Hot and Spicy Soup with Rice Noodles – Vegan
Recipe Summary
- 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 Oil 1/2 Tbsp
- Finely chopped garlic 1 Tsp
- Broccoli Florets 75g
- Mixed colour Capsicums diced 75g
- Carrot slices 75g
- Water 1 litre
- Rice Noodles 75g
- Corn Flour 1/2 Tbsp
- Water (for slurry) 30ml
All Ingredients - Seasoning
- Salt 1/2 Tsp
- Black pepper 1/2 Tsp
- Light Soy Sauce 1 Tsp
- Sriracha Sauce 1 Tsp
- Brown Sugar 1 Tsp
- Finely chopped Red Chilli 1/2 Tsp
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
⚠ Contains Allergens
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 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 , 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 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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