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Bowl of Thai Curry Chickpea Noodle Soup

Thai Curry Chickpea Noodle Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 7 Minutes
  • Cook Time: 13 Minutes
  • Total Time: 20 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai


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.



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


  1. Cook the noodles according to package directions, then drain and set aside until ready in Step 5.
  2. In the meantime, place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Served topped with any of the following: freshly chopped cilantro, Thai basil, sliced green onions, lime wedges, bean sprouts, sriracha or chili garlic sauce.


*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