Vegetarian Spicy Noodle Soup

Warm up with a bowl of our Vegetarian Spicy Noodle Soup, a vibrant fusion of bold flavors and nourishing ingredients. This hearty recipe combines creamy coconut milk, aromatic garlic and ginger, and rich red curry paste to create a deeply satisfying broth that’s both spicy and comforting. Loaded with colorful vegetables like bok choy, red bell pepper, and mushrooms, and served over tender ramen or rice noodles, this dish is completely customizable and perfect for gluten-free diets when using tamari and rice noodles. Garnish it with fresh cilantro, green onions, a drizzle of sriracha, and a squeeze of lime for an irresistible zing. Quick to make in under 35 minutes, this plant-based noodle soup is a crowd-pleaser for weeknight dinners or when you’re craving a cozy, flavorful escape.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 1 cup coconut milk
• 8 ounces ramen noodles (or rice noodles for gluten-free option)
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon sesame oil
• 2 medium carrot, julienned
• 1 medium red bell pepper, sliced thinly
• 1 cup mushrooms, sliced
• 2 cups bok choy, chopped
• 3 stalks green onions, chopped
• 1 jalapeño, sliced thin (optional for extra heat)
• 1 lime, cut into wedges
• 1 cup cilantro, chopped
• 1 tablespoon sriracha (optional, for added spiciness)

Directions

Step 1

Heat the sesame oil in a large pot over medium heat.

Step 2

Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for another minute to release its flavors.

Step 4

Pour in the vegetable broth and coconut milk, and stir until the curry paste is fully dissolved.

Step 5

Add the soy sauce and bring the broth to a gentle boil.

Step 6

Reduce the heat to medium-low and add the carrots, red bell pepper, and mushrooms. Simmer for 5 minutes.

Step 7

In the meantime, cook the noodles according to the package instructions, then drain and set aside.

Step 8

Add the chopped bok choy to the soup and simmer for another 3 minutes until the vegetables are tender but still vibrant.

Step 9

Taste the broth and adjust seasoning as needed, adding sriracha for additional spice if desired.

Step 10

Divide the cooked noodles evenly among serving bowls.

Step 11

Ladle the soup and vegetables over the noodles.

Step 12

Top with green onions, jalapeño slices (optional), chopped cilantro, and a squeeze of lime.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	(3065.8g)

Amount per serving	% Daily Value*
Calories	1586.9

Total Fat 50.3g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 10.1g
Cholesterol 0mg	0%
Sodium 8608.6mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 45.2g	0%
Total Sugars 70.3g
Protein 57.1g	0%

Vitamin D 14IU	0%
Calcium 790.5mg	0%
Iron 22.5mg	0%
Potassium 6055.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 13.6%

Carbs: 59.5%