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    Home » Recipes

    Thai Sweet Potato Noodles Soup

    By: Thomas Published: 7 Feb, 17 Updated: 10 Oct, 21 13 Comments

    RecipePrintComments

    Thai Sweet Potato Noodles Soup (30 minutes)

    It's still a little bit chilly here, I'm talking about grey sky, cold wind and rain. That's the kind of weather that calls for a warm and spicy soup.

    All the flavors of thai cuisine are combined in this soup: garlic, ginger, coconut milk, lime, chili and peanut tofu. Plus it's topped with sweet potato noodles! Comforting and full of different flavors.

    Thai Sweet Potato Noodles Soup (30 minutes)

    This soup is made in only one pot and requires no blender! It all starts with onions, garlic and ginger that are first sautéed in a saucepan until soft.

    The addition of full-fat coconut milk brings the creaminess and adds a nice buttery flavor to the soup, while the lime juice, stirred at the end of cooking brings some freshness as well as some tang.

    Thai Sweet Potato Noodles Soup (30 minutes)

    As you can see, this soup is VERY thick and creamy! If you want a lighter and more soupy texture, just add more water/almond milk to thin out and swap the full-fat coconut milk for light coconut milk.

    Cilantro on top is just for photo purposes and for you, cilantro-lovers. Personally I can't stand the smell of fresh cilantro!

    Thai Sweet Potato Noodles Soup (30 minutes)

    This soup will surely warm you up with its complex spicy, savory and sour flavors. Skip the tofu and noodles and serve it in small bowls for a unique appetizer. You can also top it with roasted peanuts for a little crunch.

    Let me know in the comments if you try this recipe and tag #fullofplants on Instagram if you take a photo!

    Thai Sweet Potato Noodles Soup (30 minutes)

    Thai Sweet Potato Noodles Soup (30 minutes)

    Thai Sweet Potato Noodles Soup

    Author: Thomas
    Spicy, sweet and sour thai soup with coconut milk, peanut tofu and sweet potato noodles. Comforting, flavorful and ready in 30 minutes!
    4.5 from 4 votes
    Print Recipe Pin Recipe
    Servings 4
    Calories 464 kcal
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    Ingredients
      

    Peanut tofu

    • 7 ounces firm tofu
    • 2 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon maple syrup
    • 2 teaspoon natural peanut butter

    Soup

    • 1 tablespoon coconut oil or other oil
    • 1 large onion diced
    • 3 cloves of garlic chopped
    • 1 teaspoon finely grated ginger
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon chili powder
    • 2 teaspoon of each: cumin paprika, coriander
    • 3 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • 1 14- ounce can full-fat coconut milk
    • 2 cups almond milk
    • 3 tablespoon cornstarch optional
    • 2 tablespoon lime juice

    Spiralized sweet potatoes

    • 1 large sweet potato
    • salt pepper

    Optional toppings

    • Fresh cilantro
    • Red pepper flakes
    • Lime

    Instructions
     

    Peanut tofu

    • Drain the tofu and wrap it in a paper towel. Place something heavy on top (a mason jar filled with water for example, or a heavy pan or skillet) and let the paper towel absorb the moisture for at least 15 minutes.
    • In the meantime, combine the soy sauce, sesame oil, maple syrup and peanut butter in a small bowl or container.
    • Unwrap the tofu and cut it into cubes. Transfer it to the marinade bowl and toss to coat it with the marinade. Let marinade for at least 1 hour.
    • Heat one tablespoon of oil in a large iron skillet over medium heat. Add the tofu and cook on each side for 3-4 minutes, or until brown and crispy.

    Soup

    • Heat the oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook for 5-7 minutes, stirring regularly until the onions are soft.
    • Add the red bell pepper flakes, chili, cumin, paprika and coriander. Cook for another 3-5 minutes, stirring constantly.
    • Lower the heat to low and stir in the soy sauce and maple syrup. Dissolve the cornstarch in the almond milk (it will help thicken the soup). Add the coconut and almond milk to the saucepan and increase the heat to medium again.
    • Let simmer for about 10 minutes, whisking regularly and making sure it doesn't come to a rolling boil. In the meantime, prepare the tofu and sweet potato.
    • Remove from heat, let cool a few minutes and stir in the lime juice. Taste and adjust seasonings if needed.
    • Divide into bowls and top with tofu, spiralized sweet potatoes, and fresh cilantro.
    • The soup will keep in the refrigerator for up to 4 days.

