Vegan Thai Noodle Soup

Vegan Thai noodle soup is a comforting bowl of healthy, nutritious and delicious goodness you need in your life and can make in 15 mins and in one pot, no jokes! Its the answer to Meatless Mondays, your vegan lifestyle and even if you are looking at non veg options, load this up with grilled shrimp or boiled shredded chicken and you are good to go.  

vegan Thai noodle soup

Today was our Independence Day. By our, I mean it was the Indian Independence Day. 70 years ago, at the stroke of midnight Pt. Jawaharlal Nehru, the first prime minister of Independent India made a speech. That famous speech historically remembered and quoted all over the world as “Tryst with Destiny” made a solemn promise to the citizens of India, for dedication to the service of India and her people and to the still larger cause of humanity. Somewhere in these last 70 years those words have been lost. Sadly India hasn’t been the dream Pt. Nehru had envisioned in 1947 and regrettably its the service to humanity bit that has suffered, not just in India but all over the world. 

vegan Thai noodle soup

As the tri-colored Indian flag waved high and proud in the blue skies today, I felt like reminding my fellow Indians the world over, of just one thing. 

“India – the country of hundred nations and a hundred tongues, of a hundred religions and two million gods, cradle of the human race, birthplace of human speech, mother of history, grandmother of legend, great grandmother of tradition – the one sole country under the sun that is endowed with an imperishable interest for alien prince and alien peasant, for lettered and ignorant, wise and fool, rich and poor, bond and free, the one land that all men desire to to see and having seen once, by even a glimpse, would not give that glimpse for the shows of all the rest of the globe combined”. -Mark Twain.

Let’s remind ourselves of this. Every. Single. Day. Happy 70 you beautiful lady!! May you prosper always and become the nation of our dreams. 

vegan Thai noodle soup

World over, all Indians are indulging in sumptuous Indian feats today. We do every year too but today I didn’t have it in me. My allergies are back with a vengeance and I am writing this post with a box of tissues and a cup of roasted red pepper and tomato soup beside me. Lunch was simple Chole pulao aka, chickpea pilaf , an easy one pot meal I usually reserve for rather hectic evenings. By dinner time I was in an even worse condition if possible and the only thing on my mind was this glorious bowl of vegan Thai noodle soup we had in Chiang Mai. The broth is super flavorful and fragrant, subtly spiced and light, its loaded with colorful vegetables and to make things even better, there was shredded chicken, shrimps in it. Now that was a meal I still miss, a good 8 months later!! 

vegan Thai noodle soup

Since we are having a veggie month at our house right now, I decided on treating my runny nose self and my folks this simple indulgence. Fit for the kings, at least those kings that wanted to live a healthy life 😛 As I am writing this, I know what I am going to have all day tomorrow, this detox tea that is awesome for cold and my favorite turmeric latte of course!! 

Detox tea using ginger, peppermint,limeRoasted red pepper and tomato soup

This vegan Thai noodle soup is everything you want on a rainy evening or cold night.

Its a great comfort food and so filling! I used yellow curry paste here (but you can use Green or Red curry paste, it will be just as good). This vegan Thai noodle soup  is an extremely healthy and easy way to incorporate all kinds of vegetables into your meal. Served hot, this soup is light and perfectly balanced, fragrant and filling with the addition of some basic noodles.

vegan buddha bowl

Just like the Vegan Buddha Bowl, I kept things real simple and wholesome here and just added my favorite veggies like carrots, colored bell peppers, baby corn, cherry tomatoes and lots of fresh herbs into it. Topped with fresh herbs, chilies, pomegranate aril, shredded coconut and a squeeze of lime juice, this howl of vegan Thai noodle soup was soul satisfying, comforting and absolute perfection.

As is with all Thai food, this vegan Thai noodle soup was perfectly balanced with sweet, sour, spicy, bitter and salty all playing a role in it. The fact that you have some basic egg noodles in it makes it feel like a proper meal rather than just a starter kind of soup. This is just the base, use your imagination and whatever you have in your pantry and refrigerator to make this. Rice vermicelli noodles, ramen, soba all work. As do broccoli, alfalfa sprouts and cucumbers. If we weren’t in the midst of a vegetarian month I would have ended up adding either grilled shrimps or shredded chicken into the soup. But honestly, this vegan version was so good I didn’t even miss the meat! Me!!! So yes, trust me when I say this is a delicious bowl of goodness you simply need to make. 

It takes a mere 15 mins to make and is extremely easy to cook. In fact, P was pretty adamant he will be the one making it next time we are in the mood for this, which I feel is going to be real soon. Hope you make this soon too. 

Xo,
S.  vegan Thai noodle soup

Disclaimer: This recipe has been loosely inspired by the coconut curry noodle soup from thewoksoflife





Print Recipe
Vegan Thai Noodle Soup
Vegan Thai noodle soup is a comforting bowl of healthy, nutritious and delicious goodness you need in your life and can make in 15 mins and in one pot, no jokes!
vegan Thai noodle soup
Prep Time 5 mins
Cook Time 15 mins
Servings
Ingredients
Prep Time 5 mins
Cook Time 15 mins
Servings
Ingredients
vegan Thai noodle soup
Instructions
  1. Start by heating the oil. Add the ginger and garlic, saute for 30 secs. Add the onion and saute till translucent. Add all the veggies and saute for 3 mins till slightly softened but still fresh with a bite to it. Add the yellow (whichever curry paste you are using) and fry for 5 mins tills fragrant. Add the stock, coconut milk , sugar and a little salt to it and let it come to a boil. Taste and adjust seasoning. Now add the noodles to the broth and let it cook till done. I used egg noodles that take 6 mins. Turn off heat and ladle into soup bowls. Garnish with fresh herbs, cherry tomato, chili, pomegranate and coconut shavings. Squeeze some lime juice into each bowl and serve immediately. Bon appetit`
Recipe Notes

If you are not a vegan, simply use the curry paste of your choice for making this.

Coconut milk is mandatory.

Use of vegetable depends on your preference.

If adding chicken, saute the shredded/ diced chicken with the curry paste till it turns white, almost 5-6 mins. Then add the vegetables to ensure they remain crisp. Do not overcook the vegetables, you want them to have a bite.

 

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25 thoughts

  1. Happy Independence Day! I love coconut curry soups. This one looks especially delicious and hearty with all the veggies and noodles. I love that it’s vegan–perfect for our next meatless Monday!
    Lucy recently posted…Blueberry GingerbreadMy Profile

  2. Do you think it is a sign that I have everything in my kitchen to make this soup? Im so ready for fall…. (not for the Holidays that come quickly after) this soup is making an appearance on our table tomorrow! Thanks Swayam!

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