Vegan Thai Noodle Soup

Try this hearty and delicious Vegan Thai Noodle Soup for the perfect heartwarming soup for those cold nights!  

If you like Asian flavors then you need to try my  Macaroni Soup,  Vegetable Soup, or my Vegan Pho.

Tips & Variations:

• Add some additional garnish like Thai Basil, bean sprouts , or even jalapenos for some spice.
• Feel free to add more vegetables like bok choy.  Trim the bottom inch from the head of bok choy, then cut each stalk in half lengthwise and stir fry stalk for about 2 minutes in about 1 teaspoon of oil. Add bok choy when you add the rest of the vegetables.
• Feel free to use light coconut milk for a lighter soup.
• To make this gluten-free, use gluten-free noodles like sweet potatoes noodles.
• Udon Noodles or ramen noodles also go well with this soup.
• Store leftover soup in an airtight container in the refrigerator for up to 5 days. Separate noodles from the soup so the noodles don’t expand.

How to Make Vegan Thai Noodle Soup:

Listed below are all the ingredients you will need:

• Tofu Marinade:
  • tofu
  • water
  • soy sauce
  • lemon

  Noodles: 

  • rice noodle
  • water

  Soup:

  • olive oil
  • carrots
  • red bell pepper
  • chickpeas
  • coconut cream
  • vegetable broth
  • yellow curry paste
  • onion
  • garlic cloves
  • cilantro

Tofu:

Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it.

Meanwhile, prepare the marinade by mixing the soy sauce, water 1/2 to 1 cup water (enough for the tofu to be immersed), and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.

Rice Noodles:

In a medium-size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu. 

Soup:

Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender.

Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside.

Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.

In a blender, add chickpeas, coconut cream,  vegetable broth and process until it’s smooth and creamy. 

 

Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.

Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.

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