    Spiralized sweet potatoes

    • Wash and peel the sweet potato. Heat one tablespoon of oil in a large skillet. Spiralize the sweet potato using a spiralizer on a large noodle setting. Add to the skillet, season with salt and pepper and sautée for 4-6 minutes, or until soft. Taste and adjust the seasonings.

    Notes

    You can make this soup lighter by swapping the almond milk for water, or the full-fat coconut milk for light coconut milk. It won't be as creamy but slightly lower in fat.

    Nutrition

    Serving: 1 (with toppings)Calories: 464 kcalCarbohydrates: 34.7 gProtein: 11.9 gFat: 33.9 gFiber: 6.2 gSugar: 13.3 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants

     

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    Reader Interactions

    Comments

    1. Karly

      February 09, 2017 at 5:46 pm

      This looks SOOOO good. Like, almost unbelievable that I could actually create such a thing kind of good. Can't wait to try this!!

      Reply
    2. Stephanie

      October 10, 2017 at 7:20 pm

      Hello Thomas,

      I'm excited to make this soup! Autumn is in full swing where I live, and we've been getting snow in the mountains outside of town. It's only a matter of time before it falls in town, and this soup will be perfect for chilly nights.

      Quick question -- when you list 1/4 tsp chili, do you mean dried chili powder, or chili paste? I have both in my kitchen!

      Thanks so much for all your creative recipes. I've adored every one I've made!

      Cheers,

      Stephanie

      Reply
      • Thomas

        October 12, 2017 at 6:33 am

        Hey Stephanie,

        Thanks for your feedback 🙂 You are so lucky to have snow! It hasn't come here yet but finger crossed! Regarding the chili, I meant dried chili powder.

        Reply
    3. Melissa

      February 07, 2018 at 11:18 pm

      3 stars
      I’m in the process of making this for dinner and it would have been nice to know that I need to marinade the tofu before I got to that step! Even the time at the top says “Comforting, flavorful and ready in 30 minutes! Marinading the tofu should really be step #1!

      Reply
      • Thomas

        February 08, 2018 at 5:21 am

        I'm so sorry about it Melissa! I fixed it and placed the tofu recipe at the top. I hope you still enjoyed the soup!

        Reply
    4. Tiffani Wells

      December 18, 2018 at 4:53 am

      5 stars
      This soup in incredible! Definitely one of my favorites!

      Reply
      • Thomas

        December 18, 2018 at 4:46 pm

        Thanks Tiffani! 🙂

        Reply
    5. Pauli

      May 03, 2019 at 2:29 am

      5 stars
      This recipe is delicious!! I did add some glass sweet potato noodles to it as well.

      Reply
      • Thomas

        May 04, 2019 at 7:03 am

        Awesome! Glad you liked it!

        Reply
    6. Tyrone

      February 04, 2020 at 12:45 am

      5 stars
      I needed this in my life--missing link soup.
      I had no spiralizer so I just shredded the sweet potato, and instead of tofu I used shirataki noodles.
      Other than that I changed nothing. Directions were a little out of sync and vague in a couple places
      but I overcame. Lastly, there's no way in Nutballtown this could be done in 30 minutes, unless, and this is a big maybe,
      you've performed it a dozen times.

      P.S. Use all 3 optional toppings (smack)!

      Reply
      • Thomas

        February 11, 2020 at 6:58 am

        Sounds good! Glad to hear you liked the recipe Tyrone! 🙂

        Reply
    7. Kirstin

      August 20, 2021 at 6:20 am

      Hi Thomas
      This recipe was incredible and so simple, as are every other of your dishes I've made. They all become part of my dinner repertoire. I live on a boat with a tiny galley with a non-vegan partner which can make cooking sort of joyless but I can always find something quick to prepare, gluten free and with ingredients I have to hand thanks to you. And no one ever misses the animal products
      Just want you to know your efforts are hugely appreciated.

      Reply
      • Thomas

        August 20, 2021 at 9:46 am

        Hi Kristin,
        Thanks for your feedback, I really appreciate it!
        Cooking on a boat sounds like a challenge! Glad you are still able to cook delicious dishes 😉

        Reply

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