This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

By Darshana Thacker Wendel,


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


  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

Comments (74)

(5 from 39 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Tanya Buck

Loved it but did alter slightly. The ground lemon zest was hard to find, did find lemon grass though, so I substituted lemon pepper which added a little more salt that comments seem to think it needed. The dried lemon grass does not grind well and the first batch had some hard pieces in it so I put the spice blend through a filter this time which helped. Added mushrooms and more baby bok choy and increased the low sodium vegetable broth. Delicious!


With windchills well below zero last night, I wanted a yummy soup for dinner. This soup was perfect! I had to make a few substitutions due to not finding a few things (spinach for bok choy and more lemon zest in place of lemongrass). I make my own veggie broth to keep on hand, so I used that. I love the suggestions below for adding Thai red curry paste and may add it to the leftovers. Great recipe!


I also used Thai red curry paste. Just one tbs. I also added a good pinch of salt. Even my kids loved this recipe!


I added a leek, bay leaves, and fresh minced garlic, no water at all- i used unsalted broth instead. All the veggies I used were fresh not frozen or canned. I purchased the thai seasoning, spice hunter global blend brand, at my local grocery store. This was very spicy, all the flavors really stood out. Excellent soup on a rainy day. I salted the noodles a little and cooked them in broth until almost all the broth was reduced, then added them at the end, last bit of broth too. Lime squeezed in and served.


I made it mostly to recipe and it's not bad, but needs way more salt to bring out the mild flavor it has. I probably won't make it again because I have better whole food broth recipes than this. But, this is a quick meal that isn't bad.


It sounds good

Sandra Zinser

Where is the spice blend?

Carolyn Bruce

There's a link in the recipe ingredients.


Delicious soup my family loved it full of flavour and very healthy will make this regularly


The soup looks delicious, but lacks taste.


For Monika. Use veg broth. No water as it will dilute the recipe. Increase Thai seasoning to your taste.


Spice is a matter of choice, if you had put more in your recipe people would have something else to complain about. Great dish.


Have to agree with others regarding the blandness. I made the spice blend but used fresh lemon peel since I couldn’t find lemongrass or dried lemon peel. Once I added about 2 TBS of Thai red curry paste it was good. Recipe needs a tweak. Also please provide the nutritional info.


I like your recipes but turn 90% of them soo bland?!!!! Each and every time I have to pimp the flavours a lot to do the rest of good ingredients justice. Who tastes the final dishes?!!!


This is an embarrassingly bad recipe. Did anybody test it before printing it? The vegetable ingredients are good but the spicing is completely inadequate. This is amateurish.

Jane Vanskike

Looks amazing!

Gaynor Betts

Absolutely delicious! Quick and easy. Comforting on a cold night!


My husband and I were disappointed. I made it as written, using coconut milk and increasing the spice blend because so many commented it was bland. It wasn't bland but we felt it was missing something. Probably won't make it again but always enjoy trying a new, healthy, vegan recipe from FOK.

Lisa A

My entire family loved it. Used an entire can of Trader Joes Coconut Milk. Added some fresh cilantro that I had on hand. Do not skip the lime juice it really brightens it up and I used an entire lime.

Stacie Aman

Delicious Soup! Enjoyed the Bok choy in this recipe. Thank you for the recipe. Will be making this again.


It wasn't as flavorful as I was hoping it would be.


Loved this dish!!! Found chopped frozen lemongrass at my local Asian food market as a sub to dried since they didn't carry. Worked well.


Too much lime juice. Best eaten same day.


I forgot to say that I made your Thai spice blend and I am so happy I did!


Delicious!! This soup will become part of our repertoire!

Tilly Hutchinson

When you say Thai spice blend do you mean red curry paste?

Louise Anker Petersen

No, click the link to recipe

Carol R Salyers

Made this last night and it was fantastic! I used coconut milk as suggested by some. Added oyster mushrooms and used broccoli rather than cauliflower. The market was out of snow peas so didn't have those. Your link for Thai Spice Blend isn't working so I wasn't sure what that was and there wasn't a specific item like that at the Asian Pacific Market. I purchased a Thai Soup Paste figuring that was close enough. If anyone uses a soup paste, remember that Thai spices are HOT. I started with the suggested 3 Tbs. and had to scoop some out very quickly because it set my mouth on fire! I probably used about 1.5 Tbs. and it was still a bit spicey hot. One question about the recipe. It says, one baby bok choy. One leaf? One bundle? I used most of a bundle of leaves. This soup was absolutely delicious. Thank you for the recipe!


We absolutely loved this soup. I added about 8 raw shrimp. And cooked a few chicken tenders for a bit of protein to add for my husband. Loved the veggies & the broth

leeza S

I think you’re missing the point by adding meat. You may want to research what the “whole foods plant based” drs think about the myth around meat and protein.

Joy von G

Sorry that others are gatekeeping healthy eating! A+ work using an amazing recipe full of nutrients and fiber and tweaking it to fit your families eating habits. I would definitely invite you to try out meatless Mondays and explore all the awesome plant based proteins available these days!


Just add Thai Kitchen Red Curry Paste instead of making Thai Spice Blend.


We've made this soup 5 times in two weeks already. So good!


