THAI and stop me from having another bowl of this hits-all-your-senses noodle soup! Don’t be daunted by the ingredients list – the good news is that you can sub out almost any veggie you have in the fridge.


2 ramen cakes

1 tbs sesame oil + extra for coating ramen

1 tbs each ginger and garlic, minced

2 jalapenos, minced

½ cup cilantro, chopped but keep leaves and stems separate

1 cup multicolored peppers, julienned

1 can coconut milk

3 cups veg broth (can sub water but will need additional spices)

1 tbs peanut butter (can omit)

2 tbs miso or veg stir fry sauce (can omit)

1 tbs fresh lemongrass or lemongrass paste

1 tbs fresh Thai basil or basil paste

2 tbs red curry paste (refer to my homemade recipe!)

1 can chickpeas

1/3 cup edamame

1 cup bok choy or baby spinach, chopped Lime


Sub in your favorite veggies – my faves are eggplant, mushrooms, green beans, carrots, and broccoli

Sub tofu for chickpeas and edamame

Add sriracha or sambale for extra spiciness


1 Soak ramen cakes in boiling water for 5 min. Drain and wash in cold water. Lightly coat in oil and set to the side

2 Drain chickpeas from the can and refrigerate the liquid (a recipe transforming this liquid is coming!)

3 Heat oil in a deep pan and saute ginger, garlic, jalapenos, and cilantro stems for 2 min. 4 Add peppers, saute for 2 more min, salt to taste and set aside

5 In the same pan, whisk together coconut milk, broth, peanut butter, miso, lemongrass, and red curry paste. Add chickpeas, edamame, Thai basil, and bok choy and bring to a boil

6 Add in the noodles, sautéed veggies, and cilantro. Ladle into bowls, squeeze ¼ lime on top, and optionally sprinkle with black sesame seeds

Tags: Asian, Soups, Healthy

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