Why You’ll Love This Recipe

I adore how this dish captures the essence of Thai flavors while giving it a creamy twist. The tom yum paste brings heat and depth, while the coconut milk balances it out with its smooth sweetness. I also love that it’s flexible — I can make it vegan with tofu or add shrimp or chicken if I’m craving more protein. The mix of fresh herbs, chili oil, and lime at the end gives it a restaurant-quality finish right at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 oz Fresh Cooked Stir Fry Noodles available at many grocery stores in fridge section
2 tbsp Avocado Oil any choice of oil
½ small Sweet Yellow Onion, Sliced
8 oz Choice of mushrooms, sliced I like either baby bella or shiitake mushroom
1 tbsp Grated Ginger
1 tbsp Minced Garlic
1 tbsp Thai Chili, red or green less for less spiciness
3 tbsp Vegetarian Tom Yum Paste any choice of tom yum paste
13.5 oz Light Coconut Milk
¼ tsp Salt
1 tbsp Dark Soy Sauce
1 tbsp Raw Cane Sugar (additional 1 tsp) 1 tbsp + 1 tsp
¼ cup Chopped Thai Basil optional
¼ cup Chopped Cilantro

Crispy Baked Tofu Cubes (Optional), you can half the amount, I like to double the tofu for extra protein!
12 oz Pressed Cubed Extra Firm Tofu I like to use soy free big mountain tofu
1 tsp Gochugaru Powder (chili powder) available at any asian stores/amazon
½ tsp Salt
½ tsp Garlic Powder
¼ tsp Black Pepper Powder
2 tbsp Corn Starch
Avocado Spray Oil

Garnishing
½ cup Chopped Cilantro
2-4 Lime Wedges
2 tbsp Choice of Chili Oil

Directions

I start by preparing the crispy tofu if I’m using it. I press and pat the tofu dry, then cut it into small cubes. I coat the cubes with cornstarch, salt, pepper, garlic powder, and gochugaru powder. Once they’re well coated, I spread them out on a greased baking tray in a single layer, spray a little avocado oil on top, and bake them at 425°F for about 20 minutes until they’re golden and crisp.

While the tofu bakes, I prepare the udon. I heat two tablespoons of avocado oil in a pot over low to medium heat, then sauté the ginger, garlic, and Thai chili just until the raw aroma of garlic disappears. Next, I add the sliced onions and mushrooms along with ¼ teaspoon of salt, cover, and cook for two to three minutes until the onions turn translucent and the mushrooms soften slightly.

Then, I stir in the tom yum paste with a splash of coconut milk and cook for a minute or two to bring out the flavors. I add the rest of the coconut milk, soy sauce, and sugar, stirring well and bringing the mixture to a gentle simmer.

Once it starts bubbling, I add the cooked udon noodles directly from the packet and cover the pot. After about two minutes, I uncover and gently separate the noodles with a pair of tongs, then cover again and cook for another couple of minutes. When the noodles are tender and coated in the creamy sauce, I stir in the chopped Thai basil and cilantro.

To serve, I divide the noodles between two bowls and top them with the crispy tofu, a drizzle of chili oil, a sprinkle of cilantro, and a squeeze of lime juice.

Servings and Timing

This recipe makes 2 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 550 per serving

Variations

I love how adaptable this dish is. Sometimes I add shrimp or chicken for extra protein, or I swap the tofu for pan-fried tempeh. For an extra-creamy version, I use full-fat coconut milk. When I want it spicier, I add more Thai chili or a spoonful of chili paste. For a touch of crunch, I like topping it with roasted peanuts or crispy shallots.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to two days. When reheating, I add a splash of water or coconut milk to loosen the sauce and warm it gently over medium heat. The tofu can be crisped again in a dry pan or air fryer for a few minutes. I don’t recommend freezing this dish because the noodles can become mushy after thawing.

FAQs

Can I use dry udon noodles instead of fresh?

Yes, I just cook them according to the package instructions before adding them to the sauce.

What can I use instead of tom yum paste?

I sometimes mix red curry paste with lime juice, soy sauce, and chili oil for a quick alternative.

How do I make it less spicy?

I reduce or omit the Thai chili and choose a mild tom yum paste.

Can I use regular coconut milk?

Yes, full-fat coconut milk makes it richer and creamier.

Can I add vegetables?

Definitely. I like adding bok choy, baby corn, or spinach for extra color and nutrition.

What type of mushrooms work best?

I prefer shiitake or baby bella mushrooms for their meaty texture and deep flavor.

Can I use another type of noodle?

Yes, rice noodles or ramen work well if udon isn’t available.

How do I make it gluten-free?

I use gluten-free soy sauce and rice noodles instead of udon.

Can I meal-prep this recipe?

Yes, but I store the sauce and noodles separately and combine them just before serving.

How can I make it more tangy?

I add an extra squeeze of lime juice or a bit of tamarind paste for extra brightness.

Conclusion

This Creamy Tom Yum Udon Noodles recipe is one of my go-to comfort meals when I crave something spicy, creamy, and satisfying. I love how the noodles soak up the rich coconut-tom yum sauce and how the fresh herbs and lime brighten each bite. Whether I make it with tofu, shrimp, or just vegetables, it always brings big flavor and cozy satisfaction in every bowl.