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Spicy Thai Noodle Bowl #vegan #gluten free

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Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

What do you get when you add brown rice penne noodles to a spicy Thai vegetable soup? A delicious Spicy Thai Noodle Bowl. Perfect for a cool Fall Sunday lunch. The addition of the brown rice noodles makes this a perfect comfort food while keeping it gluten-free.

The mixture of white and sweet potato’s satisfy my love of anything potato while upping the nutrition and fibre content. You may think having both potato’s and noodles in the same dish is a little overload, but for me it is just right. You could always substitute the white potato’s for any other vegetable of choice, but for me, the only thing better than potato’s or pasta, is potato’s and pasta.

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

The spice level in this soup is quite high, but if you leave it overnight before serving, a lot of the heat is reduced. I love a nice spicy dish during the colder months, somehow it warms you up from the inside. Feel free to change the level of spice to your personal taste. Reduce the amount of Thai Chilli Sauce, or the jalepeno, or remove the seeds from the jalepeno, all will lower the heat.



Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

  • Serves 8
  • 4 cloves garlic peeled
  • 1 jalapeno pepper
  • 2 Tblspns fresh ginger
  • 3 large onions cut in half
  • 2 medium carrots
  • 6 cups vegetable stock
  • 2 Tblspns ground coriander
  • 4 Tblspns Sweet Thai Chilli Sauce
  • 2 medium sweet potato’s chopped
  • 2 medium white potato’s chopped
  • juice from 2 limes
  • 4 cups cooked brown rice penne
  • fresh basil to garnish if desired.

Place garlic, jalapeno, ginger and onions in a food processor. Pulse a few times until very finely diced (alternately, you can finely dice or grate by hand).

Add garlic mixture to  a large pot with 1 cup of the vegetable stock and place over medium heat.

Run carrots through food processor with the slicing blade (or cut thinly by hand). Add to pot with garlic mixture.

Add coriander and Sweet Thai Chilli Sauce to pot with remaining vegetable stock. Heat to a simmer.

Add chopped sweet and white potato’s. Continue to simmer for 10 mins or until potato’s and carrots are tender. Turn off heat,

Stir in juice from 2 limes,

Spoon 1/2 cup cooked penne into a bowl, ladle soup over top and if desired garnish with whole, or chopped fresh basil.

Spicy Thai Noodle Bowl

Spicy Thai Noodle Bowl

Nutrition Facts
Serving Size 302 g
Amount Per Serving
Calories 223 Calories from Fat 12
% Daily Value*
Total Fat 1.3g 2%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 253mg 11%
Total Carbohydrates 49.0g 16%
Dietary Fiber 5.8g 23%
Sugars 11.7g
Protein 4.4g
Vitamin A   161% Vitamin C 34%
Calcium 5% Iron 15%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points



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