Thai Coconut Noodle Soup

Close up Vegan Thai Coconut Noodle Soup with lime and cilantro

This Thai coconut noodle soup is decadent and very satisfying. It is easy to make, a winner at parties and will have people raving about your food!

Many of us who are healing have had to give up the flavors we enjoyed, including all our Asian food! This Thai noodle dish is loaded with flavor and is compatible with those on a Medical Medium lifestyle.

Ingredients:

8 green onions, finely chopped

1 Tbsp toasted sesame oil (for flavor only, optional)

1 red bell pepper, julienned

2 carrots, julienned

15 shiitake mushrooms, sliced

2 cloves of garlic, finely chopped

½-inch piece of ginger root (about 1 cm), peeled and finely chopped

½ Thai chili, finely chopped (optional, if you don’t want the spice, please omit)

1 Tbsp chopped fresh lemon grass

4 kaffir lime leaves

¼ Cup cashew butter

1 box angel hair or spaghetti pasta (chickpea or cassava) OR if you are ok with grain, you can purchase Lotus foods Rice and Millet Ramen

4 Cups mushroom broth (Pacific)

1 can lite coconut milk

⅓ Cup maple syrup

10 oz firm pumpfu, cubed (275 g) (pumpkin seed tofu)

6 Tbsp coconut aminos

1 lime, juiced

2 Cups fresh cilantro, chopped

2 Tbsp toasted sesame seeds

Directions:

Place all the veggies (green onion, red bell pepper, carrots, mushrooms, garlic, ginger, lemongrass, kaffir lime leaves and Thai chili), mushroom broth, coconut milk, coconut aminos, cashew butter and maple syrup in a large pot.

Bring mixture to a boil, then cook over medium heat for about 5-8 minutes.

Add the pumpfu and cook for 5 minutes more. 

Then add the noodles and cook until soft. In case you like it spicy, Muneeza’s Thai Red Chili Paste recipe is great to make ahead of time.

Sprinkle toasted sesame seeds before serving hot.

THAI COCONUT NOODLE SOUP

Author Team Muneeza

Ingredients

  • 8 green onions finely chopped
  • 1 Tbsp toasted sesame oil (for flavor only, optional)
  • 1 red bell pepper julienned
  • 2 carrots julienned
  • 15 shiitake mushrooms sliced
  • 2 cloves garlic finely chopped
  • 1/2 inch piece ginger root (about 1 cm), peeled and finely chopped
  • 1/2 Thai chili finely chopped (optional, if you don't want the spice, please omit)
  • 1 Tbsp fresh lemon grass chopped
  • 4 kaffir lime leaves
  • 1/4 Cup cashew butter
  • 1 box angel hair or spaghetti pasts (chickpea or cassava) OR if you're ok with grain you can use Lotus Foods Rice and Millet Ramen
  • 4 Cups mushroom broth
  • 1 can lite coconut milk
  • 1/3 Cup maple syrup
  • 10 oz firm pumpfu cubed (275 g) pumpkin seed tofu
  • 6 Tbsp coconut aminos
  • 1 lime juiced
  • 2 Cups fresh cilantro chopped
  • 2 Tbsp toasted sesame seeds

Instructions

  1. Place all the veggies (green onion, red bell pepper, carrots, mushrooms, garlic, ginger, lemongrass, kaffir lime leaves and Thai chili), mushroom broth, coconut milk, coconut aminos, cashew butter and maple syrup in a large pot.

  2. Bring mixture to a boil, then cook over medium heat for about 5-8 minutes.

  3. Add the pumpfu and cook for 5 minutes more

  4. Then add the noodles and cook until soft.

  5. Sprinkle toasted sesame seeds before serving hot.

In our busy world, the importance of a one-pot meal should not be overlooked.

Furthermore, it takes the guessing game out of what’s for dinner.

To your health & happiness,

Muneeza

 

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