Love this Vegan Thai Coconut Curry Noodle Soup recipe!

It’s definitely soup season and who doesn’t love a gorgeous warming soup when the weather turns chilly to warm the soup?

I’ve been lusting after this GORGEOUS Vegan Thai Coconut Curry Noodle Soup from thesaffronstories which has a similar base to her Vegetable Red Coconut Curry, rich in coconut milk, warming red curry paste and broth, along with a blend of many other beautiful ingredients… if you haven’t already checked out her recipes on her website, we urge you to right now, you’ll love them!

What’s your go-winter meal?

INGREDIENTS

Adapted from Pinch of Yum

• 2 Tbsp avocado or coconut oil, divided
• 1/2 cup chopped onions
• 1 Tbsp grated ginger
• 2-3 cloves garlic, chopped
• 2 Tbsp vegan red curry paste
• 1 14oz can full fat coconut milk
• 1 cup vegetable broth
• 2 Tbsp sugar or coconut palm sugar
• 1 Tbsp hot chili paste
• 2 Tbsp soy sauce
• 2 Tbsp vegan oyster mushroom sauce*
• 4oz black rice noodles (any rice noodles will do)
• 3-4 cups chopped vegetables (ie. broccoli, sugar snap peas, asparagus, string beans, carrots, onion, mushrooms)

To serve:

• Chopped red cabbage
• Fresh Thai basil
• Fresh cilantro
• Toasted sesame seeds (I love using a combo of white and black sesame seeds)
• Toasted sesame oil
• Lime wedges

*If you can’t find vegan fish sauce/oyster sauce, you may want to just add a little more soy sauce.