Sunday, January 29, 2017

Coconut Curry Noodle Soup

I found this recipe online a while back and wanted to make it vegan. I am so glad I did, this soup is amazing!!! You probably have most or all the ingredients on hand. If it cool or cold where you are do yourself a favor and get to cooking. I cannot wait to make this again!!! Serves 6.

  • 3 tablespoon oil
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh ginger, grated
  • 5 tablespoons Thai red curry paste
  • 1 package Gardein Teriyaki Chick'n Strips (toss the sauce packet in the freezer for some other time), cut each piece into 4 equal size pieces
  • 8 cups broth (I used No Chicken- Chicken Bouillon made according to package directions)
  • 3 tablespoons Bragg's liquid aminos
  • 1 can coconut milk
  • 12 ounces dried thin spaghetti noodles, broken into 1-1/2" lengths
  • 1 lime, juced
  • Garnish: sliced red onion, cilantro

In a large soup pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Stir well and cook about 5 minutes. Add chicken and stir until it's defrosted.

Add broth, liquid aminos and coconut milk.

Bring to a slow boil and add the noodles. Cook according to package directions for noodles to get done.

Serve with garnishes and enjoy!


  1. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the conventional nutrition world around!

    1. Thanks for your comment and for stopping by my kitchen!