This quick and easy vegan hot and spicy soup with rice noodles is packed with colorful vegetables and aromatic spices. Ready in just 10 minutes, it's a perfect comforting meal for any day, offering a delightful blend of flavors and textures.
All Ingredients - Main Ingredients
Sunflower Oil1/2 Tbsp
Finely chopped garlic1 Tsp
Broccoli Florets75g
Mixed colour Capsicums diced75g
Carrot slices75g
Water1 litre
Rice Noodles75g
Corn Flour1/2 Tbsp
Water (for slurry)30ml
All Ingredients - Seasoning
Salt1/2 Tsp
Black pepper1/2 Tsp
Light Soy Sauce1 Tsp
Sriracha Sauce1 Tsp
Brown Sugar1 Tsp
Finely chopped Red Chilli1/2 Tsp
⚠ Contains Allergens
soy
Step-by-Step Instructions
Step 1: Sauté Garlic
Heat 1/2 tablespoon of sunflower oil in a pan. Add 1 teaspoon of finely chopped garlic and sauté for a few seconds until fragrant.
Step 2: Sauté Vegetables
Add 75g of broccoli florets, 75g of mixed color diced capsicums, and 75g of carrot slices to the pan. Sauté the vegetables for 1-2 minutes until slightly tender-crisp.
Step 3: Add Water and Seasoning
Pour 1 liter of water into the pan with the sautéed vegetables. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine all the seasoning.
Step 4: Cook Vegetables
Cover the pan and cook the soup for 3-4 minutes, allowing the vegetables to soften.
Step 5: Add Rice Noodles
Once the vegetables are softened, add 75g of rice noodles to the soup. Stir them in gently.
Step 6: Thicken with Corn Flour Slurry
In a separate bowl, mix 1/2 tablespoon of corn flour with 30ml of water to create a smooth slurry. Add this corn flour slurry to the soup, stirring continuously to prevent lumps and thicken the soup.
Step 7: Add Sauces and Sweetener
Add 1 teaspoon of light soy sauce and 1 teaspoon of Sriracha sauce to the soup. Stir well to incorporate the sauces. Then, add 1 teaspoon of brown sugar and 1/2 teaspoon of finely chopped red chili.
Step 8: Final Simmer and Serve
Give the soup a final simmer for 1 minute to allow all the flavors to meld and the rice noodles to fully cook. Turn off the heat and serve the hot and spicy soup into soup bowls.
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