Craving Thai takeout? Before you place an order, try your hand at making this easy and satisfying spicy noodle soup. With veggie broth, springy brown rice noodles and an array of garnishes, this dish is sure to please your palate. Plus, making soup at home means you control how hot you want it. Try this recipe tonight and don’t be afraid to dial up the spice!
Spicy Thai Noodle Soup (Vegan & Gluten-Free)
Ingredients
- 2 cups shiitake mushrooms
- 1 Tbsp. Bragg Liquid Aminos
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 tsp. Redmond Real Salt Organic Natural Garlic Salt
- 1/2 tsp. Simply Organic Parsley
- 1 inch fresh ginger diced
- 1/4 tsp. cayenne pepper
- 1 pkg. Mike’s Organic Curry Love Green Thai Curry Paste
- 1 box Explore Cuisine Brown Rice Noodles
- 8 cups vegetable broth
- Fresh chilies for garnish
- Green onions for garnish
Instructions
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In frying pan over heat, melt coconut oil. Stir fry mushrooms, liquid aminos, garlic salt, parsley, ginger and cayenne pepper until mushrooms begin to soften.
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In large pot, bring vegetable broth, noodles and curry paste to a boil. Lower heat to medium-low, add mushroom mixture and cook for 3-4 minutes, until noodles are soft.
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Add salt, pepper and garnishes to taste
Recipe Notes
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