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?


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.

Imagery from @thesaffronstories

Read the full recipe here