This Green Curry Udon Noodle Soup has a coconut broth, tender bok choy and crispy soy curls. A comforting vegan noodle soup!
I am completely obsessed with this curry noodle soup! The broth is light and super flavorful. The noodles & bok choy are tender. And don't even get me started on these crispy soy curls. They really add a super delicious, crunchy element that I LOVE in this soup. You are going to want to have this one on repeat!
How to Make Crispy Soy Curls
Soy curls are one of my favorite things to work with. They can take on so many flavors and the crunch on these is next level! You can find soy curls online here or look for them in your favorite health food store.
To make them, just cover in hot water for 10 minutes to rehydrate, drain and press all of the liquid out. Toss them in corn starch and mix together the sauce ingredients. Heat some oil in a skillet (I definitely recommend frying over baking - you don't need a ton of oil to get them crispy) and add the soy curls. You will likely need to work in batches so the skillet doesn't get overcrowded. Once all of the soy curls are nice and crispy remove them from the pan.
Lower the heat and pour in the sauce. Let it cook for a minute or two - it should start to thicken. Add the soy curls back to the pan and toss until coated with the sauce and it starts to caramelize. You are going to want to eat these soy curls with everything!
How to Make the Curry Noodle Soup
This soup is super quick and easy. Heat some oil in a stock pot and cook down yellow onion, ginger and garlic for a couple minutes. Add in the green curry paste and cook for another minute or so. Pour in the coconut milk, broth and soy sauce. Bring this to a boil, lower the heat and simmer until ready to serve.
Right before serving, add the udon noodles and bok choy to the broth and cook until the noodles are tender. If you don't plan on eating this all at once, I'd recommend cooking the noodles and bok choy in a separate pot so that the noodles don't overcook.
How to Serve
To serve, ladle the noodles, broth & bok choy into bowls. Top with the crispy soy curls, green onion and sesame seeds. I also like to serve this with plenty of lime wedges on the side - adds some nice tang to the soup.
This soup is incredibly easy, so delicious and can be prepped ahead of time for easy meals!
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Did you Make this Recipe?
If you made this Green Curry Udon Noodle Soup I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Green Curry Udon Noodle Soup
FOR THE SOY CURLS
- 4 ounces soy curls dry
- 3 tablespoons corn starch separated
- ¼ cup low sodium soy sauce or sub tamari for GF
- ¼ cup water
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons oil for frying
FOR THE SOUP
- 1 tablespoon oil
- 1 small yellow onion sliced
- 1 inch fresh ginger diced
- 2 cloves garlic diced
- 3 tablespoons green curry paste
- 1 15-ounce can coconut milk
- 2 cups broth I used vegan chicken broth
- 2 tablespoons low sodium soy sauce or sub tamari for GF
- 2 bundles baby bok choy sliced
- 8 ounces dry udon noodles or sub rice noodles
- green onion, lime wedges, sesame seeds for serving
- Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Meanwhile, combine the soy sauce, water, sesame oil, brown sugar and 1 tablespoon of corn starch in a bowl. Whisk until smooth and set aside. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible. Place back in the bowl and toss with 2 tablespoons of corn starch. Set aside.
- Heat 1 tablespoon of oil in a stock pot and add the onion, ginger and garlic. Cook for a couple of minutes. Add the curry paste and cook for another minute. Pour in the coconut milk, broth and soy sauce. Bring the broth to a boil, lower heat and simmer while you cook the soy curls.
- Heat the oil in a skillet over medium heat and fry the soy curls until crispy on both sides - working in batches so that the pan doesn't get overcrowded. Use a slotted spoon to remove the soy curls from the pan. Lower the heat and pour in the sauce. Once it starts to thicken add the soy curls back to the pan and toss with the sauce.
- Right before serving, bring the coconut broth back to a boil and add the udon noodles & bok choy*. Cook until the noodles are tender.
- To serve ladle the broth, noodles & bok choy into bowls and top with crispy soy curls, green onion and sesame seeds. Serve with lime wedges on the side.
As a Thai person. This recipe is so sad.
Just. A little too salty for me so I would cut back on the soy sauce next time. I love your recipes!! Would love to upload a picture of my dish but I don’t see where to do that.