easy vegan thai soup

Thai Tom Yum soup (AKA hot and sour soup) is what inspired this take on this healthy vegan recipe. Feel free to add chicken or prawns to yours if you’d like — it’s delicious both ways.

INGREDIENTS:

  • I used linguine noodles in place of rice noodles, but either work
  • 1 bell pepper (colour of your choice)
  • 1 onion
  • Chopped mushrooms
  • 4 garlic cloves
  • Diced ginger
  • 1 can coconut milk (I used lite)
  • 1 litre vegetable broth (you could use chicken)
  • Sesame oil (could use any cooking oil, coconut oil would be good too)
  • Tom Yum hot and sour paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coconut sugar
  • 1 tablespoon rice vinegar (optional)
  • 1 tablespoon soy sauce
  • 1 lime to juice
  • Lime (to garnish)
  • Cilantro (to garnish)
  • Optional: I like spicy food, so I’m gonna put you onto some amazing hot sauce — Nando’s Peri-Peri sauce in medium heat is absolute fire in this soup.

Originally I wanted to use rice noodles, but couldn’t find them for the life of me at Superstore. I did manage to get everything else mostly in the green aisle. Deciding to compromise, I settled for linguine noodles.

Start off by boiling the noodles to perfection then drain them, setting them aside. I like to take my time while I cook, so I did this first and prepped everything else while the noodles were cooking.

I used waaaaay too many noodles. Next time I make this recipe, I’m gonna use 1/4 of the box instead of half. Happy mistakes, though.

Using the same pot I cooked the noodles in, I threw in the chopped pepper, onion, and mushrooms with some sesame oil and sauteed for five minutes on medium-high heat.

Chop up the garlic cloves and peel and slice the ginger. I have a newfound love for ginger so I put pretty big chunks in mine, but if you prefer ginger just for the flavour, you could use powdered ginger to avoid the spicy blast of flavour when accidentally biting into a piece. Throw the garlic and ginger in with the vegetables and let cook for a couple minutes.

Next, mix in the can of coconut milk, the entire carton of vegetable broth, a heaping spoonful of hot and sour paste, and the spices, cumin, paprika, and turmeric. Bring this to a boil.

Reduce to a simmer and throw in the coconut sugar and soy sauce. I like tangy Tom Yum soup, so I put rice vinegar in mine. Squeeze the juice of one lime into the soup.

Turn off the heat and add your noodles. It’s that easy! Garnish with cilantro (I forgot to pick this up at the grocery store, so I omitted it on mine), a lime wedge, and hot sauce if you want to kick things up a notch. I swear by this Nando’s Peri-Peri sauce in medium heat:

This recipe makes four big bowls that make for great leftovers throughout the week. If you want to add chicken, prawns, or tofu to yours, I suggest cooking your protein while you cook the noodles and adding it to your soup when you put the noodles in before serving.

Enjoy!