Thai Wheat Noodle Soup Recipe
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Jump to RecipeThis Thai wheat noodle soup recipe is a simple 15-minute meal, that cooks in one pot. Loaded with garlic, bok choy, bell peppers, and hearty Thai wheat noodles. This quick and easy soup makes a great lunch or light dinner – and it’s versatile so you can add any extra veggies that you love.
One of our favorite quick meals, ready in no time! Grab a pot, some veggies, noodles and let’s get cooking.
Want more easy cozy soup ideas? Try our easy chicken pastina soup, our favorite carrot sweet potato lentil soup, or our creamy chicken noodle soup with coconut milk.
A warm cozy bowl of soup is ready in no time in this great Thai wheat noodle soup! It’s a quick, light meal that has a great flavor without hours of simmering. Cook all the ingredients in one pot, and lunch or dinner is ready in minutes.
I was inspired to make this after grabbing some tasty ready-cooked Thai Wheat Noodles from Trader Joe’s and needed a quick lunch. Grab your bowl, chopsticks, udon noodles, and vegetables of your choice and dig in!
Why This Thai Wheat Noodle Recipe Works:
- It’s light, fresh, and flavorful!
- It’s a great warming and earthy soup.
- Can’t go wrong with this great vegan / vegetarian
- A one-pot dinner that makes clean-up a breeze.
- Ready in just 15 minutes!
Ingredients You’ll Need
- Thai Wheat Noodles: I got some great Thai Wheat Noodles from Trader Joe’s that are so perfect in this soup.
- Sesame Oil: The sesame oil gives the perfect toasty flavor to this soup. Toasted sesame oil is traditional in a lot of Asian dishes, and will give the broth a great unique flavor.
- Low sodium vegetable stock
- Soy Sauce or Tamari: to flavor the broth and give the soup a rich and salty flavor. You can use a low sodium soy sauce, or use tamari which is gluten free!
- Garlic: raw garlic makes this broth!
- Coconut Milk – I like full fat coconut milk, but you can use lite coconut milk if you prefer.
- Bell Peppers – use fresh or frozen strips.
- Bok Choy
- Lime, freshly squeezed is best!
- Thai Basil for extra herby flavor.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Variations
- Add in Thai chili peppers or sriracha sauce for a spicier soup.
- You can add in your favorite veggies to this soup: edamame, mushrooms, water chestnuts, sliced carrots, or kale would all be excellent additions.
- If you don’t have toasted sesame oil, you can substitute it for olive oil or peanut oil.
- You can use chicken stock or even beef broth in this soup if preferred – I like to use vegetable stock to keep it plant-based.
How To Make Vegetarian Udon Vegetable Soup
Step 1: Add sesame oil to a small soup pot. Heat over medium heat.
Step 2: Add the garlic and sauté for 1 minute. Then add in the bell pepper strips and the bok choy and sauté for an additional 4 minutes until the vegetables begin to brown.
Step 3: Add in the vegetable stock and soy sauce and bring to a boil.
Step 4: Drop the noodles into the boiling stock and cook noodles according to package instructions (mine took just a few minutes).
Step 5: Reduce heat to a low simmer. Add in the coconut milk.
Step 6: Top the soup up with fresh lime juice and stir in the Thai basil and serve!
Recipe FAQs
Yes, it’s easy to prep this soup ahead! Make the vegetable broth mixture first then refrigerate. Then being it to a boil, and add the cooked noodles just before serving to keep them from getting too mushy.
I like boiling them in this vegetable and soup stock, they cook up in just 1 minute. Or you can add them to plain boiling water, cook, and drain before serving like in our Thai wheat noodle salad.
Store the Thai noodle soup in an airtight container in the fridge for up to 3 days. When reheating, warm the broth and add freshly cooked noodles to prevent them from becoming soggy.
Expert Tips
- Add in your favorite protein for a heartier meal! Grilled chicken, crispy tofu, or cooked shrimp are all great additions to this dish.
- I like to sauté the garlic and vegetables first before adding the broth, but you can boil them all together in the pot if you prefer.
- Serve this soup with tasty Trader Joe’s Spring Rolls in the air fryer or Trader Joe’s copycat Greek chickpeas for added protein!
More Tasty Soup Ideas
- Cabbage Soup with Chicken
- Chicken Paprikash Soup
- Creamy Tomato Soup with Gnocchi
- Swiss Chard Soup with Sausage and Beans Recipe
- Creamy Mushroom Brown Rice Soup
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Thai Wheat Noodle Soup
Equipment
- Small Pot
Ingredients
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- 1/2 cup baby bok choy
- 1/4 cup bell peppers sliced
- 1 teaspoon soy sauce or tamari use tamari for GF version
- 2 cups Vegetable Stock
- 2 ounces Thai Wheat Noodles
- 1/2 cup coconut milk
- 2 Thai basil sliced
- 1 lime juiced
- Sriracha to taste
Instructions
- Step 1: Add sesame oil to a small soup pot. Heat over medium heat.
- Step 2: Add the garlic and sauté for 1 minute. Then add in the bell pepper strips and the bok choy and sauté for an additional 4 minutes until the vegetables begin to brown.
- Step 3: Add in the vegetable stock and soy sauce and bring to a boil.
- Step 4: Drop the noodles into the boiling stock and cook noodles according to package instructions (mine took just a few minutes).
- Step 5: Reduce heat to a low simmer. Add in the coconut milk.
- Step 6: Top the soup up with fresh lime juice and stir in the Thai basil and serve!
Notes
Expert Tips
- Add in your favorite protein for a heartier meal! Grilled chicken, crispy tofu, or cooked shrimp are all great additions to this dish.
- I like to sauté the garlic and vegetables first before adding the broth, but you can boil them all together in the pot if you prefer.
- Serve this soup with tasty Trader Joe’s Spring Rolls in the air fryer or Trader Joe’s copycat Greek chickpeas for added protein!
Nutrition
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