Thai Yam Wun Sen Recipe

One of the most popular Thai dishes is Yam Wun Sen, a spicy, sour and sweet soup made with glass noodles. It’s a vegan-friendly one-dish meal that will make a great addition to your menu. Its mix of flavors and herbs make it a great way to introduce people to the unique flavors of Thai cuisine.

Yam Wun Sen is quick to make and comes together in less than 30 minutes, making it a great weeknight meal for busy nights. Plus, you can adjust the spice and level of sourness to your liking. And, it’s a great way to use up leftovers and ingredients you have in the fridge.


– 4 cups vegetable broth or water
– 4 tablespoons tamarind sauce
– 1 tablespoon palm sugar or light brown sugar
– 1 tablespoon vegan fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon minced garlic
– 2 tablespoons red curry paste
– 3/4 cup dried glass noodles
– 1/2 cup mushrooms, optional
– 2 tablespoons fresh lime juice, plus more to taste
– 1/2 cup firm tofu, optional
– 1/2 cup bean sprouts
– 1 scallion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1 fresh red chili pepper, thinly sliced


1. Heat a large pot over medium heat. Add the vegetable broth and bring to a boil.
2. Add the tamarind sauce, sugar, fish sauce, soy sauce, garlic and red curry paste. Stir and reduce heat to low. Simmer for 5 to 7 minutes.
3. Add the noodles and mushrooms, if using. Simmer for 1 to 3 minutes, until the noodles are soft.
4. Once the noodles are soft, add the lime juice, tofu and bean sprouts. Simmer for 1 minute.
5. Taste the soup and adjust seasonings as needed, adding more tamarind, sugar and lime juice as desired.
6. Serve the soup hot, topped with scallions, cilantro and chili pepper. Enjoy!