If you are looking for the ultimate easy and tasty vegan meal that’s simple to make and bursting with aromatic Thai flavours, then don’t look any further than this easy vegan curry noodle soup.
Everyone loves noodle night in this house and this truly effortless vegan Thai noodle soup recipe is an absolute firm favourite with my family. It has beautifully spiced aromatic flavours and takes minimal effort to get on the table so is ideal when you have little time to spare. All this dish requires is just a little chopping, boiling of the kettle and a little oven-time for the roasted cauliflower steak
What is so good about this Thai noodle soup:
What I particularly love about this dish is that not only is it absolutely delicious, but it is healthy and easy to prepare. It is also incredibly versatile so you can change the veggies you use and if you don’t have any cauliflower then maybe add in some tofu or roasted aubergine instead.
However, don’t be put off by the fact that the main ingredient that needs to be carb counted is mixed into the dish. Read the diabetes note for my foolproof method to ensure that the correct amount of noodles are served per person to ensure accurate carb counting
If you are looking for a slightly different version of this noodle soup with seafood, then take a look at the QUICK THAI NOODLE SOUP WITH PRAWNS
What you will need for this Vegan Thai noodle soup
The Broth:
- Vegetable Stock
- Basis of any great soup or broth
- I like the Knorr stock pots when making a noodle dish
- Red Thai curry paste
- Mild Thai curry paste
- A pre-prepared paste of red peppers, lemongrass, lime, chilli and spices
- Coconut Milk
- You can use full or reduced fat
- Kaffir lime leaves
- Offers a delicate spicy tang to the stock
- Miso paste
- Adds a wonderful umami depth to this soup
- Limes
- Adds a zingy tartness to the broth which works brilliantly against the creamy coconut milk
- Also gives you an extra hit of vitamin C
The Vegetables
- Red peppers
- You can of course use any colour pepper but I love the natural sweetness of a red pepper
- High in iron and rich in Vitamin C
- Baby corn
- Good source of fibre and nutrient-rich
- A slightly lower-carb vegetable than its larger counterpart
- Watercress
- Beautiful peppery flavour
- Adds colour and is nutrient-dense
- A particularly good source of vitamin K
The Roasted Cauliflower Steak
For the vegan option in this recipe, I simply add a cauliflower steak that has been lightly spiced and roasted.
- Cauliflower
- High in fiber and B vitamins
- Contains almost every vitamin and mineral that you need
- Ground Corriander
- Adds a warm very gentle spice to the cauliflower steaks
Ingredient saving tips for this vegan noodle soup:
You can buy Thai red curry kits which are perfect for this Thai-inspired noodle soup, The packs usually include:
- red curry paste
- coconut milk
- kaffir lime leaves
- dried chillies
- peppercorns
The benefits of buying a Thai curry Kit
Buying a kit, which is widely available at most supermarkets, means you don’t have to buy and store a lot of the individual ingredients.
However, I have found the kits do vary in flavour and spiciness. Also, the dry ingredients may vary a little. But I have to say I haven’t been disappointed with any of the kits I have tried so far. Just keep trying them until you find the one you like.
This is a list of the three I have tried and enjoyed so far:
- Blue Dragon Thai Red Curry Kit
- Spice Tailor Red Curry
- Thai Taste Red curry
The Carbohydrates in this vegan Thai noodle soup
I use rice noodles as not only are they gluten-free, but as they only need to sit in boiling water to cook they make life so much easier for ensuring accurate carb counting.
Rice noodles are also relatively low on the glycemic index, meaning that they will not cause as quick an increase in blood sugars.
I love the Mama Instant Rice Noodles as they are ready in 2 minutes.
However, be aware though, that some rice noodles can take up to 10-15 minutes to soften, so follow the instructions on the packet. I have even had to boil some of them as they just don’t want to cook sitting in the boiling water!
Diabetes Note
The main ingredient that has to be carb counted in this Vegan Thai noodle soup, is the rice noodles. In order to ensure that I get this accurate I use the following method:
- Place your serving of uncooked noodles in each bowl (we tend to have a serving and a half)
- add boiling water to cover the noodles
- Leave for as per packet instructions
- Drain and place back into your bowl ready to serve the soup on top
You may also decide you want to count for the Red Thai curry paste as most include palm sugar. Obviously, the carb count varies depending on the paste you use and how much you like to add.
Based on the brand and amount I used it was an additional 3.8g of carbs per serving. But, as always you know best what you need to count for.
Carb Counting
The overall carb count for 1 serving of the vegan Thai red curry noodle soup based on the ingredients we would count for and use is:
- Rice noodles= 2 nests – 72g of carbs
- Thai red curry paste = 3.8g of carbs
Now add all the carbs together – 72+3.8=75.8g of carbs per 1 serving
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Vegan Thai Red Curry Noodle Soup
If you’re looking for the ultimate easy and tasty vegan meal then don’t look any further than this vegan Thai red curry noodle soup.
2
servings10
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minutesKeep the screen of your device on
Ingredients for the Broth
1 1 vegetable stock cube
50 g 50 red Thai curry paste or contents of the kit sachet
200 ml 200 coconut milk or contents of the kit sachet
1000 ml 1000 boiling water
2 2 kaffir lime leaves or contents of the kit sachet
1/2 tsp 1/2 miso paste
1 1 lime, squeezed
- Other Ingredients
4 nests 4 instant rice noodles
1 medium 1 red pepper, sliced
125 g 125 baby corn, sliced in half
handful handful watercress
1 small 1 cauliflower
1-2 tsp 1-2 ground coriander
Directions for the Roasted Cauliflower Steaks
- Preheat the oven to 200c fan / 220 c
- Slice the cauliflower into 4 steaks, including the outer leaves and place in an ovenproof dish
- Drizzle with a little oil and sprinkle over the ground coriander and season well.
- Cook in the oven for 25-30 minutes
- Directions for the Broth
- While the cauliflower is cooking make the broth
On a medium heat add the stock cube, curry paste and boiling water into a deep pan. Mix well. - Once simmering add the rest of the ingredients and stir.
- Leave to gently bubble away while you prepare the rest of the ingredients
- Directions for 5 minutes before serving
- Place 2 sheets of noodles into each of your serving bowls and cover with boiling water
- Leave to soften for a couple of minutes or as per packet instructions
- Then drain and place the noodles back into your serving bowls
- Add the baby corn to the Thai broth and cook for 2 minutes
- In your bowls with the cooked noodles add the slices of red pepper and watercress
- Ladle in your red Thai broth with the baby sweetcorn
- Finally, add your beautifully roasted cauliflower steaks
- Garnish with an extra squeeze of lime and some fresh coriander
Tips and Notes
- Try to get instant noodles otherwise, the cooking time may vary
- Diabetes Note – see above for the foolproof accurate method of carb counting for the noodles. Also, rice noodles are relatively low on the glycemic index, meaning that they will not cause as quick an increase in blood sugars.
