stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Thai Coconut Curry Noodle Soup with Roti #veganMoFo


Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Another cool day today, there is a real feeling of Fall in the air. The geese are gathering and that is never a good sign….oh well, at least soup is a nice warm dish.

For today’s recipe I have made a Thai Coconut Curry soup with noodles. You can use whatever type of noodle you like, the one I found is made out of bean flour. This turned out more noodle than soup, but I love lots of noodles. You can adjust the amounts for your own preference.

The Roti was a big success and very easy to make.

The calorie count for this is quite high and the nutrition table shows that it is high in saturated fat, however both of these issues are from the coconut milk. While coconut milk is high in saturated fat, it is considered a health fat.




Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup

Serves 6

  • 2 14 ounce cans premium coconut milk
    1 heaping Tablespoon Thai curry paste
  • 1 bunch cilantro , rinsed well, separate the leaves from the stems
    2 cups tofu , thinly sliced
    2 cups vegan chicken or vegetable broth
    1 carrot, shredded
    2 limes juiced
    1 lemon, juiced
    a small knob fresh ginger
    a handful baby spinach
    8 ounce package rice noodles
    2 or 3 green onions, thinly sliced
    sea salt to taste


Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro stems and tofu and sauté until the tofu is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime juice and  lemon juice. Grate the  ginger into the broth with a Microplane grater or standard box grater. Simmer gently for 20 minutes.
Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to re-hydrate in the hot liquid.
Stir in most of the cilantro leaves and spinach.. Taste and season with sea salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti


Serves 6


  • 3 1/4 cups white flour
    1 tsp salt
    1 Tbsp white sugar
    1 Tbsp ground flax mixed with 3 Tbsp water
    1 Tbsp soy milk
    3/4 cup water
    1/2 cup cooking oil (safflower, palm or peanut)
    1/4 cup vegan butter, melted

Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in flax mixture and milk. Add water, stir to mix.
Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
Roll the dough into a long log shape. Divide into 18 portions and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
Pick up the flattened dough and using your hands stretch and shape into thin rounds.
Heat a griddle pan well covered in oil over high heat.  Fry the rounds,  lowering the heat to medium. Turn to brown both sides, brushing with butter.
Remove from the griddle and serve hot.

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Nutrition Facts
Serving Size 491 g
Amount Per Serving
Calories 925 Calories from Fat 560
% Daily Value*
Total Fat 62.2g 96%
Saturated Fat 32.1g 161%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 824mg 34%
Potassium 734mg 21%
Total Carbohydrates 78.0g 26%
Dietary Fiber 7.7g 31%
Sugars 8.9g
Protein 19.7g
Vitamin A 48% Vitamin C 31%
Calcium 23% Iron 43%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti


3 thoughts on “Thai Coconut Curry Noodle Soup with Roti #veganMoFo

  1. A lot of my soups end up being “more noodle than soup” so this looks right up my alley, haha! 🙂


  2. I have a problem where I read blogs when I’m hungry, then I see great food like this and really feel starvinnnnng!


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