Spicy Thai Noodle Soup with Veggies

Today, I have something for all you soup lovers here at the Bliss Blog: spicy Thai Noodle Soup with Veggies. Wanna have a fragrant, steaming bowl of noodly soup goodness? 🍜

Oh my Gosh . . . it’s so stormy outside these days. And instead of big fluffy snowflakes only raindrops are falling on my head . . . (wanna sing with me? 😓) That is, if I can make up my mind to leave my comfortably warm (and above all dry!) ​​apartment. However, this is actually the case almost everyday. My 2-year old bundle of toddler energy needs some fresh air and running around after all. 🤷 And getting out regularly doesn’t hurt me either, by the way.

But when we get home finally, apart from being a little frozen, my desire for a delicious hot soup is almost gigantic. So that’s the time to look in the fridge, if there is some left-over soup in there. 🙂 Yesterday’s warmed-up soup is, in my opinion, even tastier than freshly cooked. Do you feel me?

No soup left? Never mind! We’ll just whip up a fresh one quickly. Thai noodle soup with veggies it is. Because it’s delicious. It’s prepared quickly. And it is even freaking healthy. Not surprising with all those vegetables inside. And of course, I only add natural & whole ingredients to my soup. No flavor enhancers or other nonsense, which is unfortunately often standard in convenience products.

Do you occasionally buy these small Asian noodle packages with the enclosed spice mixture, too? I must confess . . . that’s something I did on the regular in my student days. 🙈 I was almost addicted to the stuff. And today I know why. The small packages are crammed with glutamates (flavor enhancers) & other chemistry. So creepy 🤢 But I’m definitely done with this junk!

Instead, these days my soups are filled with lots of fresh veggies, coconut milk and a variety of spices. Sometimes I even add some fruits, like here for my Sweet Potato & Pear Soup. But today I’ll leave the fruit and just stick to fresh vegetables. Zucchini & red peppers to be exact. In addition, mushrooms, onion & garlic get in my Thai noodle soup. Red curry paste provides for spicyness (or fiery hotness, if you take more) and coconut milk gives it all the wonderful tropically sweet flavor. Yum . . .  the very thought of it makes me start dreaming right away. 💛🌴🥥

For the noodles I prefer to use vermicelli. They are glass noodles made from mung beans. You can find them in an Asia shop or in your supermarket in the Asian food aisle. They have a nice ‘al dente’ consistency and don’t get as soggy and mushy as other noodles do. In addition, they are gluten-free. Of course, you can also just take your favorite soup noodles.

So let’s start chopping, right? For all you keen veggie choppers, there will be a deliciously fragrant, steaming & above all warming reward. Thai noodle soup with veggies in only half an hour. And of course lots of soup love. 💚
Enjoy & happy soup slurping!  🍜 xo, Romy

Do you like my recipe? Say hello & leave me a little comment. Or simply follow me on Bloglovin to never miss a new post!
Thanks so much for sharing the love 😘

Print recipe

Spicy Thai Noodle Soup with Veggies – vegan & gluten-free

Deliciously spicy Thai Noodle Soup with lots of fresh veggies & coconut milk. Warming, aromatic & full of vitamins. Vegan & gluten-free as well.

Servings

2 big bowls

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course Tags: Dinner, Lunch, Main Course, Soup

Tags: asian, dairy-free, gluten-free, noodles, plant-based, Thai, vegan, veggies

Ingredients

• 7 oz | 200 g vermicelli noodles
• 1 Tbsp virgin coconut oil
• 1 onion, thinly sliced
• 2 tsp red curry paste*
• 1 1/4 cup | 300 ml coconut milk (from a can)
• 3/4 cup | 200 ml water
• 7 oz | 200 g mushrooms, quartered
• 1 red pepper, sliced
• 1 small zucchini, quartered & sliced
• 2 Tbsp Tamari (or soysauce, if tolerating gluten)
• 1 Tbsp coconut blossom sugar
• 1 tsp sweet curry powder
• 1 pinch of garlic powder

Additionally:

• 1 Tbsp roasted peanuts, chopped
• fresh coriander or parsley, chopped
• fresh chili, thinly sliced

Instructions

1. Put the vermicelli in a pot and cover them with boiling water. Leave for 5 minutes. Drain, rinse with cold water, place in a bowl and set aside.

2. While the vermicelli are simmering, heat the coconut oil in a saucepan over medium heat, add the onion and curry paste and sauté for a few minutes, until the onions soften and the curry paste starts to get fragrant.
   

3. Pour in the coconut milk and water, add the mushrooms & spices and let cook for 5 minutes.
   

4. Add paprika & zucchini and simmer for another 5 minutes. Give it a taste, adjust seasoning, if necessary and you're done!
   

5. Divide the vermicelli into 2 bowls and add your curry soup. Garnish with chopped roasted peanuts, fresh coriander & fresh chili.
   

6. If the servings are too big, you can easily warm up the left over soup the next day. 🙂
   

Notes

*My curry paste is pretty hot and rich. Depending on the paste, the required amount may vary. Also make sure that only spices & herbs are included and no unnecessary additives such as sugar, coloring or glutamate.

 

I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