Sorry! Forgot to leave 5 stars...but it deserves so much more!


Absolute delicious. I did substitute a few things. Green beans: used a can for French cut. Onions: I added a chopped sweet onion also -small. Broccoli: I used a cup of frozen. SOOOO good! Bok choy: I only had a large one so I chopped it up. Worked great, though not a pretty as the picture ;) I also seared some chopped tofu (In water)! I topped it off with just under a 1/4 of chopped cashews. If I were trying to lose weight I would leave those off! Very delicious!


I'm going to be 50 years old I'm a new biginer of eating based plants, so I need some more recipes

Ferreira Dena

Wow wow wow

Rhonda J.

Absolutely delicious! It did not look like the picture above but the flavor was great. For the Thai Spice Blend, I used a frozen kaffir lime leaf, frozen ginger, and lemongrass paste. I was out of the plant based milk. Still, it was good!

Shelby S.

Where can I please find the nutritional facts? ☺️


I'm also looking at the macros. I wish your recipes would list them. Thank you.


Same, does anyone have it?


Sounds great

Melanie Day



I don't know what I did wrong but mine ended up looking like soggy noodles with vegetables. I even added an additional 2 cups of vegetable broth! The flavor was good but I was really looking forward to more of a soup and was disappointed.


Nice recipes but can you publish using grams or ml. Universal measures are better, what on earth is a “cup”

American in NZ

Hey, if Americans can convert from mLs and grams to fluid ounces and pounds, I'm pretty sure it can go the other way. Besides, who can eyeball 240 milliliters? I can eyeball a cup.


The recipe is called "Thai Spring Noodle Soup" on the app. It took me a while to find it.


how can I print this out?

Chrystalla Shakallis

Hi Janet If you scroll up to the top of the page where it gives you prepping and cooking time, along that line there is an icon for printing and it allows you to print the full recipe after you supply your email address. Good luck Regards Chrystalla


Question: has anyone made this with coconut milk?

Laurie Holden

This turned out beautifully! It was delicious! We even took a bowl to our adult son who lives a few miles away and wasn't feeling well. He said it felt good in his belly and the next morning his sore throat was gone!


This was absolutely delicious. I had to go for seconds!! I used coconut milk in mine.


Hi I am making this tomorrow; what kind of plant-based milk do you recommend for this soup? Coconut milk?

Raina M

You can choose whatever you want. We don't all have the same likes and dislikes. You have to tune into yourself. It sounds like you don't use plant mylks. I would use West Soy unfortified unsweetened soy or Trader Joe's soymilk because it has no fillers and full fat. Or Trader Joe's coconut milk in the can with no guar gum.


Many people do not want to eat the fat in the coconut milk, one 'hack' that is popular if you want a coconut flavor is to use oat or soy or almond milk, and add coconut extract for flavor.


Any suggestions on how to add some more protein to this? I was thinking firm tofu

maria salyer



Looks so delicious….. will do right away


Amazing !

Sue Willard

So good!

Deborah M Barone

I just made this. Love it! Because I live in a smaller community, I had to make a few minor adjustments (i.e. fresh lemongrass & fresh grated lemon zest). This is on my repeat list.

Samantha Allerton

I just tried this and it was delicious! I only used teaspoons of spice not tablespoons… Instead of using plant milk, I put in a couple scoops of plain/original hummus. (About 1/2 cup). It lightened up the color of the soup and tasted sooooooooo good! Highly recommend! I also used Lomein noodles in place of the rice noodles and squeezed in some lemon juice. It was amazing! Totally making this again soon.

Rhonda Ann Ellerbe

Fun to make! Excellent melody of flavors with perfect heat sensation in throat. Crisp delicious, vibrant veggies. Yummy noodles. Thank you for sharing!


This was a delicious recipe. I loved all of the different veggies in this soup. I would prep as many of the vegetables as you can beforehand as well as the Thai Spice Blend. This will save you some time when cooking the entire soup. The best part is that the leftovers tasted even better the next day!

Fitzi Grant

I didn't have dried lemongrass or lemon rind when I was making the spice blend so I added fresh lemongrass to the soup while cooking it. It turned out really well. It took me way longer than 25 minutes prep time though. Haha.


Is the "basil" in the recipe Thai basil? It is not specified.

Arlette Willis

This Soup is absolutely delectable in comfort & flavor!!!

Diana Morneault

Looks yummy


Loved this. Am just adjusting to plant based and this was an awesome soup on a cold night. Loved the spices. Thanks

Jess Sibilla

Where do I get thai spices?

LauraLee Capelo

If you click on the name it takes you to the recipe to make it

June Anderson

So good! I made it the second time with vegetables on hand and it was just as good; subbed onions for scallions, used up the baby bok choy I had on hand and used a sweet pepper instead of snow peas. The lime is not negotiable, adds a lot! I had banh pho rice noodles because that's what I had and it was a little better with the udon noodles, they are firmer and don't get mushy. Thank you for a great meal option!


This is so easy and phenomenal. We improvised on the veggies and used soba noodles because we had them. Amazing. A new favorite staple.

Margann Duke

This was excellent. The flavors are fresh and bright and the veggies turn out crisp-tender and delicious. I served with some cilantro and chopped peanuts to finish it off. Super satisfying!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.