviting.

How to Store Leftovers

Cool leftovers fully before storing them in an airtight container. Refrigerate for up to three days. Reheat gently on the stove, adding a splash of broth or water to loosen the noodles and maintain a pleasant texture for this vegan noodle soup.

Conclusion

This Thai Vegetable Noodle Soup proves that fast cooking and bold flavor can coexist beautifully. With its mix of crisp vegetables, tender noodles, and spicy vegetable broth, it offers comfort without feeling heavy. Because it stays dairy-free and flexible, it also suits many lifestyles, including coconut free thai cooking. Try it once, and it will likely earn a regular spot in your rotation as a dependable 25 minute meal.

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Frequently Asked Questions

Can I substitute different vegetables?

Yes, this soup welcomes swaps. Bell peppers, zucchini, or mushrooms work well as long as you cut them evenly and adjust simmer time slightly.

Is this soup very spicy?

The heat level depends on your Thai spice blend. Most blends offer warmth rather than intense heat, so you can adjust easily at the table.

Can I make this soup ahead of time?

You can prepare it ahead, but for best texture, store noodles separately when possible and combine during reheating.