Vegan Spicy Noodle Soup
Warm up with a bowl of Vegan Spicy Noodle Soup, a comforting yet vibrant dish brimming with bold flavors and wholesome ingredients. This easy recipe combines aromatic garlic and ginger, creamy coconut milk, and fiery red chili paste to create a perfectly balanced broth that's both spicy and savory. Tender rice noodles, earthy mushrooms, crisp carrots, and nutrient-rich spinach elevate the soup into a satisfying meal, while fresh cilantro, scallions, and lime wedges provide an invigorating finishing touch. Ready in just 35 minutes, this plant-based soup is perfect for quick weeknight dinners or cozy lunches. Whether you're vegan, gluten-free (using tamari), or simply crave a spicy twist, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Red chili paste (such as sambal oelek)
- 6 cups Vegetable broth
- 1 cup Coconut milk (full fat)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Maple syrup
- 8 ounces Rice noodles
- 2 cups Button mushrooms, sliced
- 1 large Carrot, julienned
- 2 cups Baby spinach
- 3 stalks Scallions, sliced
- 0.5 cup Cilantro, chopped
- 2 whole Lime, cut into wedges
- 0.5 teaspoons Crushed red pepper flakes (optional)
Instructions
Heat a large pot over medium heat and add the sesame oil.
Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red chili paste and cook for another 30 seconds.
Add the vegetable broth, coconut milk, soy sauce (or tamari), and maple syrup. Stir well and bring the mixture to a boil.
Reduce the heat to a simmer and add the rice noodles, mushrooms, and carrot. Cook for 6-8 minutes until the noodles are tender and the vegetables are cooked through.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Taste and adjust seasoning with additional soy sauce or salt if needed.
Ladle the soup into bowls and garnish with scallions, cilantro, and a sprinkle of crushed red pepper flakes, if desired.
Serve with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7508 mg | 326% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 57.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5281 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
