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VEGAN spicy noodle soup

I've been saving this one for a cooler day. If I'm being 100% honest with you I think some fried tofu would be just as good, if not better. If you haven't got toasted sesame oil, chilli oil would be great as well... both chilli and sesame at the same time is also completely encouraged.


  • 1/3 packet frozen 'chick'n' pieces/chunks (or firm tofu)

  • 1 red onion

  • 3 cloves garlic

  • 1tsp ground cumin

  • 1tsp ground coriander

  • 1tsp turmeric

  • 1/2tsp paprika

  • 1/2tsp chilli powder

  • 200ml coconut milk

  • 850ml vegetable stock

  • 2 carrots (peeled)

  • 6 chestnut mushrooms

  • 1 nest rice noodles

  • Optional garnish: spring onion, chilli's, fresh coriander, toasted sesame oil/chilli oil, lime wedges, salt and pepper.


  1. In a saucepan, add 1tsp of olive oil - add the frozen pieces for about 8-10 minutes over a medium heat.

  2. Meanwhile, finely chop your red onion.

  3. Add 1tbsp of olive oil to a large saucepan, pop it over a medium heat and then add the onion and sauté for about 5 minutes.

  4. Peel, mince and add the garlic and the dried spices.

  5. Stir for about 2 minutes then add the coconut milk, vegetable stock and the carrots, mushrooms and any other vegetables you like.

  6. Bring to a boil and then simmer for about 20 minutes (top tip: good opportunity for clean up time here!)

  7. Add the cooked vegan chunks to the soup and pop your noodles on to cook as per packet instructions.

  8. Drain the noodles, add them to the soup, stir it all through then bowl up and add freshly chopped coriander, lime wedges, sliced chilli's, spring onions and toasted sesame oil. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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