Dinner · 35-40
As the weather cools down, warm up with this super simple yet elegant vegan Thai coconut noodle soup. Bursting with umami flavor from aromatic ginger with scallions, zesty lime, and nutty coconut milk, this noodle bowl is sure to become a healthy plant-based weeknight staple.
Full Plant Based Tone post
As the weather cools down, warm up with this super simple yet elegant vegan Thai coconut noodle soup. Bursting with umami flavor from aromatic ginger with scallions, zesty lime, and nutty coconut milk, this noodle bowl is sure to become a healthy plant-based weeknight staple.
Original directions
This weather lately totally fit the vibe while I was making this delicious Thai Coconut Noodle Soup 🍜
I’m not usually a broth drinking, but with this, I be slurpin 😋
Honestly, this is so freaking easy and will impress anyone you make this for. It has such a clean, flavorful note that just makes you feel warm and happy inside ✨️
To make this 5 star meal, you’ll need this 👇🏽
Tofu:
1 brick super firm tofu (shredded)
2 tbsp nutritional yeast
2 tbsp coconut amino acids
1 tbsp garlic powder
2 tbsp garam masala
1 tbsp sate
2 tbsp olive oil
Broth:
2 tbsp olive oil
1 tbsp sesame oil
4 cloves of garlic minced
3 tbsp white miso paste
1 inch ginger minced
1/2 cabbage shredded
1/2 c sliced scallions extra for topping
600 ml water
400 ml coconut milk
1 Not Chickn Bouillon Cube
2 drop @doterra coriander essential oil
1 drop @doterra ginger essential oil
1/4 c nutritional yeast
2 tbsp nori komi furikake (I use @traderjoes)
Thai wheat noodles (I use @traderjoes)
Starting with the shredded tofu, add all ingredients together and throw in the air fryer for 11-14 minutes on 425°F
For the broth, add the oils to a deep pan and heat on medium. Add the garlic, ginger, and scallions to the pan. Once cooked a bit, add miso paste and cabbage. Sauté for about 3 minutes. Add everything else for the broth, but the noodles. Let it simmer for about 5 minutes for the flavors to get to know each other. Next, add the noodles and cook for about 5-7 minutes.
Finally, serve up the noods in your favorite bowl and top it off with the crispy tofu shreds and scallions!
This is my go to for a quick and yummy weeknight dinner! You can substitute any of the ingredients and seasonings to your liking. This does taste amazing with sriracha, although I find myself eating it plain more for a super flavorful and umami-packed soup! I promise you’ll have this in rotation. Enjoy!
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