Here’s a flavorful and comforting recipe for Thai Vegetable Noodle Soup, a plant-based dish brimming with vibrant veggies, tender noodles, and a creamy coconut curry broth. It’s the perfect meal for any day you crave something warm and nourishing! 🍜✨

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Thai Vegetable Noodle Soup

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

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Ingredients

For the Soup Base:

• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste (adjust to taste)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 4 cups vegetable broth
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp lime juice
• 1 tsp brown sugar (optional, to balance flavors)

For the Vegetables:

• 1 cup carrots, julienned or thinly sliced
• 1 cup red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced (shiitake or button work well)
• ½ cup snap peas or green beans

For the Noodles:

• 8 oz rice noodles or your favorite noodles (udon, soba, or ramen are great too)

For Garnish:

• Fresh cilantro or Thai basil leaves
• Sliced red chili (optional, for heat)
• Lime wedges
• Crushed peanuts or toasted sesame seeds

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Instructions

Step 1: Prepare the Broth

1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 2–3 minutes until softened.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the Thai red curry paste and stir to combine, letting it cook for 1–2 minutes to deepen the flavor.

Step 2: Simmer the Soup

1. Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar (if using). Stir well and bring to a gentle simmer.

Step 3: Cook the Vegetables

1. Add the carrots, red bell pepper, broccoli, mushrooms, and snap peas to the pot. Simmer for 5–7 minutes, or until the vegetables are tender but still vibrant.

Step 4: Prepare the Noodles

1. Meanwhile, cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.

Step 5: Assemble and Serve

1. Divide the cooked noodles into serving bowls. Ladle the hot soup and vegetables over the noodles.
2. Garnish with fresh cilantro or Thai basil, sliced red chili, lime wedges, and a sprinkle of crushed peanuts or toasted sesame seeds.

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Tips & Variations:

• Make it spicier: Add a dash of sriracha or extra red curry paste.
• Protein boost: Add tofu cubes, edamame, or chickpeas for extra protein.
• Customize veggies: Use zucchini, spinach, or bok choy based on your preferences.
• Storage: Store the soup and noodles separately in the fridge for up to 3 days to prevent the noodles from getting soggy.

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This Thai Vegetable Noodle Soup is creamy, spicy, and full of fresh flavors that make it irresistible.