Thai Spicy Soup Vegan Recipes

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THAI SPICY NOODLE SOUP (VEGETARIAN, VEGAN, GF)



Thai Spicy Noodle Soup (Vegetarian, Vegan, GF) image

This Thai Spicy Noodle Soup recipe is vegetarian, vegan, and gluten-free. It is an easy noodle soup that is infused with Thai coconut curry flavors. Ready in just 15 minutes!

Provided by Alia | Everyday Easy Eats

Categories     Main

Time 15m

Number Of Ingredients 10

2 tablespoons coconut oil
2 cloves garlic, (minced)
1 tablespoon fresh grated ginger
2 tablespoons Thai red curry paste
4 cups vegetable broth
1 (14-ounce) can coconut milk
1 cup water
8 ounces rice noodles
1 tablespoon lime juice
Optional garnishes: Fresh cilantro, green onions, crushed peanuts, and/or red chilies

Steps:

  • In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry's aromas.
  • Stir in the broth, coconut milk and water. Bring to a boil.
  • Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
  • Stir in the lime juice and serve immediately, topped with optional garnishes if using.

Nutrition Facts : Calories 487 kcal, Carbohydrate 54 g, Protein 4 g, Fat 29 g, SaturatedFat 25 g, Sodium 1059 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPICY THAI VEGETABLE SOUP



Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  • Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
  • Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g

SPICY THAI COCONUT SOUP (VEGETARIAN)



Spicy Thai Coconut Soup (Vegetarian) image

A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!

Provided by Chef Kirsten 1

Categories     Rice

Time 1h20m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 11

1 cup carrot, grated
1 cup red pepper, diced
1 cup onion, minced
3 garlic cloves, minced
1 cup brown rice, cooked
1 cup red lentil, cooked
1 tablespoon brown sugar
1 tablespoon chili paste
1 stalk lemongrass, cracked so the inside shows
3 -4 cups vegetable broth
1 (8 ounce) can coconut milk

Steps:

  • Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
  • Add minced garlic and simmer for one more minute.
  • Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
  • Stir and heat for 5 minutes.
  • Add can of coconut milk and simmer for 15 minutes.
  • Remove lemongrass stalks and enjoy!

Nutrition Facts : Calories 605.2, Fat 12.3, SaturatedFat 9.7, Sodium 54.4, Carbohydrate 108.8, Fiber 9.3, Sugar 39, Protein 17.6

THAI SPICY SOUP - VEGAN



Thai Spicy Soup - Vegan image

I like this recipe because it suits everyone in the family from vegans to meat eaters. If I want to add meat, I slice the meat finely or use small pieces of seafood and then it only takes a minute or so to cook. You will be hooked of Thai soups if you try this recipe.

Provided by Chrissyo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups water or 4 cups mild vegetable stock
1 -2 stalk lemongrass, bruised
10 slices galanga root, thin
4 -6 kaffir lime leaves, torn
1 tablespoon sweet chili paste
1/2 lb mushroom, halved
1 onion, diced
1 -2 tablespoon oil
3 tablespoons lemon juice
1 tablespoon vegetarian oyster sauce
3 tomatoes, wedged (tomatoes can be left out)
1 whole chile (optional)
1 tablespoon light soy sauce
coriander, chopped,for garnish

Steps:

  • Combine water and chili paste, and bring to a boil.
  • Add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
  • Simmer a few minutes.
  • Add the lemon juice, oyster sauce,tomato and chili peppers.
  • Simmer until ready to serve.
  • Adjust seasonings with soy sauce and lemon juice, if necessary.
  • Pour into bowls and garnish with coriander.

Nutrition Facts : Calories 76.3, Fat 3.8, SaturatedFat 0.5, Sodium 264.5, Carbohydrate 9.5, Fiber 2.1, Sugar 4.9, Protein 3.3

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