Vegan Thai Noodle Soup


This noodle soup is augmented with the goodness of herbs and vegetables such as Cilantro, Snow peas, Almonds, Ghee, and a Blend of Ayurvedic spices, making it a great healthy food option. This noodle soup can be a good lunch or dinner option.

Good For Pitta Dosha

Prep Time: 5 Minutes
Total Time: 5 Minutes
Serves: 2 Persons


  • ½ cup shredded carrot
  • ¼ cup chopped spring onions
  • ½ cup tofu, cubed in bite-sized pieces
  • ¼ cup edamame beans
  • ¼ cup sliced cherry tomatoes
  • 1 stalk of lemongrass
  • ½ T grated ginger or Galangal
  • ¼ cup thick homemade coconut milk
  • ½ t Paprika powder
  • ¼ t Turmeric powder
  • Salt to taste (preferably Himalayan salt)
  • 1 cup Everyday Use Vegetable broth
  • 1 T chopped of cilantro
  • ½ T olive oil or peanut oil
  • ½ cup cooked rice noodles
  • Few drops of lemon juice


  1. Heat the oil in the pan and add ginger/galangal. Saute for a minutes
  2. Bruise the stalks of lemongrass and add it to the pan along with carrots, spring onions, edamame and tofu. Saute for 3 to 4 mins until it turns aromatic
  3. Add sliced cherry tomatoes, turmeric powder, and paprika powder. Mix well
  4. Add vegetable broth and allow it to simmer for 5 to 10 mins
  5. Stir in the Coconut milk and Rice noodles. Allow simmering for 2 minutes
  6. Serve in a bowl, add a squeeze of lemon and garnish with Cilantro.


You can add your choice of seasonal vegetables.
Garnish with peanuts or sesame seeds.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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