Vegetarian Spicy Noodle Soup
Savor the bold and comforting flavors of this Vegetarian Spicy Noodle Soup, a vibrant dish perfect for quick weeknight dinners or cozy nights in. Made with a rich and aromatic coconut milk and vegetable broth base seasoned with red curry paste, ginger, and garlic, this soup is brought to life with a colorful medley of fresh vegetables like bok choy, carrots, mushrooms, and bell peppers. Pair it with your choice of ramen or rice noodles for a gluten-free option, and customize the spice level with a kick of jalapeño or a drizzle of sriracha. Ready in just 35 minutes, this plant-based noodle soup is as wholesome as it is flavorful, and it’s beautifully finished with fresh cilantro, lime juice, and green onions for a zesty, herbaceous touch. Perfect for those craving a hearty vegetarian meal with a spicy twist!
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 1 cup coconut milk
- 8 ounces ramen noodles (or rice noodles for gluten-free option)
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 2 medium carrot, julienned
- 1 medium red bell pepper, sliced thinly
- 1 cup mushrooms, sliced
- 2 cups bok choy, chopped
- 3 stalks green onions, chopped
- 1 jalapeño, sliced thin (optional for extra heat)
- 1 lime, cut into wedges
- 1 cup cilantro, chopped
- 1 tablespoon sriracha (optional, for added spiciness)
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors.
Pour in the vegetable broth and coconut milk, and stir until the curry paste is fully dissolved.
Add the soy sauce and bring the broth to a gentle boil.
Reduce the heat to medium-low and add the carrots, red bell pepper, and mushrooms. Simmer for 5 minutes.
In the meantime, cook the noodles according to the package instructions, then drain and set aside.
Add the chopped bok choy to the soup and simmer for another 3 minutes until the vegetables are tender but still vibrant.
Taste the broth and adjust seasoning as needed, adding sriracha for additional spice if desired.
Divide the cooked noodles evenly among serving bowls.
Ladle the soup and vegetables over the noodles.
Top with green onions, jalapeño slices (optional), chopped cilantro, and a squeeze of lime.
Serve hot and enjoy!
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8609 mg | 374% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 70.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 790 mg | 61% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6056 mg | 129% | |
*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.
