Calling all Thai curry fans, this healthy, wholesome, and utterly delicious Thai Curry Chickpea Noodle Soup is super easy to make and comes together in 20 minutes. It’s pure Thai curry heaven. Zesty onions, earthy garlic, zingy ginger, nourishing veggies, hearty chickpeas, and chewy noodles are bathed in a bold Thai Curry flavored-rich soup. It will absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our flavor-packed Thai Curry Chickpea Noodle Soup. This recipe was born out of my love for Thai curry! I freaking love anything Thai curry, don’t you?
What’s not to love about bold, creamy, slurpable goodness?!
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes, which really helps speed things up in the kitchen.
The flavor is bold and spicy. You can bump up the heat by adding chili garlic sauce/sriracha, which we totally did because we like our food punched full of flavor, spices, and heat. But feel free to adjust to fit your personal preference.
Thai Kitchen Red Curry Paste
We just love Thai Kitchen Red Curry Paste. It is Whole Food Plant Based compliant and has amazing flavor. It works magic in this soup.
You can totally control the flavor punch by increasing or decreasing the amount of red curry paste that you use. Or you can control the flavor intensity by increasing or decreasing the amount of lite coconut milk that you use.
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
Give it a try; it’s crazy awesome! If you try this tasty soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Want more Thai Red Curry Dishes?
Products Used:
- Ceramic/enamel lined stock pot
- Stock pot (to cook the noodles)
Thai Curry Chickpea Noodle Soup
- Prep Time: 7 Minutes
- Cook Time: 13 Minutes
- Total Time: 20 Minutes
- Yield: 4-5 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This healthy, wholesome, and utterly delicious Thai Curry Chickpea Noodle Soup is super easy, comes together in 20 minutes, and is pure Thai curry heaven. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
Base Ingredients:
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 2 teaspoons minced ginger (+/-) *
- 3 Tablespoons red curry paste (+/-) *
- 2 cups vegetable broth *
- 1 ½ cups water (or broth) *
- 1 Tablespoon reduced sodium tamari *
- 2 teaspoons lime juice (+/-)
- 2 teaspoons white miso *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoon sea salt (+/-) *
Other Ingredients:
- 1 – [ 16 oz. package ] frozen Stir Fry Vegetables, thawed*
- 1 cup + 2 Tablespoons light unsweetened coconut milk *
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- 4 oz. brown rice maifun noodles (or noodle of choice) *
Optional Ingredients:
- 1 teaspoon chili garlic sauce *
Optional Toppings:
- Fresh chopped cilantro
- Thai basil
- Microgreens
- Sriracha or chili garlic paste
- Lime wedges
- Sliced green onions
- Sliced jalapeños
Instructions
- Cook the noodles according to package directions, then drain and set aside until ready in Step 5.
- In the meantime, place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel lined Dutch oven or stock pot (or similarly large stockpot/skillet) add the diced onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to burn.
- Add the minced garlic, ginger, and red curry paste, and stir constantly for several minutes. Then add all the remaining Base Ingredients and Spice/Herb Mix, bring to a boil, then immediately lower the heat, and simmer for 3 minutes.
- After 3 minutes, add the thawed stir fry vegetables, light coconut milk, chickpeas, and chili garlic sauce, stir to incorporate. Bring to a boil, then immediately lower to a simmer; simmer for 5 minutes. Taste test ramp up any additional spices/ingredients to suit your personal preferences, then add the cooked noodles.
- Served topped with any of the following: freshly chopped cilantro, Thai basil, sliced green onions, lime wedges, bean sprouts, sriracha or chili garlic sauce.
Notes
*TIPS for Success:
- Ginger: If you love ginger, ramp up to 1 Tablespoon (or more).
- Red Curry Paste: If you love more curry flavor, increase to 4 Tablespoons (or more).
- Light Unsweetened Coconut Milk: If you enjoy a more mellow flavor, add more light coconut milk, increasing one Tablespoon at a time until the desire flavor is achieved in Step 5.
- Soup Broth to Noodle Ratio: Every noodle is different, some absorb more broth than others. If you are concerned that the noodles will soak up all the broth, serve like restaurants do by keeping the noodles separate from the broth. Place the cooked noodles in the bottom of the bowl and ladle the soup over top. Or consider adding up to an additional ½ cup water (or broth).
*Notes Continued
*Red Curry Paste: We used Thai Kitchen Red Curry Paste.
*Noodles: We used Annie Chun’s Maifun Brown Rice Noodles. You can use any noodle/pasta that you enjoy. For example: thin spaghetti, vermicelli, linguini, etc.
*Frozen Stir Fry Vegetables: Any Asian Stir Fry Vegetables will work. Use your favorite. We used several brands during our kitchen tests. Most had the following veggies: broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onion and red bell peppers. You can select any amount from 12 oz. to 16 oz.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
*Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk (with or without a splash of coconut extract), but you will need to adjust the Thai curry paste (not use as much) as the light coconut milk is thicker and has more flavor than plain unsweetened plant milk. We tried the recipe both ways and definitely preferred using lite unsweetened coconut milk from the can over the plain plant milk. Lite Unsweetened Coconut Milk is Whole Food Plant Based compliant, full fat unsweetened coconut milk is not.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community. If you really enjoy the kick of heat from the chili garlic sauce, add it directly into the soup broth or you can add it to individual servings. We loved the little kick of heat.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5
*Storage: Refrigerate and use within 5 days.
*Nutritional Information: Using unsweetened plant based milk instead of lite coconut milk.
Calories: 258 | Total Fat: 3g | Cholesterol: 0g | Fiber 8.8g | Protein 8.5g
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
We made this last night, and it was lovely. Used the plant-based milk + coconut extract instead of coconut milk. It will become a go-to! Thanks for the recipe.
Hi there Joy 🙂
Woo Hoo!!! We are so thrilled that you enjoyed this soup! We appreciate you sharing your feedback and adjustments with us! Thank you so much for taking the time to write!
-Ameera and Robin 🙂
We made Thai Curry Chickpea Noodle Soup last week and really liked it! It was quick and easy to make. Thank you!
Hi there Cindy 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Really yummy! I used fresh veggies instead of frozen (broccoli, carrots cut into thin strips with a potato peeler, celery, and then added kale at the very end. I made a double batch and it made about 5 large servings. Thank you for sharing!
Hi there Lori 🙂
Woo hoo!!! We are so thrilled to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
I see the direction in Instruction 5 to add the chili garlic sauce but I don’t see an amount listed in the main ingredient list. How much do you put in?
Hi there Amy 🙂
Thank you so much for reaching out to us. The chili garlic sauce amount is 1 tsp. It is listed in the ingredients under “optional ingredients.”
-Ameera and Robin 🙂
I made this today and add a few items like mushrooms and serano peppers since I love spicy! It was soooooo freaking good. I will definitely make again!
Hi there Cindy,
YAYYY!!! We are so happy that you gave this recipe a try and added a few ingredients to make it your own. Thank you for the awesome review. We appreciate it.
-Ameera and Robin