Glass Noodle Soup
Thai glass noodle soup using sweet potato noodles (aka "dangmyeon") is warm, cozy, and full of flavor. The noodles are light and silky, and they soak up every bit of the creamy, savory broth. This recipe is easy to make, flexible with veggies, and perfect for a simple dinner or tasty leftovers. Perfect for cool weather months and anytime you want a satisfying and delicious soup!
Servings: 4
Calories: 455kcal
Ingredients
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- ½ cup chopped onion
- 1 cup red bell pepper cut into thin strips
- 1 cup chopped broccoli
- 1 medium carrot chopped
- 3 tablespoons Thai yellow curry paste plant-based
- 3 cups vegetable broth
- 1 14 ounce can full-fat coconut milk
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon red pepper flakes optional
- 1 3.5 ounce package glass noodles
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and chopped onion and sauté for 2–3 minutes or until fragrant and slightly softened.
- Add in the red bell pepper, broccoli, and carrot. Stir-fry for another 5–6 minutes, letting them soften a little while still keeping their color and crunch.
- Add in the Thai yellow curry paste and stir everything together until the vegetables are well coated and the paste is rich and fragrant.
- Add the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the brown sugar, salt, ground ginger, and chili flakes (if using). Stir well and let the soup simmer uncovered for about 10–12 minutes, allowing the flavors to meld and the veggies to finish cooking.
- While the soup is simmering, cook the glass noodles according to package instructions. Drain and set aside.
- Divide the finished noodles into serving bowls. Ladle the hot soup over the glass noodles. Garnish with fresh herbs, a squeeze of lime, or extra chili flakes if desired.
Notes
- Storing Instructions: Keep broth and noodles separate in the fridge for up to 4 days. Combine just before reheating to avoid mushy leftovers.
- Reheat Gently: Warm the broth in a saucepan first, then add noodles and swirl to heat through to avoid breaking them. Microwaving changes the texture.
- Double Check the Thai Curry Ingredients: Not all Thai curry pastes are vegan—some sneak in shrimp paste or fish sauce. Look at the ingredients carefully.
- Boost with Plant Protein: Add crispy tofu or vegan chicken for a more satisfying meal. Best to stir in at the end.
- Always Add the Glass Noodles Last: Cook glass noodles separately and add them right before serving to keep them silky, not soggy.
- Tasty Toppings: Garnish with a squeeze of lime, fresh cilantro, chopped scallions, or a splash of coconut milk.
- More or Less Spice: Use mild curry paste for less heat or, for spicy food-lovers, add extra chili flakes, cayenne pepper, sriracha, or a drizzle of chili crisp.
Nutrition
Calories: 455kcal | Carbohydrates: 49g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 753mg | Potassium: 488mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6147IU | Vitamin C: 72mg | Calcium: 79mg | Iron: 5mg