How To Make Vegan Spicy Thai Noodle Soup
This delicious and flavorful noodle soup is perfect for a cold day.
Serves:
Ingredients
- 8 oz rice noodles
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, grated
- 1 tbsp red curry paste
- 4 cups vegetable broth
- 1 can of coconut milk
- 1 tbsp soy sauce
- 2 tsp lime juice
- 2 cups of finely chopped kale
- 1 red bell pepper, sliced
- 1-2 red chillies, sliced
- Salt and pepper to taste
Instructions
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Cook rice noodles according to package instructions, then drain and rinse in cold water.
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In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger and sauté for a few minutes until fragrant.
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Add red curry paste and stir for another minute.
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Pour in vegetable broth, coconut milk, soy sauce, and lime juice. Allow to simmer for 5-10 minutes.
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Add kale, bell pepper, and sliced chillies and cook until vegetables are tender.
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Adjust seasoning with salt and black pepper.
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Divide noodles among four bowls and ladle the soup over the top. Serve hot.
Nutrition
- Calories : 414 kcal
- Total Fat : 22 g
- Saturated Fat : 18 g
- Sodium : 1463 mg
- Total Carbohydrates : 46 g
- Dietary Fiber : 4 g
- Sugars : 4 g
- Protein : 8 g
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