Vegan Curried Coconut Noodle Soup | PC.ca

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NewVegan Curried Coconut Noodle Soup

A Thai inspired bowl of creamy noodle soup made with plant-based chicken=less broth, veggies and angel hair pasta

PC Plant Based Chickenless Broth

New

Vegan Curried Coconut Noodle Soup

A steaming bowl of this creamy noodle soup is like a warm hug from your best friend – equal parts co...

A steaming bowl of this creamy noodle soup is like a warm hug from your best friend – equal parts comforting, nourishing, and restoring. Any thin noodle works for this recipe – in a pinch, angel hair pasta will do. If you don’t have a shallot in your pantry, use half a small yellow onion, instead.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 35 mins
  • Serves: 4
  • Dish Type: Canadian, American, Thai, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner, Lunch
  • Main Ingredient: Vegan Broth
  • Serving Size

    1/4 of recipe (1¾ cups/438 mL)

  • Calories

    320

  • Total Carbohydrate

    39 g

  • Total Fat

    17 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    4 g

  • Protein

    8 g

  • Sodium

    790 mg

  • Sugars

    7 g

NewVegan Curried Coconut Noodle Soup

A Thai inspired bowl of creamy noodle soup made with plant-based chicken=less broth, veggies and angel hair pasta

PC Plant Based Chickenless Broth

  • Serving Size

    1/4 of recipe (1¾ cups/438 mL)

  • Calories

    320

  • Total Carbohydrate

    39 g

  • Total Fat

    17 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    4 g

  • Protein

    8 g

  • Sodium

    790 mg

  • Sugars

    7 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    vegetable oil
  • 1

    shallot, finely chopped
  • 1

    clove garlic, minced
  • 1 tbsp (15 mL)

    minced peeled fresh ginger
  • 1 tbsp (15 mL)

    curry powder
  • 1 tsp (5 mL)

    ground cumin
  • Pinch (0.5 mL)

    hot pepper flakes (optional)
  • 1-1/2 cups (375 mL)

    shiitake mushrooms (about 100 g), stemmed and thinly sliced
  • 1 pkg (1 L)

    PC® Plant-Based Chickenless Broth
  • 1 cup (250 mL)

    coconut milk (full-fat)
  • ¼ lb (113 g)

    instant noodles or other thin noodles, such as rice vermicelli or rice stick noodles
  • 1-1/2 cups (375 mL)

    snow peas, trimmed and thinly sliced
  • 1 tbsp (15 mL)

    packed brown sugar
  • Pinch (0.5 mL)

    salt
  • 2 tsp (10 mL)

    fresh lime juice
  • Fresh cilantro sprigs, for garnish

How to make

  • Step 1

    Heat oil in large saucepan over medium heat. Cook shallot, garlic, and ginger, stirring occasional-ly, until softened, 2 to 3 minutes. Add curry powder, cumin, and hot pepper flakes (if using); cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

  • Step 2

    Add mushrooms, broth, and coconut milk; bring to a boil. Add noodles and snow peas; reduce heat to a simmer and cook, stirring occasionally, until noodles and vegetables are tender, about 5 minutes.

  • Step 3

    Stir in brown sugar and salt; cook 2 minutes. Remove from heat and stir in lime juice. Top with cilantro.

  • Try this:

    For extra protein, serve with slices of seared firm tofu, or stir cubed firm tofu right into the soup.

